FOOD | 三代目　脇彦商店　新福島本店

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Appetizer
- Homemade kimuchi
  -
  Kimchi is homemade, but it is Wakihiko style that uses miso
  1/10
  Homemade kimuchi
  -
  Kimchi is homemade, but it is Wakihiko style that uses miso
- Low temperature cooking Yukhoe style (members only)
  -
  The gentle taste of Japanese-style jelly.It is cooked at low temperature for 2 hours and cooked to the core, so you can enjoy it with confidence.(We do not offer raw meat at all)
  1/10
  Low temperature cooking Yukhoe style (members only)
  -
  The gentle taste of Japanese-style jelly.It is cooked at low temperature for 2 hours and cooked to the core, so you can enjoy it with confidence.(We do not offer raw meat at all)
- Koshihikari cooked in a kettle
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  Plump and glossy rice cooked in a kettle
  1/10
  Koshihikari cooked in a kettle
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  Plump and glossy rice cooked in a kettle
Introducing the parts of the meat
- Kasuzuke small intestine
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  Kasuzuke is made by purchasing raw lees from a sake brewery and aging it by thoroughly pickling it with miso and lees.It has an indescribably elegant taste with a slight sweetness when baked.
  1/10
  Kasuzuke small intestine
  -
  Kasuzuke is made by purchasing raw lees from a sake brewery and aging it by thoroughly pickling it with miso and lees.It has an indescribably elegant taste with a slight sweetness when baked.
- Rare part Koune
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  Koune is a phantom part where one cow can only take 2 kg, and it is also called flame meat.
  1/10
  Rare part Koune
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  Koune is a phantom part where one cow can only take 2 kg, and it is also called flame meat.
- Thick sliced toro tongue
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  Only the root of the tongue is used.Please use homemade Negidare.
  1/10
  Thick sliced toro tongue
  -
  Only the root of the tongue is used.Please use homemade Negidare.
- Kasuzuke ribs
  -
  Kasuzuke is made by purchasing raw lees from a sake brewery and aging it by thoroughly pickling it with miso and lees.It has an indescribably elegant taste with a slight sweetness when baked.It is a masterpiece of meat that is irresistibly delicious with gravy
  1/10
  Kasuzuke ribs
  -
  Kasuzuke is made by purchasing raw lees from a sake brewery and aging it by thoroughly pickling it with miso and lees.It has an indescribably elegant taste with a slight sweetness when baked.It is a masterpiece of meat that is irresistibly delicious with gravy
- Lean
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  Recent lean booms such as Momo, Ranichi, Shintama, and Ude.Please enjoy with black sauce for lean meat only
  1/10
  Lean
  -
  Recent lean booms such as Momo, Ranichi, Shintama, and Ude.Please enjoy with black sauce for lean meat only
- Meat cushion Hanesita
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  Meat cushion Hanesita.A meat cushion is a part that sounds luxurious.It looks like a cushion, but it is a soft and soft part.
  1/10
  Meat cushion Hanesita
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  Meat cushion Hanesita.A meat cushion is a part that sounds luxurious.It looks like a cushion, but it is a soft and soft part.
- Production of wooden box
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  Make meat more luxurious.We provide it carefully in a wooden box.
  1/10
  Production of wooden box
  -
  Make meat more luxurious.We provide it carefully in a wooden box.
- Various box productions
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  We have prepared a lot of productions that customers can enjoy.
  1/10
  Various box productions
  -
  We have prepared a lot of productions that customers can enjoy.
- Japanese black beef connoisseur
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  We purchase Japanese black beef every day, and we use carefully selected ones that we are particular about.
  1/10
  Japanese black beef connoisseur
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  We purchase Japanese black beef every day, and we use carefully selected ones that we are particular about.
- Vegetables
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  Vegetables sent directly from farmers have a good relationship with the producers.
  1/10
  Vegetables
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  Vegetables sent directly from farmers have a good relationship with the producers.
- Special spatula
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  The softest lean meat
  1/10
  Special spatula
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  The softest lean meat
- sirloin
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  1/10
  sirloin
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Gem dish
- Sukiyaki style of sirloin
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  Sirloin steak shabu
  1/10
  Sukiyaki style of sirloin
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  Sirloin steak shabu
- Lean tataki
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  Tataki a chunk of red meat
  1/10
  Lean tataki
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  Tataki a chunk of red meat
- Domestic nest honey sauce of here steak
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  Hereta Taki using domestic nest honey
  1/10
  Domestic nest honey sauce of here steak
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  Hereta Taki using domestic nest honey
- Cold noodle
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  Cold beef shabu-shabu
  1/10
  Cold noodle
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  Cold beef shabu-shabu
Anniversary / birthday production
- Assorted fruits with plate
  1000 yen(税込)
  Please feel free to ask our staff for any special occasions such as anniversaries or birthdays.We will assist you with important events.We will provide you with a complimentary fruit platter and other items.Depending on fruit availability, we may not be able to accept reservations on the day.Please acknowledge it beforehand.
  1/10
  Assorted fruits with plate
  1000 yen(税込)
  Please feel free to ask our staff for any special occasions such as anniversaries or birthdays.We will assist you with important events.We will provide you with a complimentary fruit platter and other items.Depending on fruit availability, we may not be able to accept reservations on the day.Please acknowledge it beforehand.
Wakihiko style
- Three types of miso sauce [black sauce, white sauce, red sauce]
  -
  The first yakiniku restaurant in Japan that does not smoke.Wakihiko style is on the rice, not as a companion to sake
  1/10
  Three types of miso sauce [black sauce, white sauce, red sauce]
  -
  The first yakiniku restaurant in Japan that does not smoke.Wakihiko style is on the rice, not as a companion to sake
- On the rice
  -
  The first yakiniku restaurant in Japan that does not smoke.Wakihiko style is on the rice, not as a companion to sake
  1/10
  On the rice
  -
  The first yakiniku restaurant in Japan that does not smoke.Wakihiko style is on the rice, not as a companion to sake
- On the rice
  -
  The first yakiniku restaurant in Japan that does not smoke.Wakihiko style is on the rice, not as a companion to sake
  1/10
  On the rice
  -
  The first yakiniku restaurant in Japan that does not smoke.Wakihiko style is on the rice, not as a companion to sake
- On the rice
  -
  The first yakiniku restaurant in Japan that does not smoke.Wakihiko style is on the rice, not as a companion to sake
  1/10
  On the rice
  -
  The first yakiniku restaurant in Japan that does not smoke.Wakihiko style is on the rice, not as a companion to sake

Appetizer

Homemade kimuchi

Low temperature cooking Yukhoe style (members only)

Koshihikari cooked in a kettle

Introducing the parts of the meat

Kasuzuke small intestine

Rare part Koune

Thick sliced toro tongue

Kasuzuke ribs

Lean

Meat cushion Hanesita

Production of wooden box

Various box productions

Japanese black beef connoisseur

Vegetables

Special spatula

sirloin

Gem dish

Sukiyaki style of sirloin

Lean tataki

Domestic nest honey sauce of here steak

Cold noodle

Anniversary / birthday production

Assorted fruits with plate

Wakihiko style

Three types of miso sauce [black sauce, white sauce, red sauce]

On the rice

On the rice

On the rice