Nekibaka Chikafu Tenjin

This dish features high-quality beef tongue cut thickly and diced into cubes. The flavor of the tongue intensifies with each bite, enhanced by salt and lemon. It offers a refreshing aftertaste and a juicy texture that is addictive.

A masterpiece that we highly recommend for tongue lovers to try at least once.

Recommended with a refreshing touch of salt.

It has a firm texture at the base of the tongue, and the more you chew, the more flavor it releases.

A rare assortment of Tan Tura, Tan Saki, and refreshing salted tongue. Enjoy plenty of tongue.

Akasen, known as the fourth stomach of the cow. Its plump elasticity and moderate fat compared to other offal are its charm. Enjoy it simply with salt.

It comes from the cheek of the cow and is characterized by its rich gelatin content. The more you chew, the more flavor you can taste.

Rich in fat, with concentrated flavor.

Beef large intestine. It is characterized by its high fat content and nutritional value.

The first stomach of a cow. It has a deep umami flavor, a moderate balance of fat, and a thick, chewy texture that is appealing.

The second stomach of a cow. It has a relatively light flavor and is characterized by a unique texture that can be enjoyed.

Beef small intestine. Characterized by a lot of soft fat.

Low-calorie hormone.

Akasen, known as the fourth stomach of the cow. Its plump elasticity and moderate fat compared to other offal are its charm.

A part found in the heart of a cow. It is popular for its healthy and tender texture.

Liver is said to be a treasure trove of nutrients, rich in vitamins. Enjoy the fresh Wagyu liver.

The lung part of a cow. Recommended for connoisseurs due to its fluffy and soft texture.

Cartilage found in the trachea of a cow. It has a light flavor and a crunchy texture.

The rich flavor of the red meat harami is characterized by its low fat and tenderness. The juiciness that bursts with each bite is irresistible. Our homemade special sauce enhances the meat's umami and stimulates the appetite.