Shichirin Ichirawa Nishieifuku Branch

A dish mixing various types of namul (seasoned vegetables). Enjoy the aroma of sesame oil and the texture of the vegetables. Perfect as a palate cleanser with meat.

Namul made with soybean sprouts. Characterized by the nutty aroma of the beans and their crisp texture. A classic appetizer.

An assortment of napa cabbage kimchi, kakuteki, and oikimchi. Enjoy various types of kimchi at once.

Korean pickled napa cabbage seasoned with chili peppers, garlic, etc. A must-have spicy and sour dish for yakiniku.

Radish kimchi. Enjoy the crunchy texture of diced radish.

Cucumber kimchi. Mildly spicy, characterized by the freshness of the cucumber and its refreshing taste.

A dish made by slowly simmering beef tendon and offal. Its rich flavor, infused with the umami of the meat, pairs well with drinks.

Thin seaweed seasoned with sesame oil and salt. Characterized by its crispy texture and fragrant flavor.

Boiled edamame with salt. A simple yet irresistible classic appetizer.

Our original potato salad. A dish with ingredients and seasoning unique to a yakiniku restaurant.

Freshly cut raw yam in large pieces. Enjoy its unique crisp and slimy texture.

Garlic pan-fried in sesame oil. The fluffy texture and aroma of the garlic will whet your appetite.

Fresh cucumbers served with miso paste. Refreshing and perfect as a palate cleanser.

Juicy sausage made with coarsely ground meat. Grill it on the net for a fragrant finish.

A luxurious assortment using only female Kuroge Wagyu. Characterized by the melt-in-your-mouth fat and rich umami unique to female cattle. Ideal for sharing among multiple people.

A set to enjoy popular skirt steak (diaphragm) with 3 different seasonings. Savor the differences of garlic, spicy miso, and our special sauce.

An assortment of 3 types of offal seasoned with our special miso sauce. The rich miso flavor enhances the sweetness of the offal's fat.

An assortment of 3 types of carefully selected red meat cuts of the day. Enjoy a balanced combination of the meat's natural umami and a pleasant texture.

A platter of extremely fresh offal (internal organs) served sashimi-style. Taste the natural texture and sweetness of the ingredients, different from those meant for cooking.

A grilled assortment of fresh offal. Enjoy various textures and flavors, including fatty and chewy parts, all at once.

Zabuton, a rare cut from the shoulder roast, known for its beautiful marbling. It has a melt-in-your-mouth texture and rich umami.

Carefully selected Kuroge Wagyu female roast beef. It has a fine meat texture and an elegant sweetness of the fat.

Wagyu roast meat with less fat, allowing the natural flavor of the meat to be fully appreciated. Enjoy it refreshingly.

Thinly sliced Kagoshima black beef kalbi. Enjoy it refreshingly with coarsely grated radish (oni-oroshi) and ponzu sauce.

Extra-lean Kalbi with excellent fat content. Characterized by the sweet fat and tender meat quality unique to female Kuroge Wagyu.

Classic Wagyu Kalbi. A well-balanced combination of juicy fat and rich meat flavor, perfect with rice.

A rare part from the edge of the skirt steak. Enjoy its unique texture and rich flavor.

A popular part of the diaphragm muscle, with a red meat-like appearance and tender texture. It has moderate fat and is juicy.

A hearty menu offering skirt steak in its long, whole form. It is cut with scissors after grilling. This method prevents the juices from escaping.

Skirt steak generously coated with chopped green onions and garlic. The punchy seasoning enhances the meat's umami.

A luxurious assortment allowing you to enjoy various types and cuts of beef tongue at once. Savor the differences in taste between thick-cut, thin-cut, and different parts.

A luxurious thick-cut dish from the particularly tender root part of the tongue. Its crisp bite and juiciness are exceptional.

Standard grilled beef tongue with salt. Please squeeze lemon for a refreshing taste.

The red meat part close to the tip of the tongue. It is characterized by its low fat content and chewy texture.

The underside of the tongue (Tanshita). It is characterized by its rich fat content and strong umami.

A dish where the tongue is cut long and vertically. Along with its impressive appearance, you can enjoy the gradation of flavors from different parts of the tongue.

Made with fresh morning-slaughtered tongue, this is a particularly texturally pleasing part. The more you chew, the more the umami is released.

Beef tongue topped with a generous amount of green onions and garlic. The flavor of the aromatic vegetables enhances the umami of the tongue.

Finely chopped green onion topping. Delicious and refreshing when eaten with tongue or meat.

Extremely fresh beef liver. It has no gamey odor, and is rich and sweet. Please lightly sear before eating.

Liver lightly dipped in hot sesame oil. Enjoy the fragrant aroma and rare texture.

Beef's first stomach (mino). Thick and chewy texture. The garlic and green onion salt seasoning pairs well with drinks.

The aorta connected to the heart. As the name suggests, it has a very chewy texture and a bland taste.

Pork Adam's apple cartilage. It has a very hard texture and is recommended for those who enjoy a "grinding" chew.

Pork breast meat. Tender, and as the name suggests, it has a milky and creamy flavor.

Pork diaphragm. Compared to beef skirt steak, it has less fat and a refreshing meaty flavor.

Beef heart. It has fine muscle fibers, a crisp, easily-biteable texture, and a light flavor.

Beef heart with good fat content. In addition to the normal texture of heart, you can enjoy the sweetness and juiciness of the fat.

Chicken neck meat. It's a well-exercised part, so the meat is firm, with a plump elasticity and strong umami.

Pork neck meat. A good balance of fat and lean meat, with a juicy and rich flavor.

Pork temple and cheek parts. Low in fat, characterized by a meaty texture and rich flavor.

Beef's small intestine, turned inside out and cut into a tube shape. The fat inside is trapped and bursts out when bitten.

Beef large intestine. Characterized by its thickness and striped pattern. It has moderate fat and a chewy texture.

A very rare cartilage part. A delicacy that becomes melt-in-your-mouth when slowly grilled, offering a unique texture.

Pork large intestine. Named because its opened shape resembles a rifle. It has strong elasticity and becomes fragrant when grilled.

Fresh tripe (first stomach) as sashimi. It has no gamey odor and a chewy texture like scallops.

Fresh beef heart sashimi. Characterized by its crisp texture and clean taste.

Beef's third stomach. Its pleated shape offers a unique, crisp texture. Served with vinegar miso, etc.

Pork uterus sashimi. It has a small, chewy texture and a light, refreshing taste.

Pork stomach (gatsu) sashimi. Low in fat, chewy, and with a refreshing taste.

Yukke made with horse meat (sakuraniiku). A rich dish of thinly sliced raw meat mixed with sweet and spicy sauce and egg yolk.