焼肉てん

A superb dish that allows you to fully enjoy our restaurant's pride. This is our signature dish, luxuriously using carefully selected domestic black-haired wagyu beef, sourced with great attention from procurement. You can fully enjoy the exquisite umami that spreads with every bite. Please savor the finely textured meat and its smooth, melting flavor.

This is a must-try exquisite menu item when you visit. You can fully enjoy a rare cut of Omi beef, which is only available in small quantities. First, please enjoy it as is. If you like, adding lemon enhances the refreshing acidity, creating a wonderful harmony with the meat's umami. Please take your time to enjoy this luxurious flavor! The Wagyu Tongue Set, which includes three types of tongue for 2,060 yen, is also recommended!

Please be sure to enjoy this as a finishing dish. This exquisite dish uses strong-textured noodles directly shipped from Morioka, and it is a must-try. The refreshing soup, which perfectly combines grated daikon and yuzu peel, pairs excellently with the noodles. You can fully enjoy the refreshing flavor of the soup and the pleasant texture of the noodles in your mouth. Feel free to enjoy it with kimchi or other accompaniments as you like.

This is the rarest part of the tongue, located closest to the root and the most tender. By cutting it thick, you can enjoy both a crunchy texture and a soft texture.

The base part of the tongue. It is characterized by being a less used part, making it tender. Please enjoy the melt-in-your-mouth texture.

The underside of the tongue. It is characterized by its chewy texture and strong umami flavor.

Rare red meat around the shoulder area. You can enjoy the moderate fat content and the tenderness of the red meat along with its richness.

A rare cut that can only be taken in small quantities from one cow, located around the flank. It features a good balance of lean meat and fat, is juicy, and has a characteristic sweetness and umami.

A part of the thigh meat, located near the base of the thigh. It is characterized by the exquisite flavor of red meat and marbled fat, as well as its tender texture.

Meat from the outer side of the rib bones. It is a cut located closer to the front legs, offering a good balance of fat and texture.

Meat located on the inside of the outer rib. It has the richness of meat and the flavor of harami, with a moderate amount of fat and juiciness that is appealing.

A part of the shoulder loin, this rare cut is beautifully marbled and is also called the fatty toro. When lightly grilled on both sides and enjoyed with egg yolk, the melting flavor spreads throughout your mouth.

The part of the rear. It is considered a high-end rare cut because the amount that can be obtained from one cow is limited. It is characterized by marbling and is soft and juicy.

The area from the waist to the buttocks. It is mainly red meat with moderate marbling. It is relatively tender and has a strong umami flavor.

A thin muscle part of the back. It resembles red meat but is classified as offal. It is characterized by rich flavor and moderate marbling.

A part of the back muscle. A rare cut that can only be taken from one cow. It is tender and contains moderate fat.

We carefully select and procure domestic Wagyu liver that emphasizes freshness and quality. It is characterized by a rich flavor and mild sweetness. Please heat it thoroughly and enjoy it with sesame oil and salt.

A classic menu item made with domestic wagyu liver. Please enjoy the richness and umami unique to the liver. Please heat thoroughly before tasting.

This is a rare cut of meat located between the Mino and Mino, which is more precious than the upper Mino. It is characterized by a crunchy texture and the delicious flavor of juicy fat.

Cows have four stomachs, and Mino is the first stomach. It is characterized by a crunchy texture. It is a type of offal that has little odor and is easy to eat.

It has a crunchy texture and is relatively soft and easy to eat, characterized by a mildness that is preferred even by those who are not fond of offal.

This is beef cheek. Because it is a part of the face where the muscles move a lot, it has a chewy texture and is rich in flavor.

The fourth stomach of a cow. This part, also known as Akasenmai, is a highly popular type of offal. It is rich in minerals and is said to be good for health maintenance and beauty.

This is a hormone with a plump texture that releases umami the more you chew. It is characterized by being relatively light.

Upper tongue, lower tongue

Kalbi, Roast, Harami

Daily Special, Shimacho, Liver

Carrot/Pumpkin/Leek/Bell Pepper/Shiitake

Napa cabbage, cucumber, green onion, quail egg, yam or tomato

Bean sprouts, carrots, fernbrake, seasonal recommendations

Secret sauce, flavored chopped green onions, Korean seaweed

A dish made by adding rice to beef bone soup