Nikushou Kogiya Entei

A fulfilling course that includes appetizers like kimchi and namul, grilled meats such as tongue, kalbi, and harami, and finishes with cold noodles and dessert. Recommended for first-timers as you can enjoy various cuts in small portions.

A luxurious course centered around Wagyu sashimi and yukke, or premium grilled meats. Suitable for those who want to savor high-quality meat.

The highest grade course, using today's special ingredients and tailored to your preferences. Perfect for anniversaries and special occasions.

An all-you-can-drink plan that can be ordered with courses and other dishes. The price varies depending on the duration.

Pickled radish with the flavor of plum and bonito. Its crunchy texture and sourness are perfect for cleansing the palate after a rich meal.

Thin seaweed seasoned with sesame oil and salt. It has a crispy texture and a fragrant flavor, making it a great snack or accompaniment to rice.

Fermented soybeans seasoned with gochujang and condiments for a spicy kick. The stickiness and spiciness are a perfect match, making it a great accompaniment to drinks.

A spicy fermented salted cod stomach, a classic appetizer with a chewy texture and spiciness.

Cold tofu topped with wasabi and salted cucumber. Simple yet refreshing with the accent of the condiments.

Grilled sprouted garlic. It has a milder aroma and a fluffy texture compared to regular garlic.

Oxtail meat steamed until tender. It has a gelatinous, melt-in-your-mouth texture and rich umami.

Sashimi of the third stomach of a cow (Senmai). It has a unique texture and is enjoyed with a light dressing of vinegar miso or sesame oil salt.

Korean-style okonomiyaki with added cheese. Crispy on the outside and melty with cheese on the inside.

A Korean-style okonomiyaki containing seafood such as squid and shrimp. The seafood's umami permeates the batter, resulting in a fragrant grilled finish.

This is the first stomach of a cow (Minomo) that has been blanched. It has a chewy texture like scallops and is eaten with a light ponzu sauce.

This is the cartilage of the cow's trachea (Urute) blanched. It's a very tough cut, but finely scored to provide a unique, strong chewiness.

This dish features plump, fatty offal grilled to a fragrant crisp on an iron plate. Enjoy the rich sweetness of the fat and the flavor of the sauce.

Today's assorted cuts, slowly braised. The meat is fall-apart tender and well-infused with flavor.

Thinly sliced seared Wagyu red meat, served with plenty of Kujo leeks and ponzu sauce. The meat's umami and the leeks' flavor are a great combination.

The thickest part of the beef fillet, a rare cut obtainable only in small quantities from a whole cow. It's so tender it can be cut with chopsticks and has a refined, low-fat flavor.

A part of the belly meat close to the fillet, a rare cut with a good balance of lean meat and fat. It is tender and has a light, sweet fatty flavor.

Lean red meat with little fat and exceptional tenderness. The meat fibers are fine, with a refined umami.

Lean meat from the waist to the hip. It is tender and allows you to fully appreciate the rich, natural flavor of the meat.

A cut from the back, characterized by fine marbling. The sweetness of the fat and the umami of the meat are rich, with a melt-in-your-mouth texture.

This dish features meat with deep cuts resembling dragon scales. The sauce adheres well, resulting in a fragrant grilled finish.

This is a cut from the diaphragm muscle. It looks like lean meat, but has moderate fat, making it tender and juicy.

A cut from the end of the hip, with more marbling than other thigh cuts. You can enjoy both the umami of the lean meat and the sweetness of the fat.

Salt-grilled cut from the most tender part of the beef tongue. Enjoy it with a refreshing squeeze of lemon juice.

A steak made from the tip of the beef tongue. It has less fat, a firm texture, and a rich meat flavor.

A luxurious cut of the thickest part of the beef tongue root. It is the fattiest, most tender, and juiciest part.

Premium beef tongue salt enjoyed with two types of condiments: spicy miso green onion and refreshing wasabi green onion.

This is the underside of the tongue. It has many tendons and is firm, but its elastic texture, which brings out umami with chewing, is appealing.

Salt-grilled Kuroge Wagyu beef tongue. It has a stronger sweetness of fat than regular tongue and a rich flavor.

An exquisite cut of premium Kuroge Wagyu beef tongue, thickly sliced. Savor its exceptional umami and texture.

This dish features Kuroge Wagyu beef tongue root, marinated in a sweet Saikyo miso and grilled. The miso flavor enhances the richness of the fat.

This is a steak made from the tip of Kuroge Wagyu beef tongue. It is characterized by a pleasant chewiness and a rich meat flavor.

A rare cut from the base of the thigh, known for its high marbling within the thigh meat. It has a rich flavor.

A cut from the center of the thigh meat. The meat is fine-textured and tender, with less fat and a light flavor.

A part of the thigh meat, named because its cross-section resembles a turtle's shell. It has a strong red meat flavor and is chewy.

A cut from around the core of the thigh meat. It is lean, tender red meat with a light flavor.

A cut from the end of the hip, with a good balance of lean meat and marbling. It has a rich meat flavor and is juicy.

A menu item featuring assorted thinly sliced cuts of various Wagyu parts. The shapes may be irregular, but the taste is authentic and offered at a great value.

Thinly sliced meat layered together. Lightly seared and served with a secret dashi broth to enjoy the sweetness of the meat and the flavor of the broth.

A thick cut of lean meat from the waist to the hip. It is tender and allows you to fully appreciate the natural flavor of the meat.

A premium cut from the belly, with particularly beautiful marbling. Characterized by the rich sweetness of the fat and a melt-in-your-mouth texture.

A part of the belly meat, characterized by relatively lean fat and tender meat. Named because its shape resembles a chicken's tenderloin.

A classic cut of beef belly. It's fatty, and when grilled, it releases a fragrant aroma and juicy umami.

A thick cut of belly meat near the fillet, a rare cut with a good balance of lean meat and fat. It is very tender and has a light, sweet fatty flavor.

A menu item where long kalbi is grilled whole and then cut with scissors. Enjoy the visual impact and juicy flavor.

A cut from the diaphragm, particularly high quality. It is characterized by its tenderness and rich meat flavor.

A thick cut from the rib side of the diaphragm. Similar to harami, it is tender and has less fat, making it healthy.

This is the tendon part around the harami. It becomes tender when slowly grilled and offers a unique umami.

A special sauce for dipping meat. It's soy sauce-based with a slight spiciness that enhances the meat's flavor.

A special sauce that is warmed on the grill. The aroma of melted butter and garlic soy sauce is appetizing.

Seasoned green onions to eat with meat. Delicious when placed on top of salt-grilled tongue or kalbi.

A condiment made from green onions and green chili peppers. The sharp spiciness cuts through the richness of the meat.

A great value menu featuring a variety of today's recommended offal. Enjoy the different textures and flavors of various cuts.

This is the first stomach of a cow. It is thick and has a chewy texture, with a mild flavor that makes it easy to eat.

This is the cartilage of the cow's trachea. It is very hard, so it is finely scored. You can enjoy its unique, crunchy texture.

This is the large intestine of a cow. It is rich in fat, and when grilled, it offers a plump texture and the rich sweetness of the fat. Also known as Shimachō.

A rare cut from the junction of a cow's stomachs. It has a chewy texture similar to abalone and a sweet flavor.

This is the large artery of a cow. As the name suggests, it is characterized by its chewy texture and has a light flavor.

Thinly sliced meat from the cow's tail. It has a bone in the center, and the surrounding meat is rich in umami and has a chewy texture.

This is the liver of a cow. When fresh, it has a sweet, rich, and creamy flavor. Please cook thoroughly before eating.

A luxurious menu item featuring thick-cut fresh liver. It's exquisite when seared on the surface and eaten with sesame oil and salt.

This is the meat from around the neck of a chicken. It's a well-exercised part, so the meat is firm and offers a plump texture and deliciousness.

Korean-style grilled pork belly, crispy fried and wrapped in vegetables (sanchu). The sweetness of the fat pairs well with the refreshing vegetables.

A soup made by simmering beef bones and meat for a long time until milky white. It is rich yet has a mild flavor and is rich in collagen.

A soup containing Aosa seaweed and wakame. It has a rich aroma of the sea and a thick texture that is comforting.

A mild soup with vegetables and beaten egg. Recommended for those who don't like spicy food or as a palate cleanser.

A spicy stew of beef and vegetables. The beef's umami and chili's spiciness create an addictive flavor.

A noodle dish characterized by thick, chewy noodles and a cold, refreshing soup. Popular as a finishing dish after yakiniku.

A cold noodle dish characterized by the sharp spiciness of green chili peppers. A must-try for spice lovers.

Cold noodles topped with plenty of Aosa seaweed. The aroma of the seaweed dissolves into the soup, creating a flavorful taste.

A rich ramen with a soup made from a blend of beef and pork bones. It's flavorful but not heavy, and pairs well with yakiniku.