야키니쿠 이키

Please choose your favorite dishes when you visit on the day.

A dish that generously uses a sauce made with Korean green chili peppers, uniquely arranged over smooth tofu. It is undoubtedly good for the body. It is not just spicy, but it also evokes a desire to eat it with some deep-flavored white rice.

This is a showdown of grilled meat topped with the popular side dish 'Grilled Toro Ponzu' and a spicy green sauce♪

A dish made with Korean green chili peppers tossed in our original spicy sauce, topped on bean sprouts namul.

You can choose from two types of seasoning: miso or salt sauce. The recommendation is... hmmm... maybe salt. However, miso is also recommended!!

For those who say they want something crunchy both day and night. In such cases, you should eat 'heart'. I think it's good for those who tend to be anemic, and ours is extremely fresh, so there's no unpleasant smell, and I would love for children to try it too. By the way, my child is still small, so they can't eat it yet. However, once they get a little bigger, I will force them to eat it.

A highly valuable item that may not be available due to supply.

A highly valuable item that may not be available due to supply.

Cut: Shoulder loin, part near the rib bones. Among shoulder loins, this part has a lot of marbling (sashi). In some places, it is served as 'premium kalbi.' Fed with a special blend of feed including wood vinegar, seaweed, mugwort, marigold, and perilla, resulting in eggs with a 'deep orange yolk.'

Part: The joint at the back leg, specifically the spherical part located on the inner side below the inner thigh. The meat is characterized by its fine texture, tenderness, and low fat content, which instead concentrates the flavor of the red meat. It is fed a special diet uniquely blended with wood vinegar, seaweed, mugwort, marigold, and perilla, resulting in eggs that are 'deep orange in color.'

Part: It features a small section around the pelvic bone with good marbling and a firm texture, characteristic of meat. The flavor is distinctly meaty. The cattle are fed a special diet uniquely blended with wood vinegar, seaweed, mugwort, marigold, and perilla, resulting in eggs with a rich orange yolk.

Part: Shoulder Chuck, a triangular-shaped cut from the upper front leg, characterized by red meat and fine marbling.

Part: This cut comes from the center of the ribeye, known for its excellent balance. The meat is characterized by its fine texture and tenderness, with a refined fat that pairs perfectly with the rich flavor of the lean meat.

Available upon arrival

Available upon arrival

Available upon arrival

A rare cut that can only be obtained from one tongue

We send a whopping 50 thick green onions chopped until tendonitis sets in for green onion lovers!! Please enjoy a generous serving of green onions piled on top of the stylish tongue.

Only uses a rare part that can be taken from the throat, which is even less than the usual tongue. Therefore, despite being a small shop, we cut about dozens of pieces a day, so we are always fighting on the edge of getting tendinitis (laughs).

A crowded area of meat. It is characterized by the ability to enjoy both lean meat and marbling. *There may be days when we cannot provide this depending on availability.

Fresh harami delivered directly from the market. Available depending on stock status.

Fresh Sagari delivered directly from the market. Available depending on stock status.

Cut: Shoulder loin, part near the rib bones. This part has a lot of marbling (sashi) even among shoulder loin cuts. In some places, it is served as 'Special Kalbi'.

Part: This cut comes from the center of the rib roast, known for its excellent balance. The meat is characterized by its fine texture and tenderness, with a refined fat that pairs exceptionally well with the rich flavor of the lean meat.

Part: Located around the center of the rib roast (rib core), it is characterized by being larger and having more marbling compared to the rib core. The quality of the meat, the quality of the fat, and the umami of the meat are all features of this rare cut that is hard to come by.

Part: Upper part of the rib roast (located on the spinal side). Among beef cuts, it is characterized by its beautiful appearance and tendency to have marbling. It features the sweetness and umami of the meat, along with rich fat, allowing you to fully enjoy the deep flavor of beef.

Please note that there may be days when we cannot provide this item due to availability and quality assessment.

Part: A triangular cut that spreads from the base of the hind leg, characterized by the impact of the rich flavor of the red meat, the spread of thick meat juices, and the sweetness of the fat that follows.

Part: the base of the hind leg, a section below the inner thigh that is finely textured and tender, characterized by a smooth and elastic mouthfeel. The flavor and fat are not overwhelming, offering a refined taste. A cut favored by connoisseurs.

Part: The base of the hind leg, located on the inner side below the inner thigh, is characterized by its finely textured and tender meat with little fat, but conversely, the flavor of the red meat is concentrated. *Please be careful not to overcook it as it can become tough due to the high amount of red meat.

Part: This cut comes from the inner part of the hind leg and is characterized by being the leanest and lowest in calories among beef cuts. It has a rich red meat flavor, which is described as 'The! Meat', and is known for its firm texture.

Part: A small cut around the hip bone that has good marbling and a firm texture, characterized by a distinctly meaty flavor.

This is a tenderloin specifically focused on Wagyu heifers. Price: 3,300 and up (excluding tax). There are three types: Tate, Chateaubriand, and Filet Mignon. *Some cuts may not be available depending on the supply.

We will choose today's recommended Wagyu beef.

We will choose today's recommended Wagyu beef.

We will choose today's recommended Japanese wagyu lean meat.

We will choose today's recommended Japanese Wagyu lean meat.

A rare cut that can only be obtained from one cow, approximately 200g, and is seldom available in the market. It has a creamy and melt-in-your-mouth texture like foie gras (pancreas).

Part: The first of the four stomachs of the cow, this part is the largest, characterized by thick meat that is crunchy and firm, providing a satisfying texture.

Only beef liver that was delivered on the day is used. The lack of odor and the plump texture can only be understood by those who have tasted it! *There may be days when we cannot provide this depending on the delivery situation and quality assessment.

Part: The part corresponding to the large intestine, known as the king of offal. It has little fat but is thick and chewy, characterized by being lighter compared to the fat of red meat.

Part: This is a part of the small intestine, characterized by thick fat, rich flavor, and plenty of collagen.

Part: This cut corresponds to the heart, characterized by low muscle fibers, tenderness, and minimal odor and greasiness. It is rich in vitamins B1 and B12.

Half size 432 yen

• Bean Sprout Namul • Spinach Namul • Fernbrake Namul • Celery Namul • Cabbage Namul • Bell Pepper Namul (Seasonal) • Cucumber Namul (Seasonal) • Zucchini Namul (Seasonal) • Carrot Namul (Seasonal)

Various types of kimchi: Napa cabbage 540 yen, cucumber kimchi 540 yen, celery 540 yen, cubed radish 540 yen, pickled shallots 540 yen

Beef Bone Fat Rice

Those who leave almost any leftovers will be charged an additional 150 yen.

Small 220 yen Medium 385 yen Large 495 yen