Shuko Dokoro Shintomi

Our specialty. The beef tongue, aged for two days to enhance its rich flavor, is made only from the tongue root. Cut into thick slices of 1.2cm to 1.5cm, it is tender despite its thickness. A product that keeps customers coming back for more.

While thick slices are good, we have received many requests for thin slices. Our signature dish, thickly sliced beef tongue, is carefully hand-cut into thin slices. Through our original two-day aging process, we further enhance the umami and concentrate the deliciousness, making it a very popular menu item.

The Zangi, a specialty from Kushiro in Eastern Hokkaido where the owner is from, is exquisitely prepared. It's very filling!

Popular! We marinate peeled garlic in a special sauce for one month, wrap it around pork belly, and fry it until crispy. It's guaranteed to boost vitality and immunity!

3 pieces ... 600 yen 5 pieces ... 960 yen These Specialty Chicken Wings are simply grilled with salt and pepper, but with a certain technique, they are cooked to be so tender that the bones come off easily!

3 pieces ... 760 yen 5 pieces ... 1180 yen Fresh young chicken wings are stuffed with a filling of gyoza made with plenty of domestic vegetables.

We provide sheep liver that has been processed safely and securely. More than half of our customers who visit our store order this popular item.

Directly delivered from Kumamoto, the king of basashi. The 'Jōakami Basashi' has a plump texture and deep umami, making it truly exquisite.

The authentic 'marbled' from Kumamoto is lighter than it looks, and the umami of the meat combined with the melt-in-your-mouth texture is sure to be addictive!

The popular horse sashimi yukke pairs perfectly with our homemade sauce! About 70% of our customers who visit order this popular menu item!

A luxurious three-variety platter of top red meat, marbled medium fatty, and horse sashimi yukke!

Using large scallops from the Funka Bay in Hokkaido. Carefully selected three-year-old scallops are grilled with butter and soy sauce along with the shell♪ Grilling scallops on the shell is truly a specialty of Hokkaido.

Boil plenty of nira quickly and enjoy it with a special sauce. It's simple yet addictive.

Using domestically produced tea beans, sprinkle with Okinawa coarse salt, and enjoy simply. The rich flavor and texture of the beans exceed the realm of just a 'starter' dish!

Ume, Katsuo, Kombu

Plum, Kombu, Seaweed