Yakiniku Pongga Tamachi Branch

A standard course where you can enjoy various cuts of Kuroge Wagyu. It starts with appetizers, followed by salt and tare grilled meat, and ends with a finishing dish. Recommended for those who want to enjoy a balanced variety of flavors.

An upgraded course that includes higher-grade cuts such as special tongue and red meat. You can also enjoy melt-in-your-mouth meats like rib roast yaki shabu.

The ultimate course, featuring luxurious ingredients such as a decadent meat gunkan topped with sea urchin and thick-cut meats. Ideal for special occasions or for those who want to fully savor the finest wagyu.

A classic yakiniku dish of thinly sliced beef tongue topped with seasoned green onions. Grill one side and eat it by rolling it with the green onions. The chewiness of the tongue and the flavor of the green onions pair well.

A signature dish where thinly sliced beef tongue is generously topped with special green onions, folded in half, and then steamed. The juicy meat juices and the sweetness of the steamed green onions spread throughout your mouth.

A luxurious dish made from the tender, fatty root part of the beef tongue (tanmoto). Enjoy the crisp texture and rich umami unique to thick cuts.

The classic cut for yakiniku, wagyu brisket. It has a good balance of fat sweetness and red meat umami, making it an excellent pairing with rice and drinks.

High-quality kalbi with fine marbling (fat). It has a melt-in-your-mouth texture and a rich, sweet fatty flavor.

Juicy kalbi paired with plenty of green onions. The flavor of the green onions cuts through the richness of the kalbi, stimulating the appetite.

Roast made from "Kamenoko," a red meat cut. It is low in fat and a healthy cut where you can enjoy the robust flavor of the meat itself.

High-quality roast made from "Shishin," the center part of the thigh meat. It is a very tender red meat with a fine grain and an elegant flavor.

A menu item combining tender roast meat with green onions. It offers a harmonious blend of red meat umami and the fragrant aroma of green onions.

Skirt steak (diaphragm) marinated in a special sauce. The sauce permeates the meat fibers, resulting in a fragrant and juicy taste when grilled.

A rare and highly popular wagyu skirt steak, known for its exceptional tenderness, moderate fat content, and rich meat flavor.

Luxuriously thick-cut Wagyu skirt steak. Enjoy the overflowing meat juices with every bite and the satisfaction that only thick cuts can provide.

Named after its resemblance to a turtle's shell, this cut is from the base of the cow's hind leg. It is low in fat, and you can taste the rich red meat flavor as you chew.

A rare cut from the center of the thigh meat (shintama). It has no sinew, is extremely tender, and has a light yet deep flavor.

A rare cut from the area around the hip. It has an exquisite balance of red meat umami and marbled sweetness, and is also used for steaks.

A rare cut from the pelvic area. It has a tenderness and juiciness similar to skirt steak, with a rich meat flavor.

Steak from the "Rump" area, from the hip to the buttocks. The meat is fine-grained and tender, with an elegant red meat flavor without being greasy.

The highest grade cut from the center of the fillet. Known as the "Queen of Meats," it is so tender it can be cut with chopsticks, and despite being low in fat, it has a moist texture.

Cow's liver. When fresh, it has a sweet, rich, and creamy taste. It is also rich in nutrients like iron.

Cow's heart. It is low in fat and characterized by its unique chewy texture and bland taste.

First stomach of a cow. It is thick and has a chewy texture, with a bland taste that develops flavor as you chew.

A juicy horumon with plenty of fat. When grilled, the fat melts into a sweet, rich flavor.

Small intestine of a cow. It is elastic, has a strong sweetness from the fat, and is irresistible to offal lovers.

This is likely the most tender part of the minmo, with a crisp texture. It's a horumon that can be enjoyed for its crunchy texture.

A rare horumon cut. Details are a surprise at the restaurant, but you can expect textures and flavors that are hard to find elsewhere.

This often refers to a cut that combines the texture of tongue with the chewiness of minmo, or parts like the underside of the tongue (tanshita). It's perfect as a snack.

Second stomach of a cow, resembling a honeycomb. It has a unique elasticity and a shape that holds sauce well, making it flavorful.

The cartilaginous part of the throat (this could refer to pig's throat cartilage, but here it likely refers to rare cuts from the cow's esophagus or trachea). It is characterized by its chewy texture.

An economical menu featuring an assortment of four recommended horumon. Perfect for those who want to compare different textures and flavors.

A rare cut from the pelvic area. It has a tenderness and juiciness similar to skirt steak, with a rich meat flavor.

A rare cut from the area around the hip. It has an exquisite balance of red meat umami and marbled sweetness, and is also used for steaks.

A cut from the back, prone to marbling, with a rich sweetness of fat and deep meat flavor. It is a tender, juicy, high-grade cut.

A part of the brisket, close to the fillet, with a good balance of red meat and fat. It is a rare cut that is very tender and has a light flavor.

A rare cut from the inner part of the shoulder blade. It has beautiful marbling, offering a melt-in-your-mouth texture and a rich flavor.

The king of tender red meat, low in fat. It has an elegant flavor and is surprisingly tender even when cut thick.

A luxurious assortment allowing you to enjoy popular high-grade cuts in thick slices. Savor the texture and rich juices of each cut.

An assortment allowing you to enjoy small portions of the day's recommended rare cuts. You can compare the flavors of different cuts, including red meat and marbled cuts.