Yakiniku Itcho Kyobashi
焼肉一丁 京橋店
| L | M | M | J | V | S | D |
|---|---|---|---|---|---|---|
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
Savor exquisite black wagyu in a private space with flowing waterfalls and rivers
Évaluation
Japan Évaluations des utilisateurs3.20(1 avis)Avis
Menu
(Minasecchi - Kourien Limited)
(Namba Limited)
(Kyobashi, Ohatsu Tenjin, Shinsaibashi Main Store, Hankyu Higashidori Limited)
(Minase, Kourien Limited)
(Kyobashi, Ohatsu Tenjin, Shinsaibashi Main Store Hankyu Higashi Street Limited)
(Namba Limited)
(On the rocks or with soda)
(Warm or Cold)
(180ml)
(with pure gold leaf - 180ml)
(Red, White)
French product, easy to drink, with a rich and full-bodied aroma
Produced in Burgundy, France; dry with a good balance and a refreshing mouthfeel
French (Medium Body) with a luxurious balance of red fruit flavors and fine oak aroma.
Cassis liqueur mixed with orange juice
Cassis liqueur mixed with soda
Cassis liqueur mixed with oolong tea
It is made by mixing cassis liqueur with ginger ale.
I mixed gin with cola
I mixed gin with ginger ale
I mixed gin with orange juice
Vodka mixed with ginger ale
I mixed vodka with orange juice
Peach liqueur mixed with orange juice
I mixed peach liqueur with soda.
<Medium Mug Size>
Carefully selected salt deepens the flavor of the tongue.
Our signature dish! Enjoy the tongue wrapped in a special seasoning made with garlic and other ingredients.
Meat between the rose and the loin. It has a lot of fat and is juicy. A very good value product.
Since it is meat around the bones, the flavor and richness are a cut above the rest.
Moderate marbling, juicy and tender texture
Our pride! The legendary Wagyu Harami. A top-quality item that can only be obtained from about three kilograms of meat from one cow.
The king of Harami♪ Please try it on this occasion.
A premium cut with rich fat. Simply delicious.
Kalbi with the most marbling, only about three kilograms can be taken from one cow.
Carefully selected top quality marbled meat
A texture that melts in your mouth
The most tender, thick-cut with just the right amount of marbling, the finest quality!
A popular dish among women! Lightly grilled, enjoy it♪
Special top-quality meat from the shoulder. The rich flavor of the meat is a must-try delicacy.
The part of the shin, with a deep flavor that is unique and delicious enough to chew
Part of the peach. Popular among women for its soft red meat and moderate fat.
The part from the shoulder to the arm, with finely marbled texture and tender meat quality
The part of the top quality belly with good marbling and a refreshing taste
The base of the peach. Softness second only to the tenderloin. It is thick and has a bit more fat than marushin, giving it richness.
The part taken from the side of the belly, yielding only about four kilograms from one cow. It is characterized by moderate marbling and tenderness.
The sweetest and most marbled meat comes from the thigh, yielding only about four kg per animal. It is exceptionally delicious.
A part of the lower back that yields about three kilograms from one cow. Rich and juicy flavor.
Located in the arm, it is soft but has a unique texture, and only about 2 kg can be obtained from one head.
Fresh heart that can be eaten raw
The third stomach. A deliciousness that can be enjoyed for its texture.
The fourth stomach. It is thick and the meat juice is delicious.
Liver. Raw is good, but grilled is also exceptional.
Cheek meat. It has a rich flavor because it is well-exercised.
Also known as Maruchou. Rich in collagen.
A flavor that can only be offered with Wagyu. Not available at other restaurants.
The tip of the tongue, which can only be taken in small amounts. It has little fat and a delicious texture.
The first stomach. The meat thickness has a moderate chewiness.
Light and surprisingly delicious
A rare cut of mino that is particularly fatty
Lung. The taste is mild. A rare dish that is not often encountered.
Small intestine. Also known as Kote-chan. Moderate fat with concentrated umami.
Aorta. The texture is like cartilage and becomes addictive.
The second stomach. A light and tender texture used in Italian cuisine.
Kidney. It has a milder flavor than liver and a crispy texture that is delicious.
(150g)
(150g)
120g... 4,829 yen 150g... 6,050 yen 300g... 10,890 yen
120g…5,192 yen 150g…6,490 yen 300g…11,880 yen
A breed of black pig native to Spain, known as Iberian, that only inhabits the western region of Spain. They are raised in vast forests and primarily feed on acorns and other nuts. As a result, they have no body odor, and their meat has a very fruity aroma, with a high content of oleic acid, which is said to help regulate cholesterol in the fat. Compared to the 7 to 8 months of raising Kagoshima black pigs, the Iberico black pig has a raising period of 18 months, resulting in high-quality marbled meat with a unique fragrance and a melt-in-your-mouth flavor.
Soup with Korean rice cakes
A luxurious version of tail soup made with Wagyu tail cooked in a stone pot!
A hearty hormone chigae. Please enjoy it in a stone pot.
Sweet vinegar pickled radish and carrot
Korean porridge. It's exceptional when eaten from a stone pot!
A special thick soup simmered for a day using Wagyu beef. Rich and refreshing flavor. *Sharing is recommended due to the portion size.
Korean-style Jajangmyeon generously filled with Wagyu minced meat. The stimulating spiciness and pleasantly sweet taste create a deliciousness that becomes addictive after just one bite.
Have you ever eaten soft serve ice cream after grilled meat? The deliciousness wraps around your rich mouthfeel smoothly. Please be sure to try it.
Uses Kyoto kinako from Yamashiroya. Crafted carefully by artisans with fine particles, deep flavor, and excellent aroma, perfectly paired with black honey.
A refreshing flavor made with domestic yuzu juice, providing a clean and crisp taste.
Some stores may have different menu items and prices.
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
