Shokudo Santa

A course where you can enjoy both aged beef tongue and Kin Agu pork shabu-shabu. It includes appetizers, sashimi, a finishing meal, and dessert for a fulfilling experience.

A course featuring our signature thick-cut beef tongue grilled over charcoal. Includes fried chicken and meat sashimi, allowing you to enjoy various meat dishes.

A dish of thickly cut aged beef tongue, grilled over charcoal until fragrant. Juicy and packed with flavor.

Lightly seared beef tongue mixed with a salt-based sauce in a yukke style. Enjoy the rich flavor by mixing with the egg yolk.

A stew where beef tongue is slowly simmered until tender. A popular limited-quantity menu item.

Fresh beef tongue sashimi. Enjoy its unique texture and sweetness.

Beef tongue simmered in a sweet and savory soy sauce and ginger sauce. Perfect as a snack with drinks or as a side for rice.

A hot pot dish where thinly sliced beef tongue is dipped in broth. It's refreshing yet allows you to taste the umami of the meat.

Uses aged beef tongue to bring out its flavor. Deeper taste than regular beef tongue.

A set where you can enjoy two types: aged beef tongue and Kin Agu pork.

Assortment of lightly seared sashimi. Enjoy several different cuts.

Lean beef, lightly seared and thinly sliced. Eaten with condiments.

Grilled beef heart (hatsu). Characterized by its crunchy texture.

The third stomach of a cow (senmai), peeled to appear white. Eaten with miso vinegar or sesame oil.

Fresh horse sashimi. Typically eaten with ginger-soy sauce or garlic-soy sauce.

Sashimi of rare horse liver. Rich and creamy taste.

A crisp salad mainly featuring shredded daikon radish.

Salad made with fresh chrysanthemum greens. Enjoy its unique aroma and bitterness.

Homemade kneaded fish paste, deep-fried.

Dried stingray fin, lightly grilled. Fragrant and eaten with mayonnaise or shichimi togarashi (seven-spice blend).

Assortment of pickled seasonal vegetables.

Spicy salted cod milt. Characterized by its crunchy texture and spiciness.

A traditional Japanese preserved food made by salting and fermenting squid innards.

A delicacy made by mixing shark cartilage with plum paste. Its sourness and crunchy texture pair well with drinks.

A refreshing appetizer made by pickling thinly sliced lotus root and tomatoes in vinegar.

Scallions (a type of green onion) and tuna mixed with miso vinegar dressing.

A gently sweet dish made by dressing seasonal fruits with a tofu-based dressing.

Boiled asparagus served with a peanut-based miso dressing.

A dish of lightly fried seasonal vegetables soaked in dashi broth. Can be enjoyed cold or warm.

A set featuring a small assortment of four recommended appetizers.

Cutlet made with rare Kin Agu pork fillet. Tender and juicy.

Spring rolls made with high-quality 'Angel Prawns' and avocado, deep-fried. Served with a spicy chili sauce.

Assortment of tempura using seasonal ingredients.

A dish with thick-fried tofu generously topped with chirimenjako (small dried sardines) and green onions.

Juicy fried large chicken wings from the brand-name chicken 'Daisen Jidori'.

Oysters grilled on kombu, infused with the umami of the kelp.

Turban shells and asparagus stir-fried fragrantly in butter soy sauce.

A dish that allows you to enjoy the natural flavor of the meat by simply sautéing the flavorful Kin Agu pork.

A steak made with easy-to-eat, bite-sized beef skirt steak, finished with a spicy black pepper sauce.

Grilled beef oxtail, rich in collagen. The meat around the bones is delicious.

Luxurious Mapo Tofu made with high-quality foie gras. Characterized by its rich flavor.

A clear soup ramen infused with the umami of beef oxtail.

A dish where freshly boiled Goto Udon noodles are mixed with a raw egg.

Our specialty onigiri (rice balls). Choose between braised beef tongue or ume (plum) as the filling.

An ochazuke dish where rice is topped with meat and hot oxtail soup is poured over it.

Our restaurant's special fried rice with plenty of ingredients.

A refreshing shaved ice dessert made with seasonal fruits.

A smooth Italian dessert with a fragrant kinako (roasted soybean flour) flavor.