Tanimoyaki Niku-shō Taira Ikeda-ten

A special barbecue sauce created by a meat-loving owner and a sauce maker who has supported a butcher shop in Kyoto, the 'food capital,' for half a century. The owner's vision has been brought to life by professionals. The soy sauce has a light flavor enhanced by bonito flakes, making it perfect for lean meats. The rock salt is rich in minerals and essential for health. The miso sauce blends two carefully selected types of miso, offering a spicy yet sweet taste that pairs well with offal.

A proud dish from Meat Craftsman Taira, featuring rich flavor around the bone. As you chew, the sweetness of the meat further emerges.

The tongue is thinly sliced vertically from one piece. It has a different texture than the tongue you usually eat. Wrapped around with white shredded green onions.

We have cut it into two pieces so that many people can enjoy it.

Around the middle of the beef tongue. Moderately marbled.

The red meat part near the tip of the tongue. Recommended for those who want to enjoy a chewy texture.

Quickly grilled and served with grated daikon and ponzu sauce.

This is sukiyaki beef grilled on a net. Perfect with white rice!

The balance of lean meat and marbling is exquisite!!

Although it couldn't become the supreme kalbi, it is a great value kalbi with outstanding flavor!

This premium extra thick kalbi features beautiful marbling reminiscent of fatty tuna. The essence of grilled meat is here.

The area around the bone is full of flavor.

Melt-in-your-mouth deliciousness, juicy flavor!!

Although it couldn't become the supreme top loin, it is a great value loin with outstanding flavor!

Mainly uses moderately marbled Wagyu sirloin. A lighter and softer texture compared to short ribs.

This is a crunchy part of the harami with marbling, rich in fat and concentrated in flavor.

A rare cut that can only be obtained from one cow, yielding just 5 kg.

A juicy flavor that rivals kalbi is popular!!

By using only the thick part of the harami and cutting it thick, you can enjoy the texture and juicy flavor.

Whole piece. It has been finely scored, allowing the sauce to adhere well and providing a tender texture.

Beef liver. It is a very nutritious part, rich in vitamin A, B vitamins, iron, and more. Fresh liver has no odor and can be enjoyed without blood removal.

Hatsu has fine muscle fibers, allowing for a thick and crunchy texture. It has very little odor compared to other offals, making it very easy to eat and flavorful.

The third stomach. This is Senmai, which is the lowest in calories among hormones and contains a lot of iron (which has anemia prevention effects). It can be said to be one of the most effective hormones for women with anemia. It has a mild smell and can be eaten deliciously.

A classic of hormone! With every bite, the sweetness and umami of the fat spreads throughout your mouth.

Beef large intestine. It has a striped pattern and is commonly known as 'tecchan' in yakiniku restaurants. Its moderate thickness, fat, and tenderness are popular.

The first stomach among the four stomachs of a cow. It is said to be called 'Sand Mino' because fat gets caught in the folds of the stomach. The sweetness and texture of the fat are exquisite.

Beef cheek. Full of gelatin with the deliciousness of red meat shining through. It's truly delicious enough to make your cheeks drop (laughs).

It features a rich flavor reminiscent of foie gras and cod milt. With a wobbly texture, it is juicy yet mild and delicious.

Large stomach. It has a thick texture and is close to pure white in color, characterized by its chewiness and mild flavor.

A delicacy made by turning the beef small intestine inside out and stuffing it with fat. When you bite into it, the sweetness of the trapped fat spreads throughout your mouth.

A rare cut that can only be obtained from 2 to 3 kg from a single cow. It offers not only tenderness but also a rich flavor and a refreshing texture.

A rare cut that can only be obtained in about 1 kg from one cow. It has the rich flavor of red meat and a melting texture.

A cut of beef from the lower back to the hindquarters. It is a lean, finely textured red meat.

The most marbled part of the shoulder loin, with a fine texture. A delightful texture and flavor that captivates meat lovers.

A particularly rare cut among tenderloin. Despite being red meat, Chateaubriand has a tender texture and is well marbled with juices, making it a top-quality meat at the highest level.

Sirloin, tenderloin, misuji, ichibo, zabuton. (Serves 2 to 3 people) *Please note that the contents of the Rare 5 Types Platter and the 3 Types Platter may vary slightly depending on the availability of ingredients.

We have gathered the popular items from Meat Takumi Taira. Nakaochi, Sagari, Karubi, Tontoro, Pork Kalbi, Arabi Wiener, and Young Chicken Thigh. (4-5 servings)

We have responded to requests to enjoy a value-packed trial set even for a small number of people!! It includes nakaochi, sagari, kalbi, tonton, pork loin, coarsely ground sausage, and young chicken thigh. (Serves 1-2 people)

We have created a menu featuring meats selected by the owner. Thick-cut premium skirt steak, exquisite top sirloin, and premium beef tripe. (Serves 2-3 people)

From left to right: kalbi, bone-in kalbi, and nakaochi. (Serves 1-2 people)

Liver, Senmai, Sandomino, Maruchou, Nikusho Hormone, Shibire, Shimachou.

Shima-chou, Shibire, Maru-chou, Liver, Sandomino. (Serves 2-3 people)

A sweet and elastic texture with a rich flavor of fat.

Crispy texture. Pairs well with wasabi!!

Moderate fat and rich red meat.

Customers will open the pack themselves.

Seared sushi (one piece) or seared yukhoe, each 890 yen

Nigiri (one piece)

・Coarse ground wiener 470 yen・Cheese-filled wiener 470 yen・Chorizo wiener (spicy) 590 yen

・Kimchi platter (napa cabbage, cucumber, daikon) 790 yen・Namul platter 490 yen・Napa cabbage kimchi 390 yen・Daikon kimchi 390 yen・Cucumber kimchi 390 yen・Bean sprout namul 290 yen

・Homemade Potato Salad 690 yen ・Caesar Salad (with soft-boiled egg) 690 yen ・Daikon and Wakame Salad with Ume Dressing (refreshing with ume sauce!) 590 yen ・Choregi Salad (refreshing salty Korean green salad) 590 yen ・Tofu Salad 690 yen

・Parent Chicken (A juicy chicken that becomes more flavorful the more you chew.) 390 yen・Yagen Cartilage (The cartilage at the tip of the chicken breastbone. Enjoy its unique crunchy texture.) 390 yen・[Recommended] Young Chicken Thigh (Meat from the part of the leg from the base to the tip, the most popular type of chicken.) 390 yen・Bonjiri (Meat from the chicken's tail. Rich in fat.) 390 yen・Seseri (Chicken neck meat. Only the thick cuts are carefully selected.) 490 yen

・Squid 550 yen・Shrimp 550 yen・Scallop 550 yen・Seafood Platter 990 yen

・Vegetable platter 690 yen・Single items (cabbage, onion, king oyster mushroom, eggplant, pumpkin, corn, white leek, shishito pepper, okra, green pepper) each 190 yen・Sanchu 290 yen

☆ Minced meat cold tofu 390 yen・Fried oysters 790 yen・Fried octopus 690 yen・Fried squid strips 490 yen・Deep-fried gizzard 490 yen・Fried young chicken 490 yen・Grilled beef tongue with ponzu sauce 490 yen・Deep-fried cartilage 430 yen☆ Braised meat 390 yen・French fries 390 yen・Chicken skin with ponzu sauce 390 yen・Plum jellyfish 390 yen・Plum crystal 390 yen・Chanja with green onions 390 yen☆ Salted cabbage 330 yen・Sesame salt cucumber 290 yen・Garlic foil grilled 330 yen・Butter corn 290 yen・Edamame 290 yen・Tomato slices 290 yen・Korean seaweed 210 yen

・Rice (Small 150 yen, Medium 210 yen, Large 310 yen) ・Generous Rice Portion 450 yen ・Kids' Plate 290 yen ・Grilled Rice Balls (2 pieces) Soy Sauce Butter 350 yen, Soy Sauce 310 yen ・[Recommended] Stone-Grilled Bibimbap 690 yen ・Stone-Grilled Cheese Bibimbap 790 yen ・Non-Grilled Bibimbap 590 yen ・[Specialty] Meat Rice 590 yen ・Gukbap 590 yen ・Yukgaejang Gukbap (Spicy Beef Gukbap) 690 yen ・Chanja Tea Rice 490 yen ・Tea Rice (Plum, Wasabi) each 390 yen

Taiira's specialty, authentic!! The taste of Morioka. Morioka cold noodles - Regular 790 yen, Half 490 yen, Cold zaru ramen 490 yen, Salt ramen 590 yen, Salt butter ramen 690 yen, Meat artisan tantanmen 790 yen.

・Wakame Soup 290 yen ・Egg Soup (fluffy, haha) 290 yen ・Wakame and Egg Soup 390 yen ・Yukgaejang Soup (spicy beef soup) 490 yen

・Vanilla Ice Cream 290 yen・Matcha Ice Cream 290 yen・Black Sugar Kinako Ice Cream 390 yen・*Limited Quantity Crème Brûlée 390 yen・*Limited Quantity Handmade Mango Pudding 370 yen・Chocolate Vanilla Sundae 390 yen・Caramel Vanilla Sundae 390 yen・Berry Vanilla Sundae 390 yen・Yuzu Sorbet 290 yen・Coffee Jelly 270 yen・Warabi Mochi 290 yen

・Draft beer medium mug 470 yen・Draft beer large mug 770 yen・Draft beer small mug 250 yen・Manly mug (1000ml) 1030 yen

・Highball 390 yen・Coke High 430 yen・Ginger Highball 430 yen・Jack Daniel's 530 yen・Taketsuru Pure Malt 630 yen・Yamazaki Single Malt 630 yen・Manly Highball 990 yen

・Plain ・Lemon ・Grapefruit ・Lime ・Shikuwasa ・Kyoho grape ・Plum ・Peach ・Yuzu ・Calpis

・Draft Medium Mug 470 yen・Draft Large Mug 770 yen・Draft Small Mug 250 yen・Manly Mug (1000ml) 1030 yen

・Highball 390 yen・Coke High 430 yen・Ginger Highball 430 yen・Jack Daniel's 530 yen・Taketsuru Pure Malt 630 yen・Yamazaki Single Malt 630 yen・Manly Highball 990 yen

・Plain ・Lemon ・Grapefruit ・Lime ・Shikuwasa ・Kyoho grape ・Plum ・Peach ・Yuzu ・Calpis

A special barbecue sauce created by a meat-loving owner and a sauce maker who has supported a butcher shop in Kyoto, the 'City of Food,' for half a century. The owner's vision has been brought to life by professionals. The soy sauce has a light flavor enhanced by bonito flakes, making it perfect for lean meats. The rock salt is rich in minerals and essential for health. The miso sauce blends two carefully selected types of miso, offering a spicy yet sweet taste that pairs well with offal.

A proud dish from Meat Craftsman Taira, featuring rich flavors around the bone. As you chew, the sweetness of the meat further emerges.

The tongue is thinly sliced vertically from one piece. It has a different texture than the tongue you usually eat. Wrapped around with white shredded green onions.

We have cut it into two pieces so that many people can enjoy it.

Around the middle of the beef tongue. Moderately marbled.

The red meat part near the tip of the tongue. Recommended for those who want to enjoy a chewy texture.

The balance of lean meat and marbling is exquisite!!

[Ultimate Special] Although it couldn't become a premium kalbi, it's a great value kalbi with outstanding flavor!

This is a premium extra thick kalbi with beautiful marbling reminiscent of fatty tuna. The essence of grilled meat is here.

The area around the bone is full of flavor.

Melt-in-your-mouth deliciousness, juicy flavor!!

Although it couldn't become the supreme top loin, it is a great value loin with outstanding flavor!

Mainly uses moderately marbled Wagyu sirloin. A lighter and softer texture compared to kalbi.

This is a crunchy part of the harami with marbling, rich in fat and concentrated flavor.

A rare cut that can only be obtained from 5 kg of a whole cow.

A juicy flavor that rivals kalbi is popular!!

By using only the thick part of the skirt steak and cutting it thick, you can enjoy a chewy texture and juicy flavor.

Whole piece. It has been finely scored, allowing the sauce to adhere well and providing a tender texture.

Beef liver. It is a very nutritious part, rich in vitamin A, B vitamins, and iron. Fresh liver has no odor and can be enjoyed without blood removal.

It has fine muscle fibers, allowing for a thick and crunchy texture. The smell is minimal compared to other offals, making it very easy to eat and flavorful.

The third stomach. Among the hormones, it is the lowest in calories and contains a lot of iron (which helps prevent anemia). This is Senmai. It can be said to be one of the most effective hormones for women with anemia. It has a mild smell and can be eaten deliciously.

A classic of hormone! With every bite, the sweetness and umami of the fat spreads throughout your mouth.

Beef large intestine. It has a striped pattern and is commonly known as 'tecchan' in yakiniku restaurants. Its moderate thickness, fat, and tenderness are popular.

The first stomach of a cow, one of the four stomachs. It is said to be called 'Sand Mino' because fat gets trapped in the folds of the stomach. The sweetness and texture of the fat are exquisite.

Beef cheek meat. Rich in gelatin, highlighting the deliciousness of the red meat. It's truly delicious enough to make your cheeks drop (laughs).

It features a rich flavor reminiscent of foie gras and cod milt. With a plump texture, it is juicy yet mild and delicious.

Large stomach. It has a thick texture and is close to pure white in color, characterized by its chewiness and mild flavor.

A delicacy made by turning the beef small intestine inside out and stuffing it with fat. When you bite into it, the sweetness of the trapped fat spreads throughout your mouth.

A rare cut that can only be obtained in 2 to 3 kg from a single cow. It offers not only tenderness but also a rich flavor and a refreshing texture.

A rare cut that can only be obtained from about 1 kg of beef. It has the rich flavor of red meat and a melting texture.

A cut of beef from the lower back to the rear. It is a lean, finely textured red meat.

The most marbled part of the shoulder loin, with a fine texture. It has a delightful texture and flavor that captivates meat lovers.

A particularly rare cut among tenderloin. Despite being red meat, Chateaubriand has a tender texture and is well marbled with juices, making it a top-quality meat at our restaurant.

We have gathered the popular items from Meat Takumi Taira. Nakaochi, Sagari, Karubi, Tontoro, Pork Kalbi, Arabi Wiener, and Young Chicken Thigh. (4-5 servings)

We have created a menu featuring meats selected by the owner. Thick-cut premium skirt steak, exquisite top sirloin, and premium beef tripe. (Serves 2-3 people)

From left: Kalbi, bone-in Kalbi, and nakaochi. (Serves 1-2 people)

Shimachou, Shibire, Maruchou, Liver, Sandomino. (Serves 2-3 people)

A sweet and elastic texture with a rich flavor.

Crispy texture. Pairs well with wasabi!!

・Coarse-ground Wiener 430 yen・Cheese-filled Wiener 700 yen・Chorizo Wiener (spicy) 650 yen

・Parent Chicken (Juicy chicken that gets tastier the more you chew.) 430 yen ・Yagen Cartilage (Cartilage at the tip of the chicken breastbone. Enjoy the unique crunchy texture.) 430 yen ・[Recommended] Young Chicken Thigh (Meat from the part of the leg from the joint to the tip, the most popular type of chicken.) 430 yen ・Seseri (Chicken neck meat. Only the thick cuts are carefully selected.) 540 yen ・Parent Breast 430 yen ・Chicken Haraami 430 yen ・Zuri 430 yen