Nikudokoro Oiniku

Since the black skin part is peeled off in the store, it has no peculiar taste and is easy to eat.

The more you bite, the more sweetness and umami spreads in your mouth.

With a light flavor, it is recommended for those who are not fond of hormone dishes.

This is a dish that you must try, with homemade sauce and egg yolk coating the meat.

The Yonezawa beef is lightly seasoned and seared. Enjoy the unique flavor of the wagyu with a refreshing ponzu sauce.

This is a hearty salad that allows you to enjoy grilled vegetables and fresh vegetables together.

When it comes to vegetables at a barbecue restaurant, this is it! Please wrap it with meat.

This is chanja with tobikko. Please enjoy the crunchy texture.

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

An assortment of four types including bean sprouts, spinach, fern, and pickled radish.

A classic among classics.

We wrapped sprout green onions around the standard upper tongue. This is our signature product.

For those who find thin slices unsatisfactory, we also offer thick cuts. We have made it easy to eat by adding slits.

You can enjoy a little bit of three types of Yonezawa beef: the upper tongue, thick-cut tongue, and the crunchy texture of the tongue tip, all sourced from Yonezawa.

The juiciness unique to Wagyu tongue is in a class of its own.

A popular product alongside tongue.

This is Harami from Yonezawa beef sourced from Yonezawa. Please enjoy the fine marbling and meaty texture. Limited quantity available!

A platter of three types: coarse sausage, chorizo, and basil.

The combination of sesame oil and soft garlic is outstanding.

The king of grilled meat. If you are going to eat Yonezawa beef, please try this first.

It uses parts with a lot of marbling, as well as tender cuts like Kainomi and Frank. Please experience the unique sweetness of the fat in Yonezawa beef.

We use meat from the shoulder and thigh. Please enjoy the rich flavor unique to Yonezawa beef. Be careful not to overcook.

This cut has a bit more marbling than lean meat, and it is light and tender.

This is meat with a moderate amount of marbling. Even those who are not fond of fat can enjoy both the refreshing and sweet fat and the tenderness. This is our top recommendation.

By using selected cuts such as misuji and kurimi from the shoulder part of Yonezawa beef, you can enjoy not only the tenderness of the meat but also its rich flavor.

Our restaurant uses rib loin. The well-marbled fat is not too rich and is perfect for sukiyaki. It is a luxurious dish combined with our special sauce and egg yolk.

This is the cheek of the cow. Our cheek is cut a little thicker, but it is tender and delicious.

This is beef heart. We recommend this for those who are not fond of fat.

It is the liver of a cow. It has a rich flavor and is high in iron, making it especially recommended for women.

This is the first stomach of the cow. It has cuts made from both sides, making it very easy to eat.

This is the second stomach of the cow. Similar to senmai, it is prepared in the store by removing the black skin, making it very easy to eat without any strong flavor.

This is the fourth stomach of the cow. Although it has a tough image, our Akasen is tender and exquisite. The number of hidden fans is also increasing.

Beef small intestine. The juicy tenderness of the fat is top class among hormones. Please enjoy it with our miso sauce and rice.

This is beef large intestine. It has less fat and is a classic type of hormone. Since it is processed in our shop, there is no hormone smell.

It is the aorta of the cow. As the name suggests, it is characterized by a crunchy texture.

This is the soft cartilage of the cow's throat. It is a trendy hormone favored by those who enjoy alcohol.

This dish features a selection of three types of hormone recommended for the day. If you're unsure which hormone to try, please order this first.

For those who love hormones and feel that 180g is not enough, this is a must-try!

A classic soup product. Homemade soup and eggs are simple but delicious.

It is a deliciously spicy soup. Even those who are not good with spicy food will find themselves wanting to drink it again and again.

We use rice produced in Fukui Prefecture. We are particular about the way the rice is cooked.

Please enjoy it with bonito flakes, egg, and sweet soy sauce on top of rice. It is delicious when you pour plenty of soy sauce on it.

Rice is complemented by namul, kimchi, and homemade char siu.

This is an egg kuppa for children.

It is extremely popular among children.

This is cold noodles with a slightly spicy soup. The noodles have a strong flavor, making it perfect for finishing off a barbecue meal.