Menu : Sumibi Yakiniku Nikushou Taira

Niku-sho Taira's original Yakiniku (Grilled meat) sauce was created by a meat-loving owner and a sauce maker who has been running a butcher shop for half a century in Kyoto, the "city of food." The owner's vision was embodied by professionals. The soy sauce sauce has a light taste with bonito flakes, perfect for red meat. Rock salt is rich in minerals and essential for good health. The miso sauce is a blend of two types of carefully selected miso, and has a tangy yet sweet taste that goes well with horumon.

A whole tongue thinly sliced vertically. It has a different texture than the tongue you usually eat. Wrapped around shredded spring onions.

I cut it into two slices so that more people could eat it.

From the center of Cow tongue. Moderately marbled.

The lean part near the tip of the tongue. Recommended for those who want a chewy texture.

The balance of finely textured lean meat and fat is excellent!

[Extremely Premium] Although it doesn't become the standard kalbi, it is still a great value kalbi with excellent flavor!

This is a beautifully marbled premium rib reminiscent of otoro. The true joy of Yakiniku (Grilled meat) is right here.

The area around the bone is packed with flavor.

Melt-in-the-mouth deliciousness and juicy flavor!!

[Superb Premium] Although it doesn't become loin, it is still a delicious loin that is worth the money!

Mainly made with moderately marbled Wagyu sirloin, it has a lighter and softer texture than kalbi.

This is the sinewy part of the skirt steak, which is chewy and full of fat and concentrated flavor.

This is a rare cut that can only be obtained from 5kg per cow.

Its juicy taste is just as popular as kalbi!

By using only the thickest parts of the skirt steak and slicing them thickly, you can enjoy the chewy, juicy flavor.

A whole piece. It is cut into small pieces so the sauce clings to it well and it has a soft texture.

This rare cut of beef is only 2-3kg per cow. It's not just tender, it's delicious and has a refreshing texture.

A rare cut that can only be obtained in about 1kg from one cow. Delicious red meat with a melt-in-your-mouth texture.

This part of the cow runs from the loin to the buttocks. It is lean and finely textured red meat.

This is the most marbled and finely textured part of the shoulder loin, with just the right texture and flavor to entice meat lovers.

This is a particularly rare cut of fillet. In Chateaubriand, despite being lean meat, it is tender and full of juice, making it the highest quality meat available at our main store.

These are the most popular items from Niku Sho Taira. Nakaochi, Sagari, Kalbi, Tontoro, Pork Kalbi, Coarsely Ground Wieners, and Young Chicken Thighs. (Serves 4-5)

The menu features meat selected by the owner. Thick-cut premium skirt steak, premium loin, and premium tripe. (Serves 2-3)

From the left: Kalbi, Kalbi on the bone, Nakaochi (1-2 servings)

Liver, tripe, sand domino, marucho, Niku-sho hormone, numbness, and striped chomp.

Striped sardine, numb sardine, round sardine, liver, sand domino. (Serves 2-3)