Gyutan Sakaba Tannosuke

Beef tongue steak made from carefully selected tender parts. Thickly cut and juicy, characterized by its charcoal-grilled aroma. Enjoy as is or with condiments.

Beef tongue marinated in a secret miso-based sauce. The flavor is deeply infused, allowing you to enjoy its rich umami. Perfect as a snack with drinks or as a side dish with rice.

Lightly seared beef tongue tataki. Enjoy both the smoky aroma and rare texture. Serve with condiments or ponzu sauce for a refreshing taste.

Fresh beef tongue yukke. The melt-in-your-mouth texture and special sauce are a perfect match. Enjoy with the egg yolk.

A skewer of tsukune (meatball) made with minced beef tongue. Grilled with a sweet and savory sauce, it overflows with juicy meat juices.

A tsukune (meatball) of beef tongue served with a raw egg yolk for dipping. The rich egg yolk enhances the umami of the tsukune.

Beef tongue slowly simmered until tender. So tender it can be cut with chopsticks and has a light flavor.

A dish of beef tongue stewed with vegetables. It's simmered until tender and has a deep richness.

Stir-fried beef tongue sagari (lower part) with garlic and special salt sauce. A dish full of stamina.

A sausage made with minced beef tongue. It features a crispy skin and a juicy interior, pairing well with drinks.

A menchi katsu (minced meat cutlet) made with minced beef tongue. Enjoy the crispy coating and meaty flavor.

A savory rice porridge flavored with beef tongue broth. It has a gentle taste and is perfect as a finishing dish.

A tender, fatty hanger steak (muscle from the diaphragm). It has a strong meaty flavor and a tender texture despite being thickly cut.

An assortment of pickles made with seasonal vegetables. Refreshing and perfect as a palate cleanser.

Whole cucumber pickled. Enjoy its crunchy texture and moderate saltiness.

Chilled sliced tomatoes. Simple, yet a dish where you can taste the natural sweetness of the ingredients.

Boiled edamame. A classic izakaya appetizer in Japan.

A creative salad featuring smoked beef tongue and grated yam (yamaimo) on potato salad. The smoky aroma and the texture of the yam are key accents.

A fresh vegetable salad dressed with sesame oil and salt. Korean-style seasoning that stimulates the appetite.

Boiled tripe (senmai) served sashimi-style. It has a unique chewy texture and is enjoyed with vinegar miso or sesame oil.

A simple dish of seasonal vegetables steeped in dashi broth. The gentle flavor of the dashi enhances the natural sweetness of the vegetables.

Fried eggplant soaked in dashi soy sauce. The well-infused eggplant is juicy and delicious.

Cabbage and salted kelp mixed with sesame oil. The umami of the salted kelp pairs well with the sweetness of the cabbage.

A spicy appetizer made by pickling green peppers in miso and other ingredients. It pairs exceptionally well with beef tongue and is a standard side dish for Sendai beef tongue set meals.

Pork tongue skewers. Enjoy a chewy texture different from beef tongue.

Thick shiitake mushrooms skewered and grilled. Grilling concentrates the umami and aroma of the shiitake mushrooms.

Fried chicken with a Setouchi lemon flavor. The refreshing acidity enhances the juicy chicken.

A French home-style dish of stir-fried potatoes and onions. The fragrant stir-fried potatoes pair well with drinks.

Grated yam pickled in tamari soy sauce. Enjoy the rich soy sauce flavor and the crisp texture of the yam.

A simple appetizer of grated yam and salted kelp. The umami of the kelp leaves a lingering deliciousness.

Grated yam brushed with soy sauce and grilled until fragrant. Enjoy the fluffy texture and the aroma of charred soy sauce.

A fry made by wrapping grated yam in nori seaweed and deep-frying it. Popular for its crispy exterior and fluffy interior.

Carefully handmade soba by a craftsman. A perfect dish to conclude your meal, allowing you to enjoy the aroma and texture of the soba.

A rich pudding made with plenty of black sesame. Features a fragrant sesame flavor and a smooth texture, a Japanese-style sweet.

Vanilla ice cream topped with kinako (roasted soybean flour). A dessert with a perfect blend of Japanese and Western elements.

A set of hot soba and a donburi bowl using grated yam from Yamagata Village, Nagano Prefecture. The sticky grated yam pairs well with rice.

A set of hot soba and a donburi bowl topped with tenderly stewed beef tongue. A hearty menu item.

A set of hot soba and beef tongue grilled with secret sauce. Enjoy the fragrant beef tongue to your heart's content.

Hot soba with beef tongue in a curry-flavored broth. The spicy curry and Japanese dashi broth are a perfect match.

Simple soba served in warm dashi broth. You can directly taste the umami of the broth and the aroma of the soba.

A set of cold seiro soba and tororo don. Enjoy the firmness of the soba with a refreshing taste.

Set of cold seiro soba and stewed beef tongue don.

A luxurious set of cold seiro soba and beef tongue don.

A basic soba dish served with cold dipping sauce. This allows you to best appreciate the original taste and aroma of handmade soba.

A famous sake from Fukushima Prefecture. It has a good balance of fruity aroma and rice umami, making it an easy-to-drink sake.

Sake from Wakayama Prefecture. It has a soft mouthfeel and a distinct, clean acidity.

Local sake from Shiga Prefecture. A dry sake that allows you to enjoy the rich umami of rice and a clean finish.

Sake from Miyagi Prefecture, brewed with the aim of being the "ultimate food-pairing sake." It has a clean taste that doesn't interfere with the flavor of food.

A dry sake from Gunma Prefecture. It has a sharp finish and pairs well with fatty dishes.

An extra-dry sake from Hiroshima Prefecture. It features a refreshing mouthfeel and a clean finish, made with spring water.

A Junmai Daiginjo from Yamagata Prefecture. Enjoy its fruity, gorgeous aroma and elegant sweetness.

Sake from Toyama Prefecture. It features a fresh aroma and juicy umami, with a well-balanced taste.

Sake from Nara Prefecture. It has the acidity unique to Kimoto brewing and a deep richness, making for a satisfying bottle.

A dry, Junmai sake from Fukuoka Prefecture. It has a clean, light taste that enhances the flavor of food.

A fruity sour where you can enjoy the flavor of lemon.

A crisp, dry lemon sour with reduced sweetness.

A luxurious lemon sour made with the popular Junmai Ginjo sake 'Hououbiden' liqueur.

A lemon sour that is crisp, dry, and pairs well with meals.

A fragrant lemon sour made with craft gin.

A sour that highlights the tartness and aroma, made with whole Setouchi lemons.

A sour lemon drink packed with vitamin C.

A lemon sour with a unique, addictive flavor enhanced by spices.

A refreshing lemon sour with added yuzu fragrance.

A classic, standard lemon sour.

A sweet and sour, easy-to-drink sour like lemonade.

A carefully crafted non-alcoholic lemon sour.

A fragrant plum wine made with plums from Kyoto Prefecture.

A thick, fruity liqueur with peach pulp. Enjoy it as a dessert.

A fruity liqueur that allows you to enjoy the pulp of mandarin oranges.

Shochu mixed with oolong tea. It's refreshing and pairs well with meals.

Shochu mixed with green tea. The aroma of tea makes it an easy-to-drink beverage.

A refreshing sour with the tartness and bitterness of grapefruit.

A Japanese-style sour with a pleasant yuzu aroma.

A sour where you crush the pickled plum as you drink. The saltiness and sourness are addictive.

A rich juice made from 100% domestic grapes.

A luxurious juice made from 100% domestic mandarin oranges.

Cold Oolong Tea.

Cold green tea.

Carbonated cola drink.

Ginger Ale.

Orange juice.

Grapefruit juice.

Glass of house wine.

Bottle wine.