焼肉 青山外苑 メニュー

Dinner menus and a la carte

• Kuroge Wagyu Sashimi - Assorted 3 kinds

  ¥3200.0
• Kuroge Wagyu Sashimi

  ¥1900.0
• Kuroge Wagyu Tataki

  ¥1900.0
• Kuroge Wagyu Yukke

  ¥2900.0
• Wagyu beef omasum (third stomach) sashimi

  ¥1200.0
• Wagyu sushi with uni (sea urchin) on top (3 pieces)

  ¥2100.0

• Zabuton (Chuck Flap)

  ¥2900.0
• Maki (Ribeye Cap)

  ¥2900.0
• Misuji (Top Blade)

  ¥2900.0
• Togarashi (Chuck Tender)

  ¥1800.0
• Katasankaku (Triceps Brachii)

  ¥1800.0
• Brisket

  ¥1800.0
• Shin Shin (Eye of Knuckle)

  ¥1800.0
• Kamenoko (Knuckle)

  ¥1800.0
• 5 assorted rare cuts

  ¥4200.0
• 3 assorted lean cuts

  ¥2700.0
• 3 assorted marbled cuts

  ¥2900.0
• 3 assorted rare cuts

  ¥2900.0

• Chateaubriand
• Tenderloin

  ¥8600.0
• Sirloin

  ¥7500.0

• Yakishabu (Grilled Shabu-shabu Meat) Sirloin

  ¥2100.0
  With grated daikon radish and ponzu sauce
• Seared sirloin

  ¥2100.0
  With bite-sized rice and egg yolk

• Premium Salted Tongue

  ¥1900.0
• Salted Tongue

  ¥2900.0
• Thick-sliced Tongue

  ¥3600.0
• Kuro Tongue Shabu

  ¥2900.0
  (Thinly sliced Kuroge Wagyu tongue) with grated daikon radish and ponzu sauce

• Kalbi (Boneless Rib)

  ¥1800.0
• Nakaochi Kalbi (Rib Fingers)

  ¥1800.0
• Jo-kalbi (Premium Boneless Rib)

  ¥2400.0
• Marbled Kalbi

  ¥3600.0

• Loin

  ¥1800.0
• Premium Loin

  ¥2400.0
• Marbled Loin

  ¥3600.0

• Premium Harami

  ¥2200.0
• Raw Harami

  ¥2800.0
• Thick-Sliced Raw Harami

  ¥3600.0

• Jo-mino (Premium Rumen)

  ¥1400.0
• Shimacho (Large Beef Intestine)

  ¥1100.0
• Marucho (Small Beef Intestine)

  ¥1100.0
• Beef Liver

  ¥1100.0
• Hatsu (Beef Heart)

  ¥1100.0
• Five kinds of organ meats

  ¥2300.0

• Satsuma-Miyabi Chicken Thigh Meat

  ¥1000.0
• Satsuma-Miyabi Chicken Neck Meat

  ¥1000.0
• Matsusaka Pork Loin

  ¥1400.0

• Tiger Prawns (2)

  ¥1600.0
• Clam (2)

  ¥1800.0
• Large Scallop (1)

  ¥1100.0
• Squid (1)

  ¥1300.0

• Aoyama Gaien Salad

  ¥900.0
• Assorted Grilled Vegetables

  ¥900.0
• Garlic Grilled with Sesame Oil

  ¥800.0
• Sangchu (Korean lettuce)

  ¥900.0
  With homemade miso and salchitta
• Sanchu and Perilla Leaves

  ¥900.0
  With garlic, green chili pepper and homemade miso

• Chinese Cabbage Kimchi

  ¥600.0
• Oi Kimchi (Cucumber Kimchi)

  ¥600.0
• Kakuteki (Daikon Kimchi)

  ¥600.0
• 5 kinds of Kimchi

  ¥1400.0

• 3 kinds of Namul

  ¥1000.0
• 6 kinds of Namul

  ¥1400.0

• Korean Laver

  ¥500.0
• Chanja (Spicy Cod Innards)

  ¥600.0
• Korean Chilled Tofu

  ¥700.0
• Seafood Chijimi (pancake)

  ¥1500.0
• Pork Kimchi Chijimi (pancake)

  ¥1500.0

• White rice

  ¥400.0
• Bibimbap 1 レビュー

  ¥1300.0
  With 7 kinds of Namul
• Ishiyaki (Stone-grilled) garlic rice

  ¥1400.0
• Ishiyaki (Stone-grilled) bibimbap

  ¥1500.0
• Kuroge Wagyu Yukkedon (Steak tartare on rice)

  ¥2900.0

• Homemade Morioka Reimen (Chilled noodles)

  ¥1500.0
• Kong-guksu (Soy milk noodles)

  ¥1500.0
• Kalbi ramen

  ¥1500.0
• Gomtang ramen

  ¥1500.0
• Yukgaejang ramen

  ¥1500.0

• Egg Drop Soup

  ¥900.0
• Wakame Soup

  ¥900.0
• Gomtang Soup

  ¥1200.0
• Yukgaejang Soup

  ¥1100.0
• Sundubu Soup

  ¥1400.0

• Melon Sherbet, served in the peel

  ¥1200.0
• Whole strawberry sorbet

  ¥750.0
• Warabi-mochi, with Vanilla Ice Cream

  ¥1000.0

• Mukuge

  ¥7000.0
  [Appetizers] 3 appetizers : Such as homemade Kimchi, Sai Namul, Boiled Beef Tongue, etc. Aoyama Gaien Salad Two kinds of Kuroge Wagyu sashimi (wagyu tataki, wagyu yukke) [Shio-yaki] Premium Tongue with Salt, Cheek, Heart (Salt Grill) [Aburi] Assorted 3 rare cuts of beef of the day (marbled and lean cut) (Sear) Such as top blade, tri-tip, eye of knuckle, etc. * Choose seasoning from Salt, Leek & Salt Marinade or Draft Marinade [Wrapping Vegetable] Sangchu and leaf lettuce with homemade miso [Staple Food] Homemade Morioka Reimen (Chilled Noodles) or Ishiyaki (Stone grilled) Bibimbap with 7 kinds of Namul [Dessert] Today’s Ice Cream
• Aoyama Gaien

  ¥9500.0
  [Appetizers] 3 appetizers : Such as homemade Kimchi, Sai Namul, Boiled Beef Tongue, etc. Aoyama Gaien Salad Three kinds of Kuroge Wagyu sashimi (wagyu sashimi, wagyu tataki, wagyu yukke) [Shio-yaki] Special Select Tongue with Salt (Salt Grill) 3 assortment rare cuts of the day (lean cuts) Chuck tender, Rump, Eye of Knuckle, etc. [Tare Yaki] 3 assorted rare cuts of the day (marbled cuts) (Grilled Such as Zabuton (Chuck flap), Misuji (Top blade), Chuck Short Rib, etc. with sauce) [Wrapping Vegetable] Sangchu and leaf lettuce with homemade miso [Staple Food] Homemade Morioka Reimen (Chilled Noodles) or Ishiyaki (Stone grilled) Bibimbapwith 7 kinds of Namul [Dessert] Today’s Ice Cream
• Premium

  ¥14000.0
  [Appetizers] 3 appetizers : Such as homemade Kimchi, Sai Namul, Boiled Beef Tongue with Wasabi, etc. Aoyama Gaien Salad Five kinds of Kuroge Wagyu sashimi (wagyu sashimi, wagyu tataki, salted yukke wagyu, omasum sashimi) [Shio-yaki] Special Select Tongue with Salt (Salt Grill) Special Select raw Harami (Outside skirt) [Tare Yaki] 5 assorted rare cuts of the day (marbled, lean cuts) (Grilled Such as Chuck flap, Top blade, Chuck Short Rib, Chuck tender, Rump, etc. with sauce) [Wrapping Vegetable] Sangchu and leaf lettuce with homemade miso and salchitta [Special Select Grill] Sirloin - with select salt and wasabi - [Staple Food] Homemade Morioka Reimen (Chilled Noodles) or Ishiyaki (Stone grilled) Bibimbapwith 7 kinds of Namul [Dessert] Sherbet of the season

• Tongue
  The tongue of beef. The base of the tongue (tan moto) is a tender, fatty, marbled part of the tongue.
• Zabuton (Chuck Flap)
  A cut located near the neck. Characterized by its fine marbling, where the sweetness of the fat and the flavor of the meat can both be felt.
• Misuji (Top Blade)
  Meat located inside the shoulder blade. The most marbled part of the shoulder clod.
• Togarashi (Chuck Tender)
  Meat located on the outer side of the shoulder blade. The meat has a slightly coarse texture, but has a strong lean flavor.
• Brisket
  Concentrated lean meat with hardly a trace of fat. The flavor continues to seep out as it is chewed.
• Kata Sankaku (Triceps Brachii)
  The part from the shoulder to the upper part of the front leg. It is characterized by its light and refreshing flavor without being cloying.
• Maki (Ribeye Cap)
  The outer portion of ribeye wrapped around the core. It is juicy and rich in flavor.
• Shin Shin (Eye of Round)
  The center portion of the [shin tama] or bottom round. It is characterized by its tender texture in spite of its lean meat without much marbling.
• Kamenoko (Knuckle)
  The meat is truly red meat. You can sense the rich flavor every time you chew it.
• Tomoshibi (Rump)
  The rump is the part of the meat from the waist to the buttocks and thighs. The meat is tender with a fine texture. he fat is not cloying a very refined flavor.
• Kalbi (Boneless Rib)
  The part around the ribs. The most popular type of yakiniku meat.
• Nakaochi Kalbi (Rib Fingers)
  The meat between the ribs. The rich flavor keeps flowing with every bite.
• Harami (Outside Skirt)
  The diaphragm of beef, classified as an organ meat. The subtle flavor of the fat can also be moderately tasted.
• Loin
  A generic term for lean meat. It has little fat and has a light but elegant sweet flavor.
• Sirloin
  Sirloin is the meat in the middle of the back. It is juicy and tender with moderate amount of sinew.
• Tenderloin
  A rare lean part of the cattle, from which only a small amount can be obtained. It is characterized by its tenderness, fine texture, and minimal fat.
• Chateaubriand
  Chateaubriand is a rare part of the tenderloin, especially the center part with excellent quality. It is also known as an "illusive cut".
• Horomon (Organ Meats)
  In Japan, organ meats are known as horumon. [Jo-mino] Premium Rumen (First stomach) [Shinach] Beef large intestine [Hatsu] Beef heart [Maruch] Beef small intestine [Liver] Beef liver [Semmai] Omasum (Third stomach)