스미비야키니쿠 타지리 모리야마점

◇Premium Lean Beef (Filet) ◇Premium Roast ◇Premium Kalbi ◇Premium Thigh ◇Premium Wagyu Skirt ◇Acorn-fed Pork Loin ◇Pure Nagoya Cochin Thigh Large Plate (1.2Kg) Serves 4-5 People Regular Price 26,300 Yen → 23,000 Yen Half (600g) Serves 2-3 People Regular Price 13,400 Yen → 12,000 Yen Quarter (300g) Serves 1-2 People Regular Price 6,950 Yen → 6,300 Yen

◇ Premium Lean Beef ◇ Premium Sirloin ◇ Premium Short Rib ◇ Wagyu Premium Skirt Steak ◇ Acorn-fed Pork Shoulder ◇ Domestic Chicken Neck Large Plate (1Kg) for 4-5 people, regular price 18,300 yen → 15,000 yen Half (500g) for 2-3 people, regular price 9,400 yen → 8,000 yen Quarter (250g) for 1-2 people, regular price 4,950 yen → 4,300 yen

◇ Roast ◇ Kalbi ◇ Upper Thigh ◇ Harami ◇ Ton Toro ◇ Young Chicken Thigh Large Plate (1Kg) for 4-5 people, regular price equivalent to 14,100 yen → 11,000 yen Half (500g) for 2-3 people, regular price equivalent to 7,300 yen → 6,000 yen Quarter (250g) for 1-2 people, regular price equivalent to 3,900 yen → 3,300 yen

◇Premium Lean Meat (Filet) ◇Upper Lean Meat ◇Wagyu Upper Skirt ◇Cheek Meat ◇Heart ◇Giant Squid Platter (1Kg) for 4-5 people, regular price 19,900 yen → 17,000 yen Half (500g) for 2-3 people, regular price 10,200 yen → 9,000 yen Quarter (250g) for 1-2 people, regular price 5,350 yen → 4,800 yen

◇ Premium Lean Beef ◇ Premium Sirloin ◇ Premium Skirt Steak ◇ Acorn-fed Pork Loin ◇ Domestic Chicken Neck ◇ Large Plate of Sausages (1Kg) for 4-5 people, regular price 15,500 yen → 13,000 yen Half (500g) for 2-3 people, regular price 8,000 yen → 7,000 yen Quarter (250g) for 1-2 people, regular price 4,250 yen → 4,800 yen

◇Premium Roast◇Upper Kalbi◇Premium Thigh◇Hormone (Small Intestine)◇Pork Jowl◇Large Sausage Platter (1Kg) for 4-5 people, regular price 14,500 yen → 12,000 yen. Half (500g) for 2-3 people, regular price 7,500 yen → 6,500 yen. Quarter (250g) for 1-2 people, regular price 4,000 yen → 3,550 yen.

◇ Hormone (Small Intestine) ◇ Techan (Large Intestine) ◇ Upper Mino (First Stomach) ◇ Senmai (Third Stomach) ◇ Liver (Liver) ◇ Hatsu (Heart) Large Plate (1Kg) for 4-5 people, regular price 9,100 yen → 6,000 yen Half (500g) for 2-3 people, regular price 4,800 yen → 3,500 yen Quarter (250g) for 1-2 people, regular price 2,650 yen → 2,050 yen

The root part of the tongue of the elusive black-haired Wagyu. The amount of tongue consumed by Japanese people annually is equivalent to about 32.5 million cattle, but only 470,000 black-haired Wagyu tongues are distributed each year...!! Please be sure to try the black-haired Wagyu tongue, known as the 'diamond of beef'! *Due to its extreme rarity, please forgive us if it is sold out.

The middle part of the tongue of the legendary black-haired Wagyu beef. The amount of tongue consumed by Japanese people annually is about 32.5 million heads, but only 470,000 heads of black-haired Wagyu tongue are distributed each year...!! Please be sure to try the tongue of black-haired Wagyu, known as the 'diamond of beef'! *Due to its extreme rarity, please forgive us if it is sold out.

The under part of the tongue of the legendary black-haired Wagyu. It is characterized by a moderate amount of fat, making it very juicy while retaining the unique texture of the tongue. This is a popular menu item at Tajiri that has been loved since its establishment.

The root part of the tongue. Only about 1.5 kg can be obtained from one head, making it an ultimate rare cut. The closer it is to the root (tongue base), the softer it becomes, resulting in upper salted tongue.

The middle part of the tongue. First, try the salt tongue! A well-known classic. This is our most popular item.

The tip part of the tongue. The flavor is similar to upper salt tongue and salt tongue, but it is characterized by a unique crunchy and crispy texture.

The central part of the most highly regarded fillet of beef, from which only about 600 grams can be obtained from one cow. *Due to its extreme rarity, please understand if it is sold out.

An extremely rare cut of beef, comprising only about 3% of the entire Wagyu cow. It is considered one of the supreme cuts, rivaling the sirloin. While it is very tender like the sirloin, it has less fat and is known for its finely textured meat and delicate flavor, earning it the title of 'Queen of Beef.'

Uses Marushin (Shinshin) or Rump. Marushin is characterized by its very fine texture and elegant flavor. Rump is a part that connects to the sirloin and is known for its rich flavor. Both are very tender and are the highest grade of lean meat. *The part used changes daily.

Thick cut premium sirloin steak with a thickness of 15mm (approximately 250g to 300g, serving for 3 people). This cut has the highest quality meat among the top three loin cuts (filet, sirloin, ribeye), known for its superior texture that carries the title of 'Sir'.

Uses sirloin. It is very sweet and rich with an abundance of flavor, making it a top-grade cut. It is also referred to as the 'King of Beef.'

Uses ribeye. This is the part with the most marbling and has a fine, excellent meat quality. It is the part where you can fully enjoy the flavor of the meat.

Made from the center cut of the shoulder loin (Kurasita). This cut connects to the ribeye and features a fine-grained texture with vivid marbling. It is exceptionally tender and has a rich, full-bodied flavor.

Uses triangular short rib. The triangular short rib is a rare cut from the shoulder rib (front rib). It is characterized by intense marbling and a very rich flavor that melts in your mouth. It is referred to as the 'King of Kalbi' or 'Beef O-Toro'.

Uses either friend belly's Kainomi or Sasami (Sasabara) or Tatebara. Kainomi allows you to enjoy the deep flavor of the meat itself, Sasami has a good balance of meat's umami and the richness of marbling, and Tatebara is characterized by its rich sweetness. All are very tender and represent the cuts of belly meat. *The cut used changes daily.

Uses friend belly (middle belly, outer belly). This part is usually called beef belly and is characterized by strong marbling and rich flavor.

Using Hiuchi (Tomo Sankaku). Although it is thigh meat, it is a beautiful marbled and very vivid rare cut. It has a deep flavor of thigh meat, enhanced by the richness of the marbling, and is characterized by its extremely tender texture.

Uses Ichibo. Ichibo is a very tender cut that combines the rich flavor of thigh meat with the vibrant sweetness of marbling.

Uses the thick part of the diaphragm of extremely rare black-haired Wagyu beef. It has moderate elasticity while being very tender, characterized by rich flavor and vibrant marbling.

Uses the diaphragm of black-haired Wagyu beef. It has a moderate elasticity and tenderness, and while it is rich in flavor, it is a cut with low calories. Wagyu skirt is a very difficult cut to obtain.

Diaphragm. It is very tender and a healthy cut. *Harami uses U.S. Prime (Prime is the highest quality grade of American beef, ranking above all 8 grades, and is as delicious as domestic beef).

Diaphragm. Very tender and a healthy cut. *Harami uses U.S. Prime beef (Prime is the highest quality grade of American beef, ranking above all 8 grades, and is as delicious as domestic beef).

Cheek meat. Also known as ten-niku. It is a well-exercised part, so the meat is firm and has a good chew. The more you chew, the more rich umami flavor flows out.

Cartilage from the trachea (throat cartilage). Also known as Fegami. It has a very hard and intensely crunchy texture that is its charm. It is a rare cut that can only be obtained in small quantities from a single large cow.

Small intestine. Also known as kopuchan, socchan, hoso, and himo. The fresh small intestine is carefully processed, so it has no peculiar odor typical of offal, and is characterized by its rich sweetness and plenty of fat. It is the number one popular offal meat!

Large intestine. Also known as Shimacho. At Tajiri, we use 'Premium Techan' with a good amount of fat. It is characterized by its chewy texture and is a popular part of offal meat alongside Hormone.

First stomach. This part allows you to enjoy the sweetness of the hormone and its unique crispy texture. The high-quality top Mino from Australia has become increasingly difficult to obtain each year. *Top Mino is imported beef (only using thick, high-quality Australian meat).

Third stomach. It is called Senmai because it has many folds. It features a unique crunchy and chewy texture that is not found in other offal.

Liver. Also called 'kimo'. It is a part with very high nutritional value. You can enjoy its unique sweetness and richness.

Heart. Also called heart or kokoro. It has little fat and a crisp texture without any strong flavor. Although it is mild, it has umami and is a very healthy part.

This is a top cut that corresponds to the rib loin and sirloin of beef, highly rated alongside the fillet. The meat quality is finely textured and very tender.

This is the cut equivalent to beef shoulder. The moist and sweet fat is very rich and offers an incredibly deep flavor.

This is the part from the cheek to the neck. It is also called Pe-toro. It is an extremely rare cut that yields only about 200g from one whole animal. It is characterized by a crunchy texture and a sweet, juicy flavor.

Sausages (4 pieces) with a crispy skin and very juicy inside. Handmade coarse ground sausages. Spicy sausages (3 pieces) with a crispy skin and very juicy inside. Highly praised handmade coarse ground sausages with moderate spiciness.

Unlike beef and pork, chicken thigh is a part that contains relatively more fat. The meat quality is firm and elastic, characterized by a sweet and rich umami flavor. You can enjoy the taste of traditional 'Kashiwa meat'.

Contains moderate fat and is very tender.

Neck meat. It has a firm texture and is very flavorful, making it a strong tasting part. It is also a rare cut that can only be obtained in small quantities from one bird.

Scallop adductor muscles caught in the Okhotsk Sea of Hokkaido for sashimi.

Shrimp certified with 'QUALICERT', the world's highest quality certification for sashimi-grade shrimp.

Cutting patterned squid for sashimi into pieces for grilled meat.

Please forgive us if we run out as this is an extremely rare cut.

Heart sashimi... 1,000 yen, Beef tripe sashimi... 1,000 yen, Natural scallop sashimi... 1,800 yen, Angel shrimp sashimi... 1,400 yen, Cuttlefish sashimi... 1,100 yen

Please understand that this is a very rare cut, and it may be sold out.

Napa Cabbage Kimchi…400 yen, Cucumber Kimchi…500 yen, Cubed Radish Kimchi…400 yen

Soybean sprout namul, spinach namul, colorful namul with radish and carrot, fern namul, various

Very tender and healthy braised dish slow-cooked with homemade medicinal soy sauce.

Kokonoe Miso Stew.

A dish simmered in homemade medicinal soy sauce, perfect as a side for rice or as a snack.

Using Endo Soy Sauce's Sudachi and Junmai Sake's restaurant ponzu.

Luxurious fried dish made with Tago garlic.

Sweet and crunchy Awaji Island fruit onions with Endo Soy Sauce's sudachi and pure rice wine ponzu.

Sanchu... 500 yen Sunny Lettuce... 400 yen Shiso Leaf... 400 yen

Onion salad with plenty of onions - onion dressing - Korean spicy salad - sweet and sour gochujang dressing - refreshing salt tongue salad - lemon dressing - Sanriku wakame and bonito flakes Japanese-style salad - flavorful wasabi Japanese dressing - Caesar salad - Caesar dressing

Serves 2 people.

Cabbage, Hokkaido Corn, Awaji Island Fruit Onion, King Oyster Mushroom, Bell Pepper, Nagaimo, Eggplant

Large...300 yen Medium...250 yen Small...200 yen

Konan rice + carefully selected eggs from Ichigo Ichie + Endo soy sauce specifically for Tamago Kake Gohan. The ultimate T.K.G. realized because of Tajiri.

Bibimbap...800 yen Stone Grilled Bibimbap...1,000 yen

Each

No spice... 1,000 yen Mild spice... 1,000 yen Medium spice... 1,100 yen Extra spicy... 1,200 yen

Meat Warm Noodles…900 yen Yukgaejang Warm Noodles…1000 yen Tail Warm Noodles…1100 yen

Each

Carefully selected egg (raw egg)…200 yen chopped green onions…150 yen cut lemon (1 piece)…100 yen grated garlic (using Tagō garlic)…150 yen grated daikon…100 yen real wasabi (100% Izu wasabi)…200 yen sudachi and pure rice vinegar restaurant ponzu…150 yen sesame oil…100 yen

Rich Vanilla Ice Cream... 400 yen Rich Uji Matcha Ice Cream... 500 yen Limited Edition Ice Cream (please inquire)... 400 yen Fresh Chocolate Ice Cream (3 pieces)... 350 yen

Yuzu Sorbet, Golden Pineapple Sorbet, Limited Edition Sorbet (please inquire)

Lychee (5 pieces)…300 yen Nanko plum (honey pickled)…250 yen

【Regular takeout 10% increase! If you order a platter, 20% increase!】 We will provide a 20% increase only for popular platter items! Other individual yakiniku menu items are also available for takeout, all with a 10% increase. We will do our best to accommodate requests for items other than the yakiniku menu, so please feel free to consult with us! ■ Orders must be made in advance by the day before (same-day orders cannot be accommodated) ■ Pickup time: 3 PM to 11 PM *Simple packaging will be used. Delivery is not available.