Yakiniku Akami Nikugatou E・ZO Fukuoka

Chef's Special Garlic Butter Soy Sauce

Absolutely recommended set! Japan's best carefully selected eggs (ultimate eggs) + carefully selected rice. The eggs are produced with the utmost care in every process from feed, water, chicken breed, to raising. These eggs have 30 times the vitamin E of regular eggs and were introduced as ultimate ingredients on a cooking show. The carefully selected rice uses Kochi Prefecture's Nikomaru rice. With a focus on organic fertilizers and cultivation methods, this rice consistently ranks high in competitions, allowing you to enjoy its aroma and sweetness. (Rice that regularly wins awards in special cultivation competitions)

This is a blissful dish made from a cut of red meat known for its exquisite marbling, sliced thinly. Although it is a red meat cut, it has a perfect balance of marbling. Quickly sear it and enjoy it with Japan's finest eggs (ultimate eggs).

→ Please ask at the blackboard in the store or staff. To convey the deliciousness of lean meat, we will introduce various types of lean meat from all over Japan that are in season. We will provide rare meats from across the country that even meat enthusiasts will rave about. The selection may change depending on the season, but we will have about 2 to 4 types of enthusiast-level meat available.

Please ask the staff

Please ask the staff

Seasonal farm-direct vegetables only using pesticide-free and organic cultivation, so the contents will change depending on the season and availability.

Seasonal farm-direct delivery. Only pesticide-free and organically grown vegetables are used, so the contents may vary depending on the season and availability.

Crispness unique to organic cultivation. Please enjoy with our special dressing.

With homemade rich basil sauce, seasoned with a slightly Western flavor

Actually delicious, raw green pepper. Perfectly compatible with special moroume.

Rich in moisture and has an irresistible crunchy texture! Comes with special miso sauce.

The Cambodian fresh peppercorns with low-temperature cooking accents are addictive. It's good to eat at the beginning or as a finale, one piece.

Low Temperature Cooked One Serving

It is marinated in heart sauce and cooked at low temperature.

The first stomach, carefully prepared without any gaminess, is exquisite.

It is said to be the part that tastes the best in the second stomach.

Please enjoy with the special vinegar miso sauce from the third stomach.

A chunk of red meat grilled rare to lock in the flavor. Please enjoy it as is with vegetables.

Limited quantity, carefully steamed for over 4 hours, the tail falls apart easily. Please enjoy it with a refreshing ponzu sauce.

Uses more than 6 types of internal organs. The ingredients are good, so it's delicious even when simple.

A part with a chewy texture of salt and miso, favored by enthusiasts.

The finely textured butt meat becomes tender and allows you to enjoy the original flavor of the meat when quickly grilled. This is the meat that inspired the creation of Niku Gato, and you can eat as much as you want.

The unique lean meat's refreshing fat allows you to eat as much as you want without feeling heavy! Here is a new form of kalbi proposed by Nikugato.

This is a precious meat that can only be obtained from a 500-kilogram cow, yielding about 3 kilograms. It is tenderly finished with a hidden knife technique and marinated in miso sauce.

A dish unique to a barbecue restaurant, made by finely chopping the prime cut of meat, the chuck eye, and hand-kneading it. Adding the carefully selected egg 'Japan's Best Egg (Ultimate Egg)' and enjoying it dipped is also delicious.

Juicy shiitake mushrooms that are particular about natural water, pesticide-free, and additive-free. Please grill them to enjoy without losing the essence. 1 piece

Aged garlic marinated in a special sauce, grilled with butter and sesame oil.

Fresh organic vegetables increase in sweetness when grilled.

Accompaniment to red meat

Using Kochi Prefecture's Nikomaru rice. Large... 400 yen, Medium... 300 yen, Small... 200 yen

Goes well with any meat! It's delicious when poured over rice and eaten with lean meat!

An egg that is committed to every process from feed, water, chicken breed, to raising, making it the best in Japan. It contains 30 times more vitamin E than regular eggs and was introduced as an ultimate ingredient on a cooking show.

Salt made from dried Italian seawater and truffles. It pairs well with meat, and can also be delicious when sprinkled on rice.

0.1mm sun-dried salt specially made for red meat, created together with the genius of sun-dried salt making, Mr. Shiojiro.

It is different from Japanese pepper. It is large, has a strong punch, and depth, making it perfect for red meat.

(First Stomach)

(Fat attached to the first stomach)

(Large intestine)

(Fatty Intestine)

(Heart)

(Second stomach)

(Connection between the second stomach and the third stomach)

(Fourth Stomach)

※From the above, 8 types will be served with soy sauce flavor for 1 serving

Liver

Liver

The thymus has a taste and texture like foie gras. French style with balsamic sauce.

Finely made pasta finished with a cold noodle sensation. Recommended as a closing dish.

Carefully simmered beef knuckle (femur) under high pressure to extract only the umami. Perfect for a satisfying finish after a meal. Contains plenty of sinewy meat.

Made using today's namul, which is produced with pesticide-free and organic farming.

A dish that simmers the soup to enhance its richness, featuring a strong yet mild spiciness.

A dish that simmers the soup to enhance its richness, featuring a strong yet mild spiciness.

Our meat is cut by hand after receiving your order. We assess the quality of the meat at that time to enhance its freshness and flavor.