Taishu Yakiniku Ogata
大衆焼肉おがた
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Three kinds of namul and choreggi salad for appetizers. The menu includes a comparison of the different types of tongue, including the lower, middle, and upper tan, served with freshly cooked Japanese rice. Seafood such as red shrimp, scallops with shells, and grilled crab are lavishly served, Miso horumon, top liver, special harami, Wagyu beef ribs and loin, and even today's recommended Wagyu beef parts, Wagyu beef ribs and loin, and even today's recommended Wagyu beef parts. Finish with a refreshing bowl of cold noodles and freshly cooked Japanese rice.
Appetizers are three kinds of namul and choregi salad. The menu includes a comparison of the different types of tongue, including the lower, middle, and upper tan, served with freshly cooked Japanese rice. Seafood such as red shrimp, scallops with shells, and grilled crab are lavishly served, Miso horumon, top liver, special harami, Wagyu beef ribs and loin, and even today's recommended Wagyu beef parts, Wagyu beef ribs and loin, and even today's recommended Wagyu beef parts. Finish with a refreshing bowl of cold noodles and freshly cooked Japanese rice.
Very popular all-you-can-drink only course
Sake Shochu, etc. Never seen before in a Yakiniku restaurant Non-standard all-you-can-eat only course
200 yen
Not frozen since arrival
Previously served as liver sashimi
With Yukke sauce or salt sauce
Cooked to your preferred doneness
Best cost performance
Has not been frozen since arrival
High-quality tongue with marbling
Excellent compatibility with green onions
Luxurious All-Inclusive
A classic of grilled meat
High-quality marbling of Wagyu beef is excellent
Popular Harami
Be careful not to overcook
Luxurious All-Inclusive
Chrysanthemum Oil
Large Intestine
Neck
Uterus
Temples
Throat
Liver
Liver
Small intestine
Large intestine
Aorta
Stomach
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