Ishibashi Ittoryu

Assorted five skewers recommended daily, including beef belly, skirt steak, hormone, pork belly, and chicken heart.

A must-have classic to talk about [Ittoryu] without eating it... When you grill Japanese beef with binchotan charcoal, it's this delicious!!

Harami with rich marbling, a must-try for repeat customers.

The second standard. This price is possible because we buy the hormone of Nosen-produced Japanese beef in one head.

Will become addictive.

Made with Nosen Black Wagyu beef. The secret to its deliciousness is low-temperature vacuum cooking. Served with sweet soy sauce.

Sliced chicken thigh from morning-pulled chicken. Served with ginger and sweet soy sauce.

A delicious dish where fresh chicken fillet is mixed with sweet and savory sauce and egg yolk.

Homemade chicken prosciutto, from salting to smoking and aging. Goes well with beer, wine, sake, and more.

A hot pot dish made with beef offal, pork belly, kimchi, cabbage, bean sprouts, leeks, onions, and glass noodles. The photo shows a serving for 4 people.

We grill Awaji pork to make it tender and fragrant. Please bite into it with the bones.

Twist the chicken skin and grill it over charcoal once, then marinate it in ponzu vinegar. Serve with yuzu pepper.

A simple potato salad without any mix-ins. A delightful dish that is easy to eat with chopsticks.

Made using only the tendons of Japanese beef. Prepared with white miso.

Smoked pickled daikon radish, a specialty of Akita. Goes well with sake and shochu.

A summer limited edition dish made with tomatoes from Inagawa.

Mixing marbled sasami and natto.

Homemade tartar sauce is exquisite.

Seasoned with black pepper and sansho pepper, this dish goes well with beer.

Potato fry made with yam using the single-stroke method. Popular for its Japanese flavor.