Yakiniku Nikuzanmai Ishikawa Ryunosuke Kitasenju

This is "Takumido's" homemade potato salad. Made with potatoes as a base, mixed with mayonnaise and ingredients, it has a creamy and mellow taste. It's characterized by its smooth, melt-in-your-mouth texture. Enjoy it as a palate cleanser between yakiniku courses or as a snack.

A salad made with plenty of fresh green onions. It's characterized by the crispy texture and aroma of the green onions, with a refreshing taste. It can be wrapped with yakiniku or enjoyed on its own as a snack.

A refreshing salad made by thinly slicing daikon radish and tossing it with a special dashi ponzu dressing. The crisp texture of the daikon radish and the refreshing acidity of the ponzu stimulate the appetite. It's also perfect as a palate cleanser for oily dishes.

A salad with plenty of vegetables like lettuce and cucumber, tossed in a Korean-style dressing. The fragrant sesame oil and garlic create an appetizing flavor. It pairs excellently with yakiniku and is recommended for those who want to eat plenty of vegetables.

A salad of crispy lettuce topped with rich cheese and croutons, finished with a special Caesar dressing. The creamy and rich dressing coats the vegetables well, creating a deep flavor. Enjoy it at the beginning of your meal or as a side dish.

Fresh cucumbers tossed with a special miso mayonnaise. The crispy texture of the cucumber is enjoyable, and the richness and saltiness of the miso mayonnaise stimulate the appetite. It's perfect as a palate cleanser between yakiniku courses or as a snack with drinks.

A simple dish of freshly chilled tomatoes. The natural sweetness, acidity, and freshness of the tomatoes refresh your palate. It's especially recommended after oily dishes like yakiniku.

Hiyayakko is a traditional Japanese dish of cold tofu served with toppings. The smooth tofu is simply enjoyed with toppings like green onions, ginger, and soy sauce. It's a light and healthy dish, suitable as a palate cleanser or a snack.

Thinly stretched seaweed seasoned with sesame oil and salt, then roasted to a fragrant crisp. It has a crispy, light texture and a rich sesame oil aroma. Delicious eaten as is or wrapped around rice, it's an addictive dish.

A Korean side dish of crispy bean sprouts seasoned with sesame oil, salt, garlic, etc. It has a light seasoning that brings out the natural flavor of the ingredients. It's popular as an accompaniment to grilled meat or as a side dish with rice.

A platter of several kinds of seasoned vegetables, including bean sprouts, fiddleheads, daikon radish, carrot, and komatsuna. Each vegetable has a different texture and flavor, unified by the aroma of sesame oil. It's colorful and allows you to enjoy the taste of various vegetables.

A Korean delicacy made by seasoning cod innards with chili peppers, garlic, sesame oil, etc. It's characterized by its unique chewy texture and rich, spicy flavor. It pairs very well with sake and beer.

A representative Korean fermented food made by pickling napa cabbage with chili peppers, garlic, and salted shrimp. It's packed with moderate spiciness, sourness, and umami, and is a classic accompaniment to rice or grilled meat.

Kimchi made by pickling cucumbers with chili peppers, garlic, etc., offering a refreshing spiciness. It's characterized by the crispy texture of the cucumber and its refreshing taste, with less spiciness than regular napa cabbage kimchi. It's also perfect as a palate cleanser.

Kimchi made by cutting daikon radish into bite-sized pieces and pickling it with chili peppers, garlic, etc. You can enjoy the crisp texture of the daikon radish and the characteristic spiciness and sourness of kimchi. It also serves as an accent for yakiniku and soups.

A combination of three types of kimchi: napa cabbage kimchi, oi kimchi, and kkakdugi. You can enjoy and compare the different flavors, textures, and spiciness of each kimchi. It's an essential dish for Korean cuisine.

Ichibo, a rare cut from the rump of beef, is a wagyu beef with an exquisite balance of lean meat and marbling. It's tender and packed with the original umami of the meat, and when grilled, the juicy sweetness of the fat spreads in your mouth.

Lean red meat from the loin to the hip of a cow, it's healthy with less fat, yet characterized by a firm, original meaty flavor and aroma. With every bite, the juices overflow, allowing you to fully enjoy the rich taste of lean meat.

A luxurious dish made by sandwiching rare wagyu fat between Kuroge Wagyu tripe. The unique chewy texture of the tripe and the sweetness of the sandwiched wagyu fat harmonize perfectly, creating a rich flavor.

A part of the diaphragm, this premium cut has a texture similar to lean meat despite being offal, with a rich umami and moderate marbling. It's very tender and juicy, making it a highly popular classic for yakiniku.

Enjoy fresh beef liver grilled with a special sweet sauce. It's fresher and less gamey than regular liver, allowing you to fully savor the characteristic flavor of liver. As it's for heating, please cook thoroughly.

A combination of three carefully selected red meat cuts from Kuroge Wagyu: Kainomi, Special Kalbi, and Sasami. Kainomi is tender like fillet, Special Kalbi is rich in fatty umami, and Sasami is from the base of the thigh, allowing you to enjoy the distinct red meat umami and textures of each.

The core of the rib, selected from the brand of beef in the best condition on the day, is a special and rare cut. This is the highest quality cut not listed on the menu, carefully selected by meat professionals. Please ask our staff for details. Exquisite marbling and meaty umami melt in your mouth.

Beef tongue, a classic of yakiniku. Thinly sliced tongue becomes fragrant when grilled, with a characteristic chewiness and juicy umami. It's commonly enjoyed with lemon juice or salt sauce for a refreshing taste.

The tip of the beef tongue, similar to the jaw area. It has a firmer texture than other parts of the tongue, but the meaty flavor overflows with more chewing. It's a cut for connoisseurs, recommended for those who enjoy a firm bite.

The root part of beef tongue, this cut is particularly fatty, tender, and juicy. Its rich flavor and melt-in-your-mouth texture are truly exquisite. It's a rare cut and a must-try for tongue lovers.

An exquisite cut of Kuroge Wagyu Kalbi with beautiful marbling. It's characterized by the sweetness of the fat that melts in your mouth and the rich meaty flavor, making it a luxurious classic of yakiniku. When grilled, its fragrant aroma stimulates the appetite.

This dish enhances the sweetness and umami of wagyu roast beef by lightly searing it. The surface is fragrant, and the inside is melt-in-your-mouth tender. Quickly grill it to enjoy the original flavor of the meat and its melt-in-your-mouth texture.

A classic cut of wagyu flank steak, with a good balance of moderate fat and lean meat. It's characterized by its juicy and rich meaty flavor, and pairs excellently with rice. Please enjoy it coated in yakiniku sauce.

A part of the beef diaphragm, this offal has a texture close to lean meat, with a healthy yet rich umami. It's tender, juicy, and easy to eat, recommended for those who prefer a lighter taste than Kalbi.

Beef large intestine, called "Shima-cho" due to its distinctive striped pattern. It's a type of offal with a plump, elastic texture and a rich fatty flavor that spreads with every chew. Please enjoy its fragrance after grilling thoroughly.

A dish that brings out its fragrance by lightly searing it. It condenses the umami of the ingredients, making the surface fragrant while keeping the inside tender and preserving the original flavor. While the specific ingredients are not specified, it generally refers to meat or seafood.

Fresh beef liver seasoned with a special green onion and salt sauce. The rich flavor of the liver is complemented by the aroma of green onions and salt, creating a refreshing yet deep taste. Please grill thoroughly before consuming.

A dish of fresh wagyu liver grilled and eaten. It's characterized by its rich flavor and melt-in-your-mouth texture. Even those who dislike liver might want to try fresh wagyu liver. As it's for heating, please cook thoroughly until the center is done.

A snack made from processed dried squid, characterized by its unique chewy texture similar to "surume." The squid's umami gradually spreads with each chew, making it perfect with drinks. It's also an interesting palate cleanser for yakiniku.

Beef's heart, a type of offal characterized by a texture close to lean meat and a chewy bite. It has little odor and a light yet satisfying meaty flavor. When grilled, it becomes fragrant and its chewy texture provides a good accent.

Beef's second stomach, characterized by its honeycomb-like pattern. It's rich in gelatin and becomes tender when stewed, offering a unique chewiness and umami. In yakiniku, its chewy texture and light yet profound flavor are appealing.

Beef small intestine, this cut has more fat than "Shima-cho," offering a rich umami and a plump, elastic texture. When grilled, the fat melts, and its sweetness spreads in your mouth along with its fragrance, making it an irresistible dish.

Beef cheek meat, also known as "Tsurami." As it's a part that moves a lot, the meat is firm and chewy. With every bite, the rich umami of the lean meat overflows, offering a flavor for connoisseurs.

Grilled pork tongue seasoned with a special green onion and salt sauce. The unique chewy texture of pork tongue perfectly matches the fragrant and salty green onion sauce. It's refreshing and easy to eat, and pairs excellently with beer.

A rare cut from the neck to shoulder of pork, with beautiful marbling and a melt-in-your-mouth texture like "toro." When grilled, the fat melts, and its sweetness spreads throughout your mouth along with its fragrance. It has a juicy and rich flavor.

Pork tongue, which has less fat than beef tongue and a refreshing yet elastic texture. When grilled, it becomes fragrant and you can enjoy the original umami of pork. It's recommended to enjoy it simply with lemon juice.

The rectum of a pig, a type of offal characterized by its firm chewiness. It's low in fat and has a refreshing taste, with umami that spreads with each chew. It's recommended to enjoy it simply with a special sauce or ponzu.

A dish made from the finest parts of pork cartilage. Its unique chewy texture is enjoyable, and the umami seeps out with every chew. It's fragrant when grilled and perfect as a snack with drinks.

A dish of finely chopped pork cartilage, characterized by its fun, chewy texture as the name suggests. While light in flavor, grilling enhances its fragrance and umami, making it popular as a snack or an accent to yakiniku.

The rectum of a pig, named "Teppo" (gun barrel) because it resembles a gun barrel when opened. It has a unique thickness and chewiness, and its fragrance and umami are enhanced by slow grilling. It's highly recommended to eat it well-done.

A part of the pig's stomach, this rare cut offers the richness of fat at first, followed by the deep umami characteristic of offal. It's known for its unique texture and flavor that changes with each chew, making it a favorite for offal enthusiasts.

The first stomach of a pig, similar to beef tripe with a chewy texture. However, pork tripe is softer and easier to eat than beef tripe. It's a classic deliciousness that pairs well with various sauces when grilled.

Grilled pork marinated with a punch of green chili and garlic. The spicy chili and fragrant garlic stimulate the appetite, making it full of stamina. It's a flavor that goes well with rice and is recommended for recovering from fatigue.

A part of the chicken's gizzard, it's low in fat and has a unique chewy texture. While its flavor is light, grilling adds a fragrant aroma, making it popular as a snack or an accent to grilled meat. It's recommended to enjoy it with salt and lemon for a refreshing taste.

Chicken neck meat, a rare cut available in small quantities per bird. As it's a part that moves a lot, the meat is very firm, with a unique elasticity and juicy umami. When grilled, it's fragrant and allows you to enjoy the rich, original flavor of chicken.

Thigh meat from a rare chicken raised by feeding it Sudachi, a specialty of Tokushima Prefecture. The Sudachi gives the meat a firm texture, and it has a refreshing yet deep umami and richness. You can discover a new deliciousness of chicken with this yakiniku.

A special green onion and salt sauce designed to be eaten with Negi Tan. Finely chopped green onions are mixed with sesame oil and salt, and when generously placed on Negi Tan and grilled, it adds a fragrant and refreshing flavor. It's also delicious on its own as a snack.

A set of fresh ssam leaves (leafy vegetables like lettuce) for wrapping yakiniku, along with seasonings to wrap with. It not only balances the richness of the meat, allowing for a refreshing taste, but also allows you to consume vegetables. Recommended for those who want to enjoy yakiniku healthily.