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1.5 times the amount of tendon or sauce

A specialty of Tokujirou, made by simmering Wagyu beef tendon until tender.

Dry curry made with domestically produced chicken and ground beef

A luxurious limited edition featuring four types: tongue tip, middle tongue, the rare tongue root, and beef tongue meatballs.

A popular No.1 menu item that allows you to enjoy both curry sauce and keema in double portions, recommended for first-timers.

Double curry + 50g of beef tendon

175g of beef tendon, 50g of beef tongue, 1 beef tongue meatball, double curry sauce, topped with a warm egg and cheese

75g of beef tendon, 50g of beef tongue, double curry sauce, half keema with soft-boiled egg & cheese, 1 piece of beef tongue meatball

75g of beef tendon, 50g of beef tongue, 3 pieces of beef tongue meatballs, double curry sauce, soft-boiled egg & cheese, half keema