Sumibi Yakiniku Shitan

An assortment of popular cuts such as the A5 selected black-haired Wagyu rump, ichibo, lean uchihira, and kamenoko. The cuts may vary by day. Suitable for 1 to 2 people.

An assortment of popular cuts such as A5 selected black-haired Wagyu rump, ichibo, lean uchihira, and kamenoko. The cuts may vary by day. For use by 3 to 4 people.

A platter made only with A5 filet and A4 sirloin. A dish that luxuriously includes the top 1 and 2 of grilled meat. For a special day or when you want to eat only good meat. For use by 1 to 2 people.

A platter made only with A5 fillet and A4 sirloin. A dish that luxuriously includes the top 1 and 2 of grilled meat. This will be the best menu item we can offer. Recommended for 3 to 4 people. Also great for celebrations.

We have boldly cut the part called the tongue root into thick slices. Please grill it on the shichirin like a steak. The photo is for four servings.

This is sliced thinly from the part called 'Tan-naka'. It is a classic style.

We cut the part called 'tanget' of the tongue rib with hidden cuts into block shapes.

Popular cut sirloin prepared in Yukke style. Finished in a way that can only be enjoyed with purple sandalwood. A luxurious Yukke style that allows you to enjoy the tenderness of the meat and the sweet flavor of the marbling.

Yukhoe style made with A5 selected black wagyu thigh meat. Please enjoy the rich flavor of the meat.

A staple of the yakiniku restaurant. Enjoy with special purple sandalwood chojang sauce.

Enjoy fresh heart as it is, with rich sesame oil and salt.

The center cut of A5 selected black-haired Wagyu beef. The recommended seasoning is salt.

A5 selected black-haired wagyu filet. Its tenderness rivals that of Chateau.

This is the part that Shitan is most particular about. We only use carefully selected sirloin and ribeye. Please enjoy the king of grilled meat that has been meticulously chosen.

Uses easy-to-eat A4 rib. Enjoy it alone or with rice.

We pick up popular cuts such as rump, ichibo, shinshin, and tomosankaku. We will serve you the best cut of the day.

We serve cuts such as inner flat and turtle shell.

The standard is US, but the highest rank is offered at a reasonable price.

Mainly cut into sirloin for grilling. If overcooked, it will not taste good, so we will carefully explain the grilling method.

The meat quality is notable, but the biggest feature is the sweet fat. Please cook the fat thoroughly and enjoy.

An assortment of 6 types of fresh hormone for the day.

This is a fatty and bouncy hormone. Please enjoy the umami that bursts in your mouth.

Thick slices of techan. We have made it easier to eat by adding hidden cuts.

Thick meat Akasen. This has also been cut with hidden knives to make it easier to eat.

Please enjoy the crunchy texture.

Using the same heart as in heart sashimi.

Fresh liver grilled. Please make sure to eat it grilled.

Shirasu salad from Maefuku in Yuasa, Wakayama Prefecture, with original Shitan soy sauce dressing.

Recommended for those who just want to eat salad! We will serve you a bowl full of salad!

A simple salad made only with potatoes. However, the fragrant aroma of pepper and white truffle oil stimulates the appetite.

Large tomatoes with rosewood dressing.

You can enjoy it as is or wrap it with meat. We will provide our special Sanche miso made with purple sandalwood. (The miso contains mackerel, so please check for allergies.)

Good to eat as is or grilled. Tastes great when dipped in sauce!

A variety of seasonal vegetables are included. Recommended for customers who believe that grilled meat needs vegetables!

We will inform you of the available vegetables, so please feel free to choose.

A platter of napa cabbage, cucumber, and radish kimchi.

This is a Napa cabbage kimchi with a mild sourness and rich flavor.

Crispy cucumber kimchi. It might be gone before you know it!?

This is also a representative of kimchi! It is a kimchi with a seasoning that is irresistible for those who love kaktugi.

Kids love it! Adults enjoy it as a snack with drinks.

Seasoned with a firm and thick kimchi while keeping a crunchy texture. Quite popular!

Kids love sausages! Of course, adults do too! When you want something but don't want meat, this is the perfect choice.

We serve large cloves of garlic from Aomori Prefecture, fried in a shera cup placed on a charcoal grill. Once they turn golden brown, they are ready to eat! Be sure to try the hot and freshly made grilled garlic!

The sinew meat is blanched and mixed with ponzu sauce. Perfect as a snack!

Simmered beef tendon cooked in a base of the finest broth and seasoned with white miso! It is finished to a rich and deep flavor.

A classic at the barbecue restaurant, this is wakame soup.

This is also a classic egg soup.

Seaweed and egg... If you're unsure, why not just put both in!

Mixed with special purple sandalwood miso soup, finished with offal and beaten eggs.

Rice in egg soup! The gentle taste of Japan is the key.

A classic at the barbecue restaurant! Kalbi Gukbap! I believe the personality of the restaurant also comes out in the soup.

This is also a classic. Mix well and enjoy alone or share.

The top recommended cold noodles from Shitan. We combined a Japanese-style soup with rice flour noodles from Teigaku. The moderately chewy rice flour noodles pair well with the Japanese soup. These gluten-free noodles can be enjoyed by anyone.

This is a ramen made with Wing Noodles from the noodle shop Teigaku. You can also pour the leftover soup over rice and eat it.

A classic Osaka dish, Abura Kasu in ramen!

Hinokikari from Asai Farm in Nara. Cooked fluffy over gas fire.

Craft ice cream from Kurosawa Farm in Wakayama Prefecture. There are three flavors: milk, sanbokan, and plum. The top recommendation is not milk... but plum! Please give it a try.