menu

The sauce, which has a refreshing aftertaste and brings out the flavor of the meat, is based on soup stock made by boiling beef bones and other ingredients for a long time to extract their flavor. It is a secret recipe that has been known only to successive generations of chefs since the establishment of the restaurant.

When you order meat, we will provide you with dipping sauce (soup stock). Of course, we will exchange or refill the dipping sauce free of charge. Please enjoy the marriage of meat and dipping sauce (soup stock) to the fullest.

A mixed platter featuring three 20-gram slices of inner thigh and two 20-gram slices of Wagyu brisket

This is a lean, refreshing cut that lets you fully savor the rich flavor of the lean meat.

This shoulder brisket has a rich, savory flavor from the lean meat. Enjoy its just-right amount of fat and rich, full-bodied taste.

A platter with 9 slices of inner thigh and 9 slices of Wagyu brisket.

The media's favorite mille-feuille loin is now available for order in quantities of just one piece, carefully grilled in three layers and dipped in a rich broth before being served. Enjoy the marriage of exquisitely grilled meat and broth!

The ribeye used for steak is boldly cut into large pieces. The more you bite, the more the flavor of the meat spreads. Of course, it goes perfectly with soup stock!　Please give it a try!

The most famous Tendan is the loin. It is the part that best matches the soup stock.

[Limited Quantity]

First of all, here it is!　Please order it at the top of the barbeque menu. After roasting the tender tongue on both sides, top it with a generous amount of our homemade scallions.

The tender part of the tongue is cut into thick slices. You will enjoy the texture and flavor of the tongue. Seasoned with homemade "Aji Negi" (green onion) and lemon.

The fat is sweet and flavorful, and the lean meat has a strong meaty taste. It is recommended to soak the meat in soup stock to remove excess fat!

Assortment of 4 slices of Tiantan rib roast, 4 slices of Tiantan sirloin, and 6 slices of Wagyu kalbi

The meat has a firm lean flavor and is tender with little fat. We recommend using condiments to change the flavor to a slightly spicy one!

A mix of about 3-4 kinds of fresh hormone with homemade miso sauce. Contents vary depending on availability.

The homemade noodles made from buckwheat flour are smooth and smooth, yet have a firm texture. Combined with a refreshing beef bone base, it is easy to eat even with a full stomach. Half-size is also available.

With its gentle flavor, this soup has been popular since its establishment.

Beef bone-based broth with beef, vegetables, and spices.

Simple yet deep flavor. The relaxing seasoning does not interfere with other dishes.

The best barbecue accompaniment. Made with Koshihikari rice grown in Uonuma. Yakiniku on the rice to your heart's content!

A gem of a dish cooked until soft and tender. Serve with wasabi (Japanese horseradish) on the side.

Tenderly simmered beef tendon seasoned with refreshing ponzu (Japanese sauce made from ponzu citrus juice). Spicy sauce is added.

Various kinds of traditional home-made kimchi and namul
Chinese cabbage kimchi: 450 yen
Daikon radish kimchi: 450 yen
Cucumber kimchi: 450 yen
Kimchi assortment: 650 yen
Dried plum kimchi: 450 yen (single item only)

Spinach Namul: 450 yen
Bean sprout namul: 450 yen
Namulu of royal ferns: ¥450
Daikon radish namul: 450 yen
Assorted Namul: 650 yen