Yakiniku Eisho

Boiled bean sprouts seasoned with sesame oil and salt, a Korean dish. Its crisp texture and light flavor make it a standard appetizer.

An assortment of several types of namul (seasoned vegetables). Enjoy various flavors and textures at once.

A fermented food made by pickling napa cabbage with chili peppers, garlic, and seafood salt. It has a good balance of spiciness, sourness, and umami.

An assortment of napa cabbage kimchi, kakteuki (radish kimchi), and oi kimchi (cucumber kimchi).

A delicacy made by salting and seasoning cod's internal organs with chili peppers, etc. It has a crunchy texture and a rich spiciness that pairs well with drinks.

Thin seaweed grilled with sesame oil and salt. Enjoy its crispy texture and fragrant flavor.

A dish of perilla leaves with a unique herbal flavor, marinated in a soy-based sauce. Recommended to wrap around rice and eat.

Fresh vegetables for wrapping grilled meat. They help to cut through the richness of the meat.

Our signature salad named after the restaurant. Fresh vegetables served with our original dressing.

Assortment of seasonal vegetables. Grill them on the net and enjoy the natural sweetness of the vegetables.

A dish of beef cheek meat (tsurami) mixed with refreshing grated daikon and ponzu. The rich flavor of tsurami and the acidity of ponzu complement each other well.

Sashimi of fresh third stomach of beef (senmai). It has a unique crunchy texture and is eaten with sweet miso or sesame oil and salt.

Sashimi of fresh beef heart (hatsu). It has little odor and a crisp, clean texture.

Finely sliced fresh raw beef mixed with our special sweet and spicy sauce and egg yolk. A rich umami flavor fills your mouth.

Yukke made with raw beef seasoned with a salt-based sauce. It has a refreshing taste that brings out the natural sweetness and umami of the meat.

Boiled cartilage from the trachea of a cow (ulate). Although it is a very tough part, it is finely scored and offers a unique, strong chewiness.

A traditional Korean dish made by stir-frying glass noodles with vegetables and meat. The sweet and spicy seasoning and the aroma of sesame oil stimulate the appetite.

Garlic pan-fried in sesame oil. It becomes fluffy and you can enjoy the fragrant aroma of garlic.

Carefully selected premium parts of beef tongue. Tender, juicy, and characterized by the sweet flavor of refined fat.

Beef tongue. It has a unique texture and umami, and is commonly eaten with a refreshing lemon juice dressing.

The lower part of the tongue. It has a slightly firmer texture, but it is a rich part that develops more flavor as you chew.

Assortment of the finest Japanese black beef tongue. Enjoy the exquisite tenderness and flavor with simple salt seasoning.

The part of the diaphragm on the rib side. It has the tenderness of lean red meat and the flavor of moderate fat.

The part of the diaphragm on the back side. It is very tender and popular for its rich and juicy flavor.

High-quality harami (diaphragm). Enjoy its tender texture and rich meat flavor.

A very rare and premium cut from the center of the fillet. So tender it can be cut with chopsticks, with a fine meat texture.

Our signature sirloin steak. It has fine marbling (fat) and a tender, rich flavor.

Our signature kalbi (rib meat). It has a strong sweet fat flavor and a rich taste that goes well with rice and drinks.

Lean red meat recommended for the day. Low in fat, allowing you to fully enjoy the natural umami of the meat.

Large intestine of beef. It retains moderate fat, making it plump and sweet. Often grilled whole in its tubular shape.

First stomach of beef. Thick and white, with a crunchy, scallop-like texture. It has a bland flavor.

Heart of beef. Fine muscle fibers, with a crisp, clean texture. Rich in flavor.

Fresh beef liver. Rich and creamy flavor. Please grill well before eating.

Cheek meat of beef. Because it's a well-exercised part, the flavor is rich, and it has a unique gelatinous texture.

Small intestine of beef. It is packed with fat, making it very juicy and sweet. It is often grilled whole in its tubular shape.

Second stomach of beef. Named for its resemblance to a honeycomb. It has a unique texture and absorbs sauce well.

Aorta of beef. As the name suggests, it has a firm, crunchy texture and is perfect as a snack.

Thymus gland of beef (sweetbread). A rare cut available only from calves, with a creamy and rich flavor like shirako (milt).

Cartilage from the trachea of a cow. One of the toughest parts of offal, but it is finely scored and offers a satisfyingly hard texture.

An economical platter featuring a variety of offal. Enjoy the different textures and flavors of each part.

A dish of assorted offal seasoned with an extremely spicy sauce. Recommended for those who love spicy food.

Chilled beer poured from the tap. The fine foam and refreshing throat feel will cleanse the richness of the grilled meat.

A small amount of draft beer. Perfect for toasting or when you want to drink just a little.

Bottled Asahi beer. Characterized by its crisp, dry taste.

A premium beer known as a luxurious beer. Its delicate and refined taste complements the food.

Non-alcoholic beer-like beverage. Allows those who don't drink alcohol to enjoy the atmosphere of beer.

A refreshing cocktail made by mixing shochu with soda water and adding lemon. It is light and pairs well with meat dishes.

Our restaurant's special lemon sour. A drink crafted with attention to lemon flavor, sweetness, and acidity.

A sour made with fresh grapefruit juice. Enjoy the natural bitterness and acidity of the fruit.

A sour made with ponzu, a citrus-based seasoning. It has a sharp acidity and a very refreshing taste.

Shochu mixed with black oolong tea. Black oolong tea is said to suppress fat absorption and pairs excellently with yakiniku.

Sake mixed with green tea. The aroma and astringency of the tea make it easy to drink.

Shochu mixed with corn tea (like higecha). Characterized by the fragrant and sweet aroma of corn.

Rich plum wine with plum pulp. It has a fruity, sweet and sour taste.

Fruit liqueur with peach pulp. Enjoy the sweet aroma of peach and its thick, smooth texture.

A cocktail made by mixing cassis liqueur with oolong tea. It is not too sweet and easy to pair with meals.

A classic cocktail made by mixing cassis liqueur with orange juice. Sweet, fruity, and easy to drink.

A cocktail made by mixing cassis liqueur with soda water. Enjoy the sparkling refreshment and berry sweetness.

A cocktail made by mixing beer with ginger ale. The bitterness of the beer is reduced, and the ginger flavor is prominent.

Jasmine shochu mixed with jasmine tea. Characterized by its floral aroma and clean finish.

A world-famous cocktail made with gin and tonic water. Characterized by its refreshing citrus aroma and slight bitterness.

Japan's representative whisky. Characterized by a sweet aroma, rich body, and dry finish.

Japan's representative single malt whisky. Its floral aroma and soft, deep flavor are acclaimed worldwide.

Yamazaki aged for over 12 years. Characterized by a complex and rich aroma from aging and a mellow taste.

Single malt whisky produced at the Forest Distillery. It has a refreshing aroma like young leaves and a light, crisp taste.

The pinnacle of Japanese blended whisky. Enjoy a gorgeous and balanced harmony woven from a variety of original spirits.