Tanbiyaki Yakiniku Tajiri Moriyama

(600g for 2-3 people) ◇Premium Lean Meat (Filet) ◇Premium Loin ◇Premium Kalbi ◇Premium Thigh ◇Wagyu Premium Skirt Steak ◇Acorn-fed Pork Loin ◇Purebred Nagoya Cochin Thigh single item price equivalent to 12,900 yen

(1kg for 4-5 people) ◇ Premium Lean Meat ◇ Premium Loin ◇ Premium Short Rib ◇ Wagyu Premium Skirt Steak ◇ Acorn-fed Pork Shoulder Loin ◇ Domestic Chicken Neck Single Item Price Equivalent to 17,300 yen

(500g for 2-3 people) ◇ Premium Lean Meat ◇ Premium Loin ◇ Premium Short Rib ◇ Premium Wagyu Skirt Steak ◇ Acorn-fed Pork Shoulder Loin ◇ Domestic Chicken Neck Single Item Price Equivalent to 8,900 yen

(1kg for 4-5 people) ◇ Roast ◇ Kalbi ◇ Upper Thigh ◇ Harami ◇ Pork Cheek ◇ Young Chicken Thigh Single Item Price Equivalent to 13,700 yen

(500g for 2-3 people) ◇ Roast ◇ Kalbi ◇ Upper Thigh ◇ Harami ◇ Ton Toro ◇ Young Chicken Thigh Single Item Price Equivalent to 7,100 Yen

(1kg for 4-5 people) ◇Exquisite Lean Meat (Filet) ◇Premium Lean Meat ◇Wagyu Premium Skirt Steak ◇Cheek Meat ◇Heart ◇Squid Single Item Price Equivalent to 18,100 Yen

(500g for 2-3 people) ◇Exquisite Lean Meat (Filet) ◇Premium Lean Meat ◇Wagyu Premium Skirt Steak ◇Cheek Meat ◇Heart ◇Squid Single Item Price Equivalent to 9,300 Yen

(1kg for 4-5 people) ◇ Premium Lean Meat ◇ Premium Loin ◇ Premium Skirt Steak ◇ Domestic Chicken Neck ◇ Angel Shrimp ◇ Sausage Individual Price Equivalent to 15,300 Yen

(500g for 2-3 people) ◇ Premium Lean Meat ◇ Premium Loin ◇ Premium Skirt Steak ◇ Domestic Chicken Neck ◇ Angel Shrimp ◇ Sausage Individual Price Equivalent to 7,900 Yen

(1kg for 4-5 people) ◇Premium Roast ◇Superior Kalbi ◇Premium Thigh ◇Hormone (Small Intestine) ◇Pork Jowl ◇Single Sausage Price Equivalent to 14,500 Yen

(500g for 2-3 people) ◇Premium Roast ◇Top Kalbi ◇Premium Thigh ◇Hormone (Small Intestine) ◇Pork Jowl ◇Single Sausage Price Equivalent to 7,500 Yen

(1kg) ◇ Hormone (Small Intestine) ◇ Techan (Large Intestine) ◇ Upper Mino (First Stomach) ◇ Senmai (Third Stomach) ◇ Liver (Liver) ◇ Hatsu (Heart) Individual price equivalent to 9,100 yen

(500g) ◇ Hormone (Small Intestine) ◇ Techan (Large Intestine) ◇ Upper Mino (First Stomach) ◇ Senmai (Third Stomach) ◇ Liver (Liver) ◇ Hatsu (Heart) Individual price equivalent to 4,800 yen

The root part of the tongue of the legendary black-haired Wagyu. The amount of tongue consumed by Japanese people annually is about 32.5 million heads, but only 470,000 heads of black-haired Wagyu tongue are distributed each year...!! Please be sure to try the black-haired Wagyu tongue, known as the 'diamond of beef'! *Due to its extreme rarity, please understand if it is sold out.

The middle part of the tongue of the legendary black-haired Wagyu. The amount of tongue consumed by Japanese people annually is about 32.5 million heads, but only 470,000 heads of black-haired Wagyu tongue are distributed each year...!! Please be sure to try the tongue of black-haired Wagyu, known as the 'diamond of beef'! *Due to its extreme rarity, please understand if it is sold out.

The underside of the tongue of the legendary black-haired Wagyu. It is characterized by a moderate amount of fat, making it very juicy while also possessing the unique texture of tongue. This is a popular menu item at Tajiri that has been loved since its establishment.

The root part of the tongue. Only about 1.5 kg can be obtained from one head, making it an ultimate rare cut. The closer it is to the root (tongue base), the softer it becomes, resulting in upper salt tongue.

The middle part of the tongue. First, salt tongue! A well-known classic item. This is our most popular product.

The tip of the tongue. The flavor is the same as upper salt tongue and salt tongue, but it is characterized by a unique crunchy and crispy texture.

The central part of the most highly regarded fillet of beef, from which only about 600 grams can be obtained from one cow. Please note that due to its extreme rarity, it may be sold out.

An extremely rare cut of beef, accounting for only about 3% of the meat obtained from a single Wagyu cow. It is a supreme cut that rivals the sirloin. Like the sirloin, it is very tender, but has less fat and is known for its finely textured meat and delicate flavor, earning it the title of 'Queen of Beef.'

Uses Marushin (Shinshin) or Lamp. Marushin is characterized by its very fine texture and elegant flavor. Lamp is a part that connects to the sirloin and is known for its rich flavor. Both are very tender and are the top-grade cuts of lean meat. *The part used changes daily.

Thick cut premium sirloin steak with a thickness of 15mm (approximately 250g to 300g, suitable for 3 servings). This cut has the highest quality meat among the top three loin cuts (filet, sirloin, ribeye) and is known for its superior texture, bearing the title of 'Sir'.

Uses sirloin. It is very sweet and rich in flavor, making it a top-grade cut. It is also called the 'King of Beef.'

Uses rib loin. It is the part with the most marbling and has a fine, excellent meat quality. It is the part where you can fully enjoy the flavor of the meat.

Uses the roast core from the shoulder roast (chuck). It is a part that connects to the rib roast, with a fine texture and vibrant marbling. It is very tender and characterized by a rich flavor.

Uses triangular chuck. Triangular chuck is a rare cut from the shoulder chuck (front chuck). It is characterized by intense marbling and a very rich flavor that melts in your mouth. It is referred to as the 'King of Kalbi' and 'Beef O-Toro'.

Uses friend belly's Kainomi or Sasami (Sasabara) or Tatebara. Kainomi allows you to enjoy the deep flavor of the meat itself, Sasami has a good balance of the meat's umami and the richness of marbling, and Tatebara is characterized by its rich sweetness. All are very tender and represent the cuts of belly meat. *The cuts used change daily.

Uses friend rib (middle rib, outer rib). It is a part usually called beef rib, characterized by strong marbling and rich flavor.

Using Hiuchi (Tomo Sankaku). This is a rare cut with beautiful marbling despite being thigh meat. It has a deep flavor of thigh meat, enhanced by the richness of the marbling, and is characterized by its very tender texture.

Uses Ichibo. Ichibo is a very tender cut that combines the rich flavor of thigh meat with the vibrant sweetness of marbling.

Uses the thick part of the diaphragm of extremely rare black-haired Wagyu beef. It has moderate elasticity while being very tender, characterized by rich flavor and vibrant marbling.

Uses the diaphragm of black-haired Wagyu. It has a moderate elasticity and tenderness, and while it has a rich flavor, it is a low-calorie cut. Wagyu skirt is a very difficult cut to obtain.

Diaphragm. It is a very tender and healthy cut. *Harami uses U.S. Prime (Prime is the highest grade of meat quality in the eight grades of American beef, and it is as delicious as domestic beef).

Diaphragm. It is very tender and a healthy cut. *Harami uses U.S. Prime (Prime is the highest quality grade of American beef, ranking above all 8 grades, and is as delicious as domestic beef).

Tsurami...800 yen cheek meat. Also known as ten meat. It is a well-exercised part, so the texture is firm and has a good chew. The rich umami that bursts out the more you chew is a characteristic feature. Urute...700 yen tracheal cartilage (throat cartilage). Also known as fegami. It is very tough, and the intensely crunchy texture is the highlight. It is a rare cut that can only be obtained in small quantities from a large cow.

Small intestine. Also known as kopuchan, socchan, hoso, and himo. The fresh small intestine is carefully processed, so it has no peculiar odor typical of offal, and is characterized by its rich sweetness and plenty of fat. It is the number one popular offal meat!

Large intestine. Also known as Shimacho. In Tajiri, we use 'Upper Techan' which has a good amount of fat. It is characterized by its chewy texture and is a popular part of offal meat alongside horumon.

First stomach. This part allows you to enjoy the sweetness of the hormone and the unique crispy texture. The high-quality Jou Mino from Australia is becoming increasingly difficult to obtain each year. *Jou Mino is imported beef (only using high-quality Australian thick Mino).

The third stomach, known as senmai. It is called senmai because it has many folds. It features a unique crunchy and crispy texture that is not found in other offal. Liver, also called kimo. This part is very high in nutritional value. It offers a distinct sweetness and richness. Heart, also referred to as hatsu or kokoro. It has little fat and a non-greasy, crunchy texture. While it is mild, it has a savory flavor and is a very healthy part.

Acorn Pork Loin...800 yen, this is the part corresponding to the ribeye and sirloin of beef, and is highly rated alongside the fillet as the top cut. The meat quality is finely textured and very tender. Acorn Pork Shoulder Loin...800 yen, this is the part corresponding to the shoulder loin of beef. The moist and sweet fat has a rich flavor, allowing for an extremely deep taste experience. Tongue...700 yen, this is the part from the cheek to the neck. It is also called 'Pietoro.' Only about 200g can be obtained from one pig, making it an extremely rare cut. It is characterized by a crunchy texture and a sweet, juicy flavor.

Sausages (4 pieces) with a crispy skin and very juicy inside. Super coarse handmade sausages. Spicy sausages (3 pieces) with a crispy skin and very juicy inside. Highly praised super coarse handmade sausages with moderate spiciness. Various

Pure Nagoya Cochin thigh... 1,300 yen. Unlike beef and pork, chicken thighs contain relatively high amounts of fat. The meat is firm and elastic, characterized by a sweet and rich umami flavor. You can enjoy the taste of traditional 'Kashiwa meat'. Young chicken thigh... 600 yen. Contains moderate fat and is very tender. Domestic chicken neck... 700 yen. Neck meat. The meat is firm with an excellent texture and strong umami flavor. It is also a rare cut that can only be obtained in small quantities from one bird. Domestic chicken cartilage... 700 yen. Cartilage located at the tip of the breastbone. It has a crunchy texture and is an extremely rare cut, as only one can be obtained from one bird.

Natural scallop (3 pieces)…1,900 yen. Scallops for sashimi caught in the Okhotsk Sea of Hokkaido. Angel shrimp (3 pieces)…1,100 yen. Shrimp certified by 'QUALICERT' as the highest quality in the world for sashimi. Squid…1,300 yen. Squid for sashimi cut for grilled meat.

Please forgive us if sold out due to extremely rare cuts.

Heart Sashimi...1,000 yen, Senmai Sashimi...1,000 yen, Natural Scallop Sashimi...1,600 yen, Angel Shrimp Sashimi...1,400 yen, Manta Ray Sashimi...1,100 yen

Please forgive us if sold out due to the extremely rare cut.

Napa Cabbage Kimchi... 400 yen Cucumber Kimchi... 500 yen Cubed Radish Kimchi... 400 yen

Soybean sprout namul, spinach namul, colorful namul with radish and carrot, fern namul, each

Very tender and healthy braised dish simmered for a long time in homemade medicinal soy sauce.

Kokonoe Miso Stew.

A dish simmered in homemade medicinal soy sauce, perfect as a side for rice or as a snack.

Using Endo Soy Sauce's Sudachi and Junmai Sake's restaurant ponzu.

Luxurious fried dish made with Tago garlic.

Sweet and crunchy Awaji Island fruit onion with Endo Soy Sauce's sudachi and pure rice wine restaurant ponzu.

Sanchu...500 yen Sunny Lettuce...400 yen Shiso Leaf...400 yen

Onion salad full of onions - onion dressing - Korean spicy salad - sweet and sour gochujang dressing - salt grilled tongue refreshing salad - lemon dressing - daikon and bonito flakes Japanese style salad - aromatic wasabi Japanese dressing - Caesar salad - Caesar dressing - acorn-fed pork shabu-shabu salad - roasted sesame dressing

Equivalent to 2 servings.

Cabbage Hokkaido Corn Awaji Island Fruit Onion Eringi Bell Pepper Nagaimo Eggplant

Large... 300 yen Medium... 250 yen Small... 200 yen

Konan rice + carefully selected eggs from Ichigo Ichie + Endo Soy Sauce's special soy sauce for Tamago Kake Gohan. The ultimate T.K.G. realized because of Tajiri.

Bibimbap...800 yen Stone Grilled Bibimbap...1,000 yen

Each

No spice... 1,000 yen Mild spicy... 1,000 yen Spicy... 1,100 yen Extra spicy... 1,200 yen

Meat Warmed Noodles...900 yen Yukgaejang Warmed Noodles...1000 yen Tail Warmed Noodles...1100 yen

Each

Carefully selected eggs (raw egg) ... 200 yen chopped green onions ... 150 yen cut lemon (1 piece) ... 100 yen grated garlic (using Tagos garlic) ... 150 yen grated daikon ... 100 yen real wasabi (100% Izu produced real wasabi) ... 200 yen sudachi and pure rice vinegar restaurant ponzu ... 150 yen sesame oil ... 100 yen

Rich Vanilla Ice Cream... 400 yen Rich Uji Matcha Ice Cream... 500 yen Limited Edition Ice Cream (please inquire)... 400 yen Fresh Chocolate Ice Cream (3 pieces)... 350 yen

Yuzu Sherbet Golden Pineapple Sherbet Limited Time Sherbet (Please Inquire)

Lychee (5 pieces)…300 yen Nanko plum pickled (honey prepared)…250 yen

[Regular takeout 10% increase! If it's a platter, 20% increase!] We will provide a 20% increase only for popular platter items! Other grilled meat individual menu items are also available for takeout, all with a 10% increase. We will do our best to accommodate requests for items other than grilled meat, so please feel free to consult with us! ■ Orders must be made in advance (same-day orders cannot be accommodated) ■ Pickup time: 3 PM to 11 PM *Simple packaging will be used. Delivery is not available.