Toraji
とらじ
A hidden gem where you can enjoy high-quality yakiniku
valutazione
Japan Valutazioni degli utenti3.28(3risultati)Recensioni
menù
Made with a focus on freshness using only the base part. Rich and flavorful taste.
Approximately 1cm thick! Overflowing with meat juices, a firm texture and satisfying to eat!
Now the most popular yakiniku dish! The king of the opening act.
Limited quantity. Made with carefully selected shoulder meat. Juicy and easy to eat! (Cut used: shoulder loin, misuji, uwamisuji, and green pepper)
As a result of our commitment to quality, we only handle the top cuts. The taste is different! (*Cuts used: Sasaniku, Kainomi, Headbara, etc.)
Limited quantity. One of the signature dishes of our restaurant. Located adjacent to the short rib. Lighter in flavor compared to the short rib.
Located on the underside of the diaphragm, it has the characteristics of both offal and lean meat. Very tender.
Using the thick part of the first stomach of the cow. It has a crunchy and crispy texture.
Limited quantity, one serving per person. Assortment of trimmings left over from preparation.
This is where our store started. The traditional salt that never gets boring! The basic miso of Hokkaido hormone! The taste of a certain super famous store's staff meal! Spicy to eat with sauce!
Addictive texture, perfect match with charcoal fire!
For those who want to eat both at once, it comes in half and half.
We have removed the fat to the limit to make it easy to eat. The plum salt flavor is even lighter! It's okay to bring it to the end.
Gaining popularity with its unique texture and taste. High repeat rate!!
Made with tender and juicy Hokkaido chicken meat.
A new sensation fillet that is not boring and has a deep flavor. Healthy~.
Looks hearty but can be eaten up in no time!? It's balanced and nutritious with plenty of vegetables.
You might be surprised, but once you try it, you'll be addicted! A specialty dish at Toraji.
Soy sauce with a burnt flavor, giving a savory taste.
Perfect for finishing! Our homemade W soup, made over three days, gently permeates your stomach. A hybrid of Korean cold noodle soup and Morioka cold noodle soup.
We carefully extract the essence from our beef.
A combination of kimchi made with Chinese cabbage, radish, and cabbage.
An assortment of bean sprouts, bracken fern, spinach or komatsuna, and other ingredients mixed together.
You can choose from sesame or French dressing.
Basic grilled vegetables with seasonal selections included.
Since we are a yakiniku restaurant, we offer courses in which [meat] is the main attraction. (Side menu is weak...). The amount of meat will be about 3.2 to 3.5 servings per person in total.
Made with a focus on freshness using only the base part. Rich flavor.
Approximately 1cm thick! Overflowing with meat juices, providing a satisfying chewy texture and substantial eating experience!
Now the most popular yakiniku item! The king of the opening act.
Limited quantity. Made with carefully selected shoulder meat. Juicy and easy to eat! (Parts used: shoulder loin, misuji, uwamisuji, and green peppers)
As a result of our commitment to quality, we only handle top-grade cuts. The taste is different! (*Cuts used: Sasaniku, Kainomi, Headbara, etc.)
Limited quantity. One of the signature menu items at our store. Located adjacent to the short rib. Lighter in flavor compared to the short rib.
Located below the diaphragm, sagari has the characteristics of both offal and lean meat. It is tender and soft.
Using the thick part of the first stomach of the cow. It has a crunchy and crispy texture.
Limited quantity, one serving per person. Assortment of trimmings left over from preparation.
This is where our store started. The traditional salt that never gets boring! The basic miso of Hokkaido hormone! The taste of a certain super famous store's staff meal! Spicy to eat with sauce!
Addictive texture, excellent compatibility with charcoal fire!
For those who want to eat both at once, it comes in half and half.
We have removed the fat to the limit to make it easy to eat. The plum salt flavor is even lighter! It's okay to bring it to the end.
Gaining popularity with its unique texture and taste. High repeat rate!!
Made with tender and juicy Hokkaido chicken meat.
A new sensation fillet that is not boring and has a deep flavor. Healthy~.
Looks hearty but can be eaten up in no time!? It's balanced and nutritious with plenty of vegetables.
Huh!? You may be surprised, but once you try it, you'll be addicted! A specialty dish at Toraji.
Soy sauce burnt to a crisp, giving a savory flavor.
Perfect for finishing! Our homemade W soup, made over three days, gently permeates your stomach. A hybrid of Korean cold noodle soup and Morioka cold noodle soup.
We extract carefully from our beef.
A combination of napa cabbage, radish, and cabbage kimchi.
A combination of bean sprouts, bracken fern, spinach or komatsuna, and other assorted vegetables.
You can choose from sesame or French dressing.
Includes basic grilled vegetables plus seasonal items.
Since we are a yakiniku restaurant, we offer courses in which [meat] is the main attraction. (Side menu is weak...). The amount of meat will be about 3.2 to 3.5 servings per person in total.
Only the root part of the fresh type is used. Rich flavor.
Approximately 1 cm thick! Overflowing with meat juices, with a firm chew and satisfying bite!
Now the most popular in yakiniku! The king of the opening.
*Limited quantity. We offer juicy and easy-to-eat meat. Large size. (Part used: Misuji)
A light yet juicy and tender experience that overturns the usual kalbi impression. As a result of our commitment to quality, we only handle the finest cuts. Please give it a try. (Part used: Kainomi)
Limited quantity. One of our signature menu items. The diaphragm adjacent to the kalbi. Lighter than kalbi.
Has the characteristics of both offal and regular meat located beneath the diaphragm. Very tender.
Uses the thickest part of the first stomach of the cow. Crunchy and crispy texture.
Limited quantity - one serving per group. A platter of trimmings from the preparation process.
This is where our shop started. A traditional salt that never gets boring! The basic miso of Hokkaido hormone! The taste of a certain super famous restaurant's staff meal! Spicy when eaten with sauce!
The chewy texture is addictive, and it pairs perfectly with charcoal grilling!
For those who want to eat both at once, it is served half and half.
The fat has been removed to the limit for easier eating. The plum salt flavor is even lighter! It's fine to have it as a finishing dish.
Rapidly increasing fans due to its unique texture and taste. High repeat purchase rate!!
Using soft and juicy Hokkaido chicken meat.
A new sensation chicken tender that is rich in flavor and never gets boring. Healthy!
It looks hearty but can be eaten quickly!? It's well-balanced with plenty of vegetables.
You might think, 'Huh!?' but once you try it, you'll be hooked! It's a specialty of Toraji.
The burnt soy sauce is fragrant.
Perfect for a finishing touch! Our homemade double soup, made over three days, gently seeps into your stomach. It is a hybrid of Korean cold noodle soup and Morioka cold noodle soup.
We extract the essence from our beef slowly.
A three-item platter made with napa cabbage, daikon, and cabbage.
A mixed dish of four items: bean sprouts, fernbrake, spinach or komatsuna, plus one additional item.
You can choose from sesame or French dressing.
Includes basic grilled vegetables and seasonal items.
Since we are a yakiniku restaurant, we offer courses in which [meat] is the main attraction. (Side menu is weak...). The amount of meat will be about 3.2 to 3.5 servings per person in total.
Only the fresh, raw type from the base is used. Rich flavor.
Approximately 1 cm thick! Overflowing with meat juices, with a firm chew and satisfying bite!
Now the most popular in grilled meat! The king of the opening.
*Limited quantity. We offer juicy and easy-to-eat meat. Large size. (Part used: Misuji)
A light yet juicy and tender experience that overturns the usual kalbi sensation. As a result of our commitment to quality, we only handle the finest cuts. Please give it a try. (Part used: Kainomi)
Limited quantity. One of our signature menu items. The diaphragm adjacent to the kalbi. Lighter than kalbi.
Has the characteristics of both offal and regular meat located beneath the diaphragm. Very tender.
Uses the thickest part of the first stomach of the cow. Crunchy and crispy texture.
Limited quantity - one serving per group. A platter of trimmings from the preparation process.
This is where our shop started. A traditional salt that never gets boring! The basic miso of Hokkaido hormone! The taste of a certain super famous restaurant's staff meal! Spicy when eaten with sauce!
The chewy texture is addictive, and it pairs perfectly with charcoal grilling!
For those who want to eat both at once, it is served half and half.
The fat has been removed to the limit for easier eating. The plum salt flavor is even lighter! It's fine to have it as a finishing dish.
Rapidly increasing fan base due to its unique texture and flavor. High repeat purchase rate!!
Using soft and juicy Hokkaido chicken.
A new sensation chicken tender that never gets boring and is rich in flavor. Healthy!
It looks hearty but can be eaten quickly!? It's well-balanced with plenty of vegetables.
You might think, 'Huh!?' but once you try it, you'll be hooked! It's a specialty of Toraji.
The burnt soy sauce is fragrant.
Perfect for a finishing touch! Our homemade double soup, made over three days, gently seeps into your stomach. It is a hybrid of Korean cold noodle soup and Morioka cold noodle soup.
We extract the essence from our beef slowly.
A three-item platter made with napa cabbage, daikon radish, and cabbage.
A mixed dish of four items including bean sprouts, fernbrake, spinach or komatsuna, plus one additional item.
You can choose from sesame or French dressing.
Includes basic grilled vegetables and seasonal items.
.jpg?format=webp&w=2048)
