Pikopiko Butcher Shop Used Baba

Please note that consuming raw meat generally carries a risk of food poisoning. Children, the elderly, and those with weakened resistance to food poisoning should refrain from eating raw meat.

Please note that consuming raw meat generally carries a risk of food poisoning. Children, the elderly, and those with weakened resistance to foodborne illnesses should refrain from eating raw meat.

We have lightly seared high-quality loin and made it into nigiri. Please enjoy this luxurious nigiri that only a butcher can offer (four pieces). *Generally, consuming raw meat carries a risk of foodborne illness. Children, the elderly, and those with weakened resistance to foodborne illnesses should refrain from eating raw meat.

Generally, consuming raw meat carries a risk of food poisoning. Please refrain from eating raw meat if you are a child, elderly, or have a weakened resistance to food poisoning.

Raw consumption of meat generally carries a risk of food poisoning. Children, the elderly, and those with weakened resistance to food poisoning should refrain from consuming raw meat.

Generally, eating raw meat carries a risk of food poisoning. Please refrain from eating raw meat if you are a child, elderly, or have a weakened resistance to food poisoning.

(4 Types Assortment 4,620 yen / 5 Types Assortment 5,445 yen)

Chateaubriand is a cut of beef that can only be taken from about 2kg of meat from a 100kg animal, and it is only half of the tenderloin. It has more marbling than regular tenderloin and is characterized by its tenderness, which allows it to be cut with chopsticks, and its rich flavor.

A rare cut that can only be obtained from a single cow, similar to Chateaubriand. This meat allows you to enjoy the clean flavor of red meat without the richness of Chateaubriand. It is very tender, making it an easy-to-eat dish.

This cut comes from a part called 'Kurashita', also known as Haneshita. It is the shoulder loin that continues from the rib side of Kurashita, and is a rare cut that can only be obtained in small quantities from each cow. The term Kurashita originates from the Kansai region, referring to the meat located around the lower side where a saddle is placed on the cow, specifically the meat on the back side around the middle of the cow's body. The meat is characterized by its fine marbling, providing a melt-in-your-mouth texture and juicy meat juices. It is a high-class loin meat that has a firm bite yet melts in the mouth, with a sweetness of the meat embedded within its umami flavor.

This is meat from below the shoulder blade, and its marbling is artistic. You can enjoy a flavor that has a sweetness, with only about 2 kilograms obtainable from one cow.

Meat obtained from 'Shintama', also known as 'Marushin', it is a tender cut with little marbling, making it ideal for dishes like Yukke. When eaten rare, it offers the best flavor.

Comes from among 'Kainomi', 'Tomo Sankaku', 'Tatebara', 'Frank', 'Ichibo'.

It comes from among 'Kurimi', 'Lamp', and 'Tonbi'.

We carefully select and serve only the soft, fatty part known as the tongue root.

The charm of tongue lies in its tenderness and flavor. A popular dish with a moderate chewiness.

This part is closer to the tip of the tongue than the usual tan salt used, so the tenderness and flavor are slightly different.

The Pikopiko butcher shop's basic meat is this roast. Please be surprised, is this the cheapest meat?

One of the signature dishes, just like the regular roast. This quality serves as the standard for our Karubi.

A high hardness rock salt with a strong salty flavor. A blend of several types of salt, including mineral-rich sweet sea salt. A product that brings out the original taste of the meat with salt.

Although it is considered an internal organ, Harami is actually the healthiest part. It is said that eating Harami first makes it less likely to gain weight.

A special sauce made with luxurious use of fruits is coated. The umami that overflows with each bite is also popular among women.

A cut that allows you to fully enjoy a chewy texture, favored by connoisseurs. It is characterized by its rich flavor due to being a well-exercised part.

Kirishima black pork, which is difficult to manage and cannot be easily increased in production numbers. The unique chewy texture of the firm meat and the delicious flavor of the fat are a must-try.

Meat from the neck to the shoulder characterized by its refined and sweet fat. It pairs well with pepper.

A chewy texture with rich flavor and depth. Low fat & low calorie. Healthy chicken that includes essential elements for maintaining health.

A special sausage with high-quality fat that is appealing. A safe and secure dish that children will also enjoy.

The appeal lies in its firm and bouncy texture, along with the juiciness of the moderately attached fat.

Since the shell is very soft, please enjoy it whole from head to tail.

By grilling the small intestine whole, it becomes surprisingly juicy on the inside. This is the ultimate hormone that allows you to enjoy a crispy texture on the outside.

Domestic small intestine characterized by its fat content and quality. The light and sweet fat is a sign of high quality.

Low in fat and healthy, it is recommended for those who are not good with offal! The crunchy texture is addictive.

Domestic liver with no odor, moist and rich in flavor. It does not become dry when grilled.

A light flavor with a crunchy texture. Perfect for nibbling between pieces of meat.

You can eat it rolled or as is, according to your preference.

A refreshing and simple salad that you want to enjoy with meat. (Half 460 yen)

Half 440 yen

Half 580 yen

Wrap grilled meat and take a bite! It's also delicious with kimchi and namul.

A colorful assortment of seasonal fresh vegetables. Simply showcasing the natural flavors of the vegetables.

Delicious grilled meat deserves delicious rice. It is not an exaggeration to say that rice is the second leading role. At Pikopiko Meat Shop, we use locally sourced Koshihikari rice from Kagawa Prefecture, known for its sweetness and stickiness. A carefully selected rice for grilled meat lovers. (Medium 350 yen / Small 250 yen)

The crispy rice from the hot stone pot mixes with the egg, creating a rich texture. Its savory aroma stimulates the appetite.

A luxurious collaboration of forbidden ingredients!

The 'Ranou Egg' is a type of egg from Oita Prefecture, where the color of the yolk is deepened by adding paprika to the feed and strong shells are achieved by providing crab shells. The chickens are raised with care for their health by being fed seaweed and lactic acid bacteria. The vibrant, raised yolk and the rich flavor of the egg without any unpleasant smell should definitely be enjoyed raw, such as in egg over rice!

The 'Lan Wang Egg' is an egg from Oita Prefecture, where the color of the yolk is intensified by adding paprika to the feed and strong shells are achieved by providing crab shells. The chickens are raised with care for their health by being fed seaweed and lactic acid bacteria. The vibrant, raised yolk and the rich flavor of the egg without any odor should definitely be enjoyed raw, such as in egg rice!

Our cold noodles use Korean cold noodles, and the soup is made with a refreshing broth based on Iriko from Ibukijima and bonito, unique to Kagawa. We also recommend adding vinegar to enjoy it in a refreshing way. Be sure to try it as a finishing touch to your meal.

You can experience a complex umami with sweetness, spiciness, sourness, and the aroma of sesame oil.

The fluffy egg and sesame oil flavor is exquisite.

A refreshing soup that you want to enjoy at the end of a barbecue.

A stamina soup that has been consumed in Korea for a long time to maintain energy. It is rich in vegetables along with beef. The slightly spicy seasoning stimulates the appetite.

A luxurious dish with plenty of collagen and tender tail pieces.