Kitashinchi Sugahara

It is safe as we have permission to serve raw meat in the store. The special sauce and egg combination is a perfect match.

A popular menu item unique to the restaurant. The root part of the tongue is served in extra thick slices. The hidden knife technique applied at the back makes it crispy when grilled.

The center cut of a rare fillet that can only be obtained from about 6 kg of a single cow. The seasoning of salt and pepper is done by the chef. You can enjoy the original flavor of the meat.

It is safe as we have permission to serve raw meat in the store. The special sauce and egg combination is a perfect match.

Sugahara's new specialty. It sells out every day, so please order early.

A popular menu item of the restaurant. The root part of the tongue is served in super thick slices. The hidden knife technique applied at the back makes it crispy when cooked.

The grilled beef tongue is made from Australian beef.

(New specialty. Exquisite meat lightly seasoned with special sauce)

(Compared to shoulder loin and haneshita, it has more red meat)

(Shoulder loin, a rare cut with abundant marbling)

(The king of beef loin. Tender and rich in flavor)

The center cut of a rare fillet that can only be obtained from about 6 kg of a single cow. The seasoning of salt and pepper is done by the chef. You can enjoy the original flavor of the meat.

Please squeeze lemon on top after grilling and enjoy. It goes perfectly with rice!

(Chewy red meat: thigh meat)

(Fourth stomach, crunchy texture)

(a part with a lot of fat from Mino)

(First stomach)

(tracheal cartilage)

(Large intestine part, generally referred to as hormone)

(The part where the beef tongue connects to the lower jaw)

(Third Stomach)

(Second Stomach)

(Beef liver) *Due to legal changes, please make sure to cook the liver thoroughly before consuming.

(Limited quantity special sausage)

Our cold noodles are made with buckwheat flour.

(It takes about 20 minutes to cook)