Tanbihiyakiniku Gorou Nagarekawa-ten

Luxuriously grilled Hiroshima beef wagyu filet, a pride of Gorou

Luxuriously grilled Wagyu sirloin from Hiroshima, proudly presented by Gorou

Gorou Yukke served with egg. *The photo shows Gorou Yukke.

The melt-in-your-mouth sweetness of Wagyu pairs perfectly with the rice.

It melts.

Attention to detail with salmon roe and sea urchin. A little luxurious.

Carefully processed senmai.

Uses the rare Japanese beef tongue base. It has a crispy texture that is hard to believe it's tongue, and the juices overflow.

Rare domestic tan from the middle of the tan.

Hiroshima specialty. Please grill it briefly and enjoy.

Using the flavorful part of the tongue, please enjoy it wrapped with Shiwa's 'Samurai Negi'.

The rich-flavored tongue from the lower part of the tongue.

Mainly from the tip of the tongue. Crunchy texture.

Today's selection of assorted Wagyu beef. If you're unsure, this is the one to choose. The photo shows a serving for two.

Currently, the three brands considered high quality are 'Kobe Beef, Matsusaka Beef, and Omi Beef.' In addition, there are brand beefs such as Yonezawa Beef, Miyazaki Beef, Hida Beef, Maezawa Beef, and Sendai Beef, all of which are black-haired Wagyu sourced from cattle markets in Hyogo Prefecture. It is said that 99.9% of them now carry the bloodline of Tajima cattle.

A selection of three carefully chosen Wagyu beef cuts for today. Recommended for customers who want to enjoy a little bit of good meat.

An assortment of trimmings and scraps. The shapes are irregular, but the taste remains unchanged. An extremely good value assortment.

Top Minow, Shimachou, Liver, etc.

Meat close to the tenderloin. Tender and with a light fat content.

The king of kalbi, using 'Sankaku Bara'. It melts in your mouth.

[Hiroshima Specialty] Carefully selected beef chuck is cut into extremely thin slices. Quickly grilled. *The photo shows Koune.

Tajima beef is characterized by being smaller, around 500kg, compared to the Ito lineage (Shimane) and Kedaka lineage (Tottori) wagyu, whose average weight is about 700kg. The meat has a fine texture and delicate flavor. The traditional Tajima beef calves are raised on contracted farms in Kagoshima, achieving an A5 rating and a BMS of 10 or higher (Kobe beef is 6 or higher), which is known as Satsuma beef 'Extreme'.

Because it is meat around the bones, it has a rich flavor and goes well with rice. Grill it crispy with salt and pepper, and it pairs well with alcohol.

The standard

It has the most tender and beautiful marbling. The photo shows roast (clashita).

Typically, regular wagyu is hung for 1 day, at most 2 days, to drain the blood, but it is not hung for long as the individual animal's weight decreases. However, Gorou's meat is hung for more than 7 days and less than 10 days. This is because draining the blood reduces the moisture in the meat, making it more delicious. Furthermore, Gorou's meat undergoes aging at a specified temperature for more than 20 days and less than 30 days. During aging, the umami components, glutamic acid, and inosinic acid increase by more than three times. This is a method that can only be achieved with Gorou. (Big Arm Central Kitchen)

The king of roasts, limited to two servings per group. Thickly sliced, the moment you bite into it, the juices burst out. A moment of happiness.

Rare domestic sagari. Tender and meaty even when thickly sliced. The owner's favorite dish.

Only the best parts of rare domestic harami. Soft and juicy.

Rare domestic harami. Sauce on the rice.

By grilling it in a block, the juices are sealed in, making it juicy. *Please let us know the desired weight in grams* *Our staff will grill it for you* *Available from 100g*

By grilling it in a block, the meat juices are sealed in, making it juicy. *Please let us know the desired weight in grams* *Our staff will grill it for you* *Available from 100g*

Quickly grilled and served with egg sauce. A blissful delicacy. *50 yen (tax included) for each egg sauce.

The compatibility of fat and egg is excellent. *One egg sauce costs 50 yen (including tax)

Eggs used * 50 yen (tax included) for each egg sauce

A rare cut that can only be obtained from one head and weighs about two kilograms. The fat is light.

Goro's pride is in the meat, which is sourced whole and meticulously managed in our state-of-the-art central kitchen. This is why the flavor of the meat is fully expressed. We can serve it at the most delicious timing. Please experience the delicious moments of meat at Goro.

The fat is sweet. But it's light. And it's delicious.

Today's carefully selected red meat. Served according to the supply of cuts such as arm (togarashi, kurimi, etc.) and thigh (rump).

The photo shows the top beef tripe.

A rich variety of hormone that cannot be beaten in terms of type and freshness. We carefully prepare it daily at our own factory. Please enjoy the 'domestic beef hormone' that you won't easily find elsewhere.

Our hormone is Shimachou. Because I like it.

Domestic Black Pork.

Bird

Delicious

Proudly handmade kimchi.

Namul made with seasonal vegetables. A side dish to refresh the palate.

A very popular product that keeps customers coming back for more. It has a light flavor and you can drink the broth.

A platter of napa cabbage, daikon, cucumber, and Hiroshima greens.

A staple at barbecue restaurants. There is a commitment to the recipe. Simple but with depth of flavor.

Seaweed

Be careful not to overeat. *Please refrain if you are meeting someone important the next day.

This is a salad made with vibrant and flavorful baby leaves from Morisaki Farm located on Ikuchijima Island in Setoda, which floats in the Seto Inland Sea. The meat and vegetables are balanced for health.

The photo shows the Seasonal Vegetable Sticks (Wasabi Miso and Bagna Cauda Sauce).

Using the pickled vegetables from the sugar pickling workshop 'NIPOTE'

Water greens / Please enjoy the crunchy texture. Monet / Characterized by a mild taste and pleasant mouthfeel. Red Cos / Also known as Red Romaine. Characterized by a soft crunch. Red Water Greens / Characterized by a faint aroma and good crunch. Red Mustard / The charm lies in the subtly fragrant mustard flavor. Detroit / The beautiful vibrant purple veins are stunning. *Please note that the baby leaves may change depending on the season and weather.

It will take about twenty minutes.

Cold noodles from the long-established 'Pyon Pyon Sha' of Morioka. Selected after trying various options. *It will take about twenty minutes.

We are particular about sourcing sea urchin and salmon roe.

The tail soup, made by simmering for three days, is rich in collagen.

Can be very spicy.

A gukbap where you can feel the flavor of Wagyu beef.

Can be very spicy.

Nita rice that maximizes the deliciousness of Koshihikari. The rice is fluffy and glossy when cooked, with firm grains on the outside and a chewy texture on the inside, providing a satisfying bite that increases in flavor and sweetness the more you chew. It pairs excellently with meat. *At our restaurant, white rice is cooked fresh upon order. *One serving is about two small bowls. *It takes about 20 to 30 minutes to cook.

It has won the 'Special A' ranking in the Japan Grain Inspection Association's gourmet rice ranking. It is said to be 'Higashi no Uonuma Koshihikari, Nishi no Nita rice.'

Rice is not included

Our recommended dessert.

The photo is of 'Setouchi Lemon Gelato'.