Wagyu Kleinplatte Shin'uchi

Signature dish! We are thoroughly particular about sourcing, and we do not add water during the cooling process, so the natural flavor of the meat is rich. This is a dish that we definitely want those who are not fond of Hatsu to try.

The tender senmai is served with the skin left on and presented as black senmai. Please enjoy it with the chojang sauce that has been passed down since our establishment in 1978.

Enjoy the lightly boiled top beef tripe with a refreshing homemade ponzu sauce. The momiji oroshi and Kujo green onions provide a nice accent.

Made with flavorful red meat used at Yakiniku Shinuchi, this is a rare grilled steak served in the style of Yukke. Please enjoy it with Nagoya Cochin egg yolk.

Using a rare cut with rich flavor and satisfying texture. Grilled quickly without losing umami using high far infrared heat from binchotan charcoal.

Beef cheek meat. It is fibrous but has a unique umami flavor that bursts out, making it a rare cut. Its red meat and healthy qualities are also reasons for its popularity.

Fresh hearts grilled on a skewer. It is popular and sure to sell out, so please order as soon as possible.

Super popular menu item. Fresh liver with sharp edges grilled on a skewer. With the artisan's exquisite cooking, it surpasses the deliciousness of the former raw liver. You can encounter new liver dishes.

Grilled cow intestines with just the right amount of fat, served with a secret sauce! Perfect for pairing with drinks.

Skewers of thick, lean upper mino. Popular for its clam-like texture. Enjoyed with a secret yangnyeom sauce.

Thick shiitake mushrooms are finished with dashi soy sauce. Shiitake grilled over binchotan charcoal is exquisite.

Fresh zucchini skewers. Cooked with binchotan charcoal for a tender inside. A great supporting role dish.

It is grilled to be crispy on the outside while retaining umami and moisture, and juicy and tender on the inside. The complex fibers of the tan are grilled to be fluffy.

Carefully cooked delicate female Wagyu Kainomi. Aiming for a crispy outside and a moist, vibrant pink inside, cooked through to the center.

Thinly sliced misuji beef is shabu-shabu cooked and served with a refreshing homemade ponzu sauce. Please enjoy it wrapped with grated daikon.

Sukiyaki made with misuji. This cooking method was popularized by the culinary master, Rosanjin, in the Yamanaka region of Ishikawa Prefecture.

A simmered dish using Shibaura direct delivery wagyu offal. The carefully prepared offal is simmered to eliminate any odor, allowing you to fully appreciate the umami of the offal. Please enjoy the natural flavors of the ingredients with minimal seasoning.

Our specialty made over three days. A proud dish created by skilled artisans using carefully selected Japanese beef without sparing any effort. Please be sure to order it when you visit.

A refreshing cold noodle dish with seafood broth. It embodies the aesthetic of simplicity achieved through meticulous refinement. It's a finishing dish that everyone can't help but say, 'Delicious!'

A secret curry from the Shinuchi group that takes three days and nights to complete. The finishing touches are always done by the owner themselves, making it a one-of-a-kind European beef curry. This is a popular menu item that has been repeatedly requested by vendors to create retort curry.