yakiniku futago Tamachi（bbq japanese）

Japanese lager beer known for its crisp, dry finish and refreshing taste. Standard draft beer served cold.

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

A beer-flavored beverage mixed with shochu (distilled spirit). A popular, low-calorie alternative to beer in Tokyo.

A refill portion of shochu to mix with the remaining Hoppy in your bottle.

The beer-flavored mixer bottle only, without the alcohol.

Japanese whisky mixed with carbonated water. Crisp, refreshing, and pairs well with grilled meat.

Irish whiskey highball. Smooth and mellow with a hint of fruitiness.

A premium Japanese whisky highball with a rich and smoky profile.

House special highball. Refreshing whisky soda blend.

Highball packed with frozen lemon slices for an extra citrus kick.

Shochu mixed with oolong tea. A classic, unsweetened alcoholic drink with roasted tea flavors.

Shochu mixed with green tea (Matcha-hai). Earthy and refreshing.

Shochu mixed with roasted corn tea. Savory, nutty, and aromatic.

Shochu mixed with Aojiru (kale/barley grass juice). A health-conscious cocktail choice.

House specialty cocktail made with shochu, soda, sweet vinegar, and ginger. Tangy, spicy, and refreshing.

Lemon sour loaded with frozen lemon chunks. Tart and ice-cold.

Standard shochu and soda cocktail with fresh lemon juice.

A playful cocktail containing a whole 'Garigari-kun' soda popsicle. Sweet and icy.

Korean milky rice wine. Slightly sweet, tangy, and fizzy. Shake gently before drinking.

Makgeolli flavored with black beans. Nuttier and earthier than the standard version.

A platter of various fermented spicy vegetables. Typically includes napa cabbage, radish, and cucumber kimchi.

Spicy pickled Nozawana (Japanese mustard leaf). Crunchy and savory.

Lightly salted or seasoned fresh cabbage, not yet fully fermented. Crisper and less sour than kimchi.

Tender boiled pork tendon served with aromatic crown daisy greens.

Raw Wagyu beef topped with fresh sea urchin (uni). A luxurious combination of rich meat and creamy ocean flavor.

Sushi rice topped with a slice of high-quality Wagyu sirloin. Often lightly seared.

Crispy sheets of seasoned seaweed with sesame oil and salt. A light snack or side dish.

A unique pork cut with a crunchy texture. Best when grilled until crispy.

Fatty and juicy cut from the pork neck (P-toro). Rich flavor and tender texture.

Meat containing soft cartilage. Offers an interesting contrast between tender meat and crunchy cartilage.

A mixed platter of beef and pork offal (horumon). marinated in sauce. Great for sampling different textures.

Assortment of beef and pork marinated in a spicy red sauce topped with egg yolk. Mix and grill.

Short rib beef. Well-marbled, juicy, and rich in flavor. A standard yakiniku cut.

Harami. Deeply flavorful cut from the diaphragm area. Tender with a strong beefy taste.

Thinly sliced premium sirloin layered or folded. Melts in the mouth when lightly grilled.

A massive steak of bone-in short rib that overflows the grill. The restaurant's signature dish.

A giant piece of hanging tender steak served in a pot. Extremely tender and flavorful.

Rice bowl topped with spicy ingredients, likely kimchi and seasoned meat.

Specialty rice dish topped with minced spicy kimchi (Hansagoroshi kimchi). 'Bowl of Rice' is likely a translation quirk for the topping name.

Rice mixed with vegetables and meat served in a sizzling hot stone bowl. Crispy rice forms at the bottom.

Morioka-style Reimen. Chewy noodles served cold in a savory broth with kimchi and egg. Refreshing after BBQ.

Potato noodle ramen with a mild, savory broth.

Spicy Korean-style ramen cooked in rich tail soup broth.

Warm sweet potato served with vanilla ice cream.

Ice cream with a caramelized sugar crust on top.

Italian-style ice cream. Creamy and flavorful.