Ushinokura

Meat from around the ribs, characterized by the sweetness of the fat and rich umami. A classic yakiniku menu item. Enjoy the umami of the fat by grilling lightly.

A particularly beautifully marbled and tender cut of kalbi. Enjoy the melt-in-your-mouth sweetness of the fat.

Meat from between the ribs, with a rich umami unique to the bone area. It is also fatty, juicy, and has a chewy texture.

The finest kalbi. A luxurious dish where you can savor the artistic marbling, exceptional tenderness, and rich, mellow sweetness of the fat.

A cut where the umami of the red meat is strongly felt. Low in fat, allowing you to enjoy the natural tenderness and flavor of the meat.

The particularly fine-grained and tender part of the roast. It has moderate marbling, with an exquisite balance of red meat umami and fat.

The finest, most finely-grained and tender part of the loin. It has moderate marbling, with an exquisite balance of red meat umami and fat. Best enjoyed lightly seared.

Today's rare cut. The contents may vary depending on availability, so please ask our staff for details.

A luxurious assortment of the day's finest cuts. Enjoy supreme cuts like tongue, kalbi, roast, skirt steak, as well as steak, all at once.

A set allowing you to compare different grades (Supreme, Premium, Standard) of Satsuma Beef "Miracle of 4%". Experience the differences in meat quality.

An assortment of popular beef tongue prepared in three different ways. Enjoy the differences in texture and flavor.

An assortment of brand pork "Satsuma Pork" kalbi, loin, and wieners. Enjoy the sweetness and umami of the pork.

The finest sirloin served as a thick-cut steak. A satisfying dish overflowing with the sweetness of the fat and juicy meat juices.

Steak made from Wagyu red meat. Rich in meat flavor, with a tender texture despite being light.

Steak from the most tender part, fillet. Low in fat, with a refined flavor, it is a very expensive cut.

Thick-cut Wagyu beef tongue steak. Enjoy the crisp texture and juicy meat juices.

A rare cut of Wagyu skirt steak, served in steak size. It is tender and has a rich umami.

Salted tongue grilled with plenty of chopped green onions. The aroma of the green onions and the texture of the tongue pair well.

Premium tongue salt made from the tender part of the tongue. Recommended to be enjoyed with a squeeze of lemon juice for a refreshing taste.

A luxurious tongue using the fattiest part at the base (tongue root). Extremely tender and juicy.

A large platter of beef tongue covering the entire grill. A special menu item for groups with an impressive visual impact.

A muscle of the diaphragm, it looks like red meat but has moderate fat, making it a tender and healthy cut.

The thickest and fattiest part of the skirt steak. Enjoy the overflowing meat juices with every bite.

Pork belly. Strong sweetness of the fat, juicy and rich flavor.

Fine-grained pork loin. Moderate fat, tender and light flavor.

A sausage with a crispy casing and juicy filling. Popular with children too.

An assortment of 6 recommended offal types. Enjoy the differences in texture and taste.

An assortment of 3 classic offal types. Recommended for those who want to try a small amount of each.

Thick-cut steak of the heart (hatsu). Characterized by its crisp texture and delicate flavor.

Thick-cut fresh liver. Rich in flavor and sweetness, packed with nutrients. Please grill thoroughly before eating.

Beef large intestine. Thick, with a chewy texture and the sweetness of the fat. The king of offal.

Beef's small intestine. It is packed with fat, characterized by its springy texture and rich, sweet fat.

Beef's fourth stomach. A chewy cut where umami develops with every chew.

Beef's first stomach. Thick and chewy with a unique texture, and a light flavor.

Beef liver. Has a unique flavor and rich taste. Rich in iron.

Beef heart. Fine muscle fibers, with a crisp, easily chewable texture, and a mild flavor that is easy to eat.

Beef cheek meat. Because it's a well-exercised muscle, it has a rich flavor and contains gelatin.

The lower part of the tongue. It is fatty, with a chewy texture and delicious flavor.

Offal characterized by the sweetness of its fat. When grilled, the fat melts out, creating a juicy flavor.

Fresh Kuroge Wagyu red meat, thinly sliced and mixed with a special sauce and egg yolk. A raw beef dish with a rich umami that fills the mouth.

Wagyu beef sashimi-style, slowly cooked at low temperature. Safely enjoy the moist texture close to raw and the umami of the meat.

Low-temperature cooked beef heart sashimi-style. The crisp texture is refreshing and perfect as a snack.

A dish that recreates the melt-in-your-mouth texture of raw liver through low-temperature cooking. Typically enjoyed with sesame oil and salt.

Boiled and peeled third stomach of a cow (senmai). White and beautiful, with a chewy and crisp texture. Enjoy with a light vinegar-miso sauce.

An assortment of dishes such as low-temperature cooked beef sashimi. Enjoy the textures and flavors of various cuts at once.

Sushi made with premium red meat. The umami of the meat and the sushi rice are a perfect match.

An assortment of meat sushi with different cuts and preparation methods. You can compare the characteristics of each meat.

Lightly seared sushi made with the finest marbled meat. The savory aroma and the sweetness of the melted fat will fill your mouth.

Our signature salad, named after the restaurant. Topped with roast beef and served with a refreshing onion sauce.

Salad topped with boiled beef (cold shabu-shabu). The rich sesame dressing coats the beef and vegetables well.

A salad for adults, mainly featuring Japanese parsley. The sourness of the black vinegar dressing matches the bitterness of the Japanese parsley, refreshing your palate.

A classic Korean-style salad seasoned with a sesame oil and salt-based dressing. It pairs perfectly with yakiniku.

Limited-time kimchi using seasonal vegetables. Enjoy the unique flavors of the season.

Classic spicy pickled napa cabbage. The fermented sourness and chili pepper spiciness pair well with rice and drinks.

Radish kimchi. Characterized by the crunchy texture of diced radish.

Cucumber kimchi. Mildly spicy, refreshing, and crisp.

Namul (seasoned with sesame oil) using seasonal vegetables. Enjoy the simple deliciousness of seasonal vegetables.

Boiled bean sprouts seasoned with sesame oil and salt. Enjoy the crisp texture.

Namul of green vegetables such as spinach and komatsuna. The sesame oil flavor stimulates the appetite.

Shredded radish namul, like a pickled salad. Refreshing and perfect as a palate cleanser.

Seasoned and simmered fern. A classic namul with a unique texture and flavor.

Salted fermented cod stomach. The chewy texture and spiciness are addictive and perfect with drinks.

Thin seaweed seasoned with sesame oil and salt. Delicious eaten on its own or wrapped with rice.

An assortment of various types of kimchi, allowing you to try a little of each.

An assortment of 3 classic kimchi types.

An assortment of 4 types of classic namul. You can also enjoy it by placing it on rice like bibimbap.

A luxurious 5-item assortment including seasonal namul.

A rich, slightly spicy soup made by simmering beef brisket for a long time until tender. The umami of the meat permeates the entire soup.

A white soup made by simmering beef bones until milky. It is not spicy, with a creamy, rich, and gentle flavor.

A bright red, spicy soup with beef and vegetables. It has umami within the spiciness and is also delicious with rice added to make it kookbap.

A light soup with plenty of seaweed. It has a gentle flavor that washes away the richness of yakiniku.

A soup with fluffy beaten egg. Simple and comforting.

A soup containing both seaweed and egg. Hearty and satisfying.

A chewy noodle dish served in a cold soup. An essential dish to finish your yakiniku meal. Adding vinegar makes it even more refreshing.

A spicy mixed noodle dish without soup. The sweet and spicy sauce, based on gochujang, is mixed with the noodles.

A ramen dish with chewy noodles in a spicy yukgaejang soup. The spiciness and umami cling well to the noodles.

Udon noodles in a spicy yukgaejang soup. The chewy udon noodles pair well with the soup.

Fluffy white rice cooked to perfection. Essential for yakiniku.

Fried rice with a stimulating garlic flavor. With green perilla, it is flavorful and refreshing.

Mixed rice with namul, kimchi, egg, etc., on top of rice. Mix well before eating.

A rice porridge-style dish made with kalbi soup and rice. The spiciness and meat umami soak into the rice.

A dish with rice in white consommé soup. Its mellow and gentle flavor makes it suitable even for those who dislike spicy food.

A dish with rice in spicy yukgaejang soup. Spicy, hot, and stimulates the appetite.

A rice porridge made with egg soup and rice. Gentle on the stomach and perfect for finishing your meal.

A rice bowl dish made with Wagyu beef. Pouring the broth over it melts the meat fat, allowing you to enjoy its refined umami.

A Kagoshima/Amami region local specialty. A rice bowl dish with chicken, shiitake mushrooms, shredded egg, etc., served with chicken broth.

A small parfait made with Japanese ingredients. Perfect size for after a meal, offering Japanese-style sweetness.

Ice cream made with brown sugar from Tokunoshima, Kagoshima Prefecture. Characterized by its rich sweetness and fragrant flavor.

A Japanese sweet with black sugar ice cream sandwiched between crispy monaka wafers. Can be held and eaten by hand.

Pudding with the gentle sweetness of brown sugar. Enjoy its smooth texture and deep richness.

A refreshing sorbet that allows you to enjoy the natural flavor of the fruit. Perfect after rich yakiniku.

Smooth and slippery Annin Tofu. The gentle milky flavor and almond aroma refresh your palate.