焼肉 冷麺 ういしろ

Carefully selected meat with just the right amount of lean and marbled meat! We use Marushin and Ichibo cuts of meat, all in easy-to-eat yakishabu sizes! Enjoy with our special egg yolk sauce! A staff favorite! Our signature dish!

Lightly grilled tender, moderately marbled meat served with our special grated daikon ponzu sauce with a hint of Japanese pepper!

We mainly use carefully selected lean meats, such as rump and marukame! Enjoy the delicious flavor of the meat with salt and our homemade garlic soy sauce!

Delicious meat scraps at a service price! They inevitably end up being produced when shaping the meat.

Only those who know the secrets should try this high-quality tongue!

It's a classic but not to be underestimated.It's so simple that you can tell the difference.

Fragrant green onion salt brings out the umami flavor.

Only the chosen Tanmoto can call himself "superior."

Because it's the classic, we don't cut corners.

Actually, it's a cut of top-grade rib or premium loin.

The king of kalbi.I won't show anything but the good stuff.

Just quickly grill it, wash it, add the sauce and serve it on rice.

A rare cut known only to those in the know for its rich flavor and melt-in-your-mouth texture.

It has the texture of skirt steak and the taste of kalbi.

Responsible for wild and juicy yakiniku.This is the kalbi that connoisseurs love.

Classic loin that lets you enjoy the deliciousness of the meat straight away.

An exquisite balance of marbled and lean meat

Make sure to drown it thoroughly in the washcloth.

Unpretentious, classic skirt steak with sauce.

Hidden popularity.Wagyu beef tenderloin.

The finest skirt steak, just the best parts.

Extremely soft.The king of red meat.

The pinnacle of grilled shabu-shabu, with particular attention paid to thickness and cut.

Assortment of three types of beef: kalbi, loin, and skirt steak

The staff carefully grills it and serves it with a rich and creamy special egg yolk sauce.

Fresh thick-sliced liver with sesame oil and salt.

Recommended offal that changes every day! A great value with a mix of 3-4 varieties!

Be sure to try this special blend of red miso sauce and yakiniku sauce, a flavor you can only get at a yakiniku restaurant!

The thorough processing brings out the flavor.A washing sauce that brings out the delicious flavor of fat.

Sweet, chewy and rich flavor.Versatile type with soy sauce sauce.

The fresh offal gives it a great texture! Try it with soy sauce.

A source of energy! Goes great with soy sauce.

The crunchy texture is addictive.Soy sauce sauce is recommended!

"The sauce really speaks for itself when it comes to the milder cuts."Enjoy it with soy sauce sauce.

If you like chewy offal, this is it for you.

No quirks.A delicacy that relies on freshness.

Choose this thickness carefully.I want to make it a hidden specialty...

Among all hormones, it has a unique "crunchiness."Soy sauce sauce is recommended.

Just quickly grill it.Do not overcook.Please enjoy it the way a connoisseur would.

Uishiro's yukhoe is mainly served with sauce.

The sauce and egg yolk bring out the depth of the tongue yukke

It's so delicious that it will change your concept of yukhoe.

A masterpiece that will impress with the freshness of the offal.Served with homemade soy sauce.

A special treat that boasts freshness! Served with homemade chujang.

Enjoy the excitement of tasting it raw with its freshness and our homemade dashi soy sauce.

A rewarding tongue that can be enjoyed without being cooked.

A boiled delicacy.Refreshing with ponzu sauce.

The classic yakiniku finale is a must-try! Smooth and chewy, with a refreshing, authentic taste.

Our original mixed and delicious cold noodles with a delicious spicy sauce.Spiciness ★★★★

Spiciness beyond the limits! It's not just spicy, but also has a deep, addictive flavor! Spiciness ★★★★★★

The scent of sudachi is irresistible! A refreshing drink you won't find anywhere else.

A refreshing cold noodle dish for adults that will finish off the aftertaste of grilled meat.

Chinese cabbage, radish, cucumber, and mizuna.Available in 4 levels of spiciness.

No slacking on the supporting roles.

The flavor is not shallow.A taste I learned in Tsuruhashi, Osaka.

Mix bean sprouts, sweetcorn, daikon radish namasu, spinach, and seaweed tsukudani to make "Uishiro Namul."

It's a temptation of immorality, but I want to eat it.

The cod stomach is delicious, sweet and spicy, and goes well with alcohol.

Wrap it in meat and it's done.My yakiniku partner.

Enjoy by wrapping your favorite ingredients."What I wear depends on my mood."

Yakiniku restaurant classic salad

Homemade salt sauce.A classic Korean salad.

The power of Korean yakiniku restaurant beef bone soup, finished with homemade miso!

A whole tail soup made from boiled fish.

I made this seriously, influenced by Korean dramas.

The deliciousness of mixing, the sneaky moment.

Simple soup made with carefully selected beef bone soup

A mini yakiniku bowl topped with a generous amount of sirloin.

The secret finishing touch is the tail's 〇〇.

[U] Egg [I] Smoked daikon radish [SHI] Dashi soy sauce [RO] Served with grated yam and seasonings.