Nikuazabu Musashikoyamaten Musashikoyama NIKUAZABU

An early bird special course at a great value. A luxurious 14-dish set including kimchi, meat sushi, 11 carefully selected yakiniku cuts, and finishing curry. Enjoy a variety of cuts from Wagyu beef and premium pork in small portions.

A lunch course available only during lunchtime. In addition to side dishes like yukke, it includes a total of 11 types of meat dishes (beef, pork, chicken, offal) and curry. A highly cost-effective plan.

A 'namul' style dish made with fresh horse meat mixed with miso and seasonings. Characterized by the rich miso flavor and the sweetness of the horse meat. Wrapping it in Korean seaweed adds an oceanic aroma, making it a perfect accompaniment to drinks.

Sashimi of the third stomach (senmai) of a cow, carefully prepared and whitened. Enjoy its unique chewy texture. Served with a refreshing special vinegar-miso sauce.

Sashimi of the second stomach (honeycomb tripe) of a cow. Characterized by its honeycomb-like appearance and elastic texture. Seasoned with a punchy garlic flavor that pairs well with beer.

Sashimi of the first stomach (mino) of a cow. It is thick and chewy, with flavor deepening with each bite. Seasoned with ponzu sauce for a refreshing taste.

Tataki of fresh beef heart (hatsu), lightly seared. It has a crisp, easily chewable texture and a light yet rich umami. Eaten with condiments like green onions.

Fatty, high-quality beef ribs. A classic yakiniku menu item characterized by its melt-in-your-mouth tenderness and rich, sweet fatty flavor.

Premium salted tongue made from the particularly tender part of the beef tongue. It is tender even when thickly cut, with abundant juices and umami.

A luxurious dish of carefully selected Wagyu beef topped with fresh sea urchin. The sweetness of the Wagyu fat and the rich umami of the sea urchin meld together in your mouth.

A luxurious dish of lightly seared beef sushi topped with caviar. The smoky aroma of the meat, the sweetness of the fat, and the saltiness of the caviar are exquisitely balanced.

Exquisite salted tongue made from the tender root part (tongue base) of beef tongue. Thickly cut yet tender, with abundant juices and umami.

A classic, popular dish where generous chopped green onions are wrapped around or placed on top of beef tongue and grilled. The aroma of the green onions enhances the umami of the tongue.

The tip of the beef tongue. It is lean with a firm, chewy texture. A favorite cut for connoisseurs, its flavor deepens with each chew.

High-quality rib meat of Kuroge Wagyu. Characterized by beautiful marbling, it offers a rich fatty sweetness and tender meat.

Kalbi marinated in a jar with our special sauce. The sauce flavor penetrates deep into the meat, releasing a fragrant aroma when grilled that whets the appetite.

Loin meat from cows raised on barley. It has a strong lean meat flavor and a tender texture despite being light.

Meat from the back of Kuroge Wagyu. Characterized by its fine texture and moderate marbling, it offers a good balance of elegant fatty sweetness and lean meat umami.

A set allowing you to enjoy three types of rare cuts from the highest grade A5 Kuroge Wagyu, one piece each. Fresh, high-quality meat that can be eaten after a quick 3-second sear. Compare the flavors and textures of each cut.

A rare cut from the base of the hind leg (thigh) of a cow. It is the most marbled part of the thigh meat, allowing you to enjoy both the rich flavor of lean meat and the sweetness of the fat.

The core part of the thigh meat (shintama). It has very little sinew and is an extremely tender lean meat with a fine, smooth texture.

A cut from the thigh meat, named after the resemblance of its cross-section to a turtle's shell. It is lean and allows you to fully appreciate the rich flavor of lean meat.

Thinly sliced sirloin is quickly seared and dipped in beaten egg like sukiyaki. The meltingly tender meat and the richness of the egg create a perfect combination.

Thinly sliced sirloin is quickly seared on a hot plate and enjoyed like shabu-shabu with ponzu sauce. You can taste the meat's umami without feeling the richness of the fat.

A hearty 200g steak. A signature dish characterized by its 'avalanche' of overflowing juices and toppings. Recommended for those who want to enjoy meat in a grand way.

A thick cut of beef fillet grilled as a whole piece. Its towering appearance is likened to the Guiana Highlands. Enjoy the lean, tender meat to your heart's content.

The muscle of the diaphragm of Kuroge Wagyu. Although it looks like lean meat, it is classified as offal. It is tender, juicy, and has a rich umami and sweetness.

The diaphragm muscle of a cow. It has moderate fat and a tender texture, making it a classic and popular yakiniku cut. Pairs well with rice and beer.

A selection of 6 types of fresh offal recommended for the day. Enjoy various textures and flavors at once. Choose from soy sauce, salt, or spicy miso seasoning.

Cartilage from the throat of a cow. It is very tough, so it is provided with fine cuts. You can enjoy its unique crispy texture.

The first stomach of a cow. It has a thick texture and a chewy, elastic bite. Its mild flavor pairs well with sauce or salt.

The large intestine of a cow. Called Shimachō due to the striped pattern on its surface. It is fatty, with a plump texture and a rich, sweet fat flavor.

The fourth stomach (Gira) of a cow. It has moderate fat, offering a rich umami and a chewy texture.

The heart of a cow. It has fine muscle fibers and a crisp, easily chewable texture. It has little odor and is easy to eat.

Tenderly cooked second stomach (honeycomb tripe) of a cow. Often used in stews, this cut can also be enjoyed grilled for its elasticity and unique flavor.

The third stomach of a cow. Characterized by its folded appearance, it has a pleasant chewy, crunchy texture. Lightly seared before eating.

The small intestine of a cow, opened and made easy to eat. It is very fatty, and the sweet fat melts when grilled. Juicy flavor.

Pork throat cartilage (donut shape). It has a chewy, firm texture. A perfect appetizer that brings out flavor with each chew.

Pork cheek (Kashira). As it's a well-exercised part, it's muscular and chewy, but also fatty and rich in flavor.

Tenderloin of Shingen chicken, a brand chicken from Yamanashi Prefecture. It is lean, light, and healthy. Lightly seared to enjoy its tenderness.

Thigh meat of Shingen chicken. It has a moderate elasticity and a rich umami. It's juicy and a popular cut for fried chicken and yakitori.

Neck meat of Shingen chicken. As it's a well-exercised part, the meat is firm, with a plump texture and rich umami.

The center part of the fillet of Seseragi pork, a brand from Gunma Prefecture. It is the most tender cut of pork, with a fine, elegant texture.

Rib meat of Seseragi pork. It has a good balance of sweet fat and lean meat, becoming fragrant and juicy when grilled.

A classic lunch set combining popular cuts of Wagyu beef and premium pork. A standard menu item that's a safe bet if you're unsure what to choose.

A high-quality lunch set using even more premium meat. A one-rank-higher option recommended for a treat or when you want to indulge a little.

A healthy lunch set focusing on lean meat. For those who dislike fatty meat or want to savor the true flavor of meat.

A lunch set where you can enjoy various types of offal. Enjoy plenty of flavorful offal that goes perfectly with rice.

A hearty set featuring our restaurant's special curry, infused with the umami of meat, served with yakiniku.

A Japanese soul food of warm rice topped with a fresh raw egg and soy sauce, mixed together. Simple yet rich in egg flavor.

A dish of Chцията (salted fish entrails) served over rice, with tea or broth poured over it. The spicy and chewy texture of the Chцията adds an accent, making it easy to eat.

Our restaurant's special curry rice. Characterized by its slowly simmered, rich roux, it's also a popular way to finish a yakiniku meal.

A Western-style rice dish topped with rich beef stew. The flavor of the tenderly stewed beef is infused into the sauce.

A Korean mixed rice dish topped with namul (seasoned vegetables), meat, and egg. Mix well before eating. The aroma of sesame oil whets the appetite.

Freshly cooked white rice. An essential accompaniment to yakiniku.

A light soup with plenty of seaweed. Perfect for cleansing your palate between yakiniku courses or as a finishing dish.

A gently flavored soup with fluffy beaten egg.

A spicy soup with beef and namul. A hearty dish with the spiciness of chili peppers and the richness of beef. You can add rice for an extra charge to make it kuppa (rice porridge style).

Refreshing cold noodles with a flavorful Japanese dashi broth. The firm noodles and cold soup cleanse your palate after fatty dishes.

A warm noodle dish with noodles in a spicy yukgaejang soup. The spicy soup clings well to the noodles, stimulating the appetite.

Our original ramen. A carefully crafted bowl using soup and ingredients unique to a yakiniku restaurant.

A cheesecake from the Basque region of Spain, baked at high temperature until the surface is blackened. The contrast between the toasted flavor and the rich, creamy cheese inside is exquisite.

Gelato made with flavorful pistachios. It has a nutty aroma and rich creaminess, yet a refreshing aftertaste.

A refreshing cocktail of whiskey and soda. The carbonation and whiskey aroma cut through the richness of the meat.

A larger size highball than usual. A great value for those who want to drink a lot.

A sour made with shochu and soda, with fresh lemon added. Its acidity makes for a refreshing taste.

Cold draft beer poured from the tap. Its crisp bitterness and smooth finish are the perfect match for yakiniku.