Nikuichi Itabashi

Beef omasum (third stomach) sashimi. It has a distinctive grey color with a crunchy, chewy texture. Served raw with a dipping sauce, typically vinegar miso or sesame oil.

Horse meat tartare (Sakura Yukke). Finely chopped raw horse meat seasoned with sweet soy sauce and sesame oil, topped with an egg yolk. Rich and savory.

Beef tongue sashimi. Thinly sliced raw tongue, known for its unique, slightly firm yet tender texture. Usually eaten with ginger soy sauce or garlic.

Pork stomach (Gatsu) sashimi served with plenty of green onions. Crisp texture and refreshing taste.

Heart sashimi (usually beef or pork). Very lean with a firm, crisp texture and clean metallic iron flavor.

Assorted raw meat sashimi platter. The variety changes daily based on fresh stock. A great way to try different textures.

Korean seasoned dried laver (seaweed). Thin, crispy, and salty with sesame oil flavor. Good for snacking or wrapping rice.

Chilled sliced tomatoes. A simple, refreshing palate cleanser usually served with a little salt or mayonnaise.

Bean sprout namul. Boiled bean sprouts seasoned with sesame oil, salt, and garlic. Crunchy and savory.

Royal fern namul. Brown, fibrous vegetables simmered in a savory soy-based sauce. Soft and slightly chewy.

Komatsuna (Japanese mustard spinach) namul. Green leafy vegetables seasoned with sesame oil.

Assortment of Namul (seasoned vegetables). Typically includes bean sprouts, spinach, fern, and radish.

Octopus Kimchi. Raw octopus marinated in spicy kimchi sauce. Chewy texture with a spicy kick.

Seasoned pigs' feet (Jokbal style). Collagen-rich, chewy skin and meat, usually eaten by hand. Savory and salty.

Cucumber Kimchi. Crunchy cucumber fermented in spicy chili paste. Refreshing and spicy.

Standard Napa cabbage Kimchi. Spicy, fermented cabbage with garlic and chili.

Radish Kimchi (Kkakdugi). Cubed daikon radish fermented in chili paste. Very crunchy.

Assortment of Kimchi. Typically includes cabbage, cucumber, and radish kimchi.

House special salad ('Niku-ichi Salad'). A fresh vegetable salad, likely with a savory house dressing.

Cabbage salad. Shredded or chopped cabbage, crisp and light.

Tomato salad. Fresh tomatoes served as a salad.

Sanchu (Lettuce) set. Fresh lettuce leaves used for wrapping grilled meat. Often comes with miso paste.

Choregi Salad. A Korean-style green salad with a salty sesame oil dressing.

Japchae. Korean stir-fried glass noodles (made from sweet potato starch) with vegetables and meat. Sweet and savory flavor.

Pot-marinated Kalbi (Short Rib). Meat marinated in a small pot for deep flavor infusion. Minimum order of 2 servings.

Pot-marinated Harami (Skirt Steak). Tender skirt steak marinated in a pot. Minimum order of 2 servings.

Pot-marinated Samgyeopsal (Pork Belly). Thick slices of pork belly marinated in a pot. Minimum order of 2 servings.

Meat-ichi Beef Tongue. Standard sliced beef tongue. Grill quickly and eat with lemon.

Beef Tongue with Green Onion (Regular). Sliced tongue topped with chopped seasoned green onions.

Upper (Premium) Salted Tongue. Higher quality part of the tongue, more tender than regular tongue.

Premium Salted Tongue with Green Onion. High-quality tongue served with seasoned green onions.

Garlic Salt Loin. Lean beef loin seasoned with a punchy garlic salt sauce.

Wagyu Premium Kalbi (Short Rib). High-quality Japanese beef short rib with excellent marbling. Rich and juicy.

Wagyu Value Kalbi. A reasonably priced portion of Japanese beef short rib. Fatty and flavorful.

Wagyu Loin Trimmings (Cut-off). Irregularly shaped cuts of high-quality loin meat, offered at a better price.

Meat-ichi Harami (Skirt Steak). Standard skirt steak, known for its strong beef flavor and tenderness.

Salted Harami with Green Onion. Skirt steak seasoned with salt and topped with green onions.

Special Selection Harami Steak. A thick, premium cut of skirt steak served as a steak.

Wagyu Harami. Skirt steak from Japanese beef cattle, more marbled and tender than standard harami.

Wagyu Premium Kalbi (High Grade). Very high quality short rib with intense marbling. Melts in the mouth.

Misuji (Top Blade). A rare cut from the shoulder with beautiful marbling and a rich umami flavor.

Thick-cut Beef Tongue. Tongue sliced thickly for a satisfying steak-like texture.

Upper Mino (Rumen) Gatsu. First stomach, thick and chewy. Cuts vary.

Tsunagi Suji. Tendon meat with connective tissue. Chewy and rich in collagen.

Hatsu (Heart). Lean muscle meat, crisp texture, low fat.

Chicken Kalbi (Chicken Thigh). Juicy chicken meat served for grilling.

Hachinosu (Honeycomb Tripe). Second stomach of the cow. Unique honeycomb pattern, chewy and absorbs sauce well.

Pork Toro (Fatty Neck). Crunchy and very fatty pork cut.

Crunchy Cartilage. Very hard and crunchy texture. Good for chewing.

Salted Tongue with Green Onion. (Repeated item from main menu, placed in hormone section).

Miso Harami. Skirt steak marinated in miso sauce.

Deji Kalbi (Pork Rib). Korean style marinated pork ribs.

Shirokoro (Pig Intestine). Tube-shaped intestine, very fatty and chewy.

Cartilage Kalbi. Meat attached to the rib cartilage. Mix of soft meat and crunchy bits.

Grilled Liver. Fresh liver slices. Cook thoroughly.

Nodosuji (Throat Tendon). Rare part from the throat. Chewy.

Grilled Beef Tendon. Collagen-rich tendon meat.

Samgyeopsal (Pork Belly). Slices of pork belly.

'Puripuri' Hormone. Fatty small intestine. 'Puripuri' refers to the plump, bouncy texture.

Shima Cho (Large Intestine). Striped intestine, thicker and tougher than small intestine, with good fat content.

Garlic Salt Sagari (Hanging Tender). Similar to skirt steak, lean and tender, seasoned with garlic salt.

Sesame Salt Sagari. Sagari seasoned with sesame oil and salt.

Spicy Miso Sagari. Sagari marinated in spicy miso paste.

Beef Hatsumoto. The artery near the heart. Very crunchy texture.

Special Premium Mino (Rumen). The thickest, highest quality part of the first stomach. Crisp and easy to bite.

Chef's Choice Hormone Mix. A mix of various offal cuts.

Family Set. A large platter including Beef Tongue, Harami, Loin, Chicken Kalbi, and Wieners. Good for sharing.

Grilled Wieners. Sausages.

Garlic Foil. Whole garlic cloves fried in oil inside a foil cup on the grill.

Grilled Vegetable Set. Assortment of vegetables to grill.

Eringi Mushrooms (King Oyster Mushroom).

Pumpkin (Kabocha Squash). Thinly sliced.

Grilled Green Onion (Negi).

Onion.

Spicy Upper Mino Gatsu. Rumen meat in spicy sauce.

Spicy Shirokoro. Intestines in spicy sauce.

Spicy Cartilage Kalbi. Rib cartilage meat in spicy sauce.

Spicy Tsunagi Suji. Tendon meat in spicy sauce.

Spicy Harami. Skirt steak in spicy sauce.

Spicy Hatsu. Heart meat in spicy sauce.

Spicy Loin. Beef loin in spicy sauce.

Spicy Special Mino. Premium rumen in spicy sauce.

Meat-ichi Kuppa. Rice soup with meat and vegetables. Mild and savory.

Wakame Seaweed Soup. A light, salty broth with seaweed.

Egg Soup. Fluffy egg drop soup.

Beef Tendon Soup. Rich soup made with slow-cooked beef tendons.

Bibimbap. Rice bowl topped with assorted namul (vegetables), meat, and egg. Mix well before eating.

Stone-roasted Bibimbap. Served in a hot stone bowl, making the rice crispy at the bottom.

Stone-roasted Bibimbap with Hormone (Offal).

Steamed white rice.

Reimen (Cold Noodles). Chewy noodles in a cold, tangy broth. Refreshing after grilled meat.

Nori Reimen. Cold noodles topped with plenty of seaweed.

Bibim Reimen. Cold noodles mixed with spicy sauce (brothless).

Yukgaejang Tofu. Spicy beef soup with tofu.

Yukgaejang Soup. Spicy beef and vegetable soup. Red and flavorful.

Yukgaejang Kuppa. Spicy beef soup with rice inside.

Yukgaejang Ramen. Spicy beef soup served with ramen noodles.

Raw Chocolate Ice Cream.

Matcha (Green Tea) Ice Cream.