炭火焼肉・にくなべ屋 神戸びいどろ

Biidoro

  • Credit Card
  • Private Room
  • Non-Smoking
  • English Menu
  • Yakiniku (BBQ),Izakaya (Japanese Style Pub)
  • Dinner 4,000 JPY
  • 03-6276-2939 (+81-3-6276-2939)
  • 17:00 - 24:00(L.O.23:00, Drink L.O. 23:30)
  • Hatsudai(Tokyo)
    Keio New Line Hatsudai Station 5-minute walk

TripAdvisor Traveler Reviews

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*Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.

*Photos shown are for illustration purpose only.

*Price may vary.

* Amount is Japanese Yen (JPY)

Menu Recommendations

【特選タン】

Premium wagyu tongue

Recommend

High grade Wagyu beef tongue, seasoned with salt and grilled.

  • Ingredients: Beef tongue
  • Cooking: Bake/Roast

tax excluded

【特選国産厚切りタン】

Thickly sliced premium beef tongue

Recommend

Thickly sliced premium grade beef tongue.

  • Ingredients: Beef tongue

tax excluded

黒毛和牛セット

Assorted Wagyu beef

Recommend

An assortment of several kinds of Wagyu beef.

  • Ingredients: Japanese black wagyu, Beef top blade, Wagyu beef premium boneless short ribs, Beef lean meat

tax excluded

神戸牛・黒毛和牛セット 特上

Assorted Wagyu beef

Recommend

An assortment of several kinds of Wagyu beef.

  • Ingredients: Kobe beef, Japanese black wagyu, Beef, Beef rump cap, Beef chuck, Beef top blade

tax excluded

特選神戸牛セット

Assorted Wagyu beef

Recommend

An assortment of several kinds of Wagyu beef.

  • Ingredients: Kobe beef, Beef top blade, Wagyu beef premium boneless short ribs, Beef, Beef tri-tip

tax excluded

クリミ

Chuck eye

Recommend

A cut of beef taken from the area between the front foreleg and shoulder called "Kurumi".

  • Ingredients: Japanese black wagyu
  • Cooking: Bake/Roast

tax excluded

ミスジ

Misuji (top blade)

Recommend

Meat dish made using a cut from the shoulder called “Misuji.”

  • Ingredients: Beef top blade, Japanese black wagyu
  • Cooking: Bake/Roast

tax excluded

特上ザブトン

Wagyu beef chuck flap

Recommend

A meat dish prepared by using Wagyu beef chuck flap (a cut from the shoulder).

  • Ingredients: Japanese black wagyu
  • Cooking: Bake/Roast

tax excluded

特選ハラミ

Premium skirt

Recommend

Meat dish made using a cut from the diaphragm called “premium skirt.”

  • Ingredients: Japanese black wagyu

tax excluded

神戸牛カルビ

Wagyu beef kalbi

Recommend

A meat dish prepared by using Wagyu kalbi (short rib area).

  • Ingredients: Beef boneless short ribs, Kobe beef

tax excluded

神戸牛リブカルビ

Wagyu beef kalbi

Recommend

A meat dish prepared by using Wagyu kalbi (short rib area).

  • Ingredients: Beef boneless short ribs, Kobe beef

tax excluded

神戸牛上カルビ

Wagyu beef premium short ribs

Recommend

A meat dish made by using meat around ribs of wagyu beef called premium short rib.

  • Ingredients: Beef boneless short ribs, Japanese black wagyu
  • Cooking: Bake/Roast

tax excluded

神戸牛上ロース(クラシタ)

Premium Wagyu beef loin

Recommend

A meat dish of premium Wagyu beef loin; around back.

  • Ingredients: Beef loin, Kobe beef
  • Cooking: Bake/Roast

tax excluded

神戸牛上赤身(ランプ)

Wagyu beef rump

Recommend

A Wagyu beef dish prepared from the rump..

  • Ingredients: Beef rump, Kobe beef
  • Cooking: Bake/Roast

tax excluded

神戸牛特上クリミ

Chuck eye

Recommend

A cut of beef taken from the area between the front foreleg and shoulder called "Kurumi".

  • Ingredients: Kobe beef
  • Cooking: Bake/Roast

tax excluded

神戸牛特上ミスジ

Premium wagyu top blade

Recommend

High grade Wagyu beef top blade, a cut from the shoulder.

  • Ingredients: Beef top blade, Kobe beef
  • Cooking: Bake/Roast

tax excluded

神戸牛特上ザブトン

Wagyu beef chuck flap

Recommend

A meat dish prepared by using Wagyu beef chuck flap (a cut from the shoulder).

  • Ingredients: Kobe beef
  • Cooking: Bake/Roast

tax excluded

神戸牛杓子

Chuck eye

Recommend

A cut of beef taken from the area between the front foreleg and shoulder called "Kurumi".

  • Ingredients: Kobe beef
  • Cooking: Bake/Roast

tax excluded

神戸牛特上イチボ

Premium wagyu rump cap

Recommend

High grade Wagyu beef rump cap, a cut from the rear.

  • Ingredients: Beef rump cap, Kobe beef
  • Cooking: Bake/Roast

tax excluded

神戸牛特上とも三角

Triangle Meat of Beef leg

Recommend
  • Ingredients: Kobe beef

tax excluded

ビール

Beer

Recommend
  • Types of drink: Beer
サワー

Sour

Recommend
  • Types of drink: Shochu Highball & Sour
カクテル

Cocktail

Recommend
  • Types of drink: Other Liqueurs
ハイボール

Highball

Recommend
  • Types of drink: Highball
    Whiskey mixed with carbonated water.
焼酎

Shochu

Recommend
  • Types of drink: Shochu
日本酒

Japanese Sake

Recommend
  • Types of drink: Japanese Sake
梅酒

Plum Wine

Recommend
  • Types of drink: Plum Wine
    A Japanese liquor made by soaking plums in distilled alcohol.

tax excluded

果実酒

Fruit Wines

Recommend
  • Types of drink: Fruit Liqueur

tax excluded

ワイン

Wine

Recommend
  • Types of drink: Wine

tax excluded

マッコリ

Makgeolli

Recommend
  • Types of drink: Makgeolli
    A traditional Korean fermented alcoholic beverage made primarily from rice.
  • Country of origin: Korea
ノンアルコールビール

Non-Alcoholic Beer

Recommend
  • Types of drink: Non-Alcoholic Beer

tax excluded

ソフトドリンク

Soft Drinks

Recommend
  • Types of drink: Soft Drinks

Premium + Dinner

7,500 JPY Course

A4特選神戸牛焼肉コース
Recommend
All-You-Can-Drink
  • Offer period:
    Year-round
  • Menu Order Reception Time:
    17:00 - 22:00
  • Time Limit: 120 Min

tax excluded

Recommend + Dinner

6,500 JPY Course

A4神戸牛&黒毛和牛 焼肉コース
Recommend
All-You-Can-Drink
  • Offer period:
    Year-round
  • Menu Order Reception Time:
    17:00 - 22:00
  • Time Limit: 120 Min

tax excluded

Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)

Information

Hours

17:00 - 24:00(L.O.23:00, Drink L.O. 23:30)

Close

Irregular holidays

Average price

Dinner: 4,000 JPY

Service Offer

  • English menu available
  • All you can drink menu

You can check the restaurant information in the phone.

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