Toraji
とらじ
A hidden gem where you can enjoy high-quality yakiniku
Ratings
Japan User ratings3.28(3 reviews)Reviews
Menu
Since we are a yakiniku restaurant, we offer courses in which [meat] is the main attraction. (Side menu is weak...). The amount of meat will be about 3.2 to 3.5 servings per person in total.
Only the freshest root part is used. Rich flavor.
Approximately 1 cm thick! Overflowing with meat juice, a satisfying chew and bite!
Now the most popular in grilled meat! The king of the opening.
Limited quantity. We offer juicy and easy-to-eat meat. Large size. (Cut used: Misuji)
A light yet juicy and tender experience that overturns the usual kalbi sensation. As a result of our commitment to quality, we only handle the finest cuts. Please give it a try. (Cut used: Kainomi)
Limited quantity. One of our signature menu items. The diaphragm adjacent to the kalbi. Lighter than kalbi.
Features both organ meat and muscle meat from below the diaphragm. Very tender.
Uses thick cuts from the first stomach of the cow. Crunchy and crispy texture.
Limited quantity - one serving per group. A platter of trimmings from the preparation process.
Our restaurant started from here. A traditional salt that never gets boring! The basic miso of Hokkaido hormone! The taste of a certain super famous restaurant's staff meal! Spicy when eaten with sauce!
The texture is addictive, and it pairs perfectly with charcoal grilling!
For those who want to try both at once, it is served half and half.
The fat has been removed to the limit for easier eating. The plum salt flavor is even lighter! It's fine to have it as a finishing dish.
Increasingly popular with a unique texture and taste. High repeat rate!!
Soft and juicy using locally sourced chicken.
A new sensation chicken breast that never gets boring and is rich in flavor. Healthy.
It looks hearty but can be eaten easily!? It has a good balance with plenty of vegetables.
You might think, 'Huh!?' but once you try it, you'll be hooked! It's a specialty of Toraji.
The burnt soy sauce is fragrant.
Perfect for the end! Our homemade double soup, made over three days, gently seeps into your stomach. It is a hybrid of Korean cold noodle soup and Morioka cold noodle soup.
We extract the essence from our beef slowly.
A three-item platter made with napa cabbage, daikon, and cabbage.
A mixed dish of four items including bean sprouts, fern, spinach or komatsuna, plus additional ingredients.
This is a salad made with common leafy vegetables in Korea.
Basic grilled vegetables plus seasonal items are included.
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