Kobe Yakiniku Shizuhi

A specialty of Shizuhi! The sweetness of the uni and the refreshing flavor of wasabi stimulate the appetite!

A specialty of Shizuhi! The meat melts in your mouth and the ikura bursts with flavor, making it exquisite!

A greedy set of sea urchin and salmon roe! Recommended for those who want to eat both!

This is a platter that includes four recommended types: premium tongue, premium tenderloin, premium skirt steak, and premium beef tripe, along with a carefully selected daily special! The meat grilled over charcoal is guaranteed to be delicious! Please be sure to order when you visit Shizuhi!

Chateaubriand is top class in both leanness and tenderness among meats. It comes from the center of the tenderloin and has very beautiful marbling. If overcooked, it can become dry, so we recommend searing the surface to a nice brown and serving it rare with wasabi soy sauce!

If you come to yakiniku, this is a must!! Both the texture and flavor are extremely popular across all generations! Black Wagyu beef has an unmatched richness and tenderness!!

The tenderloin, located between the bones of the inner loin of the sirloin, is a muscle that hardly moves, making it particularly tender and characterized by the rich flavor of red meat among beef.

A very popular product alongside tongue! With beautiful marbling and just the right amount of fat, it looks like it could be eaten raw...

Meat located on the outer side of the shoulder blade. Only about 3 kilograms can be obtained from one arm. Misuji is characterized by its fine marbling despite being lean, and it is popular for thin slicing or as steak.

Please enjoy with sesame oil and salt. *There may be cases where it is not available due to sourcing.

The rich sweetness of Jou Karubi's firm fat spreads in the mouth, and it tastes even better when eaten with freshly cooked, carefully selected, firm white rice!

This is the part of the shoulder roast that has the most marbling, combining sweet fat and the umami of red meat, making it exceptionally satisfying to eat.

When it comes to grilled meat, this is the ultimate classic! Truly the best of the best in grilled meat! Shizuhi's Salt Tongue has been refined through trial and error to achieve the most delicious thickness.

The manager's top recommendation, thick cut upper salted tongue!! Our thick cuts are not too thick, designed to achieve an easy-to-eat thickness.

Kalbi mixed with sauce and eaten with rice is truly supreme!

It is the largest of the parts called loin and is closest to the neck side. The shoulder loin is also known as "kurashita" and is as fatty as ribs, but easier to eat than ribs, and is characterized by its moderate fat, tenderness, and rich flavor.

When it comes to grilled meat, it's Harami! And when you think of Harami, you think of grilled meat! Harami looks and tastes similar to red meat. Therefore, it is often thought to be red meat, but it is actually classified as offal. It has a mild flavor and is easy to eat, making it a popular item alongside tongue!

It is said to be named 'Pork Toro' because its vivid pink color and marbling resemble that of tuna toro. This cut comes from around the neck of the pig and only yields about 300 to 500 grams per animal, making it a popular dish known for its crunchy texture.

The name is not just for show?! It's truly extra large and has maximum satisfaction!

A spiciness that truly breathes fire! This is a dish that I can confidently recommend to those who love spicy food. Spiciness ★★★

Adults and children alike really love this! The most standard type of wiener! In fact, the store manager loves it too...

Shizuhi's chicken uses freshly ground birds. We also offer wings, breast meat, and harami, so please enjoy.

The Upper Mino at Shizuhi is carefully cut by the manager into a size that is easy to eat, with incisions made on both sides. Please enjoy it lightly seasoned with salt and pepper. *Blanching is also possible! Please let the staff know!

This is a popular type of hormone characterized by a firm texture and sweet fat. Please enjoy it with the special sauce from Shizuhi!

This is meat from the cheek of a cow. It is tough and has a good texture, but it also has a moderate amount of marbling, and the more you chew, the more the umami spreads throughout your mouth. It is the manager's recommendation!

It is called honeycomb because it has a hexagonal shape arranged like a beehive. It features a unique chewy texture and a light flavor. It is rich in collagen and is a healthy offal, making it very popular among women. Sashimi is also available!

It has a thick and slightly firm texture, with no unpleasant smell, and is rich in protein and vitamin B, making it a very lean organ meat. At Shizuhi, we serve it with a little fat! Hatsu with fat is referred to as Abushin or Hatsu Karubi.

This is an internal meat characterized by a crunchy texture similar to cartilage.

The Shizuhi scallops are very large and plump! The soft and thick scallops are popular and characterized by their rich sweetness. They also contain folic acid and zinc, making them especially recommended for women! *The photo is for three servings.

Scallops and Shrimp

Please choose one from three types of sauces (Chojang, Ponzu, Sesame Oil).

A dish that offers a different flavor from grilling! Please enjoy it with our special salt sauce.

Napa cabbage, cucumber, daikon

Please choose a dressing (Choregi / Caesar / Japanese style)

Bean sprouts, spinach, fern shoots

Homemade namul prepared to retain an exquisite crunch! It pairs perfectly with the flavor of sesame.

Spinach namul with different textures from the leaves and stems! The namul seasoned with Shizuhi's special soy sauce is exquisite!

This is a salad made with fern shoots that have been carefully simmered and sautéed with specially flavored sweet soy sauce! The well-seasoned fern shoots are the best in Japan!!

Onion, Eggplant, Shiitake

Homemade three types of namul, sweet and sour radish pickles, homemade kimchi, and chewy harami! These four ingredients combine perfectly with Shizuhi's special gochujang! Eating it hot from the stone grill is the best!

Homemade gochujang sauce used

Kuppa made with a base of beef komutans soup. I have absolute confidence in the egg's condition!!

Recommended when you feel a little unsatisfied! Also recommended for small children! *This includes three types of rice balls: salmon, yuzu pepper seaweed, and yukari.

Large size... 300 yen, Medium size... 250 yen, Small size... 200 yen

Perfect as a side dish for rice! Also great as a snack with alcohol.

Perfect as a side for rice! A must-try for those who love seaweed tsukudani!

Please allow a little time. 1. First, enjoy the freshly cooked rice as it is. 2. For the final touch, pour the special broth over it and enjoy it as ochazuke!

The refreshing taste of pickled plum and the unique aroma of fresh perilla leaves make the White Round Cold Noodles special! Adding a splash of vinegar is also great.

Akamaru cold noodles feature a spicy and tangy soup! It's not too spicy or too sour, making it a perfect match with the noodles!

Recommended for the cold season!

The spiciness hits hard and becomes addictive! This is also perfect for a warm finish in the cold season!

This is a dish made with slowly simmered beef bone soup mixed with beaten eggs to a perfect consistency. It is a popular product regardless of the season!

A special stew made using beef tendons that are released when the meat is polished. It is finished with a sweet and spicy flavor, so please enjoy it with mustard, shichimi, etc. *Please ask the staff for condiments.

A dish made by simmering the hard part of the tongue in a pressure cooker until tender. Add green onions and yuzu pepper to your liking! *Please ask the staff for condiments.

A dish simmered sweet and spicy with heart. Recommended as a snack with alcohol! Feel free to add shichimi or mustard to your liking!!

Seasoned with a spicy flavor, this chives dish is perfect as a companion for drinks! In fact, it's recommended to wrap it with tongue and eat!