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This cooking method is said to have originated in France. By slowly cooking at a low temperature, the meat can be cooked to be juicy and delicious. When cooking at high temperatures, proteins break down and escape along with the moisture, but cooking at low temperatures prevents this. At Yakiniku221, we use specialized equipment to perform low-temperature cooking under perfect temperature control.

The tongue has a perfect chewy texture.

Meaty and packed with umami

Melts in your mouth. Full of the delicious flavor of high-quality fat.

The fluffy texture and sweetness, different from grilled liver, go well with wine.

Dip the juiced low-temperature cooked meat into an egg

Please choose 2 from tongue/red meat/kalbi/liver

Please choose 3 types from tongue/red meat/kalbi/liver

Chilled thigh Steak

How about a thigh Steak with a Japanese style tataki?

The delicious taste of raw, unfrozen tongue

Enjoy with eggs for a luxurious meal

This is the most tender part of the fillet. It has little fat and a delicate, mild sweetness. Enjoy the meat falling apart along the marbling in your mouth.

This cut is said to be the most tender part of beef. Be careful not to overcook it. (Half 2,400 yen)

The rarest of tongues is the black tongue, which is thickly sliced. You can really taste the deliciousness. This dish is irresistible in its luxuriousness, which comes from the thick cut (half 1,900 yen).

All of the meat is rare and meets the four criteria of [Japanese Black Beef] x [A4 Grade] x [Virgin Beef] x [Aged Beef]. Please eat from the left of the plate. This is a Yakiniku221 dish that has never been seen before, where the order of eating is also very particular, showing how different the cuts are. *The listed price is for one person.

Fillet, sashimi or sasabara, rump, lean rib, etc. *Prices listed are for one person.

Kainomi or Sasabara, Rump, Red Kalbi. Enjoy the deliciousness of aged meat. *Prices are for one person.

Sirloin, rib center, triangle belly, marbled rib. The smooth fat of virgin beef is addictive, etc. *The listed price is for one person.

Depending on the availability of stock, the set will be the recommended cut and condition of the day. *The listed price is for one person.

*Prices listed are for one person

*Prices listed are for one person

The rarest of all tongues is the black tongue, sliced thickly. You can really taste the deliciousness.

This is Wagyu beef tongue, which is also known as the "phantom". Whether you can eat it or not is a matter of luck.

This is the sinewy part of the tongue underneath, but it has a rich flavor and is a hidden, rare cut that can only be obtained in small quantities.

This is the part from the middle to the tip of the tongue. It is lean and chewy. It is a rare black tongue.

Although it is belly meat, the texture is similar to fillet. The best balance.

A punchy flavour with plenty of marbling

It's lighter than its appearance, even among pork belly cuts. It's so delicious you'll want to keep chewing it.

Located near the skirt steak, this cut has a rich, fibrous flavor.

The meaty texture is so delicious that every bite is full of meaty flavor.

The belly meat between the ribs. It's packed with flavor.

The balance of lean meat and fat is perfect. Rich, meaty flavor.

Mild red meat with a mild flavor. Popular for Steak.

Mild red meat with a mild flavor. Popular for Steak.

The well-known king of beef. Thick cuts are recommended.

This is the part that is attached to the core of the rib. It has a lot of marbling and is very tender.

Soft to the touch. Quickly grilled.

A moderately rich cut located at the very back of the rib

This is the most tender part of the fillet. Thickly cut

This cut is said to be the most tender part of beef. Be careful not to overcook it.

Wagyu skirt steak has become a very rare cut these days. There may never be another one.

It is a part of skirt steak, but the amount you can get is smaller than that of skirt steak. It is slightly leaner than skirt steak.

Large intestine. It is chewy and contains a moderate amount of fat. The more you chew it, the more delicious it becomes.

Small intestine. It is the fattiest of all the hormones, but the fat has a rich sweetness.

Beef cheek meat. The more you chew it, the richer the flavor becomes.

The first stomach of a cow. It has a unique crunchy texture that is irresistible.

Radish, cucumber, Chinese cabbage

Radish/Cucumber/Chinese cabbage

Salad with balsamic vinegar dressing

Cucumber, radish, carrot

The meat piled on top is incredibly luxurious. The seasoning is effective and even though it's meat, it goes down easy.

An addictive dish with plump offal in a spicy soup made with chili peppers.

Korean Cuisine that combines soup and rice. Finished with egg for a mellow taste.

A dish with an exquisite combination of deep, spicy soup and sweet Ikuhikari rice.

Bibimbap made with plenty of homemade namul. Mix well before serving.

This dish combines Morioka Cold Noodles with a rich, specially made spicy Yukgaejang soup. You can adjust the spiciness to your liking, so it's an addictive hot noodle dish for those who like spicy food.

The noodles are firm and smooth on the outside, making them easy to swallow. The soup also brings out the firmness of the noodles.

Made with Ikuhikari rice from Fukui Prefecture, selected by five-star rice master Takeya Masayoshi.

(Vanilla ice cream/honey/chocolate)