炭火燒肉 鶴兆 江阪店

On the 29th of every month, sets are 300 yen OFF & drinks are 50% OFF!! You can enjoy a great set for an additional 300 yen OFF! Also, draft beer, various chu-hai, highballs, and various soft drinks are all half price, no matter how many you drink! This is perfect for group use, girls' gatherings, welcome and farewell parties, as well as dates and casual drinks. Don't miss this opportunity!

Classic set of lean meat! Recommended for 2 to 3 people

A popular assortment of premium cuts! Recommended for 2 people.

No vegetables needed! A hearty serving dedicated to meat lovers! Recommended for 4 people.

An assortment of 6 types of hormones, served with 3 pieces each, recommended for 2 people.

The muscle part that separates the two sections of the harami and sagari, which form the diaphragm, is packed with rich flavor. When grilled, it releases a strong aroma.

The part of the aorta connected to the heart. As it looks, the taste is light, and when well-cooked, it has a crunchy and pleasant texture.

The part of the tongue that has muscle and fat, the closest part to the throat. It is the softest and has the best texture among the tongue cuts.

The part where fat is sandwiched between the minos. The crunchy texture of the mino combines with the fat.

The part of the tail is sliced, and after taking a bite of the meat, it is grilled again on the net until it becomes crispy and easy to eat.

The thinly sliced part of the tongue, usually enjoyed with salt, has been finished with a sauce.

The second stomach among the four stomachs. It is characterized by a chewy texture and rich flavor.

The small intestine part of a cow. It is the small intestine turned inside out. The fat has a sweetness and is characterized by being very rich.

The small intestine part of the cow. It is a representative of cow offal and has a sweet flavor with oil.

Please be sure to try the thick cut tongue, a specialty of Tsuruchou.

We use the part of the tongue that has marbling. It is recommended to grill one side thoroughly and the other side lightly.

This is tongue coated with a special garlic salt sauce. Please enjoy it wrapped in green onions.

This is a platter of tongue tip and tongue kalbi.

The texture is just like tongue!? This is a new standard salt dish from Tsuru Cho.

This is cheek meat coated with a special garlic salt sauce. Once grilled, please wrap it with negi salt and enjoy.

This is a tasting set featuring half portions of Wagyu cheek meat and premium salted tongue.

This is a tasting set featuring half portions of Wagyu negi salt cheek meat and negi salt tongue.

Using carefully selected domestic beef roast. The origin is intentionally not fixed, and the meat quality is assessed and all cut by hand.

A roast selected from the high-quality parts during the process of butchering the meat.

Please enjoy the flavorful salt garlic sauce from Tsuru Chou generously coated on the chewy sirloin.

A signature roast from Tsuruchou, cut into chunks with a volume of '1.5 times' the usual, using only the expensive rib roast part.

A high-quality rare cut known as 'Maki' or 'Crescent Moon'. It is very tender and juicy, so it is cut into three thick slices.

Using carefully selected domestic beef short ribs. The origin is intentionally not fixed, and the meat quality is assessed and all cut by hand.

Karubi selected from high-quality parts during the process of butchering the meat.

With the skill of artisans, each piece is carefully cut. A one-character steak that pursues the deliciousness of biting into a chunk of meat.

Popular No. 1 product. It is the outer membrane of the diaphragm, rich in flavor and the fibers are soft.

The part of the diaphragm that is the same as harami. It is even lighter and softer than harami, but be careful as it can become dry if overcooked!

We carefully select only the part of the harami that has the most marbling and is the most tender.

The first stomach of a cow. No fat, crunchy. Elegant and the number one popular hormone!

Only the thick and tender part of Mino, which can be obtained in about 500g, is carefully selected.

Beef large intestine. Rich in fat, it melts in your mouth and the rich sweetness seeps out the more you chew.

The fourth stomach of a cow. It has a rich flavor, with a moderate amount of fat, making it juicy.

Beef liver. It is fresh, so it has little odor and is fluffy.

Beef heart. Be careful not to overcook! Grill it lightly, the inside should be rare and juicy.

The third stomach of the cow. The key is to grill it on the net for just a few seconds. It has a crunchy texture. Be careful not to overcook! You can choose between salt ponzu or miso sauce.

We prepare this dish in accordance with the safety standards set by the Ministry of Health, Labour and Welfare.

(Napa cabbage, cucumber, radish)

(Bean Sprouts, Spinach, Seasoned Greens, Fern Shoots)

From June to August, Sato-san's Matoya Iwa Fresh Oyster

From November to March, Hidaka-san's Itoshima Steamed Oysters

Customers who order bibimbap will receive a mini seaweed soup as a set!

Those who order bibimbap will receive a mini seaweed soup set!

Customers who order bibimbap will receive a mini seaweed soup as a set!

Free rice refills!! Please inform the staff directly when ordering a refill.

Orange, Lemon, Whole Condensed Milk Strawberry each 429 yen

Vanilla, Chocolate, Pistachio each 385 yen