Wagyu A5 Beef and Aged Beef Tongue Ichiyuku

Handmade Ichiyuku special rich pudding. ・Plain pudding ・Hojicha pudding ・Black tea pudding

A specialty of Ichiyuku. A collaboration of special yukke made with A5 grade female Wagyu beef and the ocean's gem 'uni'. A rich dish that melts in your mouth. It is sure to satisfy both your heart and your stomach.

A representative dish of our meat appetizers. We serve fresh Wagyu liver cut thick while maintaining its freshness. It can be quickly seared on a heated ceramic plate.

This is a special selected beef nigiri made with particularly beautifully marbled special top rib from the triangular cut.

A meat dish unique to butchers, lavishly using premium Wagyu beef.

A platter that allows you to enjoy the deliciousness of carefully selected beef nigiri in one dish.

Half 659 yen

Half 879 yen

This is a salt-grilled aged beef tongue, luxuriously cut thick from the particularly tender base of the tongue. It is a luxurious tongue that allows you to enjoy the tenderness and unique texture of the tongue base.

Half 549 yen

Half 604 yen

Half 549 yen

Half 714 yen

Half 934 yen

Half 1044 yen

Half 1044 yen

Half 549 yen

Half 549 yen

Half 604 yen

Half 494 yen

Half 659 yen

Half 824 yen

Please enjoy the luxurious grilled meat of the fatty sirloin, which is also used for steaks.

A new style of grilled meat from Ichi-yuku, featuring thinly sliced rare cut of A5 Wagyu female beef called misuji. Lightly sear it, wrap it in a rice ball, and enjoy it dipped in egg yolk and sauce.

Uses A5 rank sirloin from Kagoshima Prefecture. The best cut that melts in your mouth the moment you take a bite.

It is a rare part of the meat, of which only two can be obtained from each cow. The fillet is especially tender because it is a part of the animal that is not involved in most physical activities, and it has a very elegant taste because the meat is not stringy.

This is a proud kimchi made with homemade seasoning, taking care to adjust the pickling time based on the condition of the napa cabbage and changes in temperature.

This is kaktugi made with Kanazawa daikon from the brand, pickled in homemade yangnyeom mixed with six types of chili pepper and various secret ingredients.

This is a type of kimchi made by marinating the stomach of pollock. Its unique texture and strong umami flavor make it highly recommended as a side dish for alcohol.

A platter of homemade kimchi marinated in a secret sauce.

This is a proud namul that has been carefully processed one by one. Enjoy the texture of the bean sprouts and our signature flavor.

This is a carefully crafted homemade namul made from selected vegetables, each prepared using a unique cooking method.

Because vegetables are essential for grilled meat, we want to be more particular than anyone else. At Ichiyuku, we source carefully selected fresh vegetables that pair well with grilled meat from a vegetable shop run by Mr. Kanaya, a professional vegetable sommelier. Enjoy the fresh vegetables selected by the vegetable sommelier.

A salad made with carefully selected vegetables, enhanced by homemade dressing and the flavor of sesame oil.

The Sanchu at Ichiyuku uses freshly picked Sanchu directly sourced from contracted farmers. It is said that the correct balance is to have three times the amount of vegetables compared to meat. Enjoy our carefully selected meat in a light manner.

This variety is called Momiji, and it is exposed to the sea breeze from the Seto Inland Sea, which is unique to Awaji Island. Compared to varieties from other regions, it has a rich sweetness and strong umami.

We do not compromise on white rice, which is essential for grilled meat, using carefully selected Koshihikari rice from Sera County. The rice, cooked one pot at a time after being ordered by the customer, is an exquisite dish that cannot be found elsewhere! Our commitment is that the white rice is exceptionally delicious.

Grate the sticky and flavorful Yamato yam, mix it with homemade dashi soy sauce, and pour it over freshly cooked silver rice to enjoy.

This is a special soup that luxuriously uses our proud tail soup, which is slowly simmered with homemade seasonings over time.