Nikushou Ichibo

Serves 3-4 people 6980 yen Half 3600 yen (example) Special Harami (Sagari), Misuji, Kainomi, Hanishita, Ichibo

Serves 2-3 people, 5800 yen half, 3000 yen for upper tongue, upper harami, special upper roast

Serves 2-3 people, 3900 yen for half, 2000 yen for Wagyu ribeye, Wagyu short rib, premium lean cuts, premium skirt steak

Salted tongue, Wagyu ribeye, premium lean beef, Wagyu short rib, premium skirt steak, chicken thigh, sausage, pork belly, lettuce

Salted tongue, Wagyu Ichibo, Wagyu Harami, Wagyu Premium Loin, Wagyu Tsurami, today's three types of hormone, grilled vegetable platter, lettuce

150g 2580 yen Half 1290 yen Only the most tender part of the beef tongue is used. Only two servings can be taken from one cow. Sold out, sorry!!

Used in tongue dishes. The first plate. A classic salted tongue.

Using tongue. Wrapped and steamed inside.

Half 1000 yen tongue used. Classic thick cut tongue

Uses the tip of the tongue. Unique flavor and texture of tongue.

Using the tip of the tongue. A dish that is irresistible for green onion lovers.

Half portion 2200 yen (thick cut tongue, salted tongue, long salted green onion tongue) one of the signature menu items

Dashi Tororo / Grated Daikon Ponzu / Green Onion Salt Sauce / Butter

Beef liver, with a soft texture and a unique flavor and richness

The third stomach of a cow, with a crunchy texture

Beef heart, with a chewy and bursting texture

The contents may vary depending on the day.

The contents may vary by day.

The contents may vary depending on the day.

It will take some time to prepare after ordering.

No gaminess, with a moderate sweetness

Only the fresh core of the tongue is used. Sliced thinly like sashimi!! Please enjoy this new way of eating beef tongue.

The muscle that supports the diaphragm, the most popular lean meat

A perfect companion to premium harami, characterized by a melt-in-your-mouth texture.

Half 1800 yen (Special Harami, Premium Harami, Sagari)

Meat from the outer side of the shoulder blade, with a meltingly tender texture

The pinnacle of chuck meat, a perfect balance of lean meat and fat

Premium rib, with a refined texture and rich flavor

Meat from the rear, beautiful marbling, delicious melt-in-your-mouth fat

The center of the meat from the butt, the softest part of the thigh meat

(Sauce/Garlic Salt)

Large (600g) 3400 yen, Medium (400g) 2300 yen, Small (200g) 1200 yen

First stomach

Beef large intestine, teppan

Beef small intestine, plump and fatty

Beef heart (Hatsu)

Aorta of a cow

Cartilage found in the trachea of a cow

The fourth stomach of a cow, also known as 'akasen'

The second stomach of a cow

The third stomach of a cow

Squid 600 yen, Scallops 450 yen, Shrimp 600 yen

Onion 300 yen, Corn 300 yen, Yam 300 yen, Eggplant 300 yen, Garlic in foil 500 yen

Bean Sprout Namul 400 yen, Komatsuna Namul 400 yen, Assorted Namul 700 yen

Large 350 yen, Medium 300 yen, Small 250 yen

Napa cabbage 450 yen, cucumber 450 yen, radish 450 yen, yam 600 yen, celery 550 yen

Three types platter 900 yen, all types platter 1200 yen

Stone-grilled Bibimbap 800 yen, Stone-grilled Mentaiko Cheese Bibimbap 950 yen, Stone-grilled Kimchi Cheese Bibimbap 950 yen

Kasu Udon 700 yen, Meat Miso and Warm Egg Bibim Noodles 850 yen, Tail Ramen 900 yen

Medium 900 yen, Small 700 yen

Can be changed to Gukbap for an additional 200 yen

Vanilla Ice Cream, Yuzu Sorbet