Ko-chan Senkya Manraiten

A set menu including assorted offal (internal organs), rice, soup, salad, and kimchi. Please enjoy grilling it at your table's roaster.

A yakiniku set using high-quality A5 rank Wagyu lean meat. It has less fat and allows you to savor the original flavor of the meat.

A set of high-quality A5 Wagyu Kalbi (brisket). Characterized by the sweetness of its marbled fat.

A set of Wagyu harami (diaphragm). It is tender, juicy, and offers a rich flavor.

A set of the highest grade A5 Wagyu sirloin. The meat has a melt-in-your-mouth texture with fine marbling.

White rice. It pairs perfectly with yakiniku.

Onigiri with sujiko (salted salmon roe).

A classic rice ball with flaked grilled salmon.

A refreshing rice ball with pickled plum.

A plain salted rice ball with no additional ingredients.

A Japanese hot pot dish where fresh offal is simmered in a salt-based broth. The rich flavor of the offal fat melts into the broth, making it exquisite.

A Korean-style side dish of bean sprouts seasoned with sesame oil and salt. Enjoy its crisp texture.

Raw bell peppers chilled in ice water for a crispy texture. Recommended to eat with meat miso or other dips.

A dish where blanched tripe (senmai) is eaten sashimi-style. It has a chewy texture and is enjoyed with your preferred sauce.

A salad generously using chrysanthemum greens. The slight bitterness of the chrysanthemum pairs well with the dressing.

Our signature salad named after the restaurant. Fresh vegetables with our special dressing.

Thinly sliced seaweed seasoned with sesame oil and salt. It has a crispy texture and is perfect as a snack or with rice.

A simple appetizer of roughly chopped cabbage with a salt dressing.

A Korean dish where tender boiled pork (Bossam) is eaten with kimchi.

A classic Korean pickled napa cabbage, seasoned with chili peppers, garlic, and other spices.

Napa cabbage kimchi with a short pickling time. It's refreshing and can be eaten like a salad.

Diced radish kimchi. Enjoy its crunchy texture.

Cucumber kimchi (Oi Kimchi). It is fresh, mildly spicy, and easy to eat.

A delicacy made from salted and fermented cod stomach, seasoned with chili peppers. Its chewy texture pairs well with drinks.

A platter allowing you to enjoy a variety of kimchis in small portions.

A Japanese hot pot dish made by simmering offal (internal organs) of beef or pork with plenty of vegetables (cabbage, nira, etc.). The rich flavor of the offal fat melts into the soup, making it exquisite.

Additional offal (internal organs) for motsunabe.

Additional vegetable set for motsunabe.

Additional tofu for motsunabe.

Additional soup for motsunabe.

A set for making Ojiya (rice porridge) by adding rice to the leftover motsunabe soup.

Thick noodles to add to the hot pot. They soak up the soup well.

A Western-style risotto made by adding cheese and rice to the leftover motsunabe broth.

Champon noodles using motsunabe soup. You can easily enjoy the flavor of motsunabe with this single serving.

A rich soup made by simmering beef tail for a long time.

A rice porridge-like dish made by adding rice to tail soup.

A warm noodle dish with udon noodles in tail soup.

A spicy soup with beef and vegetables. Its rich flavor and spiciness stimulate the appetite.

A spicy rice porridge made by adding rice to Yukgaejang soup.

A spicy noodle dish with udon noodles in Yukgaejang soup.

A chewy noodle dish served in a cold soup. Refreshing to finish your yakiniku meal.

A dish of stir-fried noodles with a sweet and spicy sauce, topped with plenty of cilantro.

A simple fried rice with egg.

Spaghetti with offal (internal organs) in a ketchup-based sauce.

Spaghetti mixed with cod roe.

A cold Italian dessert made with fresh cream. Characterized by its smooth texture.

Coffee-flavored jelly. Perfect for cleansing your palate after a meal.

A warm dessert made by caramelizing the surface of bananas.