Tekka Branch

This liver, delivered freshly ground from Shibaura Market, is grilled to the brink of rare. The surface is charred to a fragrant crisp with Kishu Binchotan charcoal, while the inside is sweet and creamy. It is the number one popular skewer dish.

Freshly delivered from Shibaura Market, the morning-ground Japanese pork liver is grilled rare over Kishu Binchotan charcoal. It has no unpleasant odor and a mellow aftertaste, often leading people to say, 'I usually dislike liver, but I could eat this.' You can choose from salt, sauce, or soy sauce.

Wagyu hormone delivered directly from Shibaura Market, skewered one by one at the restaurant. Grilled over Kishu Binchotan charcoal to render the fat, it bursts with sweet fat the more you chew. You can choose from salt, sauce, or spicy miso. Our recommendation is the homemade spicy miso.

Skewered Black Wagyu Geta Kalbi (rib meat around the rib bones). A luxurious skewer where the richness of lean meat and fat overlap.

Blanched for 30 minutes twice. During the second blanching, green onions and ginger are added to carefully remove any odor, leaving only the melt-in-your-mouth flavor of the fat before skewering. Recommended with sauce.

Carefully removed sinews and skewered. The moderate chewiness and the umami that comes out the more you bite into it are its charm. You can choose from salt, sauce, or spicy miso.

Tongue delivered directly from Shibaura Market, skewered one by one at the restaurant. Enjoy the crisp texture and refreshing umami.

We remove the tough parts in the shop, making it tender. This is a piece that allows you to enjoy the meaty flavor and juiciness.

Prepared with a 30-minute process done twice for a perfectly tender texture. The crunchy texture pairs well with alcohol.

A classic dish that allows you to enjoy the sweetness and juiciness of the fat directly. Grilled to a fragrant finish with Kishu Binchotan charcoal.

Thigh meat from the Daisen chicken, a brand of chicken from Tottori Prefecture, hand-cut after removing tendons and cartilage. Enjoy it with the sweetness of green onions.

A dish featuring Ooyama chicken thigh combined with garlic. The flavor of garlic seeps into the meat juices.

Skewered after removing the silver skin. It has a crunchy and pleasant texture.

Carefully processed to remove blood and dirt before skewering. Enjoy the lack of odor and the firm, bouncy texture.

Skewered raw without boiling and grilled to fry in its own fat. Crispy on the outside, juicy with each bite.

A rare part with delicious fat, with the cartilage removed one by one. The appealing fat spreads out beautifully.

Homemade tsukune with added cartilage and secret ingredients. The crunchy texture is an accent.

Garlic slowly roasted with Kishu Binchotan charcoal. The sweet flavor spreads pleasantly.

Our original dish featuring homemade tsukune stuffed into bell peppers. The aroma of the bell peppers and the flavor of the tsukune complement each other perfectly.

Freshly delivered from Shibaura Market, the Japanese pork liver is safely prepared using super low temperature cooking. It has a bouncy texture like raw liver and a smoothness that melts in your mouth. It is one of the three signature dishes of Tekkakusan.

Heart delivered directly from Shibaura Market, cooked at super low temperatures. It has a crunchy texture and a clean, mild flavor.

Only the fatty and rare 'Tongue Root' is quickly grilled with Kishu Binchotan charcoal and served with a sweet sauce. You can enjoy the melting fat and the savory aroma together.

Wagyu beef intestines delivered directly from Shibaura Market, served with homemade chojang sauce (spicy vinegar miso). This is a classic dish that has been served since the establishment of Tekkak.

This is horse sashimi sliced thinly for a pleasant texture. The traditional way to enjoy it is with spicy miso on the side.

An assortment of the best fish of the day, featuring mainly bluefin tuna. When you're unsure of what to order, this is the first choice. The contents may vary depending on the catch.

Red meat of bluefin tuna. Enjoy the moist texture and clear umami flavor.

Medium fatty tuna. You can enjoy the flavor of the red meat and the sweetness of the fat at the same time.

Nakaochi from the Hon Maguro taken from around the bones. It is a part with rich flavor.

Prepared with Hon Maguro in a Yukke style. A dish that pairs well with alcohol.

Fresh horse mackerel delivered directly from the market, prepared in the restaurant, served as a refreshing sashimi.

A classic sake accompaniment made by chopping mackerel with miso and seasonings.

Seared bonito with a charred surface. Enjoy the savory flavor and aroma of bonito.

This is sashimi made from fatty yellowtail.

The fatty part of the buri. Its melting sweetness is its charm.

A dish of fatty yellowtail mixed with a sesame-scented sauce. It pairs well with both sake and rice.

This is sea bream with a refined sweetness and a pleasant texture.

Plump raw oysters served as they are.

A platter of homemade namul prepared in the restaurant. It's a refreshing taste, perfect for the first dish.

This is a homemade potato salad prepared in the restaurant.

Crisp fresh cabbage served with homemade spicy miso. A refreshing palate cleanser between skewers.

One of the three main signature dishes. Grilled rare with freshly sourced Japanese pork liver from Shibaura Market, using Kishu Binchotan charcoal, and served with our homemade sauce that has been passed down for 22 years since our establishment. It has a mild flavor with no unpleasant odor.

One of the three major signature dishes, our shop's No. 1. Wagyu hormone delivered directly from the Shibaura market without going through a wholesaler, grilled with our homemade spicy miso that has been passed down for 22 years since our establishment. Grilled over Kishu Binchotan charcoal, it melts in your mouth.

A dish limited to this branch, featuring Wagyu hormone delivered directly from Shibaura Market, grilled on a teppan. You can fully enjoy the sweetness of the fat in the hormone.

High-quality hormone directly delivered from Shibaura Market, grilled with homemade spicy miso. This dish is an extravagant version of our signature spicy miso grilled.

Wagyu beef upper tripe with a crunchy texture, grilled with Kishu Binchotan charcoal and homemade spicy miso. The more you chew, the more flavor it releases.

Tongue delivered directly from Shibaura Market, with plenty of green onion salt. A refreshing taste that goes well with any number of plates.

Grilled black Wagyu using the rare cut 'Kaburi' taken from the ribeye. It has a good balance of lean meat and fat, offering a firm texture and rich flavor.

Grilled salmon belly with rich fat over Kishu Binchotan charcoal. Served with lemon and shishito peppers.

Grilled squid tentacles roasted with Kishu Binchotan charcoal. The more you chew, the more flavor it releases, making it a perfect accompaniment for sake.

Freshly grilled and fragrant skate wing. A classic accompaniment for drinks.

Grilled with the skin on using Kishu Binchotan charcoal and soaked in a special broth. The inside is creamy.

Beef offal delivered directly from Shibaura Market, simmered for two and a half hours in a broth made from Rishiri kelp.

Spicy version of offal stew. You can choose from mild, special spicy, and super spicy.

Tender wagyu beef tendon simmered for about 4 hours. A gentle flavor from Rishiri kelp broth.

Spicy version of Wagyu beef tendon stew. You can choose from mild, special spicy, and super spicy.

Kuppa made with Wagyu hormone delivered directly from Shibaura Market. Recommended as a finishing dish.

Wagyu offal delivered directly from Shibaura Market, prepared in a soup made from chicken bones. It is a winter specialty with plenty of cabbage, bean sprouts, garlic chives, and burdock. Prices are available for one serving or two servings.

Our signature wagyu beef offal hot pot, made even more luxurious with extra offal. Prices are available for one serving or two servings.

Crispy fried horse mackerel. Available for order from 1 piece.

A classic from old taverns, freshly fried Ham Katsu.

Chicken karaage made with draft beer. Served fresh and hot.

Freshly fried potatoes.

Freshly fried oysters with a crispy coating.

Stir-fried king oyster mushrooms with the aroma of garlic and butter.

Quickly stir-fried crisp lettuce with the saltiness and umami of anchovy.

The saltiness of Spam and fluffy eggs. A dish that pairs well with both alcohol and rice.

A nostalgic snack grilled with black pepper, made from fish meat sausage.

A fluffy omelette filled with plenty of mushrooms.

The variety 'Inca's Awakening' with a chestnut-like sweetness, served with butter.

Fresh Esharetto, as it is.

Homemade nukazuke pickled in the restaurant.

Tender chicken drizzled with a spicy sauce.

Well-chilled tomato.

This is mentaiko that is just right as a companion for alcohol.

This is Napa Cabbage Kimchi. A side dish for those who enjoy spicy food.

A simple salad made with leafy vegetables, dressed with sesame oil, lemon, and garlic.

You can choose the filling from plum, mentaiko, or shirasu.

Freshly cooked rice topped with mentaiko.

A refreshing dish topped with napa cabbage kimchi on rice.

A simple rice dish topped with red chicken eggs.

This is a luxurious rice dish topped with Nagoya Cochin eggs.

You can choose between plum or mentaiko. Lightly at the end.

This is a zousui that tightly encapsulates the flavor of Ooyama chicken.

A bibimbap bowl topped with rare cut 'Kaburi' black Wagyu beef grilled and homemade namul prepared in the restaurant. The grilled meat sauce is also homemade.

The fluffy texture is achieved by cooking in a Chinese wok. Stir-fried with pork belly marinated in traditional Tekkaden sauce.