焼肉てん

A superb dish that allows you to fully enjoy our restaurant's pride. This dish is luxuriously made with carefully selected domestic black Wagyu beef, sourced with great attention to detail. You can savor the exquisite umami that spreads with every bite. Enjoy the finely textured meat and its smooth, melting flavor.

This is an exquisite menu item that you must try 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 and creates a wonderful harmony with the meat's umami. Please take your time to savor 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.

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

The part at the base of the tongue. It is characterized by being a tender cut since it is not heavily used. Enjoy the melt-in-your-mouth texture.

Rare red meat around the shoulder area. 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 the flank of a cow. It has a good balance of lean meat and fat, characterized by its juiciness, sweetness, and umami.

A part of the thigh close to the joint. It is characterized by the exquisite flavor of lean meat and marbled fat, along with a tender texture.

Meat from the outer side of the rib bones. This cut is closer to the front legs and offers a good balance of fat and texture.

Meat located on the inside of the outer rib. It combines the richness of the meat with the flavor of the skirt steak, featuring moderate fat and juiciness as its charm.

A part of the shoulder roast, known for its beautiful marbling and often referred to as the fatty part of the meat. Lightly grilled on both sides and enjoyed with egg yolk, it melts in your mouth, spreading rich flavors throughout.

The part from the rear. It is considered a high-end rare cut because the amount that can be obtained from one cow is limited. It features marbling and is characterized by being tender 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 from the back. It resembles lean meat but is classified as offal. It is characterized by rich flavor and moderate marbling.

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

We carefully select domestic Wagyu liver, focusing on freshness and quality. It features a rich flavor and mild sweetness. Please heat thoroughly and enjoy it with sesame oil and salt.

A dish featuring Wagyu liver wrapped in high-quality mesh fat, full of flavor. Crispy and fragrant on the outside, juicy on the inside. You can enjoy its rich taste.

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

The cow has four stomachs, and tripe is the first stomach. It is characterized by a crunchy texture. It has a mild flavor and is an easy-to-eat offal.

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

This is beef cheek. It is a part of the face where the muscles move a lot, resulting in a chewy texture and concentrated flavor.

The fourth stomach of a cow. Also known as Akasenmai, this is a popular type of offal. It is rich in minerals and is considered 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.

Tonkatsu, Lamp, Ichibo

Daily Special, Shimacho, Liver

Bean sprouts, carrots, fernbrake, pea shoots

Secret sauce, seasoned chopped green onions, Korean seaweed