Yakiniku Yumoumoukou Shibuya Honten

This is a must-try dish when you visit us◎ The finely marbled meat melts in your mouth the moment you take a bite♪ It pairs perfectly with alcohol. Shibuya/Yakiniku/Dogenzaka/All-you-can-drink/COVID-19 prevention measures in place

A proud specialty! We offer hand-cut raw tongue without freezing. Raw tongue dipped in lemon is the best! The sweetness and fresh texture cannot be experienced anywhere else! Please enjoy the meat that is committed to safety and security.

Everyone loves harami!! It is the diaphragm of the cow, soft and moderately fatty. It is often classified as offal.

As the name suggests, it is beef tongue, a rare cut that is popular for its high fat content and chewy texture. The 'tan shita' is the root part of the tongue and has a firmer meat quality. The 'tan moto' is characterized by being the part of the tongue with the least amount of movement, resulting in a softer meat quality.

The kalbi of Moku is adjusted to have just the right amount of fat, reducing greasiness. It is characterized by distinct thick marbling and a firm texture.

The meat with beautiful marbling that surpasses regular karubi looks stunning. The sweet fat spreads happiness in your mouth.

The biggest feature of our loin is that, despite being a delicious part of lean meat, it is extremely tender. Please grill it lightly without overcooking.

We carefully select cuts that retain the goodness of lean meat while offering a rich flavor of smooth fat characteristic of sirloin every day.

As the name suggests, this is beef tongue, a rare cut that is popular for its high fat content and chewy texture. The upper tongue uses the base of the tongue. It is characterized by having the least amount of exercise among the tongue cuts, resulting in a tender meat quality.

As the name suggests, it is the tongue of the cow, a rare cut that is popular for its high fat content and chewy texture. The tongue root is the base part of the tongue, and the meat quality is firm.

We procure ultra-fresh Wagyu liver directly from Shibaura. It is the liver of the cow, characterized by its rich nutrition and fluffy texture. It has a strong umami flavor and a hint of sweetness.

We procure ultra-fresh Wagyu heart directly from Shibaura. It has less of a strong flavor than expected for a cow's heart. It is relatively recommended for beginners of offal.

By finely cutting the meat, the flavor is enhanced!! Mino is the first stomach, white and thick in meat. It has a mild flavor and a characteristic chewiness.

It is the small intestine of a cow, characterized by its abundant fat that is plump and juicy. The fat is simply delicious!

A popular platter featuring a great deal of liver and heart. Perfect for those who want to indulge in both!

The part from the wrist of the cow to the shoulder blade is called 'kata (ude)'. Among these, misugi is the meat located on the inner side of the shoulder blade. It is a part that does not move much, characterized by its tender flavor. There is a large muscle running through the middle, and the marbling spreads like veins, but contrary to its appearance, it has a refreshing red meat flavor. Since only a small amount can be obtained from one cow, it is a rare cut. The special egg yolk soy sauce pairs well with the meat.

The area from the shoulder to the upper part of the front leg. It is called 'Sankaku' because it has a rounded triangular shape. It has a firm texture but is characterized by a refreshing taste without being overwhelming.

Kosankaku is the small triangular part that remains on the upper side of the katakankaku when the arm is separated from the body. It is a firm piece of meat with a thin thickness. It is often cut together with the upper part of the katakankaku.

Uwamisuji is a very small part located above the misuji on the shoulder blade of a cow, and the amount that can be obtained from one cow is less than that of misuji, making it an extremely rare cut. It is characterized by having less fat and more red meat compared to misuji. Because it has less fat, it is light and easy to eat, making it suitable even when appetite is low.

Togarashi is a rare cut located near the shoulder blade, with only a small amount available from each head. It has little marbling and a strong red meat flavor, making it a quintessential example of red meat.

Kainomi is a part of the chuck roll, located towards the back legs and adjacent to the tenderloin. It features a blend of the best qualities of both the chuck roll and the tenderloin. This cut has a tender red meat texture with a rich sweetness from the fat, yet it offers a refined flavor that is never overwhelming.

Meat around the buttocks connected to the outer thigh. Since it is adjacent to the rump, this part is also likely to have marbling. Compared to the rump, the grain is coarser, and it is characterized by a noticeable texture.

The thigh is characterized by its strong red meat quality, but the lamp has a moderate amount of marbling, allowing for a balance of light fat and rich meat flavor. It is a recommended cut for those who are not fond of excessive fat.

A part of the outer thigh of a cow. The meat quality is firm, but it has a moderate amount of marbling (sashi). Also known as 'Shikinbou'.

It is a deep red meat with almost no marbling. Due to its elasticity, it truly has the texture of lean meat. With every bite, you can feel a rich flavor.

Tomosankaku refers to a part of the meat from the area called the 'shintama' of the thigh. Typically, the thigh does not have much fat, but the tomosankaku part has beautiful marbling, adding richness to the flavor of the thigh, making it a very delicious cut. It is a very rare cut, and unfortunately, it is hard to come by as its popularity has been increasing recently.

It is a part located at the center of the shin-tama, and the name Shinshin means the core of the shin-tama. It is characterized by a soft texture and does not have much marbling, being a type of red meat.

A value platter of napa cabbage kimchi, cubed radish kimchi, and cucumber kimchi.

Classic, napa cabbage kimchi. It is essential as a side dish for meat!

Cucumber kimchi. Perfect as a light snack.

It is flavored with kelp to suit the Japanese palate.

It has been finished in a way that retains its texture. It is a dish with a high rate of seconds.

Carefully selected bean sprouts finished with a gentle flavor.

A generous assortment of four types: bean sprout namul, spinach namul, fernbrake namul, and pickled vegetables.

Reliable Korean seaweed. Wrap it around rice or eat it as is.

A delicacy made from the entrails of cod, it pairs well with alcohol.

A dish for when you want something refreshing. Deliberately simple, Japanese yakko. Refreshing with ginger, green onions, and bonito flakes.

A snack made with fresh tomatoes.

The delicious salt sauce is the secret to its flavor.

Puchi Marin is a type of seaweed, and this salad has a fun, poppy texture. The spicy wasabi dressing pairs well with it.

A classic salad at a yakiniku restaurant! But actually, I'm more of a Petit Marine fan...

When you want to eat meat refreshingly, it's definitely Sanchu! Please enjoy it with delicious garlic miso and weight.

While black senmai is often seen, we work hard to make the visually beautiful white senmai. It pairs perfectly with sesame oil, salt, and garlic.

To enhance the crunchy texture, it is quickly blanched and accented with sweet Kyushu Kanro soy sauce and stem wasabi.

A delicious yakiniku restaurant does not compromise on meats other than black-haired wagyu. This is a reliable chicken thigh selected by staff with experience in yakitori restaurants.

Meat from the neck of a chicken. In fact, only about 200g can be obtained from one bird, making it a rare cut.

Meat from the neck of the pig. It's a meat that goes well with rice.

The number one ordered fresh sausage by regular customers. Please grill it slowly and take care of it.

Large scallops are grilled in foil with butter and seaweed. A light drizzle of soy sauce at the end ensures a delicious flavor.

This is an easy-to-eat squid with deep cuts made into it.

Large shrimp are wrapped in foil with garlic and olive oil, prepared in the style of ajillo.

A very popular and successful mushroom in the mushroom world.

When grilled, it shows a different side.

Keeps the blood thin, reduces guilt from eating grilled meat.

The green onion eaten between bites of grilled meat is really delicious.

A representative mushroom that people either love or hate.

Recommended for those who want to enjoy a variety of vegetables at once.

In fact, this dish has a higher order rate among women. Let's not worry about tomorrow. Because it's delicious.

Placed on tongue, placed on kalbi, placed on rice. Finished with a good balance of sesame oil, black pepper, and salt.

Fluffy and gentle tamago soup.

For some reason, when I go to a yakiniku restaurant, I feel like drinking wakame soup.

When you're torn between seaweed or egg. It's okay, a soup that doesn't fight.

A soup made by thoroughly bleeding beef tail and simmering it with vegetables for 72 hours. It's delicious to gnaw on the meat attached to the tail!

A spicy soup made with carefully prepared tail soup and various types of miso. It's a soup that warms the body.

・Half…600 yen. A top-ranked dish from Morioka, Bear-san Cold Noodles, is an unwavering number one! We are particular about the thickness of the noodles and the soup.

・Half…594 yen, a comforting rice soup that is pleasing to finish with.

Half…638 yen, we poured the deliciously spicy Yukgaejang soup over rice.

・Half…803 yen. The thick and rich Komutan soup pairs well with the noodles. It is often ordered by connoisseurs.

Half…583 yen, this bibimbap is full of vegetables and topped with cuts of black-haired wagyu beef. Please mix in the egg yolk and enjoy.

・Small…209 yen・Medium…275 yen・Large…385 yen

Dooooooon!!!!

・Half…550 yen. The tip of the beef tongue is simmered until tender and made into curry. You can also customize it by adding the grilled meat you cooked yourself.

Reliable Vanilla Ice Cream

Refreshing, that's number one.

Refreshing and delicious.

Refreshing and clean.