Itamae Yakiniku Issho Nishinakajima Filiale

The most tender and flavorful part of the tenderloin. The highest quality cut.

The three pieces of meat sushi are a cut above the rest. We offer our proudly selected, genuine meat as aburi sushi. Please enjoy the exquisite taste that melts in your mouth.

A rose cut from the triangular part with a good amount of marbling. The best part of the rose.

A part of the thigh (maru) meat. The sweetness with fat is unique. A rare cut that can only be obtained in small quantities of 2 to 3 kg from the first grade.

A part of the meat from the rear. It has marbling and a unique flavor, and only about 3kg can be obtained from a top-grade cut.

Meat from the inside of the shoulder. It has a tender texture and a unique chewiness. A rare cut that yields only about 2kg from one cow.

A part of the shoulder roast. The marbled pink meat has a sweet and savory flavor!

The center part of the thigh (Maru). Popular for its tender red meat and moderate fat. Please enjoy it lightly grilled.

Meat from the rear. A particularly tender cut with a focus on red meat. Please cook it to a degree where the fat melts.

Part of the outer thigh. It has more fat than the inner Hira. Please enjoy it lightly seared.

A cut from the inner thigh. Tender and light. Please enjoy it lightly seared.

The center part of the butt (rump). Softer than the tenderloin. Slightly fattier than the marbling, with a rich flavor.

A part with a lot of red meat from the rib. It is a part with strong umami.

A part of the shoulder roast. It has a moderate amount of marbling, allowing you to fully enjoy the flavor and taste of the meat.

This is a luxurious tongue made only from the core of the beef tongue, using only the central part.

We use the highest grade rib roast and sirloin. A soft and rich dish that you must try, a blissful item.

We have chosen the best marbling from the belly. This meat has the highest flavor from the fat.

Meat from the diaphragm area. It is tender and has a unique flavor.

Genuine top-quality kalbi, focusing on the part of the flank.

Meat from between the ribs, primarily taken from the bone-in kalbi, with the bones removed. The king of kalbi.

Trimmings from the shoulder loin and belly.

A set of three cuts of three different types of meat.

We have prepared a set of two pieces each of five types of exquisite meat.

Selected by the manager! Today's Rare Cut Steak

120g 2680 yen (tax included) / 200g 4280 yen (tax included) The highest grade sirloin and rib roast served as a steak! It melts in your mouth. For those who want to eat steak but also enjoy various cuts, we have prepared a half size option!

120g 3880 yen (tax included) / 200g 6580 yen (tax included) A tender and flavorful premium tenderloin steak! Half size is also available.

Shima intestine. A representative of hormone. The flavor of the fat is exquisite.

First stomach. Among the offal, it is very tender and easy to eat.

Small intestine. Characterized by the sweet umami of fat, it feels like fatty techan.

A rare cut of beef tripe with particularly rich fat.

The fourth stomach. It is thick and has a flavorful part inside the stomach.

Heart part. Soft, with little flavor, easy to eat.

Cheek meat. It is a well-exercised part, so the flavor is rich.

A part of the fish from the back. The rich flavor that comes out the more you chew is worth eating!

A small portion taken from the tip of the tongue.

The part under the tongue. A strong-flavored hormone.

Liver. Rich in nutrients and pairs perfectly with our special hormone sauce.

Please enjoy today's best hormones served together.

Very thick in the rectal area. Boiled for easy eating.

The third stomach. Please enjoy the crunchy texture!

Part of the kidney. It has a unique flavor, and once you get hooked, there's no turning back!

Second stomach. Light and tender.

Cartilage from the trachea. The texture is addictive.

Aorta. It has a crunchy texture and a mild flavor.

Part of the lung. Characterized by a chewy texture.

Thigh meat 780 yen (tax included) / Breast meat 780 yen (tax included)

Iberico pork from Spain (Bellota) raised on acorns. The fat rich in oleic acid is good for the body and delicious.

Angel shrimp is famous as a shrimp used in high-end restaurants and traditional Japanese inns in the country. It has no odor at all, allowing you to fully enjoy the original umami and sweetness of the shrimp.

The third stomach. Mild senmai. Enjoy with special vinegar miso sauce!

Special handmade chanja made only with cod stomach

Specialty kimchi by a kimchi artisan

Aomori Prefecture 'Fukuchi White'

Korean rice soup

Rich flavor amidst the spiciness, with tender meat simmered for 3 hours. *Spiciness can be adjusted.

Tender cuts of black-haired Wagyu beef seasoned with ginger for a sweet and savory flavor, served over rice and topped with plenty of kelp dashi and green onions.

(Small) 580 yen (tax included) A light broth based on Japanese bonito, featuring the chewy texture of Morioka cold noodles. (No buckwheat flour is included)

Large 400 yen (tax included) / Medium 350 yen (tax included) / Small 300 yen (tax included) Delicious rice made with heartfelt care by the owner. 'Uda Rice' is delicious rice created by pure mountain water and the difference in temperature.

A soup with tender meat simmered for 3 hours, a pride of our restaurant.

Simmered tail for 6 hours.

Soup with seaweed and eggs

Soup with Korean rice cakes

3 types assortment 440 yen (excluding tax) / 1 piece 160 yen (excluding tax) handmade by a fruit shop with a focus on quality ingredients.