Yakiniku Daruma Tamamachi Main Branch

Salad with fresh vegetables. Served with a light dressing, perfect for a palate cleanser during yakiniku.

A dish combining tomatoes and gari (pickled ginger). The acidity of the tomato and the sweetness of the gari are a perfect match.

Pounded cucumber seasoned with sesame oil and salt. Has a good texture.

Fresh cucumbers cut into sticks. Served with miso, mayonnaise, etc.

Chilled sliced tomatoes. Simple, but refreshes the palate.

Sliced onions topped with sesame oil and sesame seeds. Enjoy the crisp texture of the onions and their savory aroma.

Plenty of chopped green onions. Can be eaten with meat or enjoyed as a snack on its own.

Leafy vegetables for wrapping grilled meat. It reduces the greasiness of the meat and allows for a healthier meal.

Chopped cabbage with sesame oil and salt dressing. Addictive flavor and a classic appetizer.

Lightly seared fresh liver. Characterized by its rich umami and melt-in-your-mouth texture.

Sashimi of fresh beef heart (hatsu). Enjoy its chewy texture and light flavor.

A stir-fry of liver and leeks served in a hot stone pot. Piping hot and savory, a perfect stamina dish.

Meat stewed slowly. The flavor is infused, and it's tender and falls apart.

Details unknown, but likely a refreshing meat dish using ponzu or a seasoned dish of a specific cut.

Sashimi of meticulously cleaned and whitened third stomach (senmai) of a cow. Has a unique texture and is eaten with vinegared miso, etc.

Garlic baked in foil with oil. Enjoy the fluffy texture and savory aroma.

Corn stir-fried with plenty of butter. Sweet and rich with butter, popular with both children and adults.

A simple yet delicious dish of steamed potato topped with butter. Butter melts into the fluffy potato.

Very high-quality beef tongue sliced thinly. When lightly seared and eaten with lemon, the elegant sweetness of the fat spreads.

An assortment allowing you to enjoy three different types or cuts of beef tongue. Perfect for comparing flavors.

Classic grilled beef tongue with salt. It has a moderate chewiness and umami, and is an essential dish to start your yakiniku meal.

A fatty cut like kalbi, made from the underside of the tongue (tongue bottom). Rich flavor and chewy texture.

Beef tongue topped with plenty of green onions. When you wrap the grilled tongue with the green onions, the flavor of the green onions and the meat juices combine.

Extremely high-quality tongue, lightly seared for a few seconds. Combines the freshness of sashimi with the savory aroma of searing.

Tongue marinated in a sauce pot. It becomes fragrant with the sauce when grilled.

Skirt steak (diaphragm muscle) cut into a steak. Thick, juicy, and popular for its tender texture.

Skirt steak marinated in a special sauce pot. The flavor penetrates to the core, making it a great dish with rice.

The diaphragm of a cow. Looks like red meat but is classified as offal, it's tender with a sweet fat.

High-quality domestic wagyu skirt steak. Different from imported varieties, it features a rich umami and a melt-in-your-mouth tenderness.

A part of the skirt steak, near the ribs. Tender like skirt steak, but said to have a richer meat flavor, making it a rare cut.

Fresh wagyu skirt steak served as sashimi. Experience the unique sweetness and texture of raw meat, different from cooked.

A whole piece of skirt steak marinated in garlic. Grilled generously and cut with scissors.

He-re (fillet) steak. A lean cut that is extremely tender and has a refined flavor.

Bite-sized steak pieces. Easy to eat and allows you to enjoy the meat's flavor.

Roast meat enjoyed with salt. Simple seasoning, confident in the quality of the meat.

High-quality roast coated in a special sauce. The sweet and savory sauce enhances the meat's umami.

Zabuton, a rare cut from the shoulder roast with particularly good marbling. Its melt-in-your-mouth texture is its charm.

Thick-cut premium roast steak. A rich dish served with a garlic butter dipping sauce.

Roast marinated in sauce in a pot. The flavor is well-infused, and it becomes fragrant when grilled.

Cost-effective kalbi. As the name suggests ('unbelievable'), it's offered at a great price.

Kalbi seasoned with salt dressing and green onions. Even fatty kalbi can be enjoyed refreshingly.

Meat sushi topped with kalbi marinated in a sweet and savory sukiyaki-style sauce. Melts in your mouth.

Kalbi served as a long, single piece. Grill it generously on the net and cut it to your desired size.

Nakaochi (meat from between the ribs) marinated in a pot. The rich flavor of the fat and the sauce are a perfect match.

Meat from the neck of the pig. It's fatty and has a unique crispy texture.

The core part of the pig's stomach (gatsu). Chewy and has a mild flavor.

Sausage grilled on the yakiniku grill. The skin is crispy and the meat juice overflows from the inside.

The part of the aorta connected to the tongue. As the name suggests, it has a chewy, hard texture like cartilage.

Fatty cuts of chicken (such as seseri or thigh meat). Juicy and rich in flavor.

Chicken neck meat. Because it's a frequently moved part, the meat is firm, offering a chewy texture and rich flavor.

The part of the chicken's breast cartilage with meat attached. You can enjoy the chewy cartilage and the chicken's umami at the same time.

A noodle dish with firm noodles served in a cold soup. Perfect for cleansing your palate after yakiniku.

Spicy somen noodles in a warm soup. Mildly seasoned to warm the body.

A classic finisher, warm ramen. The soup details are unknown, but it's likely to have a dashi broth unique to yakiniku restaurants.

A spicy soup with beef and vegetables. Its rich spiciness makes it a satisfying stamina soup.

A dish of rice, namul, and meat served in a hot stone pot, mixed together. The aroma of the crispy rice at the bottom is appealing.

Bibimbap served in a regular bowl. Recommended for those who dislike hot stone pots or prefer a lighter meal.

Garlic rice cooked in a stone pot. The aroma of garlic and the crispy rice at the bottom of the pot stimulate the appetite.

Soup made by simmering offal. The rich flavor of the offal fat melts into the soup.

White rice. An essential accompaniment to yakiniku.

Probably a simple udon for children. Mildly seasoned and easy to eat.

A light soup with plenty of seaweed. It washes away the richness of the yakiniku.

A mild soup with fluffy eggs.

A classic post-meal dessert. Choose from several flavors.

A combination of warm sweet potato (or french fries) and cold vanilla ice cream. Enjoy the contrast between warm and cold.

Custard pudding with a crispy, caramelized surface. Characterized by its rich sweetness.