Yakiniku Naohide Tatebayashi

A high-quality, rare cut where the marbling shines with the rich flavor of the lean meat closest to the tenderloin ● Half 1,500 yen

Characterized by finely textured meat that is tender, with an exquisite balance of lean meat and marbling ● Half 1,300 yen

A cut known as the 'King of Kalbi', it drips with juice when bitten, a must-try for fat lovers ● Half 1,100 yen

A deep flavor with a light touch, the richness of the red meat and the sweetness of the fat are exquisitely balanced ● Half 1,250 yen

The tender meat with just the right amount of marbling in the lean part, combined with the richness of the fat, creates a deep flavor. ● Half 1,200 yen

With demon grated daikon ponzu or sukiyaki egg ● Half 1,100 yen

Using only the finest part of the tongue, cut thickly, it is extremely tender and juicy, with a rich flavor that spreads throughout the mouth. ● Half 1,800 yen

Enjoy the whole tongue with a generous horizontal slice, served with special green onions for Maki Tan. ● Half 1,500 yen

●Half 1,000 yen

●Half 2,000 yen

Thick-cut beef tongue, tongue short ribs, premium salted tongue, salted tongue

Beef tongue salt, beef tongue kalbi, kalbi, beef loin, chicken thigh, pork jowl

Jou Tan Salt, Hida Beef Two Types, Shinshin, Tomo Sankaku

Kutsubera, Yagen cartilage, Tankalbi

Spiciness (1 spicy, 2 spicy, 3 spicy)

● Medium 400 yen ● Small 300 yen

Spiciness (1 spicy, 2 spicy, 3 spicy)

Spiciness (1 spicy, 2 spicy, 3 spicy)