Yakiniku icocca

Sendai Beef Pressed Sushi. Each piece is pressed with different cuts and paired with condiments. The sweetness of the Wagyu fat and the umami of the lean meat combine with the acidity of the vinegared rice, creating a flavor that is different from grilled versions. As indicated on the name tag, please enjoy comparing the different cuts. Reservation only.

The raw black tongue is cut after receiving the order. It is a perfect beef tongue that can only be tasted fresh, with a great texture, umami, and juiciness! Limited quantity available daily, so come early!

Fresh kimchi refers to kimchi that is eaten without fermentation, a 'salad-like kimchi.' We will shave Parmesan cheese right in front of you! Enjoy this new sensation of kimchi.

It is so fresh that it can be eaten raw! However, please understand that the restaurant absolutely cannot allow raw consumption!

Lightly sear the surface of the Wagyu to impart a savory aroma, and mix it with a melting yolk. This dish is different from both raw and grilled, offering a rich and mellow flavor. The fragrance of green onions and sesame encourages you to enjoy your first drink.

Thinly sliced Black Wagyu Ichibo and Lamp are quickly grilled and dipped in a special tororo sauce. The moment the melting fat intertwines with the tororo is the ultimate delicacy.

Beef tendon simmered until tender, with daikon that has absorbed the broth and become translucent. The clear broth is gentle enough to drink up.

This is a cut located near the hind leg of the cow. It has a firm texture and offers a very rich red meat flavor. Be careful not to overcook it, as the fibers will shrink and become tough!

This is the core part located at the center of the softer inner section of the beef's inner thigh. It has a fine texture with a balance of lean meat and light marbling, making it tender. We recommend enjoying it with our special sauce.

This is the central part of the hind leg of the cow. The balance of fine marbling and rich red meat flavor is outstanding. We recommend eating it with our special sauce and blended wasabi.

The lean part of Sendai beef that I want you to try the most. Please confirm the differences between the three cuts while grilling.

This cut comes from the lower back to the buttocks and thighs of the cow. The fat is not greasy and has a light flavor, allowing for a rich meaty taste. We recommend enjoying it with salt from Christmas Island or blended wasabi. 4 pieces for 1760 yen.

This is a cut around the bone of the beef's rear. In addition to the rich flavor of the meat, you can also fully enjoy the sweetness of the fat. We recommend eating it with salt from Christmas Island. 2 pieces for 1980 yen.

This is cheek meat from black-haired Wagyu beef. It is a well-exercised part, so the richer flavor spreads the more you chew. Please enjoy this dish with a quick sear for a strong taste.

Marinated in a special sauce with meat and whole garlic, baked in foil. It should be eaten with rice!

A sauce meat that goes perfectly with rice, Icocca Harami. Juicy red meat with a special sauce, once you put this on rice... it's unbeatable. First a cup, then Harami.

Quickly grilled kalbi dipped in a sauce of garlic chives and egg yolk. When you break the egg yolk and mix it, the sweetness of the kalbi's fat becomes smooth. Enjoy it with the aroma of garlic chives and the flavor of sesame, along with Niigata's brand rice 'Shin'nosuke'.

Quickly grilled roast dipped in a sauce of garlic chives and egg yolk. The soft red meat is complemented by the richness of the egg yolk and the aroma of garlic chives. Perfect for days when you want to enjoy the flavor of the meat with a moderate amount of fat. Enjoy it with Niigata's brand rice 'Shin Nosuke.'

Sliced steak cut into bite-sized pieces, cooked with garlic butter. As it starts to cook, the aroma of garlic and butter rises. The steak is from a cut close to the flank, tender, and has a rich meat flavor when bitten. It pairs well with rice and beer.

The texture is unique because it comes from a small portion of the tongue from one cow. It is seasoned with salt sauce and garlic. Do not overcook, just grill lightly.

This is the central part of the tongue, a classic cut with a good balance of tenderness and moderate chewiness. The more you chew, the more you can fully appreciate the unique richness and flavor of beef tongue. By quickly grilling both sides over medium heat, it achieves a juicy finish. It is recommended to eat it with salt ponzu for a refreshing taste.

This is the softest part of the beef tongue, located at the root. It has good fat content, and a crisp texture that spreads a refined umami flavor. It is recommended to cook it just enough to get a light sear on the surface, as overcooking will make it tough. It is best enjoyed with salt ponzu for a refreshing taste.

This is the belly part around the rib bones of the pig. It has layers of lean meat and fat, characterized by rich umami and sweetness. Asahi aged beautiful pork has a clean aftertaste of fat.

This is the part of the pig from the cheeks around the neck. It features a crispy texture and juicy flavor. Asahi aged beautiful pork has a clean aftertaste of fat.

Limited quantity. This is a rare cut from the diaphragm of the cow. The balance of rich flavor similar to lean meat and high-quality fat is appealing. It is tender and juicy, with the rich sweetness of the meat spreading throughout your mouth with each bite. It is best grilled quickly over high heat, leaving a slight pink in the center. We recommend enjoying it with salt from Christmas Island. 4 pieces for 3278 yen.

The texture is bouncy and firm, with sweet and juicy fat that is delicious! The key is to grill the skin until crispy!

You can enjoy the bouncy texture of the meat. The more you chew, the more you can taste the sweetness of the fat.

It is so fresh that it can be eaten raw! However, please understand that the restaurant absolutely cannot allow raw consumption!

A rare cut also known as the 'King of Hormone', characterized by its thick and tender texture, unique chewy resilience, and a refined sweetness that expands with each bite.

A rare cut from the base of the heart, only a small amount can be taken from one animal. As the name suggests, it has a crunchy texture that becomes more pronounced the more you chew. It has no strong flavor and becomes more fragrant the more it is grilled.

Brand rice from Niigata Prefecture 'Shinnosuke' has large grains with a beautiful shine, characterized by a firm texture and rich sweetness. Small rice 330 yen, large rice 450 yen, manga serving 660 yen.

Lightly seared Wagyu beef served with condiments and ponzu sauce. When you take a bite, the sweetness of the Wagyu fat and the aroma of the condiments spread in your mouth. Enjoy it as a companion for your first toast before starting to grill the meat.

Senmai has a unique ribbed shape from the third stomach, creating a crunchy texture and a refreshing taste with little fat. It is also available for takeout.

Crunchy gatsu served with a refreshing ponzu sauce. This dish, combined with plenty of green onions, is perfect as a palate cleanser or as a side dish.

Bell pepper, king oyster mushroom, long green onion, zucchini