Taishu Yakiniku & Horumon Ushiyoshi
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All-you-can-eatâ All-you-can-eat beef tongue & ribs [3960 yen course]âŧAll-you-can-drink included for +1408 yen (tax included)
Premium all-you-can-eatâ All-you-can-eat beef tongue, Japanese beef ribs, Japanese beef lean meat, etc. [5,000 yen course]*All-you-can-drink included for +1408 yen (tax included)
Premium all-you-can-eatâ All-you-can-eat beef tongue, Japanese beef ribs, Japanese beef lean meat, etc. [5,000 yen course]*All-you-can-drink included for +1408 yen (tax included)
Beef tongue smoked at low temperature served as carpaccioâŠ
Pairs perfectly with homemade onion sauceâŠ
Luxuriously prepared beef tongue as Yukhoe using vacuum low-temperature cooking.
The tongue sashimi eaten with wasabi soy sauce is a superb dish!
ãŧGrilled Beef Tongue Tips with Sauce 638 yenãŧGrilled Beef Tendon with Salt 638 yen
ãŧGrilled Salted Beef Tongue (Marbled) 1408 yen ãŧThick Cut Grilled Salted Beef Tongue 1628 yen
Limited Quantity Wagyu Beef Tongue Tendon Salt Grill 968 yen
A part of the muscle located in the diaphragm. This cut has a rich flavor and is full of umami.
Super rare cut of Wagyu Harami
It is thinly sliced from a part of the belly meat called brisket.
A part of the belly meat, with a perfect balance of lean meat and fat that is delicious.
A platter of three different cuts of short rib. Enjoy the differences in flavor.
A part called 'Kurashita'. It has a refreshing taste and is tender.
A part of the ribeye with a lot of marbling and fine texture
A cut that is finely textured, tender, and low in fat.
Please grill one piece of upper mino (about 100g) on the grill and then cut it with scissors before enjoyingâŠ
150g of finely marbled part from the chuck
Finely textured and tender meat. The highest quality meat, known as the 'Queen of Beef', 150g.
The best quality part of the beef tenderloin, located in the central section. The highest grade cut. 150g
The third stomach of a cow. It has a crunchy texture. Served with a spicy sauce.
High-quality meat is roasted and made into yukke.
First stomach, lightly blanched
We use liver of exceptional freshness.
Please grill one piece of upper mino (about 100g) on the grill and then cut it with scissors before enjoyingâŠ
It has a firmer texture than small intestine, but the fat is light.
It is rich in fat but has a thin flesh, and is a staple in offal dishes.
Fourth stomach. Good chewiness and the right amount of fat.
Cartilage from the trachea of a cow, it has a chewy texture that can be enjoyed.
Beef liver, a part rich in nutrients
Characterized by low fat content and a unique texture and mouthfeel.
The first stomach, it is thick and has a chewy texture.
The cheek meat part, which is often used, has a rich flavor.
(2 pieces)
(2 pieces)
(8 leaves)
ãŧGarlic Foil Butter Bake 638 yen
ãŧCornãŧOnionãŧLeekãŧPumpkinãŧCarrotãŧShiitake mushrooms each 418 yen
ãŧYangnyeom Chicken Cheese 968 yen
ãŧTteokbokki with cheese 858 yen
ãŧBeef Tendon Chive Cheese Pancake 968 yen
ãŧBeef Tendon Sundubu Jjigae 1078 yen
ãŧEgg Soup 528 yen ãŧTock Soup 528 yen
ãŧSmallâĶ165 yenãŧMediumâĶ220 yenãŧLargeâĶ330 yen
âĒ Stone-cooked Bibimbap 968 yen
ãŧYukgaejang Soup with Rice 1188 yenãŧOxtail Soup with Rice 1408 yen
ãŧBibim Noodles (Spicy Cold Noodles) 968 yen
ãŧGrilled Pork Cartilage SaltedãŧPork Belly 638 yen each
ãŧAngel Shrimp (3 pieces) 1078 yen
ãŧYuzu Sorbet 41 yen
ãŧTiramisu 638 yen
Incredibly delicious! Refreshingly crisp! The new standard highball!
A deliciousness that continues to be loved.
A Specialty Tavern means a strong lemon flavor that isn't sweet! This is a perfectly balanced lemon sour that pursues the harmony between alcohol and lemon!
The key is the barrel-aged umeshu.
Japanese gin made from Japanese ingredients. A refreshing soda mix that pairs well with meals.
Plenty of fresh lemon and black pepper go well with the meat!
A gorgeous aroma and deep richness.
(Medium Bottle)
Fresh Muscat, Plum, Grapefruit, Strawberry 360ml bottle each
ãŧGlassâĶ440 yenãŧBottleâĶ1,760 yen
[Nikaido Sake Brewery] A pioneer of authentic shochu. A versatile shochu that can be enjoyed in any way.
The classic taste of barley shochu from Kuroki Honten. Light on the palate. Recommended served on the rocks or with hot water.
[Sato Brewery] A rich flavor full of deep umami. The intensity does not weaken even when diluted with hot water.
[Kuroki Honten] Shochu that can be enjoyed like distilled spirits from around the world. Drink it straight or on the rocks, just like Western liquor.
A representative brand of sweet potato shochu from Kirishima Distillery. It is characterized by a rich sweetness and a crisp finish.
A fruity spirit made with yellow koji that created an unprecedented shochu boom by Nishijima Brewery.
[Nishi Brewery] A bold brew made with black koji, complementing the rich flavor of Tominobouzan.
A soft sake made with white koji, renowned alongside Tomino HÅzan and KicchÅ HÅzan from NishijizÅ.
Features a smoky and rich flavor. It tastes best when diluted with hot water.
ãŧGlassâĶ440 yenãŧChilled 220mlâĶ660 yenãŧWarm 220mlâĶ660 yen
A sake from Yamaguchi Prefecture / Asahi Shuzo, considered a pioneer of sparkling Japanese sake. It features a vibrant and refreshing fruity aroma, the sweetness of rice, and finely textured bubbles. 360ml
Yamaguchi Prefecture / Asahi Shuzo's standard sake. A refined and elegant aroma. A gentle and mild flavor with a light texture. A bottle loved by many Dassai fans. Overflowing glass.
Fukui Prefecture / Kokuryu Sake Brewery's standard sake. Made with Fukui-grown rice 'Gohyaku Mangoku'. Refreshing aroma, light mouthfeel. Rich in flavor with good balance, and a clean finish. Overflowing glass.
A limited edition plum wine made only from large, fully ripe Nanko plums from Wakayama Prefecture, produced by Heiwa Shuzo. It has a plum-like aroma of fully ripe plums, and within its juicy and rich flavor, there is also a refreshing quality, making it a highly refined plum wine.
A popular sake with a track record of awards at the Wakayama Prefecture/Heiwa Shuzou Umeshu Competition. It uses peach as an accent, and the smooth mouthfeel, where the sourness of the plum harmonizes beautifully with the flavor of the peach, is exceptional.
A limited liqueur made with plenty of yuzu from Wakayama Prefecture, using 50% of the fruit. The balance of yuzu's aroma and sweet-sourness is exquisite. It has a record of winning in the liqueur category at the Umeshu competition.
A limited liqueur made by squeezing summer oranges from Heiwa Shuzo in Wakayama Prefecture. It is not only sweet and refreshing but also beautifully blends the subtle bitterness characteristic of summer oranges.
