Sumibi Yakiniku Gyujin Ichibancho Honten

The most popular beef tongue at Gyunichin.

Luxuriously thick cut from the softest part of the tongue's root

We recommend the finest cut, thinly sliced sirloin, grilled over charcoal and served with our special grated daikon ponzu sauce. Enjoy the fragrant aroma from the charcoal grilling and the melt-in-your-mouth sweetness of the fat. Two large slices.

Recommended special premium shabu-shabu sirloin prepared in a sukiyaki style with a moon-viewing sauce. You can also enjoy a rice bowl topped with an egg using the same moon-viewing sauce. Two large slices.

A dish that you won't get tired of, featuring thinly sliced lean meat from the thigh, enjoyed with a special spicy grated daikon ponzu sauce.

Enjoy thinly sliced meat, the same as in grilled shabu, with a special moon-viewing sauce.

A popular standard menu item at Gyuuji. Thinly sliced chuck brisket with a rich umami flavor is served with grated daikon and ponzu sauce.

The king of meats, sirloin. Available from 100g to your preferred weight in grams. *The photo shows 250g*

Luxuriously made from only the center part of the rib roast. 100g

Also known as Zabuton. It is characterized by its softness, second only to the fins, and the sweetness of its fat. 100g and up.

A highly popular cut among red meat steaks. 100g and up.

Incredibly tender meat. 100g~

Named for its shape, which resembles a bivalve. This cut is located near the tenderloin of the belly meat, combining tenderness with a fragrant richness of fat. 100g~

A rare cut that can only be obtained from about 300g of a single cow. It is characterized by the sweetness of its low-melting-point, smooth fat. 100g~

Meat from the area around the cow's loin, continuing from the sirloin. It has a higher red meat ratio than sirloin and is very flavorful. 100g and up.

Meat from the rear part of the cow. Enjoy the smooth fibers and rich flavor of the red meat, starting from 100g.

The meat from the center part of the largest chunk taken from the arm. It is characterized by its tenderness suitable for thick cuts and rich flavor of red meat. 100g

The part that brings out the most flavor through aging. Enjoy the changes in taste and tenderness from dry aging. 100g

The center part of the largest chunk taken from the thigh. You can enjoy the moist texture unique to red meat. 100g

Named for its resemblance to a turtle's shell. It is located next to the Shinshin section. This cut particularly allows you to enjoy the richness of the red meat. 100g

A classic among classics, regular kalbi. Please try the difference brought by aging.

Moderate marbling. A popular grilled meat with a rich flavor.

Meltingly tender meat. Exceptional softness.

The regular loin, enhanced by aging to bring out its umami, is exquisite.

Rich flavor that rivals even the short rib.

Once you try it, you'll be hooked. An exquisite slice.

Low in fat. Healthy flavor.

Uses very rare Wagyu Harami

Uses very rare Japanese beef skirt steak, particularly from the softest part of the skirt.

A classic hormone dish made from the large intestine. Also known as Shimachou.

Carefully selected thick and well-marbled parts from Tetchan

First stomach. You can enjoy a crunchy texture like that of shellfish.

Third stomach. It has a flavor that is difficult to grill to perfection, appealing to connoisseurs.

Liver.

Heart.

Fourth stomach.

Second stomach.

Small intestine. This is the part with the most fat.

Also known as Tsurami. A very rare cut of Japanese beef cheek.

A soup slowly simmered with recommended wagyu tail.

Rich flavor of Wagyu brisket

Large 380 yen, Medium 300 yen, Small 180 yen

Recommended [Limited quantity per day] *Reservations can be held upon request* Please call by 2 PM on the same day

※ Generally, consuming raw meat carries a risk of food poisoning. ※ Children under elementary school age, the elderly, and customers in poor health, who have a weakened resistance to food poisoning, should refrain from consuming raw meat. ※ The establishment may also refuse to serve raw meat.

Freshly harvested vegetables with a crunchy texture

A platter of three types: kimchi, cucumber kimchi, and cubed radish kimchi.

An assortment of four items: bean sprouts, greens, fernbrake, and daikon.

Today's premium steak, top-grade short rib, top-grade loin, special selected skirt steak, grilled lean meat with wasabi, grilled vegetables - a total of 6 items on one plate

Premium Kalbi, Premium Loin, Special Selected Harami (Special Selected Sogari), Cubed Lean Meat, Extra Premium Grilled Shabu, Grilled Vegetables - Total of 6 items

Super-aged kalbi, loin, harami, diced lean beef, grilled shabu, grilled vegetables - a total of 6 items