Tamaniwayakiniku Koenji

An assortment of various cuts from carefully selected brand wagyu such as Kobe beef, Tamura beef, Miyazaki beef, and Saga beef. It has a good balance of meat umami and marbling, offering a melt-in-your-mouth texture. Enjoy lightly seared as yakiniku.

An assortment allowing you to enjoy various cuts of Ota beef from Hyogo Prefecture. Ota beef is characterized by its fine texture and elegant fatty sweetness, with beautiful marbling. Enjoy the differences in flavor of each cut, lightly seared over charcoal as yakiniku.

An assortment of rare cuts including Misuji, Premium Kalbi, and Zabuton. The meat is concentrated in umami, tender, and juicy. Perfect for special occasion yakiniku or a luxurious meal.

An economical assortment of various cuts of meat. You can enjoy different textures and flavors at once, perfect for sharing with family and friends. Enjoy with rice or drinks as yakiniku.

A limited quantity of thick-cut fresh liver. Characterized by its unique texture and rich umami, grilling enhances its savory aroma. Enjoy the original flavor of the liver by lightly searing it.

A type of offal, the small intestine of a cow, characterized by its plump texture and the rich sweetness of its fat. Grilling melts the fat, releasing a savory aroma that stimulates the appetite. It pairs perfectly with rice and beer.

The first stomach of a cow, characterized by its unique chewy texture. It has a mild flavor and is recommended for offal beginners. Enjoy with lemon or ponzu as yakiniku.

Beef cheek meat, a part that moves a lot, characterized by its firm chewiness and rich meaty umami. Grilling adds a savory aroma, and the flavor deepens with each chew. A dish that pairs well with rice and drinks.

A type of offal, the large intestine of a cow, characterized by its striped pattern. The perfect balance between its plump skin and the juicy fat inside is exquisite. Grilling enhances the sweetness of the fat and adds a savory aroma.

A cut of the small intestine of a cow, characterized by its plump texture and the rich sweetness of its fat. Grilling melts the fat, releasing a savory aroma that stimulates the appetite. It pairs perfectly with rice and beer.

A dish to enjoy freshly grilled liver. Characterized by its rich, unique flavor and the savory aroma created by grilling. Rich in iron, it pairs well with rice and drinks. Ensure it's cooked through for peace of mind.

The second stomach of a cow, characterized by its honeycomb-like appearance and chewy texture. It has a mild flavor and is often used in stews as well as yakiniku. Enjoy its texture lightly grilled.

The third stomach of a cow, characterized by its folded appearance and crisp texture. It's low in fat and healthy, offering a unique texture. Enjoy it simply with sesame oil and salt as yakiniku.

The fourth stomach of a cow, characterized by its rich umami and chewy texture. It's particularly low in fat among offal and allows you to fully appreciate the meat's flavor. Pairs well with beer as yakiniku.

The aorta of a cow, characterized by its firm, chewy texture as the name suggests. It's mostly lean and offers a unique texture and mild flavor. Enjoy it with salt or lemon as yakiniku.

Beef heart, characterized by its moderate chewiness and mild, clean flavor. It's low in fat and healthy, making it a popular yakiniku item. Lightly grill to enjoy the heart's original flavor.

A part of the cow's heart, with even more chewiness than hatsu, offering a unique texture. It's low in fat and has a mild flavor. Enjoy its chewy texture simply as yakiniku.

Beef liver cut for yakiniku. Characterized by its unique flavor and rich iron content. Grilling enhances its aroma and umami. Please ensure it is cooked through.

A rare cut from the thymus of a calf, characterized by its creamy texture like foie gras and rich umami. When grilled, it becomes crispy on the outside and melts in your mouth on the inside. Recommended to enjoy simply with salt as yakiniku.

A part of the large intestine of a cow, characterized by its striped pattern. The perfect balance between its plump skin and the juicy fat inside is exquisite. Grilling enhances the sweetness of the fat and adds a savory aroma.

Tender stewed beef offal finished with a special miso-based sauce. The unique umami of the offal and the rich flavor of the sauce blend together, perfect for both rice and drinks. Popular as a warm dish.

A Western-style stew made by slowly simmering beef tendon in red wine and demi-glace sauce. The beef tendon is incredibly tender, and the sauce is rich and flavorful. Enjoy with baguette or other bread.

A light and gentle soup with fluffy egg and vegetables. Perfect for cleansing the palate between yakiniku courses or as a finishing dish. A classic soup enjoyable for all ages.

A traditional Korean soup with beef, plenty of vegetables, and egg, characterized by its spiciness and umami. It has a deep richness within the spiciness and warms the body. Delicious eaten with rice.

A rich and flavorful soup made by simmering beef kalbi (rib meat). The broth, infused with the meat's umami, pairs perfectly with rice and provides energy. It's mildly spicy and easy to eat.

A rich, milky broth made by simmering beef bones for a long time. It's deeply flavorful, nutritious, and soothing to the body. Season with salt and pepper, or add rice to make it a kuppa.

A light, salted soup made with plenty of wakame seaweed. The oceanic aroma stimulates the appetite, making it perfect for cleansing the palate between yakiniku courses. It's healthy and pairs well with any dish.

A fresh sour made by squeezing fresh fruit in front of you. The refreshing aroma and tartness of the fruit enhance the taste of the alcohol. It pairs exceptionally well with yakiniku and can be enjoyed refreshingly.