Sumibiyaki Horumon Ushiwaka Nerima Branch

A curated platter of popular grilled meats including Harami (skirt steak), Kalbi (short rib), Loin, and Pork Belly. Perfect for sampling different cuts and textures.

An assortment of beef offal featuring Himo (small intestine), Shima (large intestine), Mino (rumen), and Liver. A must-try for fans of rich, chewy textures and savory flavors.

Premium Japanese Wagyu short ribs with exquisite marbling. The meat is incredibly tender and melts in your mouth with a rich, buttery umami flavor.

A hearty hot pot stew filled with beef offal and vegetables. Available seasonally by reservation only. The rich broth absorbs the savory essence of the ingredients.

Beef small intestine known for its tubular shape. It has a very fatty, juicy interior and a chewy exterior. Grill until the fat sizzles and edges are crisp.

Beef large intestine, characterized by its striped appearance. Thicker and chewier than the small intestine, packed with rich flavor.

Premium beef rumen (first stomach). It has a distinctively crisp and crunchy texture with a mild taste. Lightly scored to make it easier to eat.

Beef omasum (third stomach), recognizable by its grey, feathery appearance. It has a unique crunchy texture and a mild flavor.

White liver, often richer and creamier than regular liver. Smooth texture with a deep iron-rich flavor.

Beef heart seasoned with garlic. It has a firm, muscular texture similar to lean meat and a clean, metallic taste.

Salted beef tongue. Thinly sliced and quick to grill. It has a unique, slightly crunchy texture and savory flavor.

The tip of the beef tongue grilled with green onions. This cut is firmer and has a stronger flavor, complemented by the aromatic onions.

Beef skirt steak. Technically an offal cut but tastes like red meat. It is tender, juicy, and has a robust beefy flavor.

Beef loin from the thigh (momo). A leaner cut with a firm texture and pure meat flavor, less fatty than ribs.

Standard beef short ribs. A popular yakiniku cut with a good balance of meat and fat, offering a juicy and savory taste.

High-grade beef short ribs. Features superior marbling for a richer, more tender, and melt-in-the-mouth experience.

Rib finger meat found between the rib bones. It is fatty and flavorful with a slightly chewy texture.

Cut-off pieces of beef tongue. Irregular shapes but offers the same great taste and texture as regular tongue at a value price.

Marbled short rib slices seasoned in a sukiyaki style. Sweet and savory flavor profile, often dipped in raw egg if available.

Premium salted beef tongue. The highest quality section of the tongue, incredibly tender and juicy.

Lightly seared beef loin. Enjoy the contrast between the cooked exterior and rare interior.

Meat seasoned heavily with garlic. Choose between Kalbi (short rib) or Harami (skirt steak) for a punchy, aromatic BBQ experience.

Rumen (first stomach) seasoned with salt or served with citrusy ponzu sauce. Crunchy texture and refreshing taste.

Pork belly slices. Rich in fat which renders down to become crispy and juicy on the grill.

Pork tongue. Similar to beef tongue but slightly firmer with a lighter flavor. Great with lemon.

Pork cartilage. Very crunchy and chewy. Requires thorough grilling and offers a unique texture.

Pork neck meat (jowl). It is fatty and firm with a crunchy texture, often called 'Tontoro'.

Pork temple meat (cheek/head meat). It has a soft texture and moderate fat content.

Pork uterus. Small, tubular shapes with a distinct snap and crunch when bitten. Mild flavor.

Pork belly marinated in ginger sauce. A classic Japanese flavor combination that is savory and aromatic.

Standard coarse-ground sausages. Grill until the skin snaps. A kid-friendly favorite.

Young chicken thigh meat. Juicy and tender. Grill until the skin is crispy and golden.

Chicken neck meat. A rare cut that is muscular and bouncy with concentrated flavor.

Grilled squid. Tender with a slight chew, tastes like the ocean. Best enjoyed with a dip of soy sauce or mayo.

Whole shrimp. Grill until pink and fragrant. The shell adds flavor to the meat inside.

Chicken seasoned with basil. An aromatic herb twist on standard grilled chicken.

Chicken meatballs. Choose 'Oba Nankotsu' for perilla leaf and crunchy cartilage, or 'Bacon Cheese' for a rich, savory twist.

Whole garlic cloves roasted in foil with oil or butter. Becomes soft, sweet, and spreadable when cooked.

King trumpet mushroom slices. Meaty texture and mild flavor that absorbs grill smoke well.

Assorted vegetables for grilling. Usually includes onions, peppers, pumpkin, and mushrooms to balance the meat.

Mixed mushrooms steamed in foil. Juices are preserved, creating a savory mushroom broth inside the foil.

Long green onion stalks. Sweetens as it chars on the grill.

Shiitake mushrooms. Savory and aromatic. Grill cap-side down until moisture pools on top.

Other single vegetable items available upon request.

Horse meat sashimi. A delicacy in Japan, served raw. Lean, tender, and slightly sweet, usually eaten with soy sauce, garlic, and ginger.

Horse meat tartare seasoned with sweet soy sauce and sesame oil, topped with an egg yolk. Rich and creamy.

Senmai (omasum) sashimi. Boiled beef stomach strips served cold with spicy vinegar miso sauce. Crunchy texture.

A fresh choregi-style salad with sesame oil dressing. Light and savory.

Fresh salad topped generously with dried seaweed (nori). The seaweed adds a salty umami crunch.

Green onion salad. Spicy and pungent, excellent as a side to cut through the grease of grilled meats.

Chilled sliced tomatoes. Simple and refreshing palate cleanser.

Fresh leaves of sunny lettuce. Used to wrap grilled meat with rice and sauce.

Spicy fermented napa cabbage. A staple Korean side dish.

Spicy fermented radish cubes. Crunchy texture with a sharp kick.

Cucumber kimchi. Crisp and refreshing with a mild spice level.

Assorted platter of kimchi variants, typically cabbage, radish, and cucumber.

Seasoned bean sprouts (Namul). Lightly boiled and dressed with sesame oil.

Assorted seasoned vegetables. Usually includes spinach, bean sprouts, and carrots.

Korean-style seasoned seaweed sheets. Salty and savory, great for snacking or with rice.

Spicy salted cod entrails. Chewy, salty, and spicy – a perfect accompaniment to alcohol.

Boiled pigs feet. Rich in collagen with a gelatinous texture. Served with a dipping sauce.

Chopped pigs feet. Easier to eat bite-sized pieces of the gelatinous delicacy.

Boiled pork uterus dressed with vinegar miso. The crunch of the meat contrasts with the sweet and sour sauce.

Rice soup with vegetables and egg in a mild broth. Gentle and comforting.

Spicy rice soup with beef short rib meat. Richer and bolder flavor than standard Kuppa.

Rice bowl topped with assorted seasoned vegetables, meat, and egg. Mix thoroughly with gochujang sauce before eating.

Bibimbap served in a sizzling hot stone bowl. The rice gets crispy on the bottom.

Kimchi fried rice. Spicy, savory, and satisfying.

Udon noodles in a spicy beef rib soup. Hearty and warming.

Udon noodles served in a thick, savory Japanese curry broth.

Cold noodles (Morioka style). Chewy noodles in a chilled beef broth, topped with kimchi and cucumber. Refreshing finish to a BBQ meal.

Steamed white rice. A necessity for yakiniku.

Fluffy egg drop soup. Mild salt-based broth.

Seaweed soup with sesame seeds. Simple and healthy.

Spicy beef rib soup. Contains chunks of tender meat and vegetables.

Rice porridge set to be cooked in the leftover hot pot broth.

Udon noodles to add to the hot pot.

Classic vanilla ice cream.

Chocolate ice cream.

Almond tofu. A soft, jelly-like dessert with a sweet almond flavor.

Asahi Super Dry Draft Beer (Medium Mug). Crisp and refreshing, pairs perfectly with yakiniku.

Sapporo Bottled Beer (Medium Bottle). Rich and flavorful lager.

Beer mixed with ginger ale. Slightly sweet and easy to drink.

Japanese sake. Available as hot sake (Atsukan) or a cold bottle (Reishu).

Korean milky rice wine. Slightly sweet and fizzy. Available by the glass or bottle.

Shochu by the bottle. A Japanese distilled spirit. Includes brands like Kuro Kirishima (sweet potato) and Iichiko (barley).

Plum wine. Sweet and fruity. Enjoy on the rocks or mixed with soda.

Whisky. Served with water or on the rocks.

Whisky highball. Refreshing and carbonated.

Whisky highball made with ginger ale.

Red wine. Available by the glass or decanter.

Kitty cocktail. A mix of red wine and ginger ale.

Assorted non-alcoholic beverages including Oolong tea, Cola, and Calpis.

90-minute all-you-can-drink plan (Last order at 75 mins). Note: Draft beer is limited to 3 glasses per person.