Tanbihiyaki Nikutarashi Kumamoto Kaminoura

We are the bridge that connects the thoughts of producers and the thoughts of customers.

Thank you very much for visiting us today. Since we opened, we often receive questions from customers like, 'Oh? Don't you have any sauce?' We do not serve sauce because we season the meat beforehand. The reason is that our chef carefully adjusts the thickness of the meat and the pressure used to massage it, according to the condition of the meat that day, while having a conversation with each part of the meat. We imagine the faces of our customers saying, 'Delicious!' every day... Of course, if you have any requests, we can provide salt, pepper, or sauce, so please feel free to ask our staff. Sincerely, the owner.

Assorted kimchi and namul

Delicious salad, blissful sushi

Thick-cut beef tongue (regular) Today's two types of kalbi (salt flavor)

Grilled vegetables, two types of today's sauce, assorted cuts of various parts, one grilled slice of meat

Final rice dish

Today's dessert

Reservation required by the day before

Assorted kimchi and namul

A delightful salad of deliciousness, today's special sushi

Thick-cut beef tongue (regular) selected Japanese beef with wasabi and selected Japanese beef with truffle salt

Grilled vegetables (three types) grilled with sauce one, grilled with sauce two, assorted cuts of various parts mixed with miso, and a large grilled piece of meat. *Since it is served with a raw egg, please let us know if you have any aversions.

Final rice dish

Dessert of the day

Assorted kimchi and namul

Today's dish of salad with wagyu beef nigiri

1. Premium thick-cut tongue with premium Kishu Nanko plum and truffle salt. 2. Ribeye with lemon salt and seasonal vegetables with wasabi.

Four types of pork belly platter: frank, ribeye, and large grilled slice of pork belly

Raw minced sakura meat rice (with soup)

Fluffy shaved ice

Assorted kimchi and namul

Today's dish of salad with wagyu beef nigiri

1. Premium thick-cut tongue with premium Kishu Nanko plum and truffle salt. 2. Sirloin with wasabi and Chateaubriand with green onion miso, served with seasonal vegetable assortment.

Four - Assorted rib cuts: rib cap, rib roll, rib heart, rib short ribs, and a large piece of grilled meat.

Raw minced sakura meat rice (with soup)

Fluffy shaved ice

Kimchi made with seasonal vegetables. It's a lightly pickled kimchi that you can enjoy the texture of. Great as a snack too!

Namul made with seasonal vegetables. Recommended not only as an appetizer but also as a palate cleanser with grilled meat!

Recommended for those who want to try both!

Vegetables before meat! It seems that fat absorption is suppressed!

A piece of nigiri with lightly seared meat. Biting into it brings happiness and a smile to your face. *Orders are accepted from two pieces onward.

A dish that has been slowly simmered until it becomes tender and flaky. It can be enjoyed before having grilled meat or as a final snack!

Slowly simmered beef tongue for two days in a Japanese-style broth!

This is the thick cut tongue salt, just as it is! The tongue root can only yield enough for 2-3 servings from one cow. When you grill this part, which is rich in marbling, the moment you bite into it, the juices flow... *Limited quantity, first come, first served!!

For those who prefer less marbling... this is for you! A cut that offers a firm chew of the tongue. When grilled slowly, the crispy texture on the surface is irresistible!

Please enjoy the thinly sliced tip of the beef tongue grilled on one side, topped generously with our special green onions.

As the name suggests, it is a chewy tongue!

Luxuriously compare the rare cut of tongue!

Rarely available Wagyu harami! Enjoy it with truffle salt that complements the meat's fat! It pairs perfectly with wine!

Strictly speaking, the loin refers to the meat from the back side, but in this context, we define loin as red meat. The specific cut may vary depending on the day, so look forward to it!

When it comes to short ribs, the term refers to fatty meat in Korean, but at Nikutarashi, we define short ribs as meat with a lot of marbling. The cut may vary depending on the day, so look forward to it!

Various parts are marinated in miso depending on the time.

A rare cut is sliced into a large piece and quickly grilled, then dipped in egg for you to enjoy. The leftover egg is also delicious when poured over rice! Our staff will grill it carefully for you.

The first stomach of a cow. It is characterized by its crunchy texture. It has a mild flavor and is refreshing, making it recommended for those who are not fond of offal.

The fourth stomach of a cow. This part is characterized by a pleasant crunchy texture. It is the best part to enjoy as a 'snack' after eating a variety of meats!

A comparison of refreshing Mino and perfectly fatty Gyarra!

We are sourcing seasonal vegetables! For details, please ask the staff.

This salt from Italy is infused with the aroma of white truffles.

A dish that is irresistible for wasabi lovers, combining the leaves, stems, and root of wasabi.

It's a gentle flavor that makes you involuntarily say 'Ah~' after taking a sip of the soup.

It's a gentle flavor that makes you involuntarily say 'Ah~' after taking a sip of the soup.

Now even more delicious and newly introduced! A delightful bowl size perfect for the finish. A soup with an exquisite balance of spiciness and flavor.

Now even more delicious and newly introduced! A bowl size that's perfect for finishing off. The balance of spiciness and flavor in the soup is exquisite.

Pesticide-free rice grown in Koshi City, Kumamoto Prefecture. You can feel the producer's passion in every single grain.

Stone bibimbap made with Wagyu beef and vegetables! The aroma is so good that you can't wait until the crispy rice is formed.

A rice dish made with Kumamoto's famous horse meat! It's also recommended to top it with the leftover egg from grilling!

So fluffy. Seriously. Very popular among women and children!

Draft beer

Bottle beer (medium bottle)

Nikutarashi's original unsweetened lemon sour. It's not sweet!

A unique original lemon sour from Nikutarashi. A regular lemon sour. What does 'regular' even mean!

Plum wine made by Shiratama Brewery, which brews the premium shochu 'Maou'. The handmade feel is wonderful!

The highest grade blended whiskey, made using spirits from the Yamazaki Distillery, Hakushu Distillery, and Chita Distillery, creating a vibrant, soft, and well-balanced flavor profile. Blended.

Single malt located at the foot of Tennozan in the outskirts of Kyoto, Japan's oldest distillery. It has received very high praise, including top awards at international competitions.

Single malt from Yamanashi, at the foot of the Southern Alps and Mount Kaikomagatake, this is a rare 'distillery in the forest.' Its refreshing aroma and light taste make it an excellent choice for pairing with food.

Single grain distillery located in Aichi, Chita Peninsula. It is characterized by a light taste and a subtle sweet aroma.

Single malt whiskey is often described as a drink to enjoy over time, but there is a 'peak' in the aging process. This is a carefully crafted whiskey blended from raw spirits that have reached their peak of maturation.

A pure malt whiskey blended with traditional techniques and spirit, named after the founder of Nikka Whisky, Masataka Taketsuru. It is aromatic, easy to drink, and has a rich flavor.

A single malt whisky long loved in the Highlands of Scotland, extracted with only pure steam from pot stills, a whisky that is too perfect.

・Soda mixed (Highball) ・On the rocks ・Water mixed

A manufacturer that continues to lead the culture of Japanese whiskey in Suntory. Many people say that this manufacturer has driven the production in Japan, the global expansion of Japanese whiskey, and even the recent highball boom. A manufacturer with such dedication.

A manufacturer created by Masataka Taketsuru, the founder of Japanese whiskey culture. This person is the inspiration behind the NHK television drama 'Massan.' The spirit of Masataka Taketsuru can still be vividly felt in this cool manufacturer.

Single Malt: Made from malted barley (malt) at a single distillery (single). Single Grain: Made from grain (grain) at a single distillery (single). Pure Malt: Made from only malted barley (pure malt) from several distilleries. Blended: A blend of various whiskies produced at several distilleries.

【Les Olmes】Variety: 100% Barbera. Ripe aromas of blueberry, plum, and raspberry, with slightly complex and smoky nuances of violet, spice, and oak. The mouthfeel is soft and spicy. 【La Vendimia】Variety: 50% Garnacha / 50% Tempranillo. A blend of organically grown Garnacha and Tempranillo. Rich in charming fruit flavors with hints of violet and spice, and a smooth mouthfeel.

Variety: 100% Chenin Blanc. Aromas of quince fruit. The juicy fruitiness spreads richly, gently enveloped by acidity. It is a clear white wine with a pleasant moderate volume.

From 4500 yen

From 4800 yen

From 4500 yen

The contents will change at random.

Asahi Shuzo, a standard bottle of Dassai, which became a major trend in Iwakuni City, Yamaguchi Prefecture, using Yamada Nishiki rice. Fruity flavor.

Miyasaka Brewing, Suwa City, Nagano Prefecture. Main rice: Miyama Nishiki, 55% polished. This is a flagship product of Miyasaka Brewing, continuously improved over time. A dry sake that combines softness.

Urakasumi Brewery, Shiohama City, Miyagi Prefecture. A junmai sake with a refreshing taste, harmonizing the umami and acidity of rice (Manamusume) polished to 65%.

Kirishima Distillery, Miyakonojo City, Miyazaki Prefecture. Famous for its catchphrase 'Smooth and Crisp', this is a representative brand of sweet potato shochu that has continued to evolve since its establishment in the 5th year of the Taisho era.

Miyake Shuzo, Kagoshima Prefecture. Made from the locally grown 'Kogane Sengan' sweet potatoes from Yakushima, using pure water filtered through the primeval forests of Yakushima. It has a gentle aroma of sweet potatoes, a smooth mouthfeel, and a pleasant, sweet finish.

Hakutake Brewing, Kagoshima Prefecture, Kinko Town. "Demon King" is famous as one of the 3M premium shochus along with Moriizo and Murao. The taste is fruity and refreshing with no strong aftertaste due to the use of yellow koji, making it popular among women.

A rice shochu representing Kumamoto, produced by Takahashi Sake Brewery in Hitoyoshi City, Kumamoto Prefecture. It features a refreshing taste, elegant aroma, and refined mouthfeel.

A beautiful shochu with a sweet and floral aroma reminiscent of ginjo sake from Kumamoto Prefecture, Hitoyoshi City. It has a soft mouthfeel that spreads in the mouth and elegantly fades away. The smooth finish is due to bamboo charcoal filtration.

Torikai Sake Brewery, Kumamoto Prefecture, Hitoyoshi City. Characterized by a ginjo aroma, it has a fruity and rich scent. Not only the aroma but also a subtle sweetness. It is refreshing and a popular shochu.

Nikaido Sake Brewery, Oita Prefecture, Hayami District, Hinode Town. This shochu, made solely from barley, barley koji, and water, is Japan's first all-barley shochu. The pressure-reduced distillation process minimizes harshness and brings out the sweetness of the barley.

Sato Shuzo, famous for its sweet potato shochu 'Sato Black' and 'Sato White' from Kagoshima Prefecture, produces this high-quality barley shochu. It is characterized by a roasted aroma and rich sweetness.

The one developed by John S. Pemberton

For ginger lovers, this is irresistible!

The trendy Earl Grey! The aroma that wafts through the nose is wonderful!

A drink that refreshes the meat juices