YAKINIKU FIFTY-FIVE TOKYO EBISU

Signature dish number 55! After searing for 3 seconds, please enjoy it mixed with egg yolk and a bite of rice. If desired, our staff will cook it to perfection for you. Serving size: one large thin slice (includes egg yolk and a bite of rice) *The photo shows a serving for two.

Various cuts from specially selected parts with marbling. Even if they are irregular, the taste is top quality.

A cut from the inner thigh of the hind leg with marbling. Served in thin slices. After quickly grilling, please enjoy it as is with plenty of wasabi.

The part of the rib roast called 'Maki', which appeared to have a wave shape when disassembled, is named 'Wave' at our restaurant. It is recommended to enjoy it with a carefully sourced soy sauce that pairs well with the meat and plenty of wasabi.

A rare cut that can only be taken from a few hundred grams of the tenderloin. Not only is it tender, but it also has a rich flavor of red meat. ⭐︎ For customers who wish, our skilled staff will recommend cooking it to medium rare.

A plate of uneven cuts including upper tongue, tongue tip, and tongue sinew.

A cut from the middle part of the tongue, commonly known as 'Tan Naka'. This dish offers a beautiful marbling while still providing the characteristic chewiness of tongue. It is recommended to enjoy it with chopped green onion sauce. (+330 yen)

A dish featuring thick cuts of tongue. You can enjoy the unique texture and juiciness that comes with the thick cut. Highly recommended for tongue lovers!

The part at the base of the tongue, commonly known as 'Tongue Base'. It has beautiful marbling and a soft, melting flavor. Served in thin slices. We recommend enjoying it quickly grilled with salted kelp. Please savor the harmony of the melting fat and the umami and saltiness of the salted kelp in your mouth.

A plate of irregular cuts of Wagyu Harami Sagari.

The lower part of the diaphragm of the cow. It has less fat than harami and allows for a greater appreciation of the red meat. We recommend serving it with grated ponzu or wasabi soy sauce, depending on the day.

The upper part of the diaphragm of the cow. This cut offers a juicy flavor with a moderate amount of fat, despite being lean. The special sauce is delicious, but grated daikon with ponzu sauce is recommended.

Thinly sliced roast topped with grated yuzu ponzu and chopped green onions. Please fold and quickly grill before enjoying.

A luxurious platter featuring thick cuts of selected Japanese beef upper harami and upper sagari. Enjoy the comparison between the juicy harami and the rich-flavored sagari. (Serves 2: 2 cuts of each type)

A platter featuring three cuts of Wagyu beef tongue: the root, middle, and tip (or the throat). Experience the melt-in-your-mouth tenderness of the root to the perfect chewiness of the tip, allowing you to savor the full range of Wagyu beef tongue flavors. (Serves 2: 2 cuts of each style)

One of the top recommended dishes at 55 Ebisu! Enjoy three selected cuts of lean meat recommended by the chef, varying each day. Please savor the rich flavor of A4 female beef lean meat. (Serves 2: 2 cuts of each type)

A selection of 3 types chosen by the chef from the 'special' cuts of marbled beef. It features the melt-in-your-mouth flavor characteristic of A4 female cattle, with high-quality fat that is rich yet not heavy, providing a pleasant texture. We invite you to try it at least once. (Serves 2: 2 cuts of each type)

A selection of carefully chosen cuts of lean meat and special selections, featuring 5 recommended types of the day served as a chef's choice. Very popular and recommended for first-time customers! (Serves 2: 3 types, 2 cuts each)

Selects the best lean cuts for sushi each day. Thinly sliced and seared before being hand-formed. A luxurious piece topped with sea urchin and salmon roe.

Each day, we select the best cuts of meat for the sushi. Tender, thinly sliced, melt-in-your-mouth meat combined with sea urchin, salmon roe, special sauce, and sushi rice creates an exquisite piece.

Our restaurant's pride, thick-cut A4 female Wagyu fillet, carefully cooked at low temperature and lightly battered and fried, finished as a sandwich with a special sauce. It brings a taste of happiness from the moment it enters your mouth...!

A plate of assorted irregular cuts from various parts such as loin, kameno, shinshin, and megane.

The area around the hip joint of the cow. Since it is a part associated with the hip bone, the more you chew, the juiciness and flavor spread in your mouth.

A part of the beef thigh known as 'shintama', specifically the outer thigh section. It has very little marbling and offers a true red meat flavor. Please be careful not to overcook it, as it can become tough. It is recommended to grill it quickly and serve with grated daikon and ponzu sauce.

A part of the beef thigh known as 'shintama', specifically the central section. It is named 'Shinshin' because it is the 'core' of 'shintama'. It has a moderate amount of marbling, offering a delightful combination of the flavors of lean meat and fat. It is recommended to grill it quickly and enjoy it with just salt and pepper or with grated daikon and ponzu sauce.

Grilled filet that is like a luxurious steak. Cut into a size that is easy to eat, and for customers who wish, our skilled staff will grill it to medium rare or your preferred doneness. We recommend enjoying it with the truffle salt and fresh pepper served on the side.

・150g…4400 yen・200g…5700 yen・250g…6900 yen. The chef will choose the recommended lean meat cut of the day and serve it in block size. ⭐︎ You can grill it yourself or have the chef finish it with low-temperature cooking (you can choose your preference when ordering).

Trimmings of karubi cut into various irregular shapes. The shapes may vary, but the taste is outstanding!

Selected Wagyu kalbi. Special sauce is recommended after grilling!

Carefully selected Wagyu premium kalbi. It has a moderate amount of marbling compared to regular kalbi. Quickly grilled and served with special sauce is recommended.

Carefully selected premium kalbi from Wagyu beef. This cut has a lot of beautiful marbling. Please grill it briefly and enjoy it with wasabi soy sauce or our special sauce.

The second stomach of a cow. Our Hachinosu is thoroughly prepared, so it has no unpleasant odor and is deliciously grilled.

Beef liver. Seasoned with special sesame oil, and when grilled, the sauce is a rich and delicious blend of sesame oil and grated garlic.

Beef small intestine. Also known as: Shirokoro Hormone. After grilling the skin side well, enjoy it before the fat inside completely drips out. It is a delicious part with sweet, juicy fat.

Beef large intestine. Grill the skin side until crispy, then quickly grill the fatty side to your liking. This cut allows you to enjoy the fresh and bouncy skin and the sweet fat with every bite.

The first stomach of the cow. Our restaurant only serves the top quality tripe. It is served in thin slices. When well grilled, it has a crispy texture that is delicious. It is a cut with less fat.

Select 4 recommended hormone parts of the day. (For 2 people: 2 cuts of each of the 4 types)

Regular...1760 yen Half...770 yen

Regular... 970 yen, Half... 610 yen

Regular... 830 yen, Half... 660 yen

Regular...1,100 yen Half...880 yen

Regular... 1,210 yen Half... 990 yen

Regular... 720 yen, Half... 550 yen

Regular... 990 yen, Half... 770 yen

Regular...1,100 yen Half...880 yen

Regular... 1,200 yen Half... 650 yen *The photo is of the regular size.

Small... 550 yen, Medium... 660 yen, Large... 830 yen

Small...300 yen, Medium...400 yen, Large...600 yen

Regular... 1,210 yen Half... 990 yen

Regular...1,450 yen Half...1,210 yen

Regular... 1,450 yen Half... 1,210 yen

Regular...1,450 yen Half...1,210 yen

Our rice is all Niigata Prefecture Koshihikari.

Chef's special seasonal dessert. A subtly sweet, bitter flavor for adults, with a rich and smooth texture.

Salt milk ice cream made with salt from Ida in Numazu City, Shizuoka Prefecture. A hint of salt accentuates the sweetness and richness.

This rich yogurt ice cream is served with a slice of lemon. Enjoy the first bite as is, and for the second bite, squeeze the lemon for a refreshing taste.

House-made almond tofu with the creaminess of milk and coconut milk, fragrant with refreshing almond essence.

Made in-house with plenty of the finest French Alfonso mango puree. A luxurious tasting dessert.

House-made with rich aroma and flavor of Uji matcha, and a creamy texture. The crispy surface is caramelized after the order is received.