Yakiniku GINGA

This is the premium kalbi as referred to in other restaurants. It is a very tender part of the tomobara. It is located right next to the tenderloin, offering the ultimate kalbi that combines the tenderness of the tenderloin with the rich flavor of the fatty meat.

This is what other restaurants refer to as kalbi. It is the belly meat that surrounds the ribs, with a very good balance of rich red meat and sweet fat.

A classic of grilled meat, red meat between the ribs. The lean meat and fat are layered, and it pairs exceptionally well with rice.

Beef cheek meat. It is rich in gelatin and contains a moderate amount of fat, making it a flavorful red meat with deep richness and a strong taste. It has a chewy texture, and the more you chew, the more umami flavor is released. Surprisingly tender.

The part of the diaphragm on the back side. It hangs from the spine, hence the name SAGARI. It is much softer compared to harami. It has a rich red meat flavor, and when you bite into it, the juices burst out.

The base of the tongue, a part with the best fat. Please enjoy the richly flavored, rare Hokkaido beef tongue. It is cut thickly into one bite-sized piece.

Beef tongue cut to a manageable thickness from the middle section with a good amount of fat. It is traditionally grilled on one side with seasoned green onions on top. Enjoy it with our homemade salt ponzu sauce.

This is a negi salt beef tongue made from the best fatty part of the root of the beef tongue. By grilling it on only one side, it achieves the ultimate flavor that melts in your mouth.

A rare cut of beef tongue that many people are surprisingly unaware of. Only 200 grams can be obtained from one cow, and Tansuji is packed with sweetness and umami. It's softer than you might expect.

The diaphragm side of the belly. It has no unpleasant smell, a good balance of marbling and lean meat, and its tender texture is also popular!

A thin muscle that attaches to the inside of the shoulder blade of the cow. It is one of the top-class tender meats among beef. The marbling is fine, and the rich fat spreads elegantly throughout the mouth.

The muscle in the inner part of the shoulder. The deliciousness of the meat that does not rely on fat. It is a moist and tender cut of lean meat with not much marbling, so it can be enjoyed deliciously even towards the end.

Beef large intestine. The name comes from its striped pattern. The sweetness of the fat and the bouncy texture make it the most popular beef offal! It is eaten topped with grated daikon in the GINGA style.

Beef small intestine. A beef offal that allows you to enjoy plenty of sweet fat! The GINGA style is to eat it topped with grated daikon.

Beef rectum. It becomes tender after being simmered for 3 hours. True to its name, it has a fluffy and wobbly texture, and the sweet fat is addictive. Please grill it to prevent the miso from burning before enjoying.

The first stomach of the cow. Our restaurant uses carefully selected thick cuts. It features a crispy and crunchy texture.

The fourth stomach of a cow. The more you chew, the stronger the umami flavor becomes; it's a hidden popular cut!

Beef heart, also known as heart. A chewy red meat offal. Please grill it carefully to avoid overcooking.

Beef liver. Fresh liver is hygienically prepared by skilled chefs. Please enjoy it well-cooked with salt and sesame oil.

A part corresponding to the thymus of a calf. You can enjoy a tender texture even when cooked. It is a creamy and rich offal that is sometimes compared to foie gras.

The aorta near the heart. As the name suggests, it has a crunchy texture that can be enjoyed. It is the perfect dish for a snack with alcohol.

The part that connects the second and third stomachs of a cow. It has a super elastic texture, with a firm bite and a strong umami flavor that gradually emerges as you chew, making it an addictive cut. It is enjoyed with miso.

Using pork rectum. This is the hormone from Hokkaido!

Using pork rectum. This is the hormone from Hokkaido!

Using pork rectum. This is the hormone from Hokkaido!

This is a part of the pig's stomach, with the skin removed and prepared by artisans one by one for easy eating. You can enjoy its crunchy texture and juiciness.

Pork diaphragm, a rare cut with a small yield. It offers a different texture and juiciness compared to beef sagaru.

Finely textured and very tender. It has a light and fluffy meat quality without being greasy.

A cut from the cheek to the neck of the pig. This cut allows you to enjoy a lot of sweet and juicy fat.

Lamb raised on the pomace of wine grapes. It has a mild flavor, and the juicy lamb fat is very rich in umami.

Luxuriously thick cut of Akabira wine lamb. A satisfying lamb menu at 100g. By cutting it thick, you can fully enjoy the rich flavor of the lamb.

Black-faced sheep from Nini Farm in Sunkawa Village. Very easy to eat due to minimal gamey flavor, and the meat itself has a very refined taste. The menu is mainly red meat.

A black-faced sheep from Nini Farm located in Shikaribetsu Village. It has very little gamey flavor, making it easy to eat, and the meat itself has a very refined taste. The white option allows you to enjoy the fat as well.

Ezo deer from Hokkaido, the cuts include front legs and thigh meat, which may vary by day. It is a healthy red meat with low fat content, very popular among women.

Tongue from Ezo deer raised in Hokkaido, an extremely rare cut not found in other restaurants. This small tongue is packed with an unimaginable amount of flavor.

Ezo deer heart from Hokkaido, a rare cut not commonly seen in other restaurants, with a crunchy texture, rich in iron and vitamin B1, and popular among women.

Homemade Ezo deer sausage. Enjoy the flavorful taste reminiscent of chorizo with a hint of spices.

Brown bear from Hokkaido. The cuts vary depending on the day. The minimal gamey taste and odor are due to the quick processing by the hunter and the careful cooking.

As a specialty of Takikawa City and Akabira City, this Hokkaido duck is a hot topic among gourmets. Our restaurant uses the 'thigh' part. Its firm texture and the juicy meat and fat that burst out when you bite into it are addictive.

A selection of grilled seasonal vegetables.

It is a white turnip. When grilled over charcoal, it becomes fluffy and delicious.

Depending on the season, we select and stock Sapporo yellow onions and new onions.

Thick slices of beef tripe are blanched just enough to frost. Please enjoy it mixed with a gentle, additive-free ponzu sauce.

Special homemade kimchi, made without additives, has a gentle flavor that does not compromise the taste of the meat.

Pork trotters that have been slowly cooked for about 2 hours, tender and without any odor. Please enjoy with our special spicy miso sauce or salt.

Delicious cabbage with a special sesame salt sauce that is addictive.

A dish perfect for accompanying drinks, featuring sliced long green onions seasoned with shichimi and chili oil for a spicy kick.

A generous salad of leafy vegetables. Please enjoy it with our original salt dressing and ponzu sauce.

A generous amount of seaweed with leafy vegetables, topped with aonori for an accent. The dressing is an original salt-based ponzu.

A salad-like dish of 6 seasonal vegetables, each seasoned differently.

Delicious rice cooked fluffy with Hokkaido rice. 160g.

Delicious rice cooked fluffy with Hokkaido rice. 320g.

Delicious rice cooked fluffy with Hokkaido rice. 100g.

We use carefully selected eggs. The color of the yolk and the flavor are rich, making it a popular rice dish.

A classic from Hokkaido, mountain wasabi is grated and placed on top of the rice. It is freshly grated upon request, ensuring excellent flavor and spiciness.

Spicy chili oil rice that pairs perfectly with red meat. Mixed with green onions and sesame.

This is a meaty medium-spicy curry filled with offal and meat.

Enjoy thick noodles with the chef's special dipping sauce. A perfect dish to finish with a spicy yuzu pepper kick.

The Tail Soup at GINGA is carefully prepared by the head chef. The flavor is extracted from the tail over 8 hours.

Gelato made from sheep's milk. It has less of a strong flavor and offers a richer taste than cow's milk.

※We also have other recommendations, so please check those as well.※ All the meat at GINGA is sourced from Hokkaido: 1. Shiretoko Beef / Shiretoko 2. Asahikawa Takasago Beef / Asahikawa City 3. Hikari Farm Kagura Beef / Asahikawa City 4. Jersey Beef / Shintoku Town (Tomuraushi) 5. Shiraoi Beef, Abe Beef / Shiraoi Town 6. Erimo Short-Horned Beef / Erimo Town 7. Pork / Ebetsu City 8. Wine Lamb / Akabira Town 9. Niniu Farm Suffolk / Shimukappu Village 10. Hikari Farm Horse / Asahikawa City 11. Brown Bear (Higuma) Duck, Pheasant, Pigeon / All locally sourced around Akabira, carefully selected fresh items procured through unique routes! Since we buy whole animals, we can offer many rare cuts in limited quantities, which is a feature of Yakiniku GINGA. ※ Popular GINGA Menu Best 3: GINGA's Specialty! If you get these, you can't go wrong! ★ No. 1, Shima Chou No. 2, Thick Cut Tongue No. 3, Sagari ※ The origin of our meat and offal may vary by day (within the region). Please feel free to ask the staff! ※ Please note that items with limited stock may sell out early. Thank you for your understanding in advance. ※ Yakiniku GINGA official account is updating the latest information and stock status! Please follow us on Instagram.