Taishu Yakiniku Shinsuke Mita Branch

Glossy white rice cooked in a special pot. Grains are distinct and pair perfectly with yakiniku.

Fresh napa cabbage kimchi, seasoned just before serving. Features a crisp, salad-like texture.

A fragrant salad made with fresh shungiku. Enjoy it refreshingly with our special dressing.

Kimchi with a light flavor due to short marination time. The sweetness and texture of the vegetables remain.

Carefully selected Japanese beef small intestine. Enjoy the sweetness of the fat and its plump texture.

A platter or cut of red-colored horumon, such as heart and liver. Characterized by its rich umami.

White-colored horumon parts like intestines. Enjoy their elastic texture and the richness of the fat.

An advantageous platter featuring both red and white horumon.

A dish of exceptionally fresh beef liver, lightly seared. Characterized by its melt-in-your-mouth texture and sweetness.

Beef heart. Low in fat, with a crisp and chewy texture.

Beef's third stomach. Has a unique texture with folds and a chewy feel.

Fatty small intestine of beef. When grilled, the fat melts, giving it a rich sweetness.

Beef large intestine (shimacho). Thicker skin than small intestine, with a chewy texture and moderate fat.

Beef's fourth stomach (gira). Enjoy its rich flavor and chewy texture.

Beef liver. High in nutrients, with a unique flavor and tender texture.

Beef's aorta (korikori). Characterized by a firm, cartilage-like chewy texture.

Beef's first stomach. Thick and chewy with a bland taste.

Beef cheek. As it's a well-exercised muscle, it has a rich flavor and a unique chew.

Horumon seasoned with salt sauce. Enjoy the natural sweetness of the horumon's fat in a refreshing way.

Horumon seasoned with garlic butter. Rich flavor and aroma stimulate the appetite.

A luxurious, thickly cut piece from the base of the tongue (tanmoto). Tender and juicy.

Standard grilled beef tongue with salt. Recommended to eat with a refreshing squeeze of lemon juice.

The lower part of the tongue. Rich flavor and a moderate chew.

A rare cut of very fatty tongue. Enjoy a melt-in-your-mouth texture.

Belly meat from Kuroge Wagyu. Beautifully marbled (sashi), characterized by its rich umami and sweetness.

A premium cut of kalbi with even more marbling than regular kalbi. Strong sweetness from the fat.

Generously cut premium ribeye. Strong red meat flavor, tender.

Part of the belly meat, near the fillet. Good balance of lean meat and fat, very tender.

Thick-cut Kainomi, a rare cut. Enjoy the steak-like texture of the meat.

Surrounding parts of the skirt steak or rare cuts. Enjoy the rich, distinct meat flavor of skirt steak.

Meat between the ribs (geta kalbi). Fatty with a rich, hearty flavor.

A dish where high-quality kalbi is enjoyed with salt sauce. Directly experience the natural sweetness of the meat.

A popular assortment of kalbi and harami.

Thinly sliced kalbi, lightly seared.

Kalbi topped with plenty of green onion salt sauce. The green onion flavor balances the richness of the fat.

Kalbi with a prominent lemon tang. Can be eaten refreshingly.

Kalbi seasoned with a sweet and savory warishita sauce. Eaten by dipping in egg after grilling.

Garlic enjoyed in foil or other preparations. Fluffy texture.

Sliced onions. Their sweetness increases when grilled.

Cut bell peppers. Their crisp texture and bitterness pair well with the richness of the meat.

Thick shiitake mushrooms. When grilled, their umami seeps out.

Leafy vegetable (sanchu) for wrapping grilled meat.

Large scallop. When grilled, enjoy its sweetness and oceanic aroma.

Coarsely ground sausage with a crispy skin.

Chicken neck. A well-exercised muscle with elasticity and strong flavor.

Pork neck. Has a unique crispy texture and the sweetness of the fat.

Luxurious bite-sized hamburger steak made with Japanese beef.

A noodle dish with firm, transparent noodles and a cold, refreshing beef bone broth. A classic way to finish yakiniku.

The restaurant's original noodle dish (Meat Soba). Served in a warm broth.

Sushi made with lightly seared high-quality beef on rice.

Seared beef sushi. Enjoy the rich flavor of the meat easily.

Rice seasoned with garlic butter. Rich and punchy flavor.

Rice topped with plenty of green onions and a raw egg. Mix with soy sauce before eating.

A mild, Chinese-style soup with wakame seaweed and beaten egg.

A spicy soup made with beef and vegetables. Characterized by its rich spiciness.

Classic fermented napa cabbage kimchi.

Boiled bean sprouts seasoned with sesame oil and salt.

Thin seaweed seasoned with sesame oil and salt.

Raw vegetables for wrapping meat.

Raw bell peppers chilled in ice water for improved texture. Often eaten with meat miso.

The restaurant's original potato salad.

An appetizer dessert of mascarpone cheese drizzled with honey. Often eaten with crackers.

An assortment of meat appetizers finished with low-temperature cooking or searing.

Popular ice cream.

Whiskey mixed with soda.

A highball mixed with ginger ale. Has sweetness and ginger flavor.

Highball mixed with cola.

Fresh draft beer. Medium mug size.

A refreshing lemon sour with a tangy lemon flavor.

The restaurant's original sweet chuhai.

Shochu mixed with Kuro Oolong Tea. Pairs well with fatty dishes.

A non-alcoholic beverage.