大眾肉割烹てっぺー

One bite TKG with yolk marinated in sauce and roast.

Yukke with fatty tuna (triangular belly) and chopped pickled daikon.

Quickly grilled fresh liver.

Yukke quickly seared with red meat.

Yukke with lightly grilled harami.

Refreshing with kabosu ponzu and plum paste.

With sweet soy sauce from Kyushu and chopped wasabi.

Homemade dressing with roasted vegetables.

Potato salad made with Inca's awakening.

With a miso-based Japanese-style dipping sauce.

With aged salted kelp salt.

A salad like a negi namul.

Ask the staff for details. From 550 yen.

This is our most popular menu item, filled generously with green onion salt sauce inside the tongue root. If you are not fond of green onions, you can change it to grated ponzu! Limited quantity, one per person please.

The most delicious part of beef tongue served as a chunk! Please let the staff know your preferred level of doneness. We will cut it and serve it to you. Please enjoy it with grated wasabi and squeezed sudachi.

This is a hamburger made from 100% coarse ground beef. Feel free to tear it into small pieces and cook it to your preferred doneness. It has a robust seasoning, but you can enjoy it with truffle sauce if you like.

This is a Japanese-style ajillo with beef mince and mushrooms. The finishing touch of grated daikon radish is nice. It comes with a baguette. It can be made for an additional 300 yen.

Please enjoy the tail that has been simmered until soft, grilled until the surface is crispy. You can add yuzu pepper to your liking. This is Mr. Okamura's recommendation.

It is made with moist beef round. I love beef jerky, so I made it myself.

A chunk of Wagyu lamp grilled to medium rare. Finished flambé style with a generous amount of liquor!

Toasted with beef mince and cheese on a baguette. It's surprisingly delicious. There was a customer eating it with white rice lol.

The rib roast is sliced in large pieces. Enjoy it as Yaki Shabu with a light grated daikon ponzu sauce or in a Sukiyaki style with egg and sauce.

A platter featuring five recommended cuts of lean meat and five types of offal from today's selection.

(Small) 150 yen (Medium) 250 yen (Large) 350 yen

(Regular size) 638 yen (Nakamura size) 1,100 yen