Menu : Yakiniku Shun Yasai Fanbogi

From left to right in the photo, we have the chewy yet flavorful "Ago" (fish jaw), the delightful texture and taste of "Tan Saki" (tip of the tongue), the "Nami Tan" slices located in the middle of the tongue, and the juicy thick slices near the root of the tongue.
Starting with the thick slices, you can savor the flavor while climbing up the taste ladder!
This is our original aging method at Fanbogi, involving 2 months of Wet aging followed by about 10 days of Dry aging.

The standard marinade is great, but you can't beat lightly grilled horomon with just salt. They’re best enjoyed when both sides have shrunk a bit!

Bean sprouts and fern brakes are timeless classics, plus you'll get four types of seasonal green namul!

Two slices of each
Salt and sauce
Indulge in a luxurious assortment of marbled A5-grade Kuroge Wagyu and premium cuts in smaller portions.
Cuts and portions may vary due to aging.
Enjoy it with grated ponzu sauce, or simply as is!

Two pieces of each cut
Salt or sauce
A platter featuring A-5 grade Akaushi Wagyu with assorted red meat cuts.
Cuts such as shoulder, thigh, togarashi, bone waste, tenderloin, outside skirt, hanging tender, and flap meat will vary based on the day's selection and aging process.
For salt grilling, enjoy with grated ponzu sauce, or simply savor it as is.
We'll let you know the recommended grilling time when served.

Each portion includes two slices.
Starting from the left in the photo, you'll find the chewy yet flavorful "Ago" that bursts with umami, followed by the delightful texture of the tongue tip, and then the slices of the middle section known as "Nami-Tan." Finally, there's the juicy thick cut at the base of the tongue.
You can enjoy this in a sequence that allows you to climb up the flavor ladder, starting with the thick cut.
This unique aging process is Fanbogi's original method, involving 2 months of wet aging followed by about 10 days of dry aging.

Two slices each.
The texture and flavor change depending on the location and thickness of the slices—like with the cheek, tongue tip, sliced tongue, and thick-cut tongue.
It's a delightful plate that offers a fun variety.
We've prepared it with a wet seasoning base, finishing it off with a lighter dry touch, using a different method than that for US tongue.

Two pieces each of:

Chicken Thigh, Chicken Heart, Chicken Liver,
Aged Sakura Pork Belly, and Aged Sakura Pork Loin, all beautifully arranged on a platter.

We recommend grilling them well to let the excess fat drip off and enhance the delicious smoky flavor!

Sauce or Salt Thick-Cut Grilled Shabu
Featuring A5 grade Black Wagyu Strip Loin.
Grilling the shabu will enhance its sweetness, so enjoy it well-done!
The thick-cut piece bursts with juicy flavor from its coarse fibers. Cook until nicely caramelized to a rich golden brown.
For an extra kick, enjoy with fresh grated ponzu sauce instead of the dipping sauce.
We can also serve genuine wasabi upon request.

Each

Yaki Shabu with sauce and thick salt-cut Tenderloin

Enjoy the exquisite cut of tenderloin, where the finely-textured meat is perfectly marbled with just the right amount of fat, releasing a refined juiciness that brings you pure happiness.

Once grilled to a crispy golden brown, savor it at a delightful rare doneness…

Best enjoyed with a splash of ponzu sauce.
We will also provide real wasabi upon request.

Each

Salt or sauce
This is the beef with a great red meat characteristic.
When broken down, the inner thigh has 8 unique cuts, and we serve them based on their aging condition and the specific traits of each cut.

Each

Salt & Sauce
Enjoy a selection of 9 unique cuts from the area between the upper thigh and knee, each showcasing its own character. We'll provide them cut to match their aging and uniqueness.

Each

Salt, sauce, and original sauce.

Skirt steak. It's called Outside Skirt in English.

We highly recommend it with the sauce!

Each

Salt, sauce, and original sauce

Grilled to perfection, this cut features a chewy texture that is truly unique.
The salt-cut is thick, infused with garlic and thyme for extra flavor.
Perfectly pairs with wine. If you're having a highball, we recommend adding some black pepper.

Slice or Thick Cut

Starting from the base of the tongue, this cut is rich in fat and incredibly juicy.
For the slice, cook it until one side turns a crispy golden brown with smoke, then flip it over for just 3 seconds before enjoying it!
The thick cut is cubed, so sear all sides until they become crispy and golden brown to savor the fragrant and juicy texture.

Each

A classic salted tongue dish. Enjoy it grilled on one side, both sides, or however you like!

Enjoy the delightful texture of the tongue slices combined with their rich flavor!

This cut comes from the base and middle part of the tongue.
It has a nice chewy texture and rich flavor.
Be sure to grill it well for the best experience!

Salt or sauce
The timing for taking a bite varies for each person.
Grill from the skin, and enjoy when both sides are nicely shrunk.
Make sure to savor it well-done.

Each

Salt, dipping sauce, and original sauce

This is the first stomach. It's a delicious cut with a crispy and chewy texture, without any fat. Enjoy the salt-grilled version with grated ponzu sauce. Be sure to cook it well before enjoying!

Each

Salt, sauce, and original sauce.

The liver has a delightful sweetness, but be careful not to overcook it as it's sensitive to heat.
Enjoy the salt-grilled liver with ginger soy sauce.

Each

Sauce, Original Sauce, Salted Thick-Cut Herb Flavor
When grilled crispy on all sides, the thick-cut piece becomes rare.
Enjoy the rich flavor as if you're indulging in game meat...
Relish it with dukkah.

Each

Salt, sauce, and our original sauce.
Just like our tongue, this beef cheek goes through a lengthy wet aging process followed by dry aging.
It's a flavorful cut with a satisfying chew.
Perfect as a snack or with rice...

Each

Salt, sauce, and original sauce.

This is thigh meat that's been semi-dry aged for about a week.

Each

Salt and Original Sauce
Enjoy a delightful, bouncy texture with no peculiar aftertaste.

Each

Salt, Sauce, Original Sauce
Cooking it gently on the grill makes it creamy and delicious.
Be careful not to overcook it!

Each

Tossed with Ayu Fish Sauce from Kawahara-cho Izumiya.
Grill it well and enjoy it as is!

We serve this after aging for over a month. Grilled to a crispy golden brown and served with grated daikon and ponzu sauce.

Salt, Sauce, Original Sauce, Herb-Flavored Thick Cut Salt... Each for JPY 1,080

Aged for about a month before serving.
Enjoy the salt grilled well with grated ponzu sauce.
For the herb-flavored thick cut salt, grill it well and enjoy with basil paste.
The sweetfish sauce should be grilled well and enjoyed as is.

Sweetfish sauce... JPY 1,280

Kimchi, Cubed Radish Kimchi, Cucumber Kimchi

Packed with calcium, vitamin C, vitamin E, B vitamins, dietary fiber, iron, and potassium,
Sanchu is best enjoyed with the rich fat of the meat for optimal absorption.
So, let's balance things out by indulging in some Sanchu!

Enjoy the classic taste of bean sprouts and fern shoots, along with seasonal veggies!

A traditional Korean medicinal soup packed with collagen, known for boosting vitality and perfect for supporting your digestive system and skin. It's also said to be great for combating summer fatigue and colds.
At our restaurant, we serve this delightful Samgyetang in individual portions, so even if you're dining alone, you can enjoy it!
Feel free to add salt and Yangnyeom to taste...

Made with Hitomebore rice from Misawa, Iwate Prefecture, this porridge is easy to digest.
Add salt and yangnyum to taste!

A collaboration of our homemade Samgyetang and Nakano's noodles.
Add some Yangnyeom to taste...

We’ve simmered the samgyetang to create a rich and flavorful noodle soup that warms you from the inside out. Add some yangnyeom for an extra kick!

A carefully crafted cold noodle soup made with aged beef tendon.
Enjoy the perfect combination of homemade pasture-raised ham and Morioka-style cold noodles.

A hearty soup made with aged beef tendon, featuring tender aged beef pieces in a flavorful gukbap.
This dish packs a punch with Korean chili, perfect for a stamina boost!
Feel free to ask us to adjust the spice level to your liking.

Our soup starts with aging beef sinew.
It's a Korean-style rice porridge, simmered for an extended period to blend the rich flavors of vegetables with our carefully crafted gukbap soup.

All six types of namul are homemade.
In Korean, 'mix' is 'bibi' and 'rice' is 'bap.'
Since it's a mixed rice dish, make sure to mix it well before enjoying!

We use carefully selected premium Hitomebore rice from Misawa, Iwate.

Large... JPY 350
Medium... JPY 300
Small... JPY 250

When lightly grilled over charcoal, it becomes crisp and aromatic. (Be careful not to overcook!)

The soup starts with aging beef tendons.
Enjoy the flavors of the long-simmered broth, along with the egg, wakame, and vegetables!

Each

A hearty soup made with aged beef tendon and tender aged beef.
With Korean chili peppers for that extra kick of stamina!
Feel free to let us know if you’d like to adjust the spice level.

Just let us know how strong you'd like it!

We also offer half-size portions for rice dishes.