Yakiniku Horumon Shichirin Ichiwa Kyodo Branch

A slow-cooked stew of beef sinew and offal. It has a rich flavor and pairs well with drinks.

Thin seaweed seasoned with sesame oil and salt. It has a crispy texture.

Boiled soybeans. Eat the beans from the pods.

Mashed potato salad with mayonnaise. Contains unique ingredients from the restaurant.

Fresh yam cut into bite-sized pieces. Enjoy its crisp texture.

Garlic pan-fried in sesame oil. It has a fluffy texture.

Freshly cut cucumber served with moromi miso. Eat with the miso.

A dish made by mixing various types of namul (seasoned vegetables).

Bean sprouts seasoned with sesame oil and salt. It has a crisp texture.

An assortment that allows you to enjoy three types of kimchi: napa cabbage kimchi, kkakdugi, and oi kimchi.

A Korean fermented food made by pickling napa cabbage with chili peppers and garlic.

Diced radish kimchi. It has a crunchy texture.

Cucumber kimchi. Characterized by its refreshing spiciness.

A Korean-style salad seasoned with a salt dressing based on sesame oil.

Leafy vegetables for wrapping grilled meat.

A large serving of Sanchu.

A set of 3 seasonal vegetables for grilling.

Green pepper for grilling and eating.

Long green onions for grilling. They become sweeter when grilled.

A mushroom with a chewy texture.

Grilled yam eaten with the skin on. Enjoy its fragrant flavor.

Assortment of 3 types of fresh offal sashimi. May be low-temperature cooked.

Beef heart sashimi. Characterized by its crisp and tender texture.

Beef's third stomach sashimi. It has a unique honeycomb structure and a chewy texture.

Beef's second stomach sashimi. It has a honeycomb-like appearance and is elastic.

Pork stomach sashimi. It has a light flavor and a chewy texture.

Thinly sliced raw wagyu mixed with sauce and egg yolk. It has a rich umami.

Yukke made with horse meat. It is lighter and sweeter than beef.

An assortment of various parts of beef tongue. You can enjoy different textures, such as thick-cut and red meat, at once.

A luxurious dish of the most tender part of beef tongue, thickly sliced.

Standard beef tongue. It is commonly eaten with a squeeze of lemon juice for a refreshing taste.

The red part on the underside of the tongue. It has a firm texture and its flavor deepens with chewing.

Enjoy the fatty part of the tongue with scallions.

Topping of chopped scallions to eat with tongue.

A classic assortment of beef and pork cuts. Recommended if you can't decide.

A luxurious assortment centered around high-quality wagyu.

A luxurious dish using zabuton (chuck roll), a rare cut, served with scallions for a refreshing taste.

A dish where thinly sliced wagyu is lightly seared and dipped in raw egg, eaten Sukiyaki-style.

Thinly sliced wagyu, lightly grilled and eaten with a refreshing ponzu sauce.

A hearty dish of lean meat dipped in melted garlic butter.

A classic yakiniku cut, short rib. Characterized by the sweetness and umami of the fat.

A cut with more marbling (shimofuri) than standard karubi, with a melt-in-your-mouth texture.

The highest quality diaphragm cut. It looks like red meat but is extremely tender and juicy.

Popular skirt steak (diaphragm). It has a rich meat flavor and moderate fat.

A punchy dish of skirt steak marinated in plenty of garlic.

Tender red meat from the back, thinly sliced.

A high-quality cut with beautiful marbling, balancing the sweetness of the fat and the umami of the meat.

A healthy cut with less fat, allowing you to enjoy the true flavor of the meat.

Fresh beef liver lightly cooked in hot sesame oil. It is creamy and sweet.

An assortment of 4 recommended types of offal.

A set of 6 types of various offal, allowing you to enjoy small portions of each.

A mixed platter of red offal (liver, heart, tongue tip).

A standard-sized mug of draft beer.

A large mug of draft beer.

Bottled beer. Poured into a glass to drink.

A cocktail made by mixing beer with tomato juice.

The classic drink made by mixing whiskey with soda water.

A highball mixed with spicy ginger ale. It has a crisp taste.

A sweet highball made by mixing whiskey with cola.

A drink made by mixing shochu with strong green tea. It's refreshing and pairs well with meals.

A drink made by mixing shochu with Kuro Uroncha (black oolong tea). It pairs well with greasy food.

A shochu mix using fragrant tea. Refills of the shochu (nakami) are available.

Additional shochu (refill) for Koubacha Chuwari and other tea-based drinks.

A drink made by mixing shochu with jasmine tea. It has a good aroma and is easy to drink.

A drink made by mixing shochu with corn silk tea. It has a fragrant flavor.

A Japanese popular bar drink made by mixing shochu with a beer-flavored carbonated beverage.

Shochu refill for Hoppy set.

Bottled mixer for Hoppy set.

A plain shochu mixed with soda water.

A refreshing sour with freshly squeezed lemon.

Additional chuhai (refill) to pour into the sour glass.

A sour with ume plum. Drink while mashing the plum.

A sour made with a sweet and sour lactic acid beverage.

A drink made by mixing shochu with tomato juice.

A drink made by mixing shochu with orange juice.

An imo shochu with a lychee-like aroma. Recommended with soda.

Shochu made from brown sugar. Characterized by a faint sweet aroma.

An imo shochu with a floral aroma. Easy to drink.

Barley shochu. Characterized by its mellow taste developed through aging.

An imo shochu made with traditional methods. The aroma of imo is strongly felt.

Shochu using flower yeast. Enjoy its floral aroma.

A rare shochu made from chestnuts. It has a subtle chestnut sweetness.

Makgeolli made from domestic rice. It has a rich and sweet flavor.

A lightly carbonated, dry makgeolli. It has a clean finish.

A premium plum wine based on sake. It has a fruity and elegant taste.

A sweet cocktail made by mixing cassis liqueur with soda water.

A cocktail made by mixing cassis liqueur with orange juice.

A refreshing cocktail made by mixing cassis liqueur with oolong tea.

A sweet cocktail made by mixing cassis liqueur with cola.

Red wine to be drunk with ice.

White wine to be drunk with ice.

A non-alcoholic beer-taste beverage.

Unsweetened sparkling water.

Oolong tea, which is expected to help suppress fat absorption.

Tea with the aroma of jasmine flowers.

Tea made from corn silk. It is fragrant.

A standard carbonated beverage.

A ginger ale for adults with a spicy ginger kick.

A representative Japanese lactic acid beverage.

A drink made by mixing Calpis with soda water.

100% tomato juice.

100% orange juice.