Itamae Yakiniku Issho Kitashinchi

The most tender and flavorful part of the tenderloin. The highest quality cut.

The three-piece meat sushi is a different experience. We offer our proudly selected, genuine meat as aburi sushi. Please enjoy the exquisite taste that melts in your mouth.

A rose with a solid section of the triangle rose part. The highest part of the rose.

A part of the thigh (maru) meat. The sweetness with fat is unique. It is a rare cut that can only be obtained in small quantities of 2-3 kg from a first-class source.

A part of the meat from the butt. It has marbling and a unique flavor, and only about 3kg can be obtained from a top-grade cut.

Meat from the shoulder. It has a soft texture and a unique chewiness. A rare cut that yields only about 2kg from one cow.

A part of the shoulder loin. The marbled pink meat has a sweet and savory flavor!

The center part of the thigh (Maru). The soft red meat and moderate fat are popular. Please enjoy it lightly grilled.

Meat from the butt. A particularly tender cut centered around red meat. Please cook it to the degree where the fat melts out.

The outer part of the thigh. It has more fat than the inner hira. Please enjoy it lightly seared.

The inner part of the thigh. Tender and light. Please enjoy it lightly seared.

The central part of the butt (lamp). Softer than here. Slightly fattier than Marushin, with a rich flavor.

A part with a lot of red meat from the rose. It is a part with strong umami.

A part of the shoulder loin. It has a moderate amount of marbling, allowing you to fully enjoy the flavor and taste of the meat.

This is a luxurious tongue that only uses the central part of the beef tongue.

We use the highest grade rib roast and sirloin. A soft and rich dish that you must try, a blissful item.

I chose the best parts of the chuck with good marbling. This meat has the best flavor of fat.

Meat from the diaphragm area. It is tender and has a unique flavor.

Genuine premium kalbi that focuses on the part of the rib called 'toma bara.'

Meat from between the ribs, primarily taken from the part used for bone-in kalbi, with the bones removed. The king of kalbi.

Trimmings from the shoulder loin and flank.

A set of three cuts of three different types of meat.

We have prepared a set of two pieces each of five types of exquisite meat.

Selected by the manager! Today's Rare Cut Steak

120g 2680 yen (tax included) / 200g 4280 yen (tax included) Enjoy the highest grade sirloin and rib roast as a steak! It melts in your mouth. For those who want to eat steak but also enjoy various cuts, we have prepared a half size option!

120g 3880 yen (tax included) / 200g 6580 yen (tax included) A superb tenderloin steak with a soft flavor! Half size is also available.

Shima intestine. A representative of horumon. The flavor of the fat is exquisite.

The first stomach. Among the hormones, it is very tender and easy to eat.

Small intestine. Characterized by the sweet umami of fat, it feels like a fatty teppan.

A rare cut of beef tripe that is particularly fatty.

The fourth stomach. It is thick and has a flavorful part inside the stomach.

Heart part. Soft, with little texture, easy to eat.

Cheek meat. It is a part that moves a lot, so the flavor is rich.

A part of the fish with a thick head. The richer flavor that comes out the more you chew is worth eating!

The tip of the tongue that can only be taken in very small amounts.

The part under the tongue. It is a hormone with a strong flavor.

Liver. Rich in nutrients and pairs perfectly with the special hormone sauce.

Please enjoy today's best hormones served together.

Very thick in the rectal area. It has been boiled to make it easy to eat.

The third stomach. Please enjoy the crunchy texture!

Part of the kidney. It has a unique flavor, and once you get hooked, there's no turning back!

Second stomach. Light and tender.

Cartilage of the trachea. The texture becomes addictive.

Aorta. It has a crunchy texture and a mild flavor.

Part of the lung. Characterized by a chewy texture.

Thigh meat 780 yen (tax included) / Breast meat 780 yen (tax included)

Pork raised on acorns from Spanish Iberico pigs (Bellota). The fat rich in oleic acid is good for the body and delicious.

Angel shrimp is famous as a shrimp used in high-end restaurants and traditional Japanese inns in the country. It has no odor at all, allowing you to fully enjoy the original umami and sweetness of the shrimp.

The third stomach. A non-odorous senmai. Enjoy it with our special vinegar miso sauce!

Special handmade chanja made only from cod stomach

Specialty kimchi by a kimchi artisan

Aomori Prefecture 'Fukuchi White'

Korean rice soup

There is umami in the spiciness, with tender meat simmered for 3 hours. *Spiciness can be adjusted.

Tender cuts of black-haired Wagyu beef are seasoned sweet and spicy with ginger and served over rice, accompanied by a generous amount of kelp broth and green onions.

(Small) 580 yen (tax included) Features a light broth based on Japanese bonito, with the chewy texture characteristic of Morioka cold noodles. (No buckwheat flour is included)

Large 330 yen (tax included) / Medium 280 yen (tax included) / Small 220 yen (tax included) The owner has lovingly made delicious rice 'Uda Rice' with pure mountain water and the temperature difference that creates heartfelt delicious rice.

A soup filled with tender meat simmered for 3 hours, a pride of our restaurant.

Simmered the tail for 6 hours.

Soup with seaweed and eggs

Soup with Korean rice cakes

3 types assortment 440 yen (excluding tax) / 1 piece 160 yen (excluding tax) handmade by a fruit shop that is particular about the ingredients.