牛吾 心斎橋店

GyuugoShinsaibashi

  • Credit Card
  • Yakiniku (BBQ),Horumon (Offal)
  • Dinner 4,500 JPY
  • 06-6212-7455 (+81-6-6212-7455)
  • Monday - Saturday 17:00 - 24:00 Holiday 17:00 - 22:00
  • Shinsaibashi(Osaka)
    Subway Midosuji Line Shinsaibashi Station 5-minute walk

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■特撰盛り■ ※4品お選び頂けます。・・・(ロース、ヘレ、ミスジ、バラ、モモ、ヒウチ、イチボ、ハネシタ)※(日によって内容が異なります。)

■Exclusively selected■ ※Choose from 4 kinds・・・(sirloin, tenderloin, misuji gristle, belly, thigh, tip of joint, part of thigh meat, meat below the rib)※(Meat are subject to change on days)

tax included

■ホルモン盛り■ ※5品お選び頂けます。・・・(丸チョウ、センマイ、アカセン、ハート、タンシタ、ツラミ、レバー、ミノ、フク、シマチョウ)※(日によって内容が異なります。)

■Hormone assortment■ ※Choose from 5 kinds・・・(Small intestine, third stomach, fourth stomach, heart, tongue tip, cheek, liver, beef tripe, lung, large intestine)※(Meat are subject to change on days)

tax included

野菜盛り・・・(キャベツ、人参、ピーマンetc)

Vegetable assortment・・・(cabbage, carrot, green pepper etc)

tax included

特選バラ・・・三角バラ使用、やわらかな肉質で甘い脂がたまらない!

Exclusively selected chuck rib・・・Chuck ribs, soft and tenderness of the meat is truly irresistible!

tax included

特選ロース・・・お口の中でとろけそうで、それでいてこの存在感。

Exclusively selected sirloin・・・So melty it'll become your immediate enticement!

tax included

特選ヘレ・・・ちょっと贅沢、サイコロステーキ風!

Exclusively selected lean loin・・・A bit of luxury, served in diced steak style!

tax included

特選ミスジ・・・希少部位、片面焼きでも十分!

Exclusively selected misuji gristle・・・This rare delicacy is so fresh, letting you sear even one of the sides!

tax included

特選タン・・・やわらかく、脂ののりが最高。

Exclusively selected tongue・・・Let your mouth burst with flavor of softness and marble of the meat

tax included

上バラ・・・焼肉の定番中の定番!

Special belly・・・A must-have when you come to yakiniku

tax included

上ロース・・・お肉の繊維が細かくやわらかい!

Special loin・・・Meat fiber so fine, brings the meat to a tender finish!

tax included

上ハラミ・・・横隔膜、国産牛に拘り、甘くてジューシー

Special outside skirt・・・diaphragm, we use fresh and safe domestic beef that is truly juicy!

tax included

塩タン・・・まずはこれから、塩物代物

Salted tongue・・・Bit of saltiness, a perfect starter!

tax included

丸チョウ・・・コラーゲンたっぷり、プリップリッ。

Large intestine・・・Rich in collagen, creamy and soft!

tax included

シマチョウ・・・脂がほどよくお口のなかでトローリ

Large intestine・・・Lean hormone that brings mouth to heaven

tax included

上ミノ・・・隠し包丁が決めて

Special beef tripe・・・Our careful cut in between the meat is the secret to great taste!

tax included

焼レバー・・・表面だけ焙って、レアでどうぞ!

Grilled liver・・・Lightly sear the outer and enjoy it nearly raw!

tax included

赤センマイ・・・歯ごたえ十分、通にはたまらなぬ一品。

Fourth stomach・・・Teeth resilient and an irresistible piece of dish for hormone lovers!

tax included

生ユッケ

Raw yukhoe

tax included

生レバー

Raw liver

tax included

牛センマイ

Third stomach (beef)

tax included

たん刺し

Tongue sashimi

tax included

タレテッチャン焼きそば・・・焼肉のタレで絡めているので〆にどうぞ!

Sauce marinated large intestine yakisoba・・・Mixed it with yakiniku sauce and great way to end your meal!

tax included

塩テッチャン焼きそば・・・特製塩ダレでサッパリ!

Salted large intestine yakisoba・・・Have it simple with our special salted sauce!

tax included

特製冷麺・・・ゆず風味でサッパリ!

Special cold noodle・・・Simple and refreshing with yuzu citrus!

tax included

特製つけ冷麺・・・ごま風味でピリ辛がやみつきに…。

Special cold noodle with dipping sauce・・・Sesame flavor with a hint of spiciness

tax included

ビビンバ

Korean rice bowl topped with sauteed and seaoned vegetables

tax included

日替りサラダ

Today's salad

tax included

ナガイモキムチ

Kimchi of Japanese yam

tax included

白菜キムチ

Cabbage kimchi

tax included

チャンジャ

Cold fish intestines with spicy sauce

tax included

*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.

* The price is in Japanese Yen (JPY)

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

Information

Hours

Monday - Saturday 17:00 - 24:00
Holiday 17:00 - 22:00

Close

Every Sunday

Average price

Dinner: 4,500 JPY

You can check the restaurant information in the phone.

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