Yakiniku icocca

Thick cuts of Asahi aged beautiful pork belly are served. It features a bouncy texture and sweet, juicy fat. After grilling the skin until crispy, wrap it in lettuce and enjoy. It is also available for takeout.

The raw black tongue is cut after receiving the order. It is a perfect beef tongue that can only be tasted fresh, with a great texture, umami, and meat juice! Limited quantity available daily, so come early!

Kocchori refers to 'freshly pickled kimchi' that is eaten without fermentation. We shave Parmesan cheese right in front of you! Enjoy this new sensation of kimchi.

Brand rice from Niigata Prefecture 'Shinnosuke' has large grains with beautiful luster, characterized by a firm texture and rich sweetness. Small rice 330 yen, large rice 450 yen, manga serving 660 yen.

Pâté made by simmering black-haired wagyu beef tongue in a white wine base until tender

This is a cut located near the hind leg of the cow. It has a firm texture and offers a very rich red meat flavor. Be careful not to overcook it, as the fibers will shrink and become tough!

This cut is located near the hind leg joint of the cow. It has a firm texture and offers a very rich red meat flavor. Be careful not to overcook it, as the fibers will shrink and become tough!

This is the core part located at the center of the softer inner section of the beef's inner thigh. It has a fine texture with a balance of lean meat and light marbling, making it tender. We recommend eating it with our special sauce.

This is the core part located at the center of the softer inner section of the beef's inner thigh. It has a fine texture with lean meat and a light marbling, making it tender. We recommend eating it with our special sauce.

This is the central part of the hind leg of the cow. The balance of fine marbling and rich red meat flavor is outstanding. We recommend eating it with our special sauce and blended wasabi.

This is the central part of the hind leg of the cow. The balance of fine marbling and rich red meat flavor is outstanding. We recommend eating it with our special sauce and blended wasabi.

This cut comes from the beef's lower back to the hindquarters and thigh. The fat is not greasy and has a light flavor, allowing for a rich meaty taste. We recommend enjoying it with salt from Christmas Island or blended wasabi.

This cut comes from the beef's lower back to the hindquarters and thigh. The fat is not greasy and has a light flavor, allowing for a rich meaty taste. We recommend enjoying it with salt from Christmas Island or blended wasabi.

This is a cut from around the bone of the beef's rear. In addition to the rich flavor of the meat, you can also fully enjoy the sweetness of the fat. We recommend eating it with salt from Christmas Island.

This is a cut around the bone of the beef's rear. In addition to the rich flavor of the meat, you can also fully enjoy the sweetness of the fat. We recommend eating it with salt from Christmas Island.

Marinated in a special sauce with meat and whole garlic, baked in foil, and should be eaten with rice!

Marinated in a special sauce with meat and whole garlic, baked in foil. It should be eaten with rice!

This is a classic cut from the central part of the tongue, known for its good balance of tenderness and moderate chewiness. The more you bite into it, the more you can fully appreciate the unique richness and flavor of beef tongue. Quickly grill both sides over medium heat for a juicy finish. It is recommended to eat it with lemon for a refreshing taste.

This is the softest part of the beef tongue, located at the root. It has a good amount of fat, and a crisp texture that spreads a refined umami flavor. It is recommended to cook it just enough to get a light sear on the surface, as overcooking will make it tough. It is best enjoyed with a refreshing squeeze of lemon.

This is the belly part around the rib bones of the pig. It has layers of lean meat and fat, characterized by rich umami and sweetness. Asahi aged beautiful pork has a clean aftertaste of fat.

This is the part of the pig from the cheeks around the neck. It is characterized by a crispy texture and juicy flavor. Asahi aged beautiful pork has a clean aftertaste of fat.

Limited quantity. This is a rare cut from the diaphragm of the cow. The balance of rich flavor similar to lean meat and high-quality fat is appealing. It is tender and juicy, with the rich sweetness of the meat spreading throughout your mouth with each bite. Grill it quickly over high heat, leaving a slight redness in the center for the best taste. We recommend enjoying it with salt from Christmas Island.

Limited quantity. This is a rare cut from the diaphragm of the cow. The balance of rich flavor similar to lean meat and high-quality fat is appealing. It is tender and juicy, with the rich sweetness of the meat spreading throughout your mouth with each bite. Grill it quickly over high heat, leaving a slight pink in the center for the best taste. We recommend enjoying it with salt from Christmas Island.

The texture is bouncy and firm, and the sweet and juicy fat is delicious! The key is to grill the skin until crispy!

It is so fresh that it can be eaten raw! However, please understand that the restaurant absolutely cannot allow raw consumption!

Liver, Mino, Heart, Intestine

A rare cut known as the 'King of Hormones', characterized by its thick, tender texture and unique chewy resilience, with a refined sweetness that expands with each bite.

The heart (hatsu) has a crunchy texture and is characterized by its low fat and mild flavor, making it a recommended cut for beginners in offal.

Senmai has a unique ridged shape from the third stomach, creating a crunchy texture and a light, refreshing flavor. It is also available for takeout.

Bell pepper, king oyster mushroom, long green onion, zucchini