Shibaura

A course that allows you to enjoy a balanced selection of various Wagyu cuts. Includes 10 types such as tongue, lean meat, and marinated meat, recommended for first-timers. Grill over charcoal.

A fulfilling course with 13 items, including rare Wagyu cuts and hormone. You can enjoy the restaurant's standard flavors. Grill over charcoal or other heat sources until fragrant.

A premium course featuring 14 luxurious items, including Chateaubriand and thick-cut tongue. Savor the exquisite flavor of the finest Wagyu beef.

A selection of five types of Wagyu beef recommended for the day. Compare the textures and flavors of different cuts.

A two-kind assortment of thickly cut Wagyu beef. Enjoy the rich juices and chewiness unique to thick cuts. Please grill thoroughly before eating.

A platter of various parts of rare Wagyu beef tongue. Known for its unique texture and rich flavor. Typically enjoyed with lemon juice.

A hearty platter featuring Wagyu offcuts, pork, chicken, and hormone. A voluminous dish allowing you to enjoy various types of meat at once.

A rare cut from the very center of the fillet, exceptionally tender and finely textured. It has a refined flavor and is best enjoyed with a light sear.

A lean cut with less fat but a strong beefy flavor, yet remarkably tender. It's light and easy to eat; the key is not to overcook it.

Thinly sliced, large pieces of fatty ribeye. Lightly sear for about 3 seconds on the grill for a melt-in-your-mouth texture.

Although called 'shark fin', it is actually a cut of beef called 'rib maki' from around the core of the ribeye. Offers moderate fat and rich umami.

A rare cut from the inner thigh, beautifully marbled (sashi). It offers a perfect balance of rich lean meat flavor and sweet fat.

A set of three types of premium Wagyu recommended for the day, two slices each. Ideal for those who want to enjoy small portions of high-quality meat.

A set of three types of high-quality lean beef, two slices each. For those who prefer less fat, this allows you to fully enjoy the meat's natural flavor.

A lean cut from the inner thigh, tender with moderate marbling. It has a light yet juicy flavor.

The outer part of the thigh (shintama), named for its turtle shell-like cross-section. Lean with concentrated beef flavor and a refreshing taste.

A roast cut named after the restaurant. Seasoned with grated daikon radish and ponzu sauce, it's meant to be lightly seared on one side.

A classic yakiniku cut, the brisket, of particularly high quality. Characterized by the sweetness of its fat and rich flavor, it pairs perfectly with rice.

A rare lean cut from around the pelvic bone. Tender texture with a flavor and chewiness similar to skirt steak.

A luxurious, thick-cut portion of rare Wagyu beef tongue. It has a rich umami and juicy texture unlike imported varieties.

High-quality Wagyu beef tongue. Enjoy its moderate chewiness and unique tongue flavor. Traditionally eaten at the beginning of a yakiniku meal.

Beef tongue that was added to the menu from the restaurant's staff meal. May contain unevenly cut pieces, but the flavor is authentic.

Chopped green onions for seasoning, to be enjoyed with meat. Enhances the flavor when placed on tongue or lean meat.

The finest Wagyu skirt steak. Although it looks like lean meat, it's from the diaphragm muscle and is exceptionally tender, with a hint of sweet fat.

Wagyu skirt steak. Known for its tender texture and rich beef flavor, it's a very popular cut for yakiniku.

A set of 5 types of offal (hormone). Enjoy the different textures of each cut. Choose between sauce or salt seasoning.

The first stomach of a cow. White and thick, with a unique crunchy texture and a bland flavor. Please grill thoroughly before eating.

The small intestine of a cow, cut into tubes. The fat trapped inside bursts when grilled, offering a rich sweetness and chewy texture.

The large intestine of a cow, commonly known as 'hormone'. It has a striped appearance, with moderate fat and a chewy texture.

The second stomach of a cow, characterized by its honeycomb-like appearance, unique elasticity, and flavor that pairs well with sauce.

Beef heart. Fine muscle fibers provide a crisp, easy-to-bite texture. It has little odor and is easy to eat.

The liver of a cow. Rich in iron with a deep flavor. We use fresh ingredients, but please ensure it is cooked thoroughly.

The third stomach of a cow. Its folded structure offers a crisp and chewy texture with a refreshing taste.

Beef cheek meat. As it's a well-used muscle, it's firm and chewy, but releases a rich flavor with each bite.

Thigh meat from 'Sakura Hime' brand chicken. Tender and juicy, with a distinct chicken flavor.

Pork belly from the brand pork 'Iwanaka Pork'. The fat is sweet, and it releases a fragrant aroma when grilled.

Sausages with crispy skin and juicy filling. Popular with both children and adults.

Whole garlic cloves baked until tender in oil. Fragrant and energizing.

Sweet corn. Grill on the net until lightly charred and enjoy.

Sliced onions. They become sweeter when grilled and are a perfect palate cleanser between bites of meat.

Fresh asparagus. Enjoy its crisp texture and unique flavor.

Thick-cut shiitake mushrooms. When grilled, they release a delicious broth-like umami.

A set of seasonal vegetables. Recommended for those who want to balance their meal with vegetables alongside meat.

Fresh, crisp raw cabbage. Dip in our special sauce or miso as a palate cleanser.

A large portion of raw cabbage. Recommended for sharing with a group.

A fragrant salad made with plenty of Korean seaweed, seasoned with salt and a sesame oil-based sauce.

A salad with plenty of vegetables, using yakiniku sauce as dressing. Excellent pairing with meat.

A salad that brings out the sweetness and texture of corn. Popular with children and women.

A salad generously topped with long green onions. The sharpness and aroma of the green onions are perfect for cutting through the richness of fatty meats.

Fresh vegetables for wrapping grilled meat, rice, kimchi, etc. Enjoy yakiniku in a light and healthy way.

A platter featuring several types of kimchi, including napa cabbage kimchi, kakuteki, and oi kimchi.

A medley of several types of namul (vegetables seasoned with sesame oil), including bean sprouts and leafy greens.

Fresh beef heart sashimi. Crisp texture and sweetness. Enjoy the unique umami of raw meat.

Thinly sliced beef, lightly seared and mixed with a special sauce and egg yolk. Rich and melt-in-your-mouth.

A luxurious dish of seared yukke topped with generous amounts of sea urchin. The richness of the meat and the sweetness of the sea urchin meld in your mouth.

Carefully prepared and blanched tripe (third stomach) sashimi. Enjoy its crunchy texture with vinegared miso or sesame salt.

An appetizer combining chanja (spicy fermented cod innards) with cream cheese. The spiciness and creaminess are a perfect match.

A crunchy, spicy fermented cod innards appetizer. Pairs well with drinks.

Thin and crispy seaweed seasoned with sesame oil and salt. Delicious on its own or with rice.

A gentle soup with fluffy beaten eggs in a broth flavored with beef tail.

A hearty soup with various vegetables. Enjoy the sweetness of the vegetables and the richness of the beef tail.

A milky white soup made by simmering beef tail for a long time to condense its flavor. Rich yet gentle.

A bright red soup made by simmering beef and vegetables, with a spicy kick from chili peppers. Deep flavor within the spiciness.

A bite-sized portion of white rice, perfect when you want just a little bit.

A small portion of plain white rice.

A regular portion of plain white rice. Enjoy it with your yakiniku.

A large portion of white rice. Recommended for those who want to eat their fill.

A dish with plenty of chopped green onions and special sauce over rice. The flavor of the green onions makes the rice very appetizing.

A luxurious egg-over-rice with four fresh egg yolks. Rich and creamy.

A rice bowl topped with sweet and savory ground Wagyu beef. Popular with children.

Served in a hot stone pot with rice, namul, and meat. Mix and enjoy the crispy, hot rice.

A special curry unique to yakiniku restaurants, simmered with luxurious Wagyu beef. The meat's flavor melts into the curry.

A signature rice dish named after the restaurant. Enjoy a special combination of meat and rice.

Korean-style cold noodles characterized by chewy noodles and cold broth. A refreshing way to finish your yakiniku meal.

Cold noodles generously topped with flavorful Kujo green onions. The crisp green onions and noodles are a perfect match.

A spicy, sauce-based mixed noodle dish without broth. Toss the noodles with the gochujang-based sauce. Recommended for those who enjoy spicy food.

A lean cut from the inner thigh. Low in fat, tender, and with a light flavor.

A rare cut from the ribeye called 'kaburi', located on the back side. Beautifully marbled, offering a rich, sweet fatty flavor.

A rare cut from the center of the ribeye, known as 'rib maki'. Characterized by its tenderness and juicy fat.

A set of three types of meat recommended by the chef for the day. Enjoy a different taste each day.

A dish combining the chef's special beef tongue with plenty of green onions. The flavor of the green onions enhances the umami of the tongue.

A sukiyaki-style rice bowl with Wagyu beef simmered in a sweet and savory sauce.

Garlic rice served in a hot stone pot. The fragrant garlic aroma and the crispy texture of the scorched rice stimulate the appetite.

Cold noodles characterized by a refreshing salt-based broth and smooth, easy-to-swallow noodles.

A ramen with a broth made from beef bones. Characterized by a creamy and deep flavor from the dissolved beef essence.

Ice cream with a rich pistachio flavor. Perfect for dessert.

A refreshing sherbet made with Setouchi lemons. Cleanses the palate after a rich meal.

A dessert made with Miyazaki mango, characterized by its rich sweetness and aroma.

Homemade fresh caramel that melts in your mouth. Rich milk flavor.