YAKINIKU Nashi-no-ya Gotanda

Kimchi made with stem lettuce (dried stem lettuce). It has a unique, strong, crunchy texture that pairs well with the spiciness of chili peppers. Enjoy it as a snack with drinks or with rice.

A salad topped with roast beef that has been slowly cooked at low temperatures. It is dressed with a soy sauce-based dressing, allowing you to enjoy the richness of the meat and the freshness of the vegetables at the same time.

Premium beef tongue grilled with salt, served with raw yuzu pepper. The refreshing aroma of yuzu and the spiciness of chili pepper enhance the flavor of the fatty tongue.

A luxurious dish of meat sushi made with the A5 rank Wagyu "Kainomi" cut, topped with salmon roe. The meat is lightly seared, and the sweetness of the fat and the saltiness of the roe are a perfect match.

A luxurious course meal with appetizers, grilled shabu-shabu, meat sushi, and more, featuring various cuts of A5 rank Kuroge Wagyu to fully enjoy Wagyu.

A set featuring beef tongue, A5 rank Wagyu roast and kalbi, and pork kalbi. Ideal for those who want to try a little bit of everything.

An assortment centered around lean cuts of A5 Kuroge Wagyu. Enjoy parts with less fat and a rich, meaty flavor.

A special assortment named after our restaurant. It features carefully selected high-quality cuts such as supreme tan shio, special kalbi, and harami.

A set that allows you to compare different cuts and qualities of Wagyu beef tongue. Enjoy the differences in texture and taste between thinly sliced raw tongue, supreme tongue, and thick-cut tongue.

This is a cut from the Wagyu diaphragm. It looks like lean meat but is extremely tender and juicy, with a rich umami.

This is a cut from the diaphragm of the beef. It has a moderate amount of fat and elasticity, and its flavor overflows with every chew.

This roast is made from a part of the A5 rank Wagyu's thigh meat. It has less fat and a strong lean meat flavor, making it a refreshing choice.

A rare cut from the tip of the beef's rump (ramp cap). It has a good balance of lean meat and marbling, and is characterized by its tender texture.

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

The highest grade cut from the back, often used for steak. It has fine marbling, and the sweetness of the fat and the tenderness of the meat are exceptional.

This is a rare cut from a part of the belly meat that is close to the fillet, with a good balance of lean meat and fat. Thick-cutting allows you to enjoy the texture of the meat fibers loosening.

Thinly sliced Wagyu sirloin is lightly seared on a grill and eaten with a dipping sauce. The fat melts in your mouth, offering a melt-in-your-mouth texture.

This is grilled shabu-shabu using A5 rank Kuroge Wagyu ribeye. You can enjoy a richer beefy flavor than sirloin.

This is the belly meat, a standard for yakiniku. It is characterized by the sweet fat and rich flavor unique to A5 grade Wagyu.

This is a premium cut with even more marbling than regular kalbi. You can further enjoy the sweetness of the fat and the tenderness of the meat.

This is the highest grade of Kalbi. It has beautiful marbling yet the fat is refined, offering a melt-in-your-mouth texture.

This is meat from between the ribs, with a rich flavor unique to the area around the bone. It is also fatty and has a juicy taste.

A Korean-style pork belly yakiniku set using the brand pork "Yume no Daichi". You can choose between thinly sliced or thick-cut, and eat it wrapped with vegetables and condiments.

Fresh offal (hormone). Grilling on a stone plate removes excess fat, resulting in a fragrant and juicy finish.

This is the thick, high-quality part of the first stomach of a cow (momo). It is characterized by its chewy texture and delicate flavor.

This is the second stomach of a cow. It is characterized by its honeycomb-like appearance and offers a chewy texture and unique flavor.

This is the heart of the cow. It is muscular with a crisp texture, and has a light flavor with little gaminess.

An assortment that allows you to enjoy various types of offal at once.

An assortment of offal marinated in a special sauce. The sauce is infused into the meat, releasing a fragrant aroma when grilled.

A dish of Korean glass noodles (dangmyeon) and vegetables stir-fried in a sweet and spicy sauce. It is characterized by the chewy texture of the glass noodles and the spicy seasoning.

A popular dish where chicken and vegetables are stir-fried in a sweet and spicy gochujang-based sauce and coated with plenty of melted cheese.

A traditional Korean medicinal soup made by stuffing glutinous rice, ginseng, and jujubes into the belly of a young chicken and simmering it. It is said to be good for strengthening the body, the chicken is fall-off-the-bone tender, and the soup is rich.

A spicy stew with soft tofu (sundubu). The savory and spicy soup, flavored with the broth of seafood like clams and pork, warms the body.

A set meal of beef tongue with rice, soup, and side dishes. Enjoy beef tongue at a great value during lunchtime.

A lunch menu set featuring kalbi and roast marinated in a special sauce.

A luxurious lunch course featuring yakiniku, appetizers, a choice of meal, and dessert, including high-quality Wagyu rare cuts.

A yakiniku-focused lunch course. More affordable than the GINSEN course, it allows you to enjoy high-quality meat sufficiently.

A luxurious yakiniku lunch course featuring steak as the main dish. You can fully savor the original flavor of the meat.

A special assortment available only on the 29th of every month (Meat Day). Enjoy various cuts at a great price.

A premium assortment of Kuroge Wagyu, available only on the 29th of every month (Meat Day).