Yakiniku Rin Hanzomon
焼肉凛 半蔵門
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A high-quality yakiniku restaurant with a homely atmosphere
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Assorted Popular Menu Items at Yakiniku Rin Hanzomon
Assorted Popular Menu Items at Yakiniku Rin Hanzomon
Assorted Popular Menu Items at Yakiniku Rin Hanzomon
Our proud thick cut beef tongue features the rich flavor and tenderness of carefully selected high-quality tongue. By grilling it slowly, the outside achieves a crispy texture while the inside remains juicy and tender. The accompanying white leek and lemon further enhance the flavor of the meat, promising a special dining experience.
We use beef tongue similar to thick-cut beef tongue salt. This one has relatively less fat, so by slicing the meat thinly, we achieve a concentration of the meat's flavor and a tender texture after grilling.
This is an assortment of the highest quality kalbi made from domestic black-haired wagyu beef, rated A5. The charm lies in being able to enjoy three types of kalbi at once: bonsho, kainomi, and sasami. Please savor the different flavors and textures of each kalbi and enjoy the rich variety of tastes.
Bonsho is an abbreviation for boneless short rib, which is one of the most marbled cuts of beef. It uses domestic A5 grade black-haired wagyu beef, and the marbling provides a melt-in-your-mouth quality of the highest standard. By searing both sides of the meat over high heat and then cooking it over medium heat, you can enjoy a fragrant yet tender texture that melts in your mouth and a deep flavor.
Kainomi is a notable cut among the top-grade kalbi. This cut, which is closest to the tenderloin, boasts a meat quality that allows you to fully enjoy the deliciousness of lean meat while still being kalbi. Typically, lean meat is said to have a chewy texture, but our kainomi uses A5 rank domestic black-haired wagyu with marbling. It achieves an astonishingly tender texture. Please enjoy it medium rare.
This is the highest quality kalbi of domestic black-haired wagyu A5 rank. Sasami refers to the part located at the base of the thigh among kalbi cuts. Unlike the low-fat and mild chicken sasami, it features a delicate balance of marbling and red meat. The texture is soft yet feels relatively chewy. After grilling both sides of the meat over medium to high heat, please cut it with scissors and grill it to your preferred doneness.
The texture of the marbled meat becomes more pronounced with each bite, highlighting the rich flavor unique to domestic A5 grade black-haired wagyu beef. The light sweetness and deep richness of our homemade sauce harmonize with the texture of the kalbi, allowing you to enjoy the distinctive taste of grilled meat. First, sear both sides of the meat over high heat, then grill to your desired doneness over medium heat. If the meat is thick, it is recommended to cut it with scissors and then cook the cut surface.
Misuji is a rare cut of red meat from the inner area around the shoulder blade of a cow, weighing less than a few kilograms (less than 1%) from a mature cow. Our restaurant uses high-quality domestic black-haired Wagyu beef of A5 rank, featuring a perfect balance of tender and delicate red meat with marbling. It pairs exceptionally well with salt and soy sauce. Enjoy the misuji, which allows you to fully savor the original flavor of the meat, along with its melt-in-your-mouth quality.
Our rib roast uses the highest quality A5 rank domestic black-haired wagyu beef. It is the meat from the rib section, located next to the sirloin. It features a wonderful balance of marbling and lean meat, and when grilled, it emits a rich aroma reminiscent of butter. Typically, this cut is used for sukiyaki and steak due to its excellent meat quality. By pairing it with our homemade grilled meat sauce, you can fully enjoy the rich flavor and tender texture of the meat.
This cut is characterized by its moist and tender texture, along with the rich flavor of red meat. It is located near the sirloin in the hindquarters and uses moderately marbled domestic A5 grade black-haired wagyu beef. The tenderness and rich flavor of the red meat, especially in the sirloin, make this cut an irresistible delicacy for meat lovers.
100g; 12,100 yen (Steak 1 piece 200g) will be provided.
100g; 8,778 yen (for one steak of 200g) will be provided.
100g; 9,768 yen (Steak 1 piece 200g) will be provided.
Our thick shiitake mushrooms are made from high-quality fresh shiitake sourced domestically. By cooking them slowly, we maintain their juiciness, and the moment you take a bite, a firm texture reminiscent of shellfish spreads in your mouth. Additionally, the deep umami and delicate flavor inherent to shiitake harmonize exquisitely, allowing you to fully enjoy their simple yet rich taste. Please savor this proud dish of ours.
A genuine German-style beer that offers richness, a hint of sweetness, and bitterness. It pairs exceptionally well with grilled meat. Enjoy it with the creamy foam that only a draft can provide.
A full-bodied beer with a subtle sweetness and bitterness, originating from Germany. It pairs exceptionally well with grilled meat. Sharing beer with friends is a unique pleasure of bottle beer.
Kirin Beer created Kirin Zero ICHI aiming for a non-alcoholic beer that is truly close to real beer. It achieves the unique richness and aftertaste of beer using the first pressing method. No sweeteners or colorings are used.
Made from organically grown sweet potatoes from Kagoshima, produced using the labor-intensive traditional 'kame tsubo brewing' method. This brand is popular for its smooth flavor without the unique odor typical of sweet potato shochu.
The aged sake 'Demon King' is produced by Shirotama Brewing, which has a shochu brewery located in Kinko Town, on the western part of the Osumi Peninsula in Kagoshima Prefecture. Its smooth and refreshing taste is reputed to be enjoyable even for those who are not accustomed to drinking sweet potato shochu.
Murao Sake Brewery continues to produce shochu using the traditional 'kame tsubo shikomi' method near the site of the tea house of the Satsuma clan, which was reportedly visited by the famous Takamori Saigo. It is characterized by the unique aroma and smoothness of sweet potatoes, as well as a distinctive dryness.
Sato Shuzo, established in 1906 in Kirishima City, Kagoshima Prefecture, produces this sweet potato shochu using black koji. It is a strong shochu that combines the flavor and sharpness of sweet potatoes. It is recommended to enjoy it on the rocks or with hot water.
A high-grade sweet potato shochu 'Moriizo' that has been long-aged in a ceramic jar in the underground cave of the Moriizo distillery. It is one of the most difficult sweet potato shochus to obtain. It has earthy, seaweed, and fruity aromas, and the texture is surprisingly smooth.
The aged sake 'Demon King' is produced by Shirotama Brewing, which has a shochu distillery located in Kinko Town, on the western part of the Osumi Peninsula in Kagoshima Prefecture. Its smooth and refreshing taste is reputed to be enjoyable even for those who are not accustomed to drinking sweet potato shochu.
Sato Brewery, established in 1906 in Kirishima City, Kagoshima Prefecture, produces this sweet potato shochu using black koji. It is a strong shochu that combines the richness and sharpness of sweet potatoes. It is recommended to enjoy it on the rocks or with hot water.
A mellow sweet potato shochu made with white koji. It features a rich sweet potato flavor that spreads sweetly and a fruity aroma.
This shochu is made with 100% 'Nijo Barley', which has little off-flavor. It offers a beautiful balance of a toasty aroma and drinkability, allowing you to enjoy the clean scent of barley.
Produced by Nisshin Shurui, a sake brewery that has been in operation since the Edo period. This shochu is made from sudachi, a specialty of Tokushima, characterized by its refreshing aroma and acidity. Sudachi harvested from mid-August to September is rapidly frozen and used for the juice in the sudachi shochu. It won the first Minister of Agriculture, Forestry and Fisheries Award in 1989.
A representative Korean soju from Hite, the largest liquor manufacturer in Korea. After continuous distillation of rice and barley, it is blended with underground water from Masan, Korea. It is recommended to drink it straight or on the rocks, as well as mixed with cola or cider.
Korean soju made using bamboo charcoal through continuous distillation. A product of Hite, the largest liquor manufacturer in Korea, 'Jinro'. The impurities have been removed to the extreme, resulting in a crisp drinking experience. It is recommended to enjoy it straight after chilling well.
Rin Hanzomon's selection. The brand changes depending on the season.
This is a blended red wine made from Cabernet and other varieties from California, USA.
This is a winery that enhanced the reputation of Napa wine at the 'Judgment of Paris' in 1976.
A full-bodied wine delivered by one of the oldest family-owned wineries in California, called Keimas Vineyards.
The winery Inglenook, where film director Francis Ford Coppola worked hard to regain his fame. Made with the finest grapes from the winery. Characterized by concentrated fruit flavors and a strong taste.
One of the top wines from the USA, known to wine lovers around the world.
Rin Hanzomon's selection. The brand changes depending on the season.
This white wine won a platinum medal at the American Wine Competition in 1983. It continues to receive awards. It has a pronounced fruity flavor.
Rin Hanzomon's selection. The brand changes depending on the season.
This is a representative single malt whiskey from Japan, which debuted in 1984, the 60th anniversary of the completion of the Yamazaki Distillery, the birthplace of Japanese whiskey.
A light and refreshing taste. This single malt is born from the ideal malts selected by blenders from the diverse original spirits held by the Hakushu Distillery.
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