Kochi Kara Kita Yakiniku

We have secured negotiations to procure bonito tataki used in a famous restaurant in Kochi, making us a unique establishment where you can enjoy Kochi's bonito tataki while being a barbecue restaurant. At our shop, we also offer a new proposal to enjoy it with the End of the World (super garlic + garlic chives + mayo), which is said to be an unconventional approach. Delicious sea salt / Marugame village ponzu / Half & half 4 pieces 900 yen 8 pieces 1700 yen

The cuts available are Rump and Ichibo, and the meaty flavor is recommended as Ichibo for the delicious taste of marbled Rump. *Filet can be prepared with a reservation in advance.

This is a dish where thinly sliced steak can be enjoyed luxuriously with garlic soy sauce and ginger soy sauce. We have continued to pursue the deliciousness of Tosa Wagyu and have arrived at the conclusion that the best way to enjoy it is thinly sliced and almost raw. Please savor this ultimate deliciousness.

A recommended dish by the owner that lets you experience Kochi. The garlic slices are cut extremely thin and soaked in water to reduce the spiciness and smell, so the odor will not linger much by tomorrow. I definitely want you to try it with garlic slices. It is tastier than eating with bonito. *I also love bonito. ☆Bara Village Ponzu☆ Dashi vinegar soy sauce, wasabi and soy sauce, garlic chip yukke.

This is the dish with the highest reorder rate on our menu. The sukiyaki style beef tongue sashimi was created for those who cannot eat sukiyaki raw. It can be enjoyed even if slightly grilled, offering great versatility, and the combination of the dipping sauce and eggs with the truffle aroma is simply perfect. I want to convey that... although I don't want to use it too much because it's been overused... it's the one that makes you fly, right?

The liver of Tosa Wagyu is very rich in sweetness and flavor. Like the heart, it is offered in limited quantities, so if you are interested, please check with the staff first. If you inform us during phone or online reservations, we will secure it for you.

Due to its high freshness, the texture is outstanding. Heart sashimi is not very common in Osaka, but it is a dish that can be confidently recommended to both men and women. - Soy sauce - Salt

Typically served with a sweet and tangy miso sauce called chojang, but at our restaurant, we serve it with our homemade 'Kochi Specialty Nuta' and 'Salt Sesame Oil'. This might not be a suggestion found anywhere else, right? *Nuta is a seasoning unique to Kochi Prefecture, made by combining garlic leaves, white miso, and 100% yuzu juice, which has also been featured on shows like Kenmin Show. We have adjusted the original recipe to create a flavor that can be enjoyed by people from the Kansai region as well.

A delicacy served with two types of homemade dipping sauce made with thinly sliced tongue, one using soy sauce from Kochi and the other recommended by the owner. Although it is a new menu item, we have been serving it to our regular customers and gathering feedback, and there are already many fans.

A dish featuring thinly sliced tongue served with homemade soy sauce. It is finished with a mild flavor, but it has a slightly strong salty taste, so it is recommended for those who enjoy the saltiness of soy sauce.

A dish that is not cut into the usual strips but rather thinly sliced tongue mixed with yukke sauce. This dish has also received many high ratings, similar to tongue sashimi.

Thinly sliced premium Wagyu harami, served with two types of homemade soy sauce made from Kochi's thick soy sauce and light soy sauce. The umami is due to the low melting point of the marbled Tosa Wagyu.

A dish made with thinly sliced premium wagyu beef, enjoyed with a rich egg yolk. Instead of using yukke sauce, we use a marinade made with Kochi soy sauce. It is intentionally styled as yukke. We hope you experience this unique flavor that is not offered elsewhere.

A dish made with thinly sliced premium Wagyu harami, coated with a yukke sauce infused with the aroma of black truffles, and paired with a rich egg yolk. The flavor is unique to Tosa Wagyu, which has a low melting point due to its marbling.

We have replaced the seasoning that has received rave reviews for our sukiyaki-style Tsunami sashimi with premium Harami. It is uniquely delicious. We hope you will definitely try it.

Using thinly sliced premium roast, we sprinkle our homemade yukke sauce and crushed roasted almonds and garlic chips, creating a rich flavor. This is a confident product that showcases our pride in the premium roast in the best possible way.

Our grilled meat is recommended to be enjoyed at an appropriate level of doneness that does not overcook the meat. However, this product is designed to enhance the flavor through the Maillard reaction by cooking it well. We have expressed a unique taste by combining the deliciousness of meat eaten during barbecues, marinated in sauce, with egg yolk and cabbage.

We pursued how to deliciously eat the heart (also known as hatsu), which cannot take the lead in grilling, and introduced it as a new menu item. Enjoy the healthy heart with a rich flavor using high-quality fresh seven spice, experience a unique Italian twist with Genovese, and refresh yourself with our special pepper blend of sansho and flower sansho in a 3:7 ratio, available in three different flavors.

Misuji is a cut of meat located from the shoulder blade to the wrist of the cow, primarily referring to the part that is attached to the inside of the shoulder blade. This area is not usually moved much, resulting in a tender texture. It is the part of the arm that has the most marbling.

This grilled sukiyaki series will be the highlight of the new menu change. It is enjoyed richly with homemade dipping sauce made from Kochi soy sauce and egg yolks. It has received quite high praise after being tried by familiar customers in advance.

Upper Harami, Upper Kalbi, Upper Roast

Premium Harami, Kainomi, Premium Kalbi, Premium Roast, Special Premium Roast

Premium Harami, Kainomi, Premium Roast

We offer a special rich miso or special salted marinade that has a slight sweetness, reminiscent of the Showa era. You may not have many opportunities to eat grilled heart and tongue, but marinating them makes the meat tender and enhances the flavor. This is also limited in quantity, so please check with the staff when ordering. (Heart, tongue, agi, small amount of upper intestine or teppan)

In response to requests for items that include premium beef tripe and beef small intestines, we have added a new menu item that allows you to enjoy a generous serving of hormone in one dish. You can also choose between our special miso or salt marinade. (Premium beef tripe, beef small intestines, beef diaphragm, beef skirt, premium beef flank)

Premium Salt Tongue 2 pieces, Salt Tongue 4 pieces, Tongue Kalbi 4 pieces

Special Harami 2 Cuts, Upper Harami 2 Cuts

Kainomi 2 slices of upper kalbi 2 slices of special upper kalbi 2 pieces

Special Roast 2 slices, Upper Roast 2 to 3 slices

This new menu item will also be a highlight this time. We have responded to our customers' requests. This product allows you to compare 2 cuts of Misuji and 2 to 3 slices of Ichibo.

Is it an exaggeration to say this is the most popular in the grilled meat industry? We use tongue that is not distributed in Osaka, which is characterized by its extreme tenderness and rich flavor. You will likely feel the difference. We use 'Delicious Sea Salt' from Umikobo, which is a scarce product, and by grinding the pepper just before serving, you can experience a wonderful marriage of salt and pepper with a lovely aroma. Additionally, we have prepared a new sensation to enjoy with smoked black spices. In winter, we suggest our exclusive way of eating tongue by squeezing yellow yuzu, and in other seasons, we use small summer citrus or pomelo. We only use tongue that can be eaten raw, so we recommend a light sear on one side. Most people do not experience the original deliciousness due to the cooking method. We would appreciate it if you could ask our staff about each cut.

At our shop, we combine scallions and white leeks, served with the owner's proud seasoning. It pairs exceptionally well not only with tongue but also with other red meats.

The recently increasing Mori series is perfected in our shop with four types: slave green onion, white onion, myoga, and shiso. Completely changing the subject, the sea bream rice is incredibly delicious when enjoyed with this, to the point of screaming in delight. It's a level of emotion. If you catch sea bream, we will serve it for free. Someday...

A dish that is too new, generously coated with smoked black spice. The tongue is not only delicious with salt and pepper but also very tasty with spices. *The tongue can be served half and half with salt and black spice for all menus except for tasting comparisons.

Isn't it almost nonexistent for stores in the grilled meat industry to handle this product? It is a rare cut with a very limited supply. Since it is not widely distributed yet, it can currently be offered at a low price. This product is definitely for those seeking tender and delicious red meat!

A delicacy that is soft, rich in red meat, and concentrated in flavor. It is highly recommended for those who like harami but are not fond of the superior fat. Personally, I find this to be more delicious at my age. The red meat is tasty.

I would like you to experience the unique flavor of the low melting point marbling of Tosa Wagyu. It is exquisite with its tenderness, the deliciousness of the lean meat, and the low melting point marbling.

Ichibo corresponds to the thigh meat. It is a rare cut located at the tip of the buttocks and is the most marbled and tender part of the thigh meat. You can better appreciate the flavor of the marbling in Tosa Wagyu.

Misuji is a rare cut of beef located on the shoulder, characterized by its beautiful marbling. The area behind the shoulder blade where misuji is located does not move much, making it tender and very easy to eat.

Kainomi is a rare cut of kalbi that is known to those who know. Since it is kalbi, it naturally goes well with rice, but the rare cut of meat with rich umami in the red meat is distinctly different in flavor. Be sure to try it.

This product delivers the deliciousness of Tosa Wagyu directly to you. When serving to customers, we look forward to hearing them say 'Delicious!!' or 'Mmm, so good♪' or 'Yummy, yummy, yummy!!♪' and we can't help but smile a little inside.

・Super Neck Chain (Limited Quantity Rare Cut) 1300 yen・Super Kalbi 1800 yen・Super Harami Sagari・Super Roast 1900 yen・Super Kainomi・Super Premium Kalbi 2200 yen・Super Premium Roast 2500 yen・Super Premium Harami・Super Misuji・Super Ichibo・Super Lamp 2600 yen

Lamp is an exquisite cut that is very tender despite having no excess fat. It is highly recommended for those who can no longer enjoy kalbi or roast as in the past and want to eat delicious lean meat. I prefer its flavor over Chateaubriand or tenderloin.

Ichibo is a part of the meat from the rear of the cow. It is a rare cut that can only be obtained in about 2 to 4 kilograms from one cow, featuring a balance of rich red meat flavor and marbling.

Please enjoy the exquisite filet of Tosa Wagyu. I would like you to experience the supreme flavor of the filet meat.

Maruchou refers to the small intestine. It is a part suitable for enjoying the rich flavor of Wagyu fat.

Techan refers to the large intestine. It is also known as Shimachiyo, and it is a part that has the strongest impression of rich flavor among horumon. We offer the owner's proud salt sauce and a miso sauce that exudes Showa romance.

The unique texture and flavor of Mino are irresistible. It is cut in a lattice pattern and has hidden cuts on the back, making it very easy to eat.

I think not many people have had grilled heart, but once you try it, the unique deliciousness is unlike anything else, and it becomes addictive. I am already captivated. I love it ♡ It becomes somewhat firmer when grilled, so it might be easier to describe it as a delicacy. Definitely the salt sauce option (^^♪

We also offer items similar to sashimi with grilled senmai. Recommended for those who want to enjoy the unique flavor and texture of senmai.

At our restaurant, we recommend it as sashimi, but this Tsunami is of course delicious when grilled as well. The meat quality has a strong umami flavor, but the last note leaves a refreshing impression of lean meat. We serve it wrapped with delicious white leeks to enhance the umami flavor.

This is the jaw part of Wagyu, and you can enjoy a pleasant crunchy texture. This is definitely a perfect snack to accompany drinks.

This dish, a specialty of Kochi, is something you should definitely enjoy as an appetizer. Dashi Cheese... 600 yen, Cheese Truffle... 650 yen

This is a chorizo that has been carefully selected by the shop owner, with a mild spiciness that is easy to eat.

The taste of a famous store that I arrived at after sampling kimchi in the Korean Town of Tsuruhashi Shopping Street. I definitely want you to try it. Because I have come to know this flavor, I can only eat the kimchi from this store.

Yam Kimchi 600 yen, Cabbage Kimchi 550 yen, Dried Radish Kimchi 550 yen, Chan-Ja (Cod and Octopus) 550 yen

Served with 1mm shredded cabbage topped with seaweed and drizzled with dressing for choregi salad. It is perfectly seasoned as a palate cleanser.

The owner has repeatedly experimented to perfect a soy sauce dipping sauce, which is generously poured over cabbage. By pressing down to crush the fibers, the sauce seeps into the cabbage. When placed on top of meat and wrapped with more meat, it becomes exquisite.

Chikukyuu, a specialty of Kochi. It is a delicacy where cucumber is pierced into a fish cake and enjoyed with a rich mayonnaise that has a strong flavor of egg yolk, a dish that has been loved in Kochi for centuries.

I found something delicious, so I commercialized it. Among Plum Zasai, it should be the most refreshing and delicious in the world.

Large 350 yen, Medium 300 yen, Small 250 yen

A soup blended by the owner who was also involved in product development at a noodle shop. The soup, which captures the umami of wagyu beef tail and the flavors of vegetables, is light yet has a rich, rustic taste. The egg is cooked just right, resulting in a fluffy finish.

Those who are not familiar may wonder what it is, but the 'waka' in Wakatama refers to wakame. In the industry, it is called Wakatama Soup, which is a type of egg soup topped with wakame.

Cheese topping + 110 yen

Cheese topping + 110 yen

Rich Dark Soy Sauce, Delicate Dashi Soy Sauce

Created by the owner who devised all the recipes from the noodle shop 'Karakara' located in Higashi-Sinsaibashi, incorporating elements of Wagyu beef. This product embodies the owner's philosophy of 'Existing to surpass the past' and 'Continuing to change in order to remain unchanged.' 0 Spicy, Mild Spicy, Medium Spicy, Extra Spicy +50 yen, Super Spicy +150 yen (Dragon), Absolute Zero +500 yen.

Using soy milk and a special miso for tantanmen, we finish it as a chilled dish that is easy to eat with a small amount of Sichuan pepper and five-spice powder. Like Sichuan tantanmen, it already has many fans. Mild, Medium, Spicy 930 yen, Extra Spicy, Fury (Dragon) 1100 yen

Special mixed noodles finished in a Japanese style. The umami is strong yet the flavor is gentle enough to enjoy every day. It was originally made as staff meals, but the love from the staff led to its commercialization.

Yuzu sherbet containing yuzu peel from Kochi. How about a refreshing finish?

It features a sherbet-like texture and a light flavor. It evokes memories that make you wonder how different I would be now if I had made a different choice back then.