Tanbihiyakiniku Nakamura Kagawa-machi Honten

Thickly sliced at the base of the tongue. Limited quantity available.

For children or those who are not good with spiciness, we also offer sweet sauce or ponzu sauce.

The diaphragm of a cow. A popular cut with little fat and a satisfying texture.

A thick and juicy rare cut of meat.

Flavorful kalbi made from rich Japanese Black beef.

Unique texture and addictive umami flavor.

Small intestine. Goes great with miso sauce. It is rich in sweet fat.

Liver. Rich in iron and vitamins.

First stomach. Thick and chewy.

Large intestine. Thick and elastic texture.

Thickly sliced tender fillet.

Shabu-shabu grilled over charcoal. Quickly seared and served with grated ponzu sauce. We recommend the 'one-side grilled' option.

The king of steaks. Moderate marbling and tenderness.

A rare cut that can only be obtained from about 1-2 kilograms per head. A rare part from the rear end.

As the name suggests. It has a melting texture and a sweet richness of fat.

This is the sirloin of the highest grade Japanese Black Wagyu beef. It has the unique flavor and tenderness that comes from carefully selected Japanese Black Wagyu beef.

A marbled cut, known as the marbled part. It is an excellent kalbi in terms of taste and appearance.

A great assortment of meats at a great value. Recommended for small groups or as a 'just in case' dish when you're not sure what to order for a party. *Contents are subject to change without notice depending on the season and availability of ingredients.

2 servings of skirt steak, Japanese beef short rib, pork belly, young chicken, sausage

2 servings of skirt steak, wagyu kalbi, pork belly, kappakalbi, young chicken, hormone

Japanese beef kalbi for 2 people, harami, bone-in kalbi, black pork kalbi, upper mino, young chicken, wiener

2 servings of tongue salt, 2 servings of harami, 2 servings of bone-in kalbi, wagyu kalbi, hormone, pork belly, young chicken

3 servings of Harami, 2 servings of Wagyu Kalbi, 2 servings of Bone-in Kalbi, 3 servings of Udon noodles

High in nutritional value, equivalent to the vitamin C content of one head of lettuce in three leaves. Enjoy by wrapping with kimchi or namul.

Udon is the perfect way to end a meal. Boil fresh noodles in soup and season them as needed, which may take around 1 hour. Please be aware of this when placing your order.

The crispy texture of stone-grilled scorched rice combined with the umami and spiciness of kimchi is exquisite. It is the most popular staff meal menu among part-time staff.

Namul is finely chopped and finished with a gentle seasoning.

We use Koshihikari rice sourced from contracted farmers.

Contents may vary depending on the season and availability.

Our signature dessert. Warabi mochi served with rich vanilla ice cream, topped with kinako (roasted soybean flour) and kuromitsu (brown sugar syrup), creating a Japanese-style dessert.

A refreshing dish that goes well with grilled meat.

A sorbet made with whole apples that can be eaten including the container.

(With pickled plum, with oolong tea, with green tea... each additional 60 yen)

Made from carefully selected barley and polished at low temperatures, it features a refreshing fruity flavor. <Tokushima>

Barley shochu named after the famous sword Muramasa. A masterpiece of barley shochu with a sharp taste and rich flavor. <Nagasaki>

Pursuing a full-bodied sweetness and aroma, this shochu is made from golden senkan brewed in Minamisatsuma, Kagoshima, utilizing the original flavor of the ingredients.

Made with rich black koji fermentation and distilled slowly at low temperature, this shochu has a refreshing and easy-to-drink taste unique to low-pressure distillation. <Kagoshima>

A genuine sweet potato shochu made by hand using black koji. It features a rich aroma and a deep flavor with a full-bodied sweetness. <Kagoshima>

Soft taste and refreshing aroma.

There is a separate wine list. Prices range from 2,280 yen.

Starting from 420 yen

Starting from 450 yen

From 250 yen