Pikopiko Butcher Shop Used Baba

Please note that consuming raw meat generally carries a risk of food poisoning. Children, the elderly, and those with weakened resistance to foodborne illnesses should refrain from eating raw meat.

Raw consumption of meat generally carries a risk of food poisoning. Please refrain from consuming raw meat if you are a child, elderly, or have a weakened resistance to food poisoning.

We have lightly seared high-quality loin and formed it into nigiri. Please enjoy this luxurious nigiri that only a butcher can provide (four pieces). *Generally, consuming raw meat carries a risk of foodborne illness. Children, the elderly, and those with weakened resistance to foodborne illnesses should refrain from consuming raw meat.

Raw consumption of meat generally carries a risk of food poisoning. Children, the elderly, and those with weakened resistance to food poisoning should refrain from consuming raw meat.

Please note that consuming raw meat generally carries a risk of food poisoning. Children, the elderly, and those with weakened resistance to food poisoning should refrain from eating raw meat.

※ Generally, consuming raw meat carries a risk of food poisoning. Please refrain from eating raw meat if you are a child, elderly, or have a weakened resistance to food poisoning.

(4 Types Assorted 4,620 yen / 5 Types Assorted 5,445 yen)

Chateaubriand is a cut of tenderloin that can only be obtained from about 2kg of meat from a 100kg animal, and it is only half of that. It has more marbling than regular tenderloin and is characterized by its tenderness, allowing it to be cut with chopsticks, and its rich flavor.

A rare cut that can only be taken from a single cow, just like Chateaubriand. This meat allows you to enjoy the clean flavor of lean meat more than Chateaubriand. It is very tender, making it an easy-to-eat dish.

This cut, known as 'Kurashita', is also called Haneshita. It is a shoulder loin that continues from the rib side of Kurashita and is a rare cut that can only be obtained in small quantities from each cow. The term Kurashita originates from the Kansai region, referring to the meat located around the underside where a saddle is placed on the cow, specifically from the middle of the cow's body to the shoulder area on the back. The meat is characterized by fine marbling, providing a melting texture and juicy meat juices. It is a high-class loin meat that has a firm bite yet melts in the mouth, with a rich umami flavor complemented by the sweetness of the meat.

This meat comes from below the shoulder blade, and its marbling is artistic. You can enjoy the sweetness that can only be obtained from about 2 kilograms per cow.

This meat comes from the 'Shintama' cut, also known as 'Marushin'. It is a tender, low-fat red meat that is ideal for dishes like Yukhoe, making it the best choice for enjoying rare.

Comes from 'Kainomi', 'Tomo Sankaku', 'Tatebara', 'Frank', 'Ichibo'.

It comes from among 'Kurimi', 'Lamp', and 'Tonbi'.

We carefully select and serve only the tender, fatty part known as the tongue root.

The charm of tongue lies in its tenderness and flavor. A popular dish with a moderate chewiness.

This part is closer to the tip of the tongue than the usual tongue salt cuts, so the tenderness and flavor are slightly different.

This loin is the foundation of all the meats at Pikopiko Butcher Shop. Be surprised by the question, 'Is this the cheapest meat?'

One of the signature dishes, just like the regular rib. Our kalbi starts with this quality as the standard.

High hardness rock salt with a strong saltiness. A blend of several types of salt, including mineral-rich sweet sea salt. A masterpiece that brings out the original flavor of the meat with salt.

Although it is considered an internal organ cut, Harami is actually the healthiest part. It is said that eating Harami first makes it less likely to gain weight.

Tossed in a special sauce made with luxurious fruits. The umami that bursts with each bite is popular among women.

A part that allows you to fully enjoy a chewy texture favored by connoisseurs. It is characterized by its rich flavor due to being a well-exercised part.

Kirishima black pork, which is difficult to raise and cannot be easily increased in production numbers. The unique chewy texture of the firm meat and the delicious flavor of the fat are a must-try.

Meat from the neck to the shoulder, characterized by its refined and sweet fat. It pairs well with pepper.

A firm texture with rich flavor and depth. Low fat & low calorie. Healthy chicken that includes essential elements for maintaining health.

A special sausage with high-quality fat that is appealing. A safe and secure dish that children will also enjoy.

The charm lies in its firm and bouncy texture, along with the juiciness of the perfectly attached fat.

The shell is very soft, so please enjoy it whole from head to tail.

Grilling the small intestine whole makes it surprisingly juicy on the inside. This is the ultimate hormone that you can enjoy with a crispy texture on the outside.

Domestic small intestine characterized by its fat content and quality. The light and sweet fat is a sign of high quality.

Low in fat and healthy, this is recommended for those who are not fond of offal! The crunchy texture is addictive.

Domestic liver that is moist and rich without any unpleasant odor. It does not become dry even when grilled.

A light flavor with a crunchy texture. Perfect for nibbling between pieces of meat.

You can eat it rolled or as is, according to your preference.

A refreshing and simple salad that you would like to enjoy with meat. (Half 460 yen)

Half 440 yen

Half 580 yen

Wrap grilled meat and enjoy! It's also delicious with kimchi and namul.

A colorful assortment of seasonal fresh vegetables. Simply showcasing the natural flavors of the vegetables.

Delicious grilled meat deserves delicious rice. It is no exaggeration to say that rice is the second leading role. At Pikopiko Meat Shop, we use locally sourced Koshihikari rice from Kagawa Prefecture, known for its sweetness and stickiness. A special rice for grilled meat lovers. (Medium 350 yen / Small 250 yen)

The crispy rice from the hot stone pot mixes deliciously with the egg. Its savory aroma stimulates the appetite.

A luxurious collaboration of forbidden ingredients!

The 'Ranou Egg' is a type of egg from Oita Prefecture that has a rich yolk color due to the addition of paprika in its feed and has a strong shell because it is fed crab shells. The chickens are raised with care for their health by being given seaweed and lactic acid bacteria. The vibrant and elevated yolk, with a rich flavor and no unpleasant smell, should definitely be enjoyed raw, such as in egg over rice!

The 'Lan Wang Egg' is an egg from Oita Prefecture, where the color of the yolk is intensified by adding paprika to the feed and strong shells are achieved by providing crab shells. The chickens are raised with care for their health by being fed seaweed and lactic acid bacteria. The vibrant yolk, which has no unpleasant odor and a rich flavor, should definitely be enjoyed raw, such as in egg rice!

Our cold noodles use Korean cold noodles, and the soup is made with a refreshing broth based on Iriko from Ibukijima and bonito, unique to Kagawa. We also recommend adding vinegar to enjoy it even more refreshing. Be sure to try it as a finishing dish.

You can experience a complex umami with sweetness, spiciness, sourness, and the aroma of sesame oil.

The fluffy eggs and sesame oil flavor are exquisite.

A refreshing soup to enjoy at the end of grilled meat.

A stamina soup that has been consumed in Korea for generations to maintain energy. Packed with beef and plenty of vegetables. The slightly spicy seasoning stimulates the appetite.

A luxurious dish with plenty of collagen and tender tail pieces.