Sumibi Yakiniku Tsurucho Esaka
炭火焼肉 鶴兆 江坂店
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Exquisite charcoal-grilled meat in a hidden gem atmosphere
valutazione
Recensioni
menù
90 minutes LO 120 minutes ◎
Special course menu "only at Tsurucho Esaka"! *This is a dish-only course. Including the standard salted tongue and ribs...
Special course menu "only at Tsurucho Esaka"! *This is a dish-only course. Including the standard salted tongue and ribs...
Special course menu "only at Tsurucho Esaka"! This is a course of only dishes. We offer a sumptuous menu of grilled meat such as thick slices of tongue, red meat of Wagyu beef, ...
All-you-can-drink alcohol banquet course with chiritori nabe
A special course menu "only available at Tsurucho Esaka"! You can enjoy our standard salted tongue, ribs, and other yakiniku dishes. Kimchi and ...
A special course menu "only available at Tsurucho Esaka"! You can enjoy our standard salted tongue, ribs, and other yakiniku dishes. Kimchi ...
A special course menu "only available at Tsurucho Esaka"! You can enjoy a luxurious taste of yakiniku such as thick slices of tongue and red meat of Wagyu beef. Kimchi ...
Special course menu "Tsurucho Esaka" including all-you-can-drink for 100 minutes! The menu includes the standard salted tongue and ribs, as well as ...
On the 29th of every month, sets are 300 yen OFF & drinks are 50% OFF!! You can enjoy a great set for an additional 300 yen OFF! Also, draft beer, various chu-hai, highballs, and various soft drinks are all half price, no matter how many you drink! This is perfect for group use, girls' gatherings, welcome and farewell parties, as well as dates and casual drinks. Don't miss this opportunity!
Classic set of lean meat! Recommended for 2 to 3 people
A popular assortment of premium cuts! Recommended for 2 people.
No vegetables needed! A hearty serving dedicated to meat lovers! Recommended for 4 people.
An assortment of 6 types of hormones, served with 3 pieces each, recommended for 2 people.
The muscle part that separates the two sections of the harami and sagari, which form the diaphragm, is packed with rich flavor. When grilled, it releases a strong aroma.
The part of the aorta connected to the heart. As it looks, the taste is light, and when well-cooked, it has a crunchy and pleasant texture.
The part of the tongue that has muscle and fat, the closest part to the throat. It is the softest and has the best texture among the tongue cuts.
The part where fat is sandwiched between the minos. The crunchy texture of the mino combines with the fat.
The part of the tail is sliced, and after taking a bite of the meat, it is grilled again on the net until it becomes crispy and easy to eat.
The thinly sliced part of the tongue, usually enjoyed with salt, has been finished with a sauce.
The second stomach among the four stomachs. It is characterized by a chewy texture and rich flavor.
The small intestine part of a cow. It is the small intestine turned inside out. The fat has a sweetness and is characterized by being very rich.
The small intestine part of the cow. It is a representative of cow offal and has a sweet flavor with oil.
Please be sure to try the thick cut tongue, a specialty of Tsuruchou.
We use the part of the tongue that has marbling. It is recommended to grill one side thoroughly and the other side lightly.
This is tongue coated with a special garlic salt sauce. Please enjoy it wrapped in green onions.
This is a platter of tongue tip and tongue kalbi.
The texture is just like tongue!? This is a new standard salt dish from Tsuru Cho.
This is cheek meat coated with a special garlic salt sauce. Once grilled, please wrap it with negi salt and enjoy.
This is a tasting set featuring half portions of Wagyu cheek meat and premium salted tongue.
This is a tasting set featuring half portions of Wagyu negi salt cheek meat and negi salt tongue.
Using carefully selected domestic beef roast. The origin is intentionally not fixed, and the meat quality is assessed and all cut by hand.
A roast selected from the high-quality parts during the process of butchering the meat.
Please enjoy the flavorful salt garlic sauce from Tsuru Chou generously coated on the chewy sirloin.
A signature roast from Tsuruchou, cut into chunks with a volume of '1.5 times' the usual, using only the expensive rib roast part.
A high-quality rare cut known as 'Maki' or 'Crescent Moon'. It is very tender and juicy, so it is cut into three thick slices.
Using carefully selected domestic beef short ribs. The origin is intentionally not fixed, and the meat quality is assessed and all cut by hand.
Karubi selected from high-quality parts during the process of butchering the meat.
With the skill of artisans, each piece is carefully cut. A one-character steak that pursues the deliciousness of biting into a chunk of meat.
Popular No. 1 product. It is the outer membrane of the diaphragm, rich in flavor and the fibers are soft.
The part of the diaphragm that is the same as harami. It is even lighter and softer than harami, but be careful as it can become dry if overcooked!
We carefully select only the part of the harami that has the most marbling and is the most tender.
The first stomach of a cow. No fat, crunchy. Elegant and the number one popular hormone!
Only the thick and tender part of Mino, which can be obtained in about 500g, is carefully selected.
Beef large intestine. Rich in fat, it melts in your mouth and the rich sweetness seeps out the more you chew.
The fourth stomach of a cow. It has a rich flavor, with a moderate amount of fat, making it juicy.
Beef liver. It is fresh, so it has little odor and is fluffy.
Beef heart. Be careful not to overcook! Grill it lightly, the inside should be rare and juicy.
The third stomach of the cow. The key is to grill it on the net for just a few seconds. It has a crunchy texture. Be careful not to overcook! You can choose between salt ponzu or miso sauce.
We prepare this dish in accordance with the safety standards set by the Ministry of Health, Labour and Welfare.
(Napa cabbage, cucumber, radish)
(Bean Sprouts, Spinach, Seasoned Greens, Fern Shoots)
From June to August, Sato-san's Matoya Iwa Fresh Oyster
From November to March, Hidaka-san's Itoshima Steamed Oysters
Customers who order bibimbap will receive a mini seaweed soup as a set!
Those who order bibimbap will receive a mini seaweed soup set!
Customers who order bibimbap will receive a mini seaweed soup as a set!
Free rice refills!! Please inform the staff directly when ordering a refill.
Orange, Lemon, Whole Condensed Milk Strawberry each 429 yen
Vanilla, Chocolate, Pistachio each 385 yen
A highball taste that offers a vibrant richness and aroma, enjoyed with the refreshing sensation of soda.
"Dry Throat Feel" x "Creamy Foam"
Cola, Ginger Ale, Calpis, Oolong Tea, Orange Juice
Suppresses fat absorption!
Frozen Lemon Frozen Mango Frozen Lime Frozen Ishigaki Island Pineapple
Medium 572 yen, Large 946 yen, Small 462 yen
Plain, Lemon, Pineapple, Yuzu, Lime, Cassis, Mango
Features a fresh and refreshing flavor with rich umami that is not heat-treated!
Not too sweet, not too heavy, it has a refreshing and pleasant taste. It pairs perfectly with food.
Can be served on the rocks, with water, with soda, or with oolong tea.
Features a smooth and easy-to-drink flavor. Recommended for beginners!
Single malt whiskey made only from malt spirits born in the 'Forest Distillery' using natural water from the Southern Alps as the brewing water.
Characterized by a light flavor and a faintly sweet aroma. Please enjoy the smooth and pleasant aftertaste.
Groundwater polished by the earth over approximately 50 years. Thick mist and fresh air created by the Fujino Forest. This environment is ideal for whiskey production, and it is here that this flavor and aroma were perfected.
You can keep the bottle!
Gentle sweetness born from rice, with moderate acidity. It features a flavor reminiscent of muscat, with a gentle sweetness and acidity that spreads in the mouth.
True to its name like water, it harmonizes with everything and smoothly goes down the throat. The goal was to create a simple and pure sake.
It has a refined and dry flavor, yet it is smooth like water, with a solid richness in taste, and a clean, crisp finish.
The technique for brewing super dry sake is very difficult, and it is so famous nationwide that it is called 'when it comes to super dry, it's Harushika.' This is the ultimate dry sake born from traditional techniques.
Sake specially made for Tsuru Chō using 100% 'Hinohikari' produced in Nara Prefecture at Kita Shuzō in Nara.
Junmai Daiginjo polished to 39% using Yamada Nishiki rice. A floral aroma and a beautiful honey-like sweetness when tasted. A long finish after swallowing. This is true Junmai Daiginjo. Dassai is served in a 'mokkiri' style.

