Yakiniku Futago Shinjuku West Exit

The signature sour cocktail of the house. Made with sweet vinegar and ginger for a refreshing, tangy, and slightly spicy kick.

An extra-large or extra-sour version of the classic lemon sour. Packed with fresh lemon flavor and carbonation.

A classic Japanese cocktail made with shochu, soda water, and fresh lemon juice. Crisp and tart.

A highball-style drink mixing shochu with Dodekamin, a popular Japanese energy drink. Sweet and invigorating.

A sour cocktail flavored with Japanese ume (plum). Sweet, sour, and aromatic.

Made with Calpico, a lactic acid drink. Sweet, milky, and refreshing with a yogurt-like flavor.

A fun cocktail featuring a whole Garigari-kun soda popsicle inside. As the popsicle melts, the drink becomes sweeter and colder.

Shochu and soda mixed with fresh grapefruit juice. Citrusy with a hint of bitterness.

A sour mixed with Japanese cider (like Sprite or Ramune). Sweet and fizzy.

A cocktail made with Monster Energy drink. Sweet, caffeinated, and intensely flavored.

A sour cocktail with a tequila base, likely darkened with cola or other ingredients. Stronger than standard sours.

Featuring famous Tsugaru apples from Aomori. A perfect balance of fruity sweetness and crisp acidity.

Made with Hakata Amaou strawberries, known for their size and sweetness. Rich berry aroma.

Uses island mandarins from Tokunoshima. Distinctively aromatic with a sharp, refreshing acidity.

A blend of Niagara white grapes and Campbell black grapes from Hokkaido. Fruity and well-balanced.

Uses juice from renowned Yamanashi white peaches. Luscious, sweet, and highly aromatic.

A spicy and refreshing sour made with grated ginger. The heat of the ginger pairs well with the carbonation.

A savory cocktail using tomatoes and Okinawan sea salt. Similar to a lighter Bloody Mary.

Features Hyuganatsu, a Japanese citrus fruit. Offers a unique balance of sweetness and tartness.

Japan's most popular beer, 'Super Dry'. Crisp, clean, and refreshing with a sharp finish.

Non-alcoholic beer tasting beverage. Offers the taste of beer without the alcohol.

Standard highball made with Black Nikka Japanese whisky and soda.

Highball made with Bushmills Irish Whiskey. Smooth and mellow.

Highball using Nikka Frontier whisky. Rich and smoky flavor profile.

The house special highball. Likely features a unique twist or specific ratio suited to the food.

Whisky mixed with Coca-Cola instead of plain soda. Sweet and easy to drink.

Whisky mixed with Ginger Ale. Sweet and spicy.

Highball mixed with energy drink for a sweet, caffeinated boost.

Highball with extra lemon. Very refreshing and citrusy.

A set including a bottle of Hoppy (beer-flavored non-alcoholic drink) and a glass of shochu. Mix them to create a beer-like beverage.

Similar to the white set but with black Hoppy, which has a darker, stouter flavor.

Extra serving of shochu (Naka) to mix with remaining Hoppy.

Extra bottle of Hoppy (Soto) to mix with remaining shochu.

Shochu mixed with Oolong tea. A very common, unsweetened, and refreshing drink that pairs well with greasy food.

Shochu mixed with Green tea. Light, slightly bitter, and clean tasting.

Shochu mixed with Corn tea. Savory and nutty flavor.

Shochu mixed with Aojiru (green vegetable juice). Considered a healthier option.

Shochu mixed with dark Oolong tea, known for being rich in polyphenols. Robust tea flavor.

Korean rice wine. Milky, slightly sparkling, and sweet with a tangy finish.

Makgeolli flavored with black beans. Nuttier and more savory than the regular version.

Unpasteurized Makgeolli ('Nama'). Fresher, more active fermentation, and lively carbonation.

A zero-sugar Korean soju. Clean, smooth, and clear spirit.

A Japanese fruit liqueur made with oranges, often containing pulp. Sweet and fruity.

Umeshu. Japanese liqueur made from steeping plums in alcohol and sugar. Sweet and tart.

A unique fruit liqueur combining banana flavor with plum wine. Sweet and tropical.

House white wine served in a generous pour, likely overflowing ('Hamideru').

House red wine served in a generous pour.

Full-bodied red wine bottle. Rich with dark fruit flavors.

White wine bottle. Crisp and dry.

Premium Champagne bottle.

Luxury vintage Champagne bottle.

A famous premium sake from Niigata. Crisp, clean, and dry.

Sweet potato shochu. Fruity and floral aroma.

Sweet potato shochu. Deep, savory flavor.

Sweet potato shochu. Hand-made with a rich taste.

Barley shochu. Light and toasty.

Barley shochu aged in oak barrels. Whisky-like amber color and flavor.

Barley shochu. Clean and easy to drink.

Mixers and garnishes for bottle orders.

Classic cola soda.

Ginger flavored soda.

Japanese clear soda, similar to Sprite but with a distinct candy-like flavor.

Carbonated energy drink.

Non-carbonated lactic acid drink. Sweet and tangy.

Fruit juice.

Fruit juice.

Yogurt drink.

Energy drink.

Iced oolong tea.

Iced corn tea.

Darker, stronger oolong tea.

Iced green tea.

Green vegetable juice.

Kimchi made with Nozawana (a Japanese leafy green). Spicy and crunchy.

Lightly salted or seasoned cabbage, not fully fermented like kimchi. Crispy and fresh.

A platter featuring a variety of kimchi styles.

Standard Napa cabbage kimchi. Spicy, fermented vegetable side dish.

Kakdugi. Cubed radish kimchi. Crunchy and juicy.

Oi Sobagi. Spicy cucumber kimchi. Fresh and crisp.

Kimchi made with dried radish strips. Chewy texture with concentrated flavor.

Spicy seasoned dried squid. Chewy, sweet, and savory side dish.

Tender boiled pork tendon served with aromatic crown daisy greens.

Raw Wagyu beef topped with sea urchin (Uni). A luxurious bite of surf and turf.

Sushi rice topped with a slice of raw or lightly seared Wagyu sirloin.

Lightly seared beef served with a raw egg yolk ('Tsukimi' refers to moon viewing). Mix the yolk with the meat.

Crispy salted seaweed sheets.

Chilled tofu topped with savory seasonings, likely Korean style sauce.

Fresh liver slices served for quick blanching in hot broth or pot.

Offal (intestines) served for shabu-shabu style cooking.

Stir-fried liver and leeks. A savory and stamina-boosting dish.

A giant slab of Kalbi (short rib) that is so big it 'sticks out' (Hamideru) of the grill. Juicy and flavorful.

Thinly sliced Wagyu beef grilled and eaten wrapped around toppings, likely green onions and radish.

High quality top loin quickly seared and served with citrusy ponzu sauce.

A massive piece of skirt steak (Harami). Marinated and grilled whole.

Premium Zabuton (Chuck Flap) cut, thick and tender, served with a rich garlic butter sauce.

Skirt steak covered in a massive amount of green onions.

Thin slices of sirloin layered or rolled, grilled quickly on one side to maintain tenderness.

Standard Wagyu short rib. Richly marbled and flavorful.

Short rib marinated in sweet and savory Korean sauce.

Harami. Tender and flavorful cut from the diaphragm.

High quality lean Wagyu. Less fat than Kalbi but very tender.

Rare cut from the rump area. Lean with good flavor.

Generous slice of fatty Wagyu.

Lean cut from the hindquarters.

Kainomi. A cut near the tenderloin with good marbling.

Sankaku Bara. Premium rib cut with intense marbling.

Abomasum or Giara. Rich and chewy.

Brisket or similar fatty cut.

Large intestine. Fatty and juicy.

Mino. First stomach. Thick and chewy texture.

Crunchy vessel cut.

Nankotsu. Crunchy cartilage.

Tontoro. Fatty and crunchy pork neck meat.

Pork stomach.

Jowl meat. Rich fat.

Fresh pork liver. Iron-rich flavor.

Pork harami. Tender and juicy.

Grilled sausages.

Assortment of various offal/horumon cuts.

Platter of red meat marinated in spicy Korean sauce.

Rice bowl topped with spicy ingredients, likely kimchee and egg.

The 'Makanai' (staff meal) rice bowl. A hearty mix of ingredients on rice.

Bibimbap served in a hot stone bowl. Crispy rice bottom, mixed vegetables, and egg.

Fried rice with garlic served sizzling in a hot stone bowl.

Rice seasoned specifically to pair with grilled meat, often with seaweed (nori).

Plain steamed white rice.

Japanese curry rice made with tender beef tendons.

Rich soup made from beef bone marrow. Soy sauce based.

Bone marrow soup with fluffy egg.

Spicy version of the bone marrow soup.

Spicy soup with offal (horumon) and tofu.

Morioka cold noodles. Chewy noodles served in a chilled beef broth.

Korean-style ramen with noodles made from potato starch, giving them a distinct texture.

Spicy ramen based on the famous Shin Ramyun, enhanced with rich tail soup broth.

Warm sweet potato served with vanilla ice cream.

Creamy custard pudding.

Ice cream with a caramelized sugar top.

Refreshing gelato in various flavors.