Taiseien Nishiki

The texture is crisp and gentle, and the rich umami spreads throughout the mouth.

The combination of seasoned green onions and tongue is outstanding.

Only the high-quality parts of beef tongue are cut thick.

Diaphragm with moderate fat and richness

A high-quality, flavorful, and tender cut around the kidney area.

The sweetness of the fat and the richness of the meat are both strong, and the meat quality is high.

The highest grade of loin, known as sirloin

Chateaubriand

This is our proud dish made from only the finest cuts of upper mino, sliced thinly.

Served with freshly ground Nagoya Cochin and yuzu pepper

A particularly tender and rare high-quality part of the large intestine.

A thick and fatty part of the upper fourth stomach, also known as Giarra.

Characteristic crunchy texture of pork throat

Contains a lot of vitamins, proteins, iron, and taurine.

Outstanding freshness!

This is a signature dish carefully selected from rank A5.

The high-quality fat enhances the flavor of the meat.

Characterized by low fat content and the original flavor of the meat being light and refreshing.

Diaphragm with moderate fat and richness

Tender and flavorful high-quality loin around the kidney area

The sweetness of the fat and the richness of the meat are both strong, and the meat quality is high.

The highest peak among the loin cuts, known as sirloin

Chateaubriand

A classic among grilled offal, alongside the first stomach (hormone).

A particularly soft and rare high-quality part of the large intestine

Fatty small intestine of Wagyu, rich in collagen

Pork throat, characterized by a crunchy texture.

Rich in vitamins, proteins, iron, and minerals.

Contains a lot of heart, vitamins, proteins, iron, and taurine.

Highly rare, rich in collagen, and has a chewy texture.

High-quality part of the honeycomb tripe

A high-quality, flavorful, and tender cut of meat around the kidney area.

The sweetness of the fat and the richness of the meat are both strong, and the meat quality is high.

Considered the pinnacle among roasts, the sirloin

Chateaubriand

Third stomach, low in fat, rich in iron and zinc

Contains a lot of vitamins, proteins, iron, and minerals.

Napa cabbage

Radish

Cucumber

Fresh vegetables with homemade dressing, perfect as a side for meat. Half: 550 yen

Spicy salad based on gochujang with Korean seaweed and sesame oil, finished with rich flavor. Half: 605 yen

【Red】A salad made only with green onions based on gochujang【White】A salad made only with green onions using salt, sesame, and sesame oil

Wraps meat and kimchi, served with special spicy miso

Finely chopped green onions are finished with rich flavor.

Please enjoy the seasonal vegetables grilled.

Whole/Sliced

A seasoned vegetable dish made with bean sprouts, spinach, fern brake, and radish.

Prepared in a Korean style with soybean sprouts

Sesame oil flavor, perfect as a companion for rice

Soy Sauce Pickled Sesame Leaf

Chopped/Sliced

Set of 5

Soy sauce flavor. Slowly simmered beef tail for 8 hours. Half: 990 yen, each half: 680 yen.

Representative spicy soup from Korea: 580 yen

A classic menu item topped with namul on Koshihikari rice: Half: 770

Popular No. 1, be sure to enjoy the hot crispy rice

A slightly luxurious bibimbap.

Light soup rice with eggs and vegetables half: 770 yen

Half spicy soup rice with egg and vegetables: 880 yen

Half of slow-cooked tail soup rice: 1045 yen

Niigata Prefecture Koshihikari Small... 275 yen Medium... 330 yen Large... 385 yen

The firmness and the light broth are the key to its flavor. Half: 880 yen

Authentic Korean flavor. The spicy soup is the key to its taste. Half: 935 yen

A rich vanilla dessert topped with espresso

Vanilla / Matcha / Yuzu Sorbet each

Hot/Iced