Tajimaya Miyakojima
但馬屋 都島 / Tajimaya Miyokojima
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A yakiniku restaurant offering an exquisite experience with aged meat and wagyu
Évaluation
Avis
Menu
Depending on your budget, our employee who handles a whole cow will suggest the meat and how to eat it according to your plan. We can provide more than 10 kinds of meat, one slice at a time.
Sea urchin × Yukke - A collaboration of the blessings of the sea and the blessings of the earth - An exquisite collaboration made possible by a Yukke-certified establishment.
In light of the recent shortage of raw materials and the overall price surge of seafood, we have continued to maintain our prices through corporate efforts. However, we have determined that we must reflect these changes in our selling prices. We sincerely apologize for any inconvenience this may cause and hope for your understanding.
The cooking method that allows you to enjoy aged meat at its best, with a crispy exterior (Black) and a rare interior (Blue), is a specialty of Tajimaya. Enjoy the dripping juices of the meat amidst the rich aroma of charcoal!
・Kimchi (Napa Cabbage) 380 yen・Kakuteki (Radish) 380 yen・Oi Kimchi (Cucumber) 380 yen
・Bean Sprout Namul 380 yen・Seasonal Namul 450 yen
Please enjoy it grilled on one side.
A superb item cut from the finest tongue base at a thickness of 10mm, offering a perfect texture, rich juiciness, ample fat, and satisfying bite.
Marinated in homemade salt sauce
A masterpiece with exquisite meat juice and grated daikon!
● Thick Cut (Wasabi) 1,750 yen ● Fillet Thick Cut (Wasabi) 1,980 yen
A luxurious cut with excess parts trimmed away, featuring beautiful marbling and a finely textured meat that has an exceptionally smooth mouthfeel.
Meat taken from under the saddle (Kurashita), rich and juicy flavor
A rare cut of meat from the core of the shoulder, only a small amount can be obtained from one cow.
A light meat from the back part of the arm. Please enjoy it with wasabi.
The area that connects the lower back to the buttocks. It has a lot of red meat and a moist, tender texture.
Also known as Tomosankaku. Among peaches, it has the most marbling and is juicy.
Lean meat that pairs perfectly with wasabi
A perfect balance of fat and lean meat
This is a carefully selected cut of the Ichibo with high-quality meat.
A popular cut that combines the flavor of the rib and the tenderness of the fillet.
It is soft and light, making it delicious for everyone from children to the elderly.
An original salad made with smoked beef and seasonal vegetables.
Luxuriously cut from the thickest and most flavorful part of the black-haired Wagyu beef's harami.
●Romanecontan 1,680 yen
Open price *Subject to the availability on the day, but typically between 9,000 and 10,000 yen (6 types)
Stone-Grilled Bibimbap Large 1600 yen, Stone-Grilled Bibimbap Small 1380 yen
Bowser Large 1100 yen, Bowser Small 850 yen
Cold Noodles Large 1400 yen, Cold Noodles Small 1000 yen
Depending on your budget, our employee who handles a whole cow will suggest the meat and how to eat it according to your plan. We can provide more than 10 kinds of meat, one slice at a time.
Sea urchin × Yukke - A supreme collaboration of the blessings of the sea and the blessings of the earth - An exquisite combination made possible by a Yukke-certified establishment.
・Kimchi (Napa Cabbage) 420 yen・Kakuteki (Radish) 420 yen・Oi Kimchi (Cucumber) 420 yen
・Bean Sprout Namul 380 yen・Seasonal Namul 450 yen
A superb item cut from the finest tongue base at a thickness of 10mm, offering a satisfying texture, rich juiciness, and ample fat.
Please enjoy it grilled on one side.
・Premium Salted Tongue 1 serving (4 pieces) 2300 yen
Marinated in homemade salt sauce
A superb dish with exquisite meat juice and grated daikon! ・Front belly 1 serving (4 pieces) 1580 yen ・Thigh 1 serving (4 pieces) 1560 yen
●Thick Cut of Thigh (Wasabi) 1,750 yen ●Thick Cut of Fillet (Wasabi) 1,980 yen
A luxurious cut with excess parts trimmed away, featuring beautiful marbling and a finely textured meat that has an exceptionally smooth mouthfeel.
Meat taken from under the saddle (Kurashita), rich and juicy flavor
A rare cut of meat from the core of the shoulder, only a small amount can be obtained from one whole animal.
A light meat from the back side of the arm. Please enjoy it with wasabi.
The area that connects the lower back to the buttocks. It has a lot of red meat and a moist, tender texture.
Also known as Tomosankaku. Among peaches, it has the most marbling and is juicy.
Lean meat that pairs perfectly with wasabi
A perfect balance of fat and lean meat
This is a carefully selected part of the Ichibo with high-quality meat.
A popular cut that combines the flavor of the rib and the tenderness of the fillet.
It is soft and light, making it delicious for everyone from children to the elderly.
An original salad made with smoked beef and seasonal vegetables.
Luxuriously cut from the thickest and most flavorful part of the black-haired Wagyu beef's skirt.
●Romanecontan 1,680 yen
Open price * Depends on the day's stock situation, but approximately 9,000 to 10,000 yen (6 types)
Cold Noodles Large 1400 yen, Cold Noodles Small 1000 yen
Depending on your budget, our employee who handles a whole cow will suggest the meat and how to eat it according to your plan. We can provide more than 10 kinds of meat, one slice at a time.
We will serve a well-balanced assortment of cuts that we confidently recommend from the fresh meat sourced that day. *The photo is for illustration purposes. Please ask our staff about the contents of the assortment on the day.
Sea urchin × Yukke - A supreme collaboration of the blessings of the sea and the blessings of the earth - An exquisite combination made possible by a Yukke certified establishment.
・Kimchi (Napa Cabbage) 420 yen・Kakuteki (Radish) 420 yen・Oi Kimchi (Cucumber) 420 yen
・Bean Sprout Namul 380 yen・Seasonal Namul 450 yen
A superb item cut from the finest tongue base at a thickness of 10mm, offering a satisfying texture, juiciness, richness of fat, and a hearty bite.
Please enjoy it grilled on one side.
・Premium Salted Tongue 1 serving (4 pieces) 2300 yen
Marinated in homemade salt sauce
A masterpiece with exquisite meat juice and grated daikon! - Front rib, 1 serving (4 pieces) 1580 yen - Thigh, 1 serving (4 pieces) 1560 yen
●Thick Cut of Thigh (Wasabi) 1,750 yen ●Thick Cut of Fillet (Wasabi) 1,980 yen
A luxurious cut with excess parts trimmed away, featuring beautiful marbling and a finely textured meat quality that is extremely smooth to the touch.
Meat taken from under the saddle (Kurashita), rich and juicy flavor
A rare cut of meat from the core of the shoulder, only a small amount can be obtained from one cow.
A light meat from the back side of the arm. Please enjoy it with wasabi.
The area that connects the lower back to the buttocks. It has a lot of red meat and a moist, tender texture.
Also known as Tomosankaku. Among peaches, it has the most marbling and is juicy.
Lean meat that pairs perfectly with wasabi
A perfect balance of fat and lean meat
This is a carefully selected part of the Ichibo with high-quality meat.
A popular cut that combines the flavor of the rib and the tenderness of the fillet.
It is soft and light, making it delicious for everyone from children to the elderly.
An original salad made with smoked beef and seasonal vegetables.
Luxuriously cut from the thickest and most flavorful part of the black-haired Wagyu beef's skirt.
●Romanecontan 1,680 yen
Open price *Subject to the availability of ingredients on the day, but typically between 9,000 and 10,000 yen (6 types)
Cold Noodles Large 1400 yen, Cold Noodles Small 1000 yen
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