Gyutan Biyori Asakusabashi
牛たん日和 浅草橋店
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 | 20 | 21 | 22 | 23 | 24 | 25 |
26 | 27 | 28 | 29 | 30 | 31 | 8/1 |
2 | 3 | 4 | 5 | 6 | 7 | 8 |
พื้นที่สไตล์ญี่ปุ่นโมเดิร์นที่เพลิดเพลินกับอาหารหลากหลายจากเนื้อวัวและข้าวอบหม้อดินร้อน
คะแนน
ญี่ปุ่นการให้คะแนนของผู้ใช้4.54(1 รายการ)รีวิว
เมนู
The [Selected Beef Tongue Day Course] is a luxurious plan that includes the famous "5-second raw tan leek shabu shabu," "drinkable boiled tan (1 piece per person)," "thick-cut rare tan yaki," and other attractions of the Beef Tongue Day menu. In addition to grilled and deep-fried dishes, you can choose from three types of rice to finish the meal, including kamameshi with silver salmon and salmon roe and beef tongue burdock root. Hitsumabushi with sago broth is included. This course is recommended for dates and special meals.
The [2h all-you-can-drink! Beef tongue day course 6600yen] is not only cosy but also individually served to each person. You can drink as much as you want, including homemade sours! To make your meal with your loved ones more elegant and enjoyable with peace of mind, we pay particular attention to the serving style, temperature, and timing of each dish. Each dish is decorated with the colors of the season and beautifully prepared like kaiseki (traditional Japanese tea-ceremony dishes). Please enjoy a special moment with our hospitality that always delivers the best quality food without the need to share. Some items may not be served individually. Three kinds of appetizersThis set includes a small selection of colorful appetizers that make the most of seasonal ingredients. This is a dish that raises expectations for the beginning of the meal with its combination of appetizers that match the beef tongue and the seasonality of the beef tongue. Specialty: Drinkable Boiled Beef Tongue (1 piece per person) boasts melt-in-your-mouth tenderness. The beef tongue, carefully simmered over a long period of time, is so tender that it feels as if you can "drink" it. It is a simple yet memorable dish. The specialty: Nama-tan yukke, a luxurious dish made with fresh beef tongue. The rich egg yolk is thickly mixed with the yukke to give it a mild and rich flavor. It goes great with sake. Specialty: Hana-tan tesa (flower-shaped pancake). 1mm slices of beef tongue are beautifully arranged like a flower. Its light flavor and melt-in-your-mouth texture are appealing. Specialty: 12-hour low-temperature cooked rare beef tongue. The beef tongue is cooked at a low temperature for 12 hours to give it a rare flavor and amazing tenderness. The thinly sliced tongue roll skewer of the day is prepared daily. We maximize the flavor of the thinly sliced pork belly by carefully balancing the ingredients and the sauce. Enjoy the harmony of aroma and texture. A gem of a dish made by boiling Hokkaido potatoes in syrup to bring out their sweetness, then deep-frying them in a thin batter to a crisp. Finished with a generous amount of garlic butter, this is a luxurious potato dish for adults. Kamameshi: A selection of rice cooked to order using rice from Gihee VIII in Kyoto. You can choose from beef tongue, burdock root, silver salmon, salmon roe, etc., and enjoy it as dashi chazuke (Japanese soup stock) with homemade sago dashi to finish the meal. Gelato of the Day: Seasonal gelato is available after the meal. The refreshing sweetness will refresh your palate and enhance the lingering taste of Japanese cuisine. Kamameshi will be shared. If you have any food allergies, please call us at least one day in advance or inform our staff on the day of your reservation. All-you-can-drink menu 120 minutes LO90 minutes】Total 30 kinds of drinks including homemade sours, highballs, shochu, cocktails, tea, and soft drinks 【All-you-can-drink】■Sour: Special Graduates Sour, White Peach Graduates Sour, Honey Lemon Sour, Ethnic Graduates Sour, Grapefruit Sour, Sudachi and salt refreshing Sour, Lingering Sansho Sour, Shiso Sour ■Highballs: Dewars Highball, Homemade Ginger Highball ■Shochu (on the rocks, with soda, hot water or water): [imo] Kurokirishima (Kirishima Shuzo), [imo] Kirishima 8, [imo] Dorogame (Oshima Brewery), [imo] Tomino Hozan (Nishishuzo), [barley] Nakayaka ( (Kuroki Honten), [Barley] CHILL GREEN spicy & citrus, [Rice] Torikai (Torikai Shuzo), [Brown Sugar] Lento (Amamiooshima Kaiun Shuzo), [Leek] Hiten Issoku (Nara Kasuga Sake Brewery) ■Cocktails: Home made white peach Moscow mule, plum wine & ginger ale ■With tea: Green tea with gyokuro, Kaga hojicha Cocktails: Home-made white peach Moscow mule, ginger ale, Coke, oolong tea, green tea with gyokuro, green tea with gyokuro, black tea with Chiran Nippon, oolong tea with Kaga-bar hojicha ■Fruit wine (on the rocks, soda, hot water, water), Tsururei plum wine with junmai ginjo-style ginjo ■Soft drinks: Otona no Graduates squash, home-made ginger ale, cola, oolong tea, green tea with gyokuro, black tea with Chiran Nippon, Kaga-bar hojicha, jasmine tea, iced coffee, iced tea, and jasmine tea jasmine tea, iced coffee
The "Premium Course for Business Entertainment" is a special plan that allows you to enjoy a variety of beef tongue dishes such as shabu-shabu, tan-yaki, and tan stew. 3 types of tongue skewers, kamameshi, and dessert are included in the full course. In addition, a "tongue cutlet sandwich" is included as a souvenir, making it the perfect choice for business entertainment and other important occasions.
The menu is a luxurious seasonal dish that incorporates the "craftsmanship" and "dashi (soup stock) aesthetics" of which Beef Tongue Days is proud. From the famous "Drinkable Boiled Beef Tongue," to the "Kombu Aburi-yaki" (grilled over charcoal fire), the "Omakase Oden Assortment" that gives you the warmth of Japanese style, and the hidden favorite "French Fries for Adults," all are excellent items made with careful selection of ingredients and meticulous preparation. From appetizers to grilled, stewed, and deep-fried dishes, a gradual flow of flavors adds color to the dining table, and the course content is sure to satisfy all generations.
The [Selected Beef Tongue Day Course] is a luxurious plan that includes the famous "5-second raw tan leek shabu shabu," "drinkable boiled tan (1 piece per person)," "thick-cut rare tan yaki," and other attractions of the Beef Tongue Day menu. In addition to grilled and deep-fried dishes, you can choose from three types of rice to finish the meal, including kamameshi with silver salmon and salmon roe and beef tongue burdock root. Hitsumabushi with sago broth is included. This course is recommended for dates and special meals.
The Beef Tongue Hiyori Course (4,950 yen) is not only cosy but also individually prepared for each person. We pay careful attention to the serving style, temperature, and timing so that you can enjoy your meal with your loved ones with elegance and peace of mind. Each dish is decorated with the colors of the season, and is beautifully presented, just like kaiseki. Please enjoy a special moment with our hospitality that always delivers the best quality food without the need to share. Some items may not be served individually. Three kinds of appetizersThis set includes a small selection of colorful appetizers that make the most of seasonal ingredients. This is a dish that raises expectations for the beginning of the meal with its combination of appetizers that match the beef tongue and the seasonality of the beef tongue. The famous "drinkable boiled beef tongue" boasts melt-in-your-mouth tenderness. Beef tongue carefully simmered over a long period of time is so tender that it feels as if you can "drink" it. It is a simple yet memorable dish. The specialty: Nama-tan yukke, a luxurious dish made with fresh beef tongue. The rich egg yolk is thickly mixed with the yukke to give it a mild and rich flavor. It goes great with sake. Specialty: Hana-tan tesa (flower-shaped pancake). 1mm slices of beef tongue are beautifully arranged like a flower. Its light flavor and melt-in-your-mouth texture are appealing. Specialty: 12-hour low-temperature cooking of thickly sliced rare beef tongue. The beef tongue is cooked at a low temperature for 12 hours to give it a rare flavor and amazing tenderness. The thinly sliced tongue roll skewer of the day is prepared daily. We maximize the flavor of the thinly sliced pork belly by carefully balancing the ingredients and the sauce. Enjoy the harmony of aroma and texture. A gem of a dish made by boiling Hokkaido potatoes in syrup to bring out their sweetness, then deep-frying them in a thin batter to a crisp. Finished with a generous amount of garlic butter, this is a luxurious potato dish for adults. Kamameshi: A selection of rice cooked to order using rice from Gihee VIII in Kyoto. You can choose from beef tongue, burdock root, silver salmon, salmon roe, etc., and enjoy it as dashi chazuke (Japanese soup stock) with homemade sago dashi to finish the meal. Gelato of the Day: Seasonal gelato is available after the meal. The refreshing sweetness will refresh your palate and enhance the lingering taste of Japanese cuisine. Kamameshi will be shared. If you have any food allergies, please call us at least one day in advance or inform our staff on the day of the meal.
The "Premium Course for Business Entertainment" is a special plan that allows you to enjoy a variety of beef tongue dishes such as shabu-shabu, tan-yaki, and tan stew. 3 types of tongue skewers, kamameshi, and dessert are included in the full course. In addition, a "tongue cutlet sandwich" is included as a souvenir, making it the perfect choice for business entertainment and other important occasions.
The cosmopolitan "Gyutan Hiyori Course" (4,950 yen) is a substantial plan centering on the three major specialties of "drinkable boiled tongue (one per person)," "raw tongue yukke" and "hanatan tessa," and includes appetizers, grilled dishes, fried dishes, kamameshi, and dessert. You can choose from three different types of rice to finish the meal, including a luxurious kamameshi of silver salmon and salmon roe, and a kamameshi of beef tongue and burdock root. Recommended for casual dinners and dates. The image above is for two servings. All dishes are served in individual portions.
After enjoying three kinds of appetizers and the famous "drinkable boiled rice," you can choose from a luxurious lunch with a main course of freshly cooked kamameshi made with rice from Gihee VIII of Kyoto. Tantan stew, tsukudani, oshinko (pickles), and chazuke (rice marinated in a broth made from sardines) are also included in this very satisfying meal. Gelato of the day is also available for dessert.
Weekday lunch only! Choice of Luxury Beef Tongue Gozen This luxurious lunch course was created in response to customer feedback. After enjoying 3 kinds of appetizers and our specialty "drinkable boiled tongue", you can choose your main dish from Sendai beef tongue or low-temperature cooked thick-cut rare tongue (+500 yen). The meal also includes tan stew, tsukudani (food boiled in soy sauce), oshinko (Japanese pickles), and a final dish of chazuke (rice in a broth made from sago dashi broth). Finish off your luxurious lunchtime with today's gelato.
A classic drink made with homemade lemon syrup. A refreshing sour with a tangy taste and fruity sensation that becomes addictive.
The sweetness of white peach and the acidity of lemon are perfectly balanced. A fruity and gentle tasting reward sour.
A soothing drink with the mellow sweetness of honey. A flavor that relaxes the heart along with the refreshing taste of lemon.
A foreign-style lemon sour with the aroma of 7 different spices. It has a unique taste that becomes addictive.
Refreshing with plenty of grapefruit flesh! A sour drink for adults that becomes addictive with its tartness and slight bitterness.
The sharp acidity of sudachi and a hint of salt create a refreshing aftertaste. Perfect as a drink during meals.
Characterized by the refreshing aroma and subtle tingle of Japanese pepper. A drink that leaves you savoring its lingering aroma long after you’ve finished it.
A Japanese sour drink that spreads the aroma of shiso throughout your mouth. A popular menu item with a refreshing and elegant flavor.
Carbonated for an enhanced refreshing feeling
Spicy Ginger Flavor
A clear acidity and aroma of lemon finished with cold press method. Crisp and refreshing, it's the perfect drink to start your meal.
A refined squash layered with the elegant fragrance of roses and the sweet and sour taste of cassis. A drink that is enjoyable in both appearance and aroma, popular among women.
An original blend of fragrant roasted tea with the elegant aroma of roses. A recommended cup to enjoy after a meal, harmonizing Japanese and Western flavors.
A fruity flavor combining the refreshing tartness of kiwi and the richness of blueberry. A non-alcoholic drink that is refreshing yet satisfying.
A luxurious aroma of jasmine tea with a hint of sweet lychee. A gentle and elegant flavor that is pleasant even after meals.
A mellow cup layered with the gentle sweetness of Western pear in black tea. It has a comforting aroma that accompanies a relaxed dining experience.
A premium beer characterized by the richness of malt and a refined bitterness.
Rich and deep flavored black beer type
Full-flavored and non-alcoholic—perfect for those who prefer alcohol-free options
A refreshing classic Scotch highball that pairs well with savory dishes.
A refreshing drink with a prominent ginger aroma, perfect for adults. Pairs excellently with meals.
Kirishima Distillery: A classic sweet potato shochu with richness and good balance
Aged aroma and depth. A genuine sweet potato shochu with a lingering quality.
Oshima Brewing: With less of a sweet potato smell, it offers a fruity taste that is enjoyable, making it popular among those who are not fond of sweet potato shochu and among women.
Nishi Brewery: A refreshing sweet potato shochu with citrus aromas. Pairs well with salty dishes.
Kuroki Honten: Light and fragrant with the aroma of roasted barley
Has a citrus aroma and a spiciness like Sichuan pepper.
Torikai Sake Brewery: Has ginjo aroma. Pairs well with cold dishes and yukke.
Amami Oshima Kaiun Shuzo: Rich and sweet with Amami brown sugar shochu
Nara Kasugayama Sake Brewery: The aroma of green onions stands out, with a soft umami and clear finish. A bottle that touches the heart.
Niigata: Crisp and refreshing, easy to drink, pairs well with salty flavors and ponzu; Glass... 660 yen; 1 go... 1,100 yen
Fukui: A delicate balance of aroma and flavor - Glass... 990 yen... 1 go... 1,760 yen
Yamaguchi: A floral and smooth drinking experience. A reward for yourself! Glass... 1,100 yen, 1 go... 1,980 yen
Balance of sweetness and refreshment of white peach and ginger
The sweet and sour flavor of plum wine is refreshingly finished with ginger.
Uses fragrant and sweet gyokuro. Pairs well with tan shabu.
Uses high-quality gyokuro with a fragrant and sweet flavor. Pairs well with tan shabu.
Elegant and refreshing, helps to cleanse the fat
Easy to drink with a fragrant sweetness of black tea
A classic cup with a fragrant and refreshing taste.
Rich in yuzu aroma, it pairs perfectly with broth-based dishes.
The sweetness and richness of the peach pair well with fried dishes.
A versatile type with the acidity and sweetness of mikan
Aged umeshu with a mature flavor
Glass... 858 yen Bottle... 6,600 yen
Glass... 858 yen Bottle... 6,600 yen
Classic sweetness
Refreshing aftertaste of tea
Smooth and easy to drink
Easy to drink with a fragrant sweetness of black tea
Aromatic and refreshing
Elegant aroma and refreshing sensation
Please enjoy after your meal
Weekday Lunch 11:00 AM to 3:00 PM Saturday 3:00 PM to 11:30 PM Weekday Dinner 5:00 PM to 11:30 PM Sunday and Holidays 3:00 PM to 11:00 PM
We divide a single beef tongue into six parts, maximizing the characteristics of each. Beautiful plating that stimulates the appetite, the anticipation created by the sound of charcoal and cooking, the seasonal changes felt through aroma, the texture experienced the moment it enters the mouth, and the umami that expands with each bite—this is the deliciousness we aim for, experienced through all five senses. Each dish delivers a luxurious experience unique to that moment.
This dish features a particularly flavorful cut of beef tongue known as 'Tan Naka,' thickly sliced for a luxurious experience. Simmered for 5 hours, it achieves a melt-in-your-mouth texture that can be easily shredded with chopsticks. Truly a dish worthy of the name 'drinkable.' Finished with a hint of black pepper and served with refreshing wasabi on the side.
Using the particularly tender and richly flavored rare cut 'Tongue Core' from beef tongue. The thick-cut beef tongue is grilled to a crispy finish on the outside over binchotan charcoal, while remaining rare on the inside. With each bite, the savory flavor of the tongue spreads along with its fragrant aroma. Available in 180g for an additional 500 yen, or 240g for an additional 1000 yen.
Using the rare part of beef tongue called 'Tan Moto'. To enhance its rich flavor and texture, it is carefully sliced and seasoned with a special sweet and spicy homemade sauce, complemented by a creamy egg yolk. The deliciousness of the tongue and the richness of the sauce blend perfectly, spreading happiness with every bite. Please enjoy it with Korean seaweed.
A hands-on experience of beef tongue menchi katsu served whole without cutting. The meat juices and heat are sealed within the coating, delivering it to your table in the most delicious state. The aroma that rises the moment you cut into it and the meat juices that overflow from the cross-section represent the completion of this dish. Moreover, because it is served whole, you can enjoy the robust umami of the tongue, the well-balanced tenderness, and the melt-in-your-mouth texture, all while experiencing the differences of six types of sauces at once. The act of 'cutting' is the final cooking process. This is a beef tongue menchi katsu that you finish at the most delicious moment with your own hands.
150g of meat per serving (vegetable assortment: shredded white leek, lettuce, shiitake mushrooms, thick fried tofu, shirataki noodles) using the rare part of beef tongue called 'Tan Shin'. Slow-cooked at low temperature for 12 hours and cut to a thickness of 0.8mm to achieve a melt-in-your-mouth texture the moment it enters your mouth. Please wrap it with plenty of shredded white leek and dip it in our secret broth for just 5 seconds before enjoying.
Using the rare part of beef tongue called 'Tan Shin'. It is slowly cooked at low temperature for 12 hours and cut to a thickness of 0.8 millimeters, achieving a melt-in-your-mouth texture the moment it enters your mouth.
A dish that allows you to enjoy plenty of green onions, essential for shabu-shabu, as an addition.
A generous serving of lettuce that allows you to enjoy shabu-shabu in a refreshing way. The crisp texture and subtle sweetness enhance the flavor of the beef tongue, providing a refreshing accent that prevents you from feeling fatigued while eating.
A classic assortment of vegetables that adds color to shabu-shabu. The fragrant shiitake mushrooms, the flavor-enhancing green onions, and the refreshing lettuce pair perfectly with beef tongue, allowing you to enjoy it without getting tired of it until the end.
A bowl of Goto udon with a refreshing lemon aroma. It pairs perfectly with the broth infused with the umami of beef tongue, making it a light and satisfying finish.
Fluffy rice cooked to perfection from Kyoto's eighth generation Gihei. It pairs exceptionally well with the broth infused with the flavor of beef tongue, allowing you to enjoy it as a simple yet extraordinary finishing rice dish.
Served with plenty of homemade beef tongue miso on fresh cucumbers. A dish that leaves a lingering taste of the savory beef tongue and rich miso.
Grilled beef tongue and colorful summer vegetables prepared in a refreshing nanban style. Recommended for hot seasons.
A refreshing sake dish where the flavor of beef tongue harmonizes with the aroma of myoga and the acidity of ponzu.
Stir-fried edamame with garlic butter for a fragrant taste. A popular snack that you can't stop eating.
Zucchini grilled over charcoal with salt lemon. The sweetness and aroma of the ingredients stand out.
Enjoy skewered eel grilled to perfection with a fragrant charcoal aroma and rich umami flavor.
Grilled seasonal corn over charcoal. A summer delicacy that spreads sweetness and aroma.
A simple dish that allows you to enjoy the sweetness of paprika brought out by charcoal grilling, accompanied by olive oil.
A crispy tempura that captures the sweetness of corn and the umami of onion.
Chilled daikon radish infused with plenty of dashi. The refreshing aroma of sudachi spreads pleasantly.
A luxurious kamameshi cooked with the fragrant eel and the deliciousness of beef tongue, a summer limited delicacy.
The sweetness of corn and the richness of butter seep into the rice, creating a flavor unique to freshly cooked rice.
The umami is concentrated with kombu. Grilled to a fragrant finish. The pairing of kombu, beef tongue, and sake is outstanding.
A dish beautifully arranged with thinly sliced beef tongue resembling a flower. Enjoy the original flavor and delicate texture of the beef tongue on a cold rock salt plate. By lightly dipping it in rock salt to your liking, the sweetness and richness of the beef tongue are enhanced. Visually stunning, this is a recommended dish as the first course.
The spicy flavor and texture of the tongue are exquisite. Perfect as a snack.
Beef tongue simmered in a sweet and spicy sauce, encased in a pouch of deep-fried tofu with melting cheese. When you break the pouch that has absorbed the umami of the broth, the cheese oozes out, creating a luxurious flavor. This is a popular dish that pairs well with alcohol.
A dish made with slowly simmered beef tongue finished with a sweet and savory special sauce. It can be enjoyed as a side with rice or as an accompaniment to drinks, offering rich flavor and refined depth.
Beef tongue oden simmered in a special broth infused with numbing Sichuan pepper and aromatic spices. A dish that harmonizes spiciness and umami, making it an exciting choice to pair with drinks.
A special beef tongue oden lavishly topped with plenty of green onions. This dish features tender beef tongue that has absorbed a rich broth, harmonizing perfectly with the sweet aroma of the green onions.
A fluffy rolled omelette made with dashi, enhanced with the umami of beef tongue. A dish with a gentle flavor.
A fusion dish featuring grilled baguette topped with beef tongue and a special sauce.
The beef tongue is simmered until tender, allowing the richness and umami of the miso to thoroughly infuse.
A luxurious potato salad that pairs well with alcohol. The ginger adds an accent, making it even more enjoyable with drinks. It also looks great.
Chilled and juicy tomatoes soaked in broth.
The spicy flavor and crunchy texture are exquisite. Perfect as a snack.
Homemade beef tongue miso generously served with fresh cucumbers. A dish that leaves a lingering taste of the savory beef tongue and rich miso.
Chilled and refreshing grilled eggplant.
A dish made with fresh octopus that has a crunchy texture, mixed with a spicy special kimchi sauce. The umami and spiciness blend perfectly, creating a flavor that pairs well with alcohol and is addictive.
Melt-in-your-mouth fried eggplant and beef tongue mixed with a special spicy sauce. A recommended dish for summer that pairs well with drinks.
Slowly cooked beef tongue combined with plenty of green onions. A dish that spreads flavor and aroma, perfect as an accompaniment to sake.
A classic stew with melting beef tongue and rich demi-glace. It pairs perfectly with baguette.
A dish made with slowly simmered beef tongue, finished to a tender texture and seasoned with a special rich sauce. The melting texture and deep umami pair well with both sake and rice.
A luxurious winter dish featuring carefully cooked beef tongue, enjoyed with a special dipping sauce and egg yolk.
Perfectly complements stew. A beautifully finished supporting role.
A dish wrapped in grilled beef tongue with melting cheese, finished with a hint of sweet honey. The combination of saltiness, sweetness, and the richness of cheese is exquisite, making it a perfect match with wine or sour drinks. Enjoy it while it's hot.
Sweet and spicy sauce with gochujang miso and fragrant charcoal-grilled. The aroma of green onions enhances your appetite.
The crispiness of the demon grater and lemon lettuce combined with a refreshing grated sauce creates a perfect balance.
Grilled over charcoal to a fragrant finish, these beef tongue skewers are paired with a generous amount of special green onion sauce. The deliciousness of the beef tongue and the aroma of the green onions harmonize perfectly in this popular dish.
The deliciousness of beef tongue is enhanced with the refreshing acidity of plum and the moderate spiciness of mustard. It has a refreshing aftertaste, making it a perfect match with alcohol.
Grilled beef tongue served with rich mentaiko and plenty of green onions. This stick has a pleasantly spicy flavor that makes it perfect as a snack.
A luxurious assortment that allows you to enjoy the popular 'Green Onion Sauce', 'Plum Mustard', and 'Mentaiko Green Onion' all at once. This is a recommended dish where you can compare the various flavors of beef tongue.
Excellent fat content. Grilled to perfection over charcoal.
Fluffy, fatty toro mackerel. The aroma of charcoal is irresistible.
The classic popular hokke is grilled on skewers for a juicy taste.
A bold experience with ikura poured over, a new take on skewered grilled dishes.
A simple dish of thick shiitake mushrooms grilled to juiciness.
Grilled Manganji with a hint of spiciness and sweetness.
A hamburger with egg yolk, mixed with egg. A luxurious Japanese-style preparation.
A dish featuring salmon belly with good fat content, grilled to perfection over charcoal. Crispy on the outside and tender and juicy on the inside, it pairs excellently with alcohol.
The umami is concentrated with kombu. Grilled to a fragrant finish. The pairing of kombu, beef tongue, and sake is excellent.
Finished with a fragrant sear. Please enjoy with our homemade green onion salt sauce.
This dish features oden that has been thoroughly infused with bonito broth, deep-fried to a crisp, and sprinkled with curry powder.
Garlic-scented, luxurious potatoes for adults.
Fried chicken made from parent chicken that releases flavor the more you chew.
The delicious flavor of beef tongue is sealed within a crispy batter. The more you chew, the more the juices spread.
Carefully fried beef tongue is finished as crispy and light chips. The rich flavor and aroma of the beef tongue spread with each bite, making it an addictive dish. It is the perfect snack to accompany beer or highballs.
Tender beef tongue simmered in a sweet and savory sauce, encased in a pouch of deep-fried tofu with melting cheese. When you break the pouch that has absorbed the umami of the broth, the cheese oozes out, creating a luxurious flavor. A popular dish that pairs well with drinks.
A special beef tongue oden lavishly topped with plenty of green onions. The slowly simmered beef tongue is tender, and the sweet flavor of the fragrant green onions harmonizes perfectly with the umami of the broth.
Beef tongue oden simmered in a special broth infused with numbing Sichuan pepper and aromatic spices. A dish that harmonizes spiciness and umami, making it an exciting choice to pair with drinks.
A dish made with fluffy potatoes topped with plenty of butter, finished hot and fragrant. Simple yet rich in flavor, it is perfect as a companion to drinks or as a palate cleanser.
A dish gently simmered with fresh lettuce in a special broth. It retains a crisp texture while the umami of the broth spreads gently, making it a refreshing oden.
A simple yet flavorful dish made with fresh octopus cut into large pieces. The crunchy texture and just the right amount of salt make it perfect as a snack with drinks.
The star of oden. A daikon radish soaked in flavor, bringing a moment of comfort.
A jelly-like texture that absorbs a light broth abundantly.
The broth seeps in softly and spreads out deliciously.
The chewy texture is irresistible, a classic of Tokyo's downtown oden.
A healthy and excellent dish that absorbs a rich broth.
When cracked, it becomes creamy. The yolk and broth blend perfectly.
A little bit of popular ingredients. If you're unsure, start with this! First plate.
A special rice dish combining carefully extracted flavorful beef tongue and aromatic burdock. Cooked with homemade fish stock, it can be enjoyed luxuriously by pouring the stock over it in a style reminiscent of hitsumabushi.
A special kamameshi topped luxuriously with rich grilled salmon and plump, bursting salmon roe. Cooked with plenty of homemade dashi, it can be enjoyed in a hitsumabushi style by pouring on some additional dashi at the end.
A bowl that encourages you to eat with its rich grilled mackerel and refreshing ginger. It comes with homemade fish stock, and you can enjoy it at the end in a style similar to hitsumabushi. Experience a luxurious flavor until the very last bite with the umami-rich broth.
A kamameshi combining the tender flavor of cooked octopus and the refreshing acidity of Kishu plum. The aroma of the dashi and the refreshing taste of the plum harmonize exquisitely, creating a dish that stimulates the appetite. It comes with homemade flying fish dashi, which can be enjoyed at the end in a hitsumabushi style. Experience a luxurious flavor until the very last bite with the umami-rich dashi.
A set meal featuring Sendai beef tongue grilled to perfection over binchotan charcoal. Enjoy it with fluffy silver rice and small side dishes, with options for 1.5x or 2x portion sizes available. This is a popular menu item that offers great satisfaction. It comes with homemade fish stock, which can be enjoyed at the end in a hitsumabushi style. Experience a luxurious flavor with a rich umami broth until the very last bite.
A luxurious set featuring thick beef tongue that has been carefully cooked at low temperature for 12 hours and grilled to perfection. Comes with a special beef tongue stew, with options for 1.5x or 2x volume increase. A dish that is full of satisfaction. It includes homemade fish stock, which can be enjoyed at the end in a style similar to hitsumabushi. Experience a luxurious flavor until the very last bite with the rich stock.
Fish with a fragrant charcoal aroma and seasonal small dishes. A well-balanced Japanese set meal. Comes with homemade fish stock, which can be enjoyed at the end in a style similar to hitsumabushi. Experience a luxurious flavor until the very last bite with the rich stock.
Cold udon perfect for finishing, fragrant with lemon.
A lightly salty flavor that becomes addictive, a refreshing dessert for adults.
A luxurious dessert time with a rich aroma of black tea.
A katsu that captures the flavor of tongue, served in fluffy bread. Great for souvenirs too.
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