和牛小皿しんうち
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A Place to Savor the Charm of Wagyu in Small Plates
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This course includes all of the recommended dishes of Wagyu Small Dishes Shinchi. You can choose what you would like to eat on the day, such as sashimi or grilled skewers, and enjoy the course to your liking. We can also accommodate requests for a complete omakase menu, so please do not hesitate to ask us.
This course includes all of the recommended dishes of Wagyu Small Dishes Shinchi. You can choose what you would like to eat on the day, such as sashimi or grilled skewers, and enjoy the course to your liking. We can also accommodate requests for a complete omakase menu, so please do not hesitate to ask us.
This course allows you to fully enjoy Wagyu beef hormones and regular meat. You can enjoy all the skewers of Wagyu beef small plates shinchu.
This course allows you to fully enjoy Wagyu beef hormones and regular meat. You can enjoy all the skewers of Wagyu beef small plates shinchu.
We always have Junmai Ginjo and Daiginjo available. During the cold season, we also offer hot sake.
A lemon sour made with gin as the base.
Fresh heart served with sweet soy sauce from Kyushu and Kujo green onions, a signature dish
A popular dish made by skewering Wagyu small intestines and serving them with homemade spicy miso and perilla.
A dish of thinly sliced misuji served with grated daikon and yuzu-flavored ponzu sauce.
A must-have dish for the cold season, featuring a homemade light motsu pot soup combined with Japanese beef small intestines, plenty of cabbage, and garlic chives.
This is our traditional Napa cabbage kimchi, originating from our barbecue restaurant.
This is an interesting dish made with salted cabbage and sweet and sour gari. Please enjoy it as a palate cleanser.
This is a salad made with chrysanthemum greens and nuts.
A selection of more than five types of vegetables is served, changing with the seasons.
Finished with a simple Italian taste of garlic, chili, and salt.
These are small, cute-sized potatoes. They are the owner's favorite type of potato.
Using a light yet lingering flavored broth made from seafood soup and Morioka cold noodles.
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