Niku LAB. Ichimi

A highly popular meat-filled appetizer for 3 to 4 people. Reservation required (3 days in advance). The contents include two types of roast beef, burrata cheese caprese, cold beef tongue carpaccio, wagyu liver pâté, pickles, seasonal vegetable frittata, mashed potatoes, cream of spinach, and steak of Hokkaido pork confit.

Superb lean meat, only about 600g from one cow.

Red meat made from Wagyu and Hokkaido beef

A rare tongue cut that yields only 200g from one cow.

Meat from the tongue with a crunchy texture.

Special green onion salt mixed with salted kelp

Seasoned with a special dipping sauce. Quickly sear and dip in egg before enjoying.

Quickly sear and enjoy with homemade ponzu in Kyushu style.

Mainly using Obira Wagyu from Hokkaido.

Tender and juicy marbled meat.

Juicy and flavorful diaphragm meat.

Pork that has been salted for two days, then roasted and slowly cooked at low temperature for three hours. Unlike regular pork, this pork shoulder is moist and tender, perfect for grilling.

Serve with yuzu pepper to taste

A Western-style grilled meat featuring the famous Hokkaido dish 'Genghis Khan'. We use tender and juicy shoulder roast.

A mixed blend of kalbi and lean cuts!

Is this the soul food of the locals!? The ultimate hormone made with pork intestines, perfect as a snack.

Juicy King of Beef Hormone with plenty of rich fat flavor.

Uses fresh domestic tripe.

A mix of fresh Wagyu heart and liver. *There may be times when it is not available.

A value platter featuring 'beef red meat', 'pork shoulder confit', 'Date chicken thigh', and 'fresh lamb shoulder'. *The contents may change due to supply circumstances.

A platter of Wagyu short rib, sagari, and lean cuts.

A counter-exclusive set that includes 2 drinks of your choice and 2 snacks.

Only the juicy and tender tongue root is used. Please enjoy it with white truffle salt.

Superb lean meat, only about 600g from one cow.

Healthy and tender diaphragm meat.

Hokkaido specialty 'Genghis Khan' in a Western-style steak.

A special hamburger made with 100% Wagyu ground beef and caramelized onions. The leftover meat juices and sauce after eating the hamburger can be mixed with rice and topped with melting cheese for a special gratin for an additional 380 yen!

Please note that due to sourcing only high-quality ingredients, there may be times when this item is not available. Thank you for your understanding.

Please note that we only source high-quality ingredients, so there may be times when this item is unavailable. Thank you for your understanding.

The ultimate side dish that pairs well with meat.

A generous assortment including Wagyu liver pâté, roast beef, and limited dishes not on the menu.

Special roast beef slow-cooked at low temperature for 3 hours.

Japanese-style carpaccio seasoned with homemade ponzu and yuzu pepper.

An Italian-style omelette similar to a quiche. It is made rich and delicious by adding seasonal vegetables and Camembert cheese.

Delicious liver pâté with a curry flavor!

Western-style pickled seasonal vegetables of various kinds.

Refreshing with homemade ponzu!

Spanish cured ham 'Jamon Serrano', white mold salami.

Beef tongue cooked at low temperature served as carpaccio. Refreshing with lemon and wasabi!

Sashimi of Genghis Khan, a specialty of Hokkaido. Made with low-temperature cooked and sterilized mutton loin.

A classic yukke seasoned with a special soy sauce dressing infused with gochujang.

A classic Italian Caprese with Burrata cheese.

Classic style made with egg yolk, sherry vinegar, and plenty of pecorino cheese.

A meat salad topped with plenty of homemade roast beef. Served with a special onion dressing.

Generously topped with crispy fried shirasu! Refreshingly dressed with plum shiso dressing!

Crispy lettuce drizzled with hot oil. Great as a snack too.

Everyone loves it! A lot of melting cheese!

Special sauce made with anchovies and garlic!

Simply! The deliciousness of the vegetables is direct!

The accent of mentaiko is outstanding! Dip the leftover oil with the baguette.

Classic ajillo. Finished with butter for extra richness!

I really like shellfish~ by the manager... It seems like they wanted to include shellfish because they wanted to eat it...

Crispy on the outside, fluffy on the inside.

Plump shrimp in a crispy, light Western-style tempura.

Fried gnocchi for a snack-like experience! Crispy fried confit.

Plump shrimp and tomato sauce topped with plenty of melted cheese, baked in the oven with just the ingredients! Please enjoy it on a baguette for a pizza-like experience.

Special stew simmered slowly until it becomes tender and flaky.

Spicy tomato sauce stew with cheese!

Plenty of Pecorino cheese in creamy risotto! A popular finishing dish!

A special curry made by the chef with the determination to create a curry that rivals specialty shops.

With meat! Perfect compatibility!

Using Hokkaido rice.

Quickly seared A5 rank Hokkaido Wagyu sirloin is hand-formed! It melts in your mouth...

Homemade roast beef marinated and formed into nigiri.

Drizzled with hot garlic oil on toasted baguette.

A gratin-style soup topped with plenty of onions and a baguette.

Simple egg soup.

A classic spicy soup made with a special yukgaejang sauce. Can be upgraded to a rice soup for an additional 150 yen.

This is the perfect finishing bowl from Meat LAB. Wrapped in premium melt-in-your-mouth roast meat, this luxurious meat chazuke is topped with hot special broth to cook the meat. Add freshly grated wasabi to your liking.

Thick, strong-textured hand-stretched somen noodles from Tokushima served in a refreshing cold noodle style.

A custard ice cream made with abundant eggs and fresh cream.

Fluffy and soft French toast soaked overnight in milk and eggs. Please choose your flavor from Canadian maple syrup, chocolate sauce, or homemade rum raisins (contains alcohol).

Milk gelato topped with homemade rum raisins. (Contains alcohol)

A slightly bitter adult dessert with coffee poured over it

Gelato full of milk flavor