Tanbiyaki Niku Daikan

Upper Harami, Harami, Upper Sogari (Total 200g)

Kalbi, Loin, Belly (Total 200g)

Top Minow, Techan, Red Sen, Uruite, Heart, Korikori, Hachinosu, Senmai (Total 200g)

Half serving 1880 yen (80g) is an extremely rare cut that can only be taken from a single cow, with only about 2kg available. Please quickly sear both sides and enjoy it wrapped with white hair onions and radish sprouts.

Half serving 1280 yen, also known as Tomosankaku. This is a cut from the inner thigh. It is a very tender and delicious part.

Half portion 1680 yen (80g) served rare with salt wasabi or grated ponzu sauce.

Half serving 1280 yen, please grill it quickly and enjoy. For salt grilling, we recommend grated daikon with ponzu sauce, and for sauce grilling, we recommend egg.

Half serving 1680 yen, featuring the fine marbling and flavor unique to Wagyu. It may be available as sashimi.

Half serving 1480 yen, diaphragm, thicker than harami, with more red meat, a rich and rare cut.

Half serving 1180 yen, exquisite grilled with salt sauce, please enjoy with sudachi. The amount of garlic can be adjusted.

Half serving 1780 yen, the most delicious selection from the root. It is standard to start grilling with salted tongue.

Half serving 1780 yen, recommended for thick cut lovers!

Half serving 1280 yen, green onions served separately, no worries about spilling!

Half serving 1880 yen, a super popular dish that ranks in the top 5 of the popular menu.

Recommended for those who love yuzu pepper!

Meat between the ribs. Limited quantity available.

Half serving 1080 yen using Wagyu shoulder roast, sufficient quality even in a regular portion. You can choose between salt grilled or sauce grilled.

Half serving 1080 yen, using geta kalbi. This cut has a slightly fattier feel compared to the loin.

Half serving 1180 yen, diaphragm. The regular portion is a healthy dish with less fat.

Half serving 1180 yen, with a texture and marbling close to harami. Recommended!

Half serving for 750 yen, it is cheek meat. A recommended dish by the master. Grilled with salt is recommended.

Half serving 800 yen, half serving of the first stomach. A healthy dish with no fat. A consistently popular cut that is chewy yet never hard. The photo shows it grilled with extreme spiciness.

Half serving 800 yen.

Half serving 600 yen, using small intestine. This is a popular cut with a balance of fat and texture.

Half serving 600 yen, fourth stomach. Also known as Giarra. A delicacy that is irresistible for hormone enthusiasts.

This is a half serving for 580 yen. You can enjoy a texture similar to cartilage. It is a completely lean and healthy dish.

Half serving 580 yen. Depending on freshness, it may be available as sashimi.

Half serving 580 yen, it is the aorta close to the heart. The crunchy texture is the origin of the name.

Half serving 480 yen, second stomach. The shape is the origin of the name, and it has been finished tenderly. You can choose between salt grilled or sauce grilled.

Half serving 480 yen, third stomach. The super spicy grilled version is recommended. You'll get hooked.

Half serving 590 yen, this is pork cheek meat. Grilled with salt is recommended.

Three pieces per serving, an exceptionally delicious item not found in other restaurants. Orders for the number of people are also accepted.

Half serving 550 yen, using young chicken from Wakayama Prefecture. You can choose between salt grilled or sauce grilled.

This is a whole grilled squid. You can choose between salt grilled or sauce grilled.

Freshness is key! Please grill it quickly and enjoy it with salt and sesame sauce.

Selected Black Wagyu Thigh Meat Used.

Limited quantity, please enjoy with a light grated ponzu sauce.

Please enjoy this when you want something refreshing after trying a variety of meats.

It pairs perfectly with homemade chojang.

We only serve fresh heart that is sourced on the same day.

We are committed to homemade from scratch. We focus on the compatibility with meat, and we have pickled napa cabbage, cucumber, and daikon in a light flavor.

This salad is finished with a salt and sesame flavor, making it an addictive salad.

Fresh tomatoes on lettuce salad.

This is Sanchu grown in Yonezawa, Yamagata Prefecture, completely pesticide-free with a clear taste.

Delicious garlic that pairs perfectly with raw or grilled meat.

Please enjoy it as is, without dipping sauce, with plenty of mildly sweet sweet corn added.

Recommended for cheese lovers like you

This is a menu item created in response to customer requests.

A classic chijimi from the barbecue restaurant.

Recommended for those who love oysters.

A proud dish of the chef, slowly simmered with beef and bok choy in Korean miso. This is our original recommended soup.

This dish uses only black-haired Wagyu beef tail, offering a rich flavor while being lightly seasoned with salt.

A former secret menu item that has become a hit! Finally available to the public. We offer mild, spicy, and very spicy options.

Fluffy egg included.

Finished with a light salt flavor.

We have created a gentle flavor that will make you feel relaxed.

A proud dish made by uniquely blending red miso and koji miso produced in Hida City, Gifu Prefecture, resulting in a rich flavor that warms you deep inside.

It is a tofu chige with oysters.

This is a superb porridge made with domestic chicken thigh, gently prepared to be full of flavor. For those with an egg allergy, it can be made without eggs.

Includes wakame soup for 1,210 yen.

This dish has an irresistible crispy rice crust. Comes with egg drop soup for 1,320 yen.

Generously topped with rich natural cheese. Comes with wakame soup for 1,485 yen.

We use 100% Iga rice from Mie Prefecture.

Due to the lack of space for a handmade noodle machine, we are unfortunately using packaged noodles, but we have worked hard to achieve a texture as close to handmade as possible through trial and error. Please judge it after a couple of bites. If it's not delicious, it's free! Although it's not written on the menu, you can order in large, medium, or small sizes.

A rich and sweet-sour flavor made with beef broth and seafood broth.