🟠 Local-First — Sweet-savory glaze, the pop of kinkan, and soba-shop steam—this dish truly comes together in Yamanashi.
Chicken liver, heart, gizzard, and tiny yolks (kinkan) glazed in soy–sugar–mirin to a glossy finish: “Torimotsu-ni.” Have it with soba, in the everyday air of Yamanashi.
Last updated: 2025-11-09
Introduction
“Torimotsu-ni” is a Yamanashi staple. From behind the counter you see the steam rise, smell the sweet–savory sauce, and feel the gentle spring of kinkan (undeveloped egg yolks) when you pick one up. At Okuto, the plate tastes exactly like the Yamanashi many locals grew up with—small, rich, and perfect as a soba-side or a little rice topper.
Did you know? The dish is said to have started at Okuto Honten in Kofu after WWII as a way to use parts that were often discarded. Despite the name “motsu-ni,” it isn’t long-simmered; Yamanashi’s style is a short, glossy reduction of liver, heart, gizzard, and kinkan. A big boost came in 2010 when the dish won the national B-1 Grand Prix, taking it from local side dish to travel-worthy bite.
What is “Torimotsu-ni”?
A local dish of chicken offal (liver, heart, gizzard) plus kinkan, quickly glazed in a sweet–savory soy sauce until shiny. In Yamanashi it’s a classic soba-shop side, served hot for maximum aroma and gloss. The kinkan are the signature bite—tender with a gentle pop—and many people order the dish just for them.
What to Try
- Torimotsu-ni (basic plate) — start here to feel the contrast of textures and the lacquered glaze.
- Soba + torimotsu-ni — cold zaru or hot kake: enjoy the “sweet–savory × dashi” contrast.
- Rice on the side — a ribbon of sauce over rice makes the sweet–salty balance sing.
How to Order
- One plate to share + soba — the portion is rich; sharing works well if you’re sampling.
- Eat it hot — take the first bite as a kinkan to catch the aroma and spring.
- Name the parts (for companions) — liver, heart, gizzard, and undeveloped egg yolks (“kinkan”).
Tokyo or Trip?
🟠 Local-First — Eat it at the origin.
Make your first plate at Okuto Honten (Kofu). Yamanashi’s quick-glaze style shows its best through the sauce’s snap and the gentle doneness of the kinkan. You can find versions in Tokyo, but the unity of gloss, aroma, and temperature at the origin shop is a cut above. Drop in before or after Mt. Fuji or Kofu sightseeing. (Editor’s note: among several versions we tried, Okuto’s was my favorite.)
Explore Nearby
- Shingen Soft in Yamanashi 🍨
- Cream Anmitsu in Asakusa (Tokyo) 🍨
- Aji-Fry at Hayakawa Port (Odawara) 🐟
- Tsukiji Breakfast — Chashu & Egg (Tokyo) 🍳
- Hamamatsu Unagi Lunch (Shizuoka) 🐟
Similar Dishes
- Chicken Nanban in Tokyo (Kyushu flavor) 🍗
- Doteyaki at Shimasho (Nagoya) 🍢
- Jibu-ni in Kanazawa — Duck Stew 🍲