SAKABA PING

Binchotan-grilled offal skewers, offal stew prepared like a thick stew, and green curry with beef offal: SAKABA PING puts offal at the centre of its menu while offering options for both a drink with a few skewers and a full meal.

Choose skewers by cut, including tongue, heart, liver and rectum, alongside premium tongue and skirt steak. Diners who ordered liver, rectum and chicken meatballs have remarked on the liver’s cooking and the meatballs’ light, fluffy texture. Skirt steak with balsamic sauce gives a familiar offal-shop skewer a twist; one diner recalled the sauce’s lively acidity.

Between skewers, try Gotanda gyoza, made without garlic and with a pronounced ginger flavour, or vinegared offal with crisp onion, yuzu pepper and house-made ponzu. There is also a coriander salad and grilled vegetables, offering lighter dishes alongside the meat.

For a more substantial finish, choose green curry with beef offal and vegetables or veggie-potage ramen, made with vegetable purée soup. Diners have described returning for the green curry, while one enjoyed gyoza and curry before the last train—a reminder that the menu extends beyond the usual izakaya snacks.

Drinks include Hoppy, draft wine and sake. Wine can be paired with liver pâté served with bread or country pâté made with 100% pork. The modest interior has a warm, wood-accented feel and counter seating, making it suitable for solo diners as well as groups.