KINNIKUYA Shimokitazawa

High-quality beef tongue served raw to be grilled. It has a distinctive chewy yet tender texture. Lightly seasoned with salt to enhance the natural savory flavor.

Pork tongue seasoned with salt. Similar in texture to beef tongue but with a lighter, distinct pork flavor. A budget-friendly alternative to beef tongue.

Premium cut of beef tongue, known for its extreme tenderness and rich marbling. Grilled lightly to maintain its juicy texture.

Salt-grilled pork jaw meat. It has a firm, crunchy texture and rich umami flavor. Best enjoyed with a squeeze of lemon.

Grilled beef tongue topped generously with chopped green onions. The sweetness of the onions complements the savory meat. Wrap the onions in the tongue and grill one side.

A spicy side dish featuring a mound of white green onions topped with a blend of chili peppers and hot oil. The name 'Godzilla' implies a fiery kick.

Sausages made with beef tongue. They offer a snappier texture and beefier flavor compared to standard pork sausages.

An assortment of Korean pickled vegetables. Typically includes Napa cabbage kimchi, radish kimchi, and cucumber kimchi. Spicy and sour.

Spicy pickled cucumber. Crisp and refreshing with a chili kick.

Cubed daikon radish kimchi. Crunchy texture with a sweet and spicy flavor profile.

Rich and spicy fermented kimchi. Has a deeper, more savory flavor due to fermentation.

A fresh green salad dressed in a savory, sesame-oil based dressing (Choregi style). Often served with seaweed and green onions.

Salad featuring Korean dried seaweed (nori). Salty and savory.

Chilled sliced tomatoes. A simple, refreshing palate cleanser.

Salad topped with tofu and minced Wagyu beef, dressed with a spicy sauce (Jang). Rich and flavorful.

Steamed white rice. A staple side dish for grilled meat.

Signature curry rice made with Wagyu beef, a recipe from 2006. Rich, savory, and thick sauce.

Ramen noodles served in a spicy Mapo Tofu style broth with tender Wagyu beef. Spicy, numbing (from Sichuan pepper), and savory.

A smaller portion of Comtan soup (slow-simmered beef bone soup). Milky white, mild, and savory. Perfect for finishing the meal.

Light soup with wakame seaweed and egg. Gentle flavor.

Spicy tofu soup, likely similar to Korean Sundubu-jjigae. Hot and savory broth.

Rice topped with seasoned green onions, specifically designed to pair well with grilled meat.

Cold noodles in a chilled broth. Chewy noodles served with vinegar and toppings. Refreshing after greasy meat.

Homemade custard pudding with caramel sauce. Smooth, creamy, and sweet.

A luxurious assortment of raw meats arranged like a parfait. Includes Wagyu tartare, skirt steak, omasum, heart, and tongue sashimi. For raw meat lovers.

Sashimi of Wagyu beef heart. Very fresh with a crisp texture and clean iron flavor.

Slices of high-quality raw Wagyu beef. Melting texture and rich umami.

Wagyu beef tartare seasoned with sweet soy sauce, sesame oil, and egg yolk. Rich and creamy.

Sashimi of Omasum (third stomach). Distinctive crunchy texture, served with vinegared miso sauce.

A specialized version of Yukhoe (beef tartare). Likely uses premium cuts or a unique preparation.

Fresh beef liver with a silky texture. While named 'raw', it must be grilled before eating due to food safety regulations. Rich and creamy flavor.

Short ribs marinated in secret sauce and served in a pot (tsubo). The marinade tenderizes the meat and adds sweet-savory flavor.

Skirt steak marinated in secret sauce and served in a pot. Very tender and flavorful.

Garlic cloves marinated in sauce. Grill until soft for a sweet and savory treat.

Pork offal marinated in secret sauce. Chewy and rich in flavor.

A 5-kind assortment including premium salted tongue, Wagyu short rib, Harami, and loin. A great way to try various popular cuts.

A grand 7-kind meat assortment served on a boat-shaped dish. Includes rare cuts like Zabuton and Ichibo along with standard favorites.

Skirt steak marinated in house sauce. Tender and juicy with a strong beefy flavor.

Skirt steak seasoned with salt. Allows you to taste the natural flavor of the meat.

Specially selected Wagyu skirt steak. Extremely tender with superior marbling compared to standard harami.

Harami served with high-quality garlic from Aomori prefecture. A punchy and savory combination.

Thinly sliced Wagyu loin seasoned with salt. Intended to be grilled for just 6 seconds per side to keep it rare and tender.

Thick-cut Wagyu loin. Lean red meat with moderate marbling. Available in salt or sauce flavor.

Rib finger meat (intercostal). Rich in fat and flavor, with a slightly chewy texture.

Superior Wagyu short rib. Highly marbled, juicy, and melts in the mouth.

House standard Wagyu short rib. A classic Yakiniku cut with a good balance of fat and meat.

Fresh pork offal. Chewy texture and rich flavor. Available in salt, sauce, or spicy seasoning.

Salted cartilage. Very crunchy texture.

First stomach (Rumen) of the cow. Thick and rubbery but crisp when grilled well. Mild flavor.

Wagyu small intestine. Extremely fatty and juicy inside, often bursting with flavor when bitten.

Wagyu liver. Rich iron flavor and creamy texture when grilled.

Wagyu heart. Lean with a firm, crisp texture and clean taste.

Fresh morning-caught pork tongue root/head meat. Richer flavor than standard tongue.

Fresh morning-caught pork uterus. Distinctive crunchy and snappy texture. Mild flavor.

Fresh morning-caught pork stomach. Firm and chewy.

A premium assortment of 5 types of fresh hormone (offal). 50g of each type. Experience the freshest textures.

Cucumber side dish. 'White' is a homemade white sauce, 'Red' is an addictive Gochujang sauce.