Yakinikukokokara Ningyochoten

The restaurant's signature 'Legendary Platter' featuring extremely thick cuts of beef tongue, skirt steak, and tenderloin. Staff will assist in grilling these massive cuts to perfection. A must-try for meat lovers.

A large piece of beef skirt steak marinated in a pot with special BBQ sauce. Juicy, flavorful, and grilled whole before cutting.

Specially selected thick-cut beef tongue. It offers a unique crunchy and firm texture with rich umami. Usually eaten with lemon juice or salt.

An assortment of different beef tongue cuts. Allows you to compare textures, from the soft root to the crunchy tip.

The house special assortment containing a mix of various organ meats (horumon) and red meat cuts. marinated in a savory miso-based sauce. Great for trying a variety of textures.

A premium assortment of high-quality lean beef cuts (red meat). Tender and rich in flavor without being overly fatty.

An assortment of 7 types of 'white meat' (offal/hormone). Includes intestines and other organs, typically served with a rich miso marinade. Chewy and flavorful.

Japanese Black Wagyu beef short ribs marinated in a sweet and savory soy-based sauce. Tender, fatty, and rich in umami. Best eaten with rice.

Premium beef tongue seasoned with salt. Sliced to a standard thickness. Crisp texture and clean beef flavor. Dip in lemon juice.

Beef skirt steak. Though technically offal, it tastes like red meat with a loose grain and intense beefy flavor. Very tender and popular.

Fatty pork neck (jowl) served with wasabi. The meat is crunchy and rich, while the wasabi cuts through the grease for a refreshing bite.

Pork throat cartilage. Very crunchy texture. Fun to chew and goes well with alcohol.

Pork breast meat. Soft, fatty, and creamy texture.

Beef rumen (first stomach). Thick, white, and chewy. Mild flavor, usually served with miso sauce.

Large intestine (striped intestine). Distinguished by its striped appearance and moderate fat. Chewy skin with juicy fat.

Small intestine. Tube-shaped and very fatty. Bursts with juicy savory fat when bitten.

Beef liver. Rich, iron-heavy flavor and soft texture. Grill lightly.

Beef heart. Lean with a crisp, firm texture. Less distinct smell than other organs.

Beef fourth stomach (abomasum). Rich in fat and has a strong chewy texture.

Pork temple/head meat. Moderate fat and a texture similar to regular red meat.

Pork uterus sashimi. Parboiled and cooled. Crisp, crunchy texture with a light taste. Served with spicy sauce or ponzu.

Beef cheek meat sashimi. Lightly seared or prepared fresh. Tender with concentrated beef flavor.

Spicy fermented napa cabbage. A staple Korean side dish.

Boiled bean sprouts seasoned with sesame oil and salt. Mild and crunchy.

Fresh green salad with a savory, salty dressing often containing sesame oil and garlic. A refreshing palate cleanser.

Assorted seasoned vegetables (Namul). 'Zettai' means 'Must-Order'.

Rice topped with plenty of green onions and a raw egg. Mix together for a creamy, savory rice dish.

Specialty beef rice. Garlic fried rice served in a hot stone bowl with savory meat toppings.

Lightly seared premium Wagyu beef served nigiri sushi style. Soft meat that melts in your mouth.

Spicy beef tail soup. Rich, red broth with vegetables and chunks of tender meat.

Cold noodles in a chilled tangy broth. Chewy noodles topped with cucumber, egg, and kimchi. Perfect for finishing a barbecue meal.

Korean mixed rice dish with vegetables, meat, and egg.

Mild, milky-white beef bone soup. Rich and comforting savory flavor.

Limited set meal (30 servings only). Features a large skirt steak (Harami) served with rice, soup, pickles, and a raw egg. Great value.