YAKINIKUYA KEIZO

(There is a limited quantity available for preparation in one day, so first come, first served.)

(Recommended way to eat is either as is or briefly dipped in heated sesame oil)

(Only selected cuts from the tongue are used; approximately enough for 4 servings from one cow)

(A red meat part of the tongue that has a firm texture and a refreshing aftertaste)

(Recommended Tsunami - Sweet and Juicy Flavor)

(KEIZO's proud Harami, we select and procure good Harami every day)

(It comes from the same part as Harami, but has less fat and a refreshing, deep flavor.)

(This is a cut that we provide instead of loin at KEIZO. It is thigh meat with high-quality fat that has sweetness and richness.)

(We provide meat that is not greasy and can be enjoyed lightly, in line with KEIZO's concept of a yakiniku restaurant for people in their 30s and beyond.)

(KEIZO's specialty grilled shabu is simply seared premium sirloin! You can choose to eat it with 'egg yolk sauce or grated daikon ponzu') Option: Small rice 200 yen

(At KEIZO, we are particular about soaking it in tail soup, enhancing the flavor the more you chew.)

(The recommended way to eat it is 'grilled on one side.' By grilling the skin side thoroughly and quickly grilling the fatty side, the deliciousness of Techan's fat becomes juicy and is at its best!)

(We carefully select fresh hearts every day! The unique texture from Shenzhen is the best.)

(A part corresponding to the cow's laryngeal prominence, with a texture and flavor that pairs perfectly with alcohol.)

(A slightly spicy version of Tansaki)

KEIZO's kimchi is made from kimchi base with a focus on no additives and no chemical seasonings!

(At KEIZO, we use seasonal vegetables for our namul)

Homemade additive-free onion dressing.

(Please enjoy with KEIZO's special ponzu sauce)

(Please enjoy with KEIZO's special ponzu sauce)

Homemade soup simmered slowly with additive-free Wagyu beef tail.

Homemade additive-free soup slowly simmered with Wagyu beef tail.

(A spicy soup full of vegetables)

These are tail noodles made from additive-free Wagyu tail.

Using KENZO original rice from Hayashi Farm in Moriyama City, Shiga Prefecture.

(At KEIZO, we offer cold dipping noodles with sudachi broth instead of cold noodles.)

(We have prepared a small portion as we would like you to enjoy it at the end.)

This is a carefully simmered curry made with beef bone broth, vegetables, and meat in a pressure cooker, mixed with KEIZO hormone, and crafted from spices. It is served with egg yolk and KEIZO sauce, reminiscent of the Showa era. *Please note that there are days when this dish may not be available, so please ask the staff.

Homemade ice cream made with seasonal vegetables and fruits.