Gyu Tongue Lemon Shinjuku

A premium set meal featuring three variations of beef tongue: the thick-cut 'Kiwami', salt koji-aged (fermented rice malt) for tenderness, and green onion salted. Beef tongue is grilled over charcoal, offering a unique chewy yet crisp texture. Served with rice, beef tongue soup, curry, grated yam, and salad.

The restaurant's specialty 'Kiwami' featuring thick-sliced beef tongue. Grilled to perfection with a savory char and juicy interior. The thick cut provides a substantial, satisfying bite. Includes the full set of sides like soup, curry, and grated yam.

A combination set allowing you to taste both the signature thick-cut beef tongue and A5 Japanese Black Wagyu 'Kalbi' (short rib). The Wagyu is rich and marbled, melting in the mouth, contrasting with the firm texture of the tongue.

A luxurious set pairing thick-cut beef tongue with 'Zabuton' (chuck flap), a rare cut of A5 Wagyu. The Wagyu is prepared 'tataki' style (seared rare) and served Sukiyaki style with a raw egg and sweet soy sauce for dipping.

The ultimate indulgence set. Includes the thick-cut beef tongue and A5 Wagyu Zabuton, but upgrades the standard rice to a decadent bowl topped with salmon roe (ikura) and raw egg.

A rich rice bowl topping featuring salty bursting salmon roe and a creamy raw egg. Typically ordered as an upgrade to the set meal rice. Mix well before eating.

Refreshing non-alcoholic lemonade made with lemons.

The shop's pride lemon sour. A popular Japanese cocktail made with shochu, soda water, and lemon. Crisp and tart.

Suntory draft beer, a standard Japanese lager known for its malty flavor and creamy foam.

Carbonated soft drink.

Hakkaisan, a famous premium sake from Niigata Prefecture. Known for its clean, dry, and crisp finish.

Japanese plum liqueur made by steeping ume plums in alcohol and sugar. Sweet, fruity, and slightly tart.