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Presenting thick, savory, condensed cuts of Rikyu beef tongue char-grilled to perfection with a crispy exterior and juicy interior. Relish in the meaty flavor of beef tongue and its toothsome texture. Even though we specialize in beef tongue, we have a tank with fresh seafood. We also serve a wide variety of both cold and warm desserts. We do our utmost to provide good service by always paying attention to our customers. We also create a comfortable atmosphere for customers dining alone despite the energetic atmosphere in our restaurant. Our in-house, slow-cooked oxtail soup is full-bodied yet refreshing. While the soup is served with most entrees, it also pairs well with sake (Japanese rice wine). Sake with our "U-men oxtail soup", a specialty that includes somen noodles, is very popular as a last course.

Our focus is on Japanese ingredients that are healthy and satisfying. We use fresh-cut soba (buckwheat noodles) in our okonomiyaki (veggie pancake) and also offer whole-wheat soba, which is rich in vitamins and minerals. And with our okonomiyaki, we use flavorful and aromatic items like shiso (perilla leaf) and pickled plum. Then by steaming the dough and cabbage while it grills, the result is a fluffy pancake. We also include white scallions to add a bit of texture to it. Also too, since oysters are caught year-round in Hiroshima, our menu takes advantage of this local specialty. As for hospitality, we put communication with customers first and aim to bring a smile to their face. Many of our guests are travelers, and we’re always available to suggest some great spots and recommended shops in the area. Lastly, we make an excellent venue for a meal after work, and for a group setting you can enjoy sitting around a griddle watching the food cook while you chat with family and friends. We are conveniently loca

We use fresh seafood procured daily. Varieties of emperor fish like star snapper and green snapper are especially recommended. The homemade, dehydrated batter absorbs the flavor of garlic grilled on the iron plate to make it richer in both fragrance and flavor. We scour the market every day, checking the freshness of every piece of newly arrived seafood and make sure to see every fish with our own eyes before buying it. We have also preserved recipes passed down in the family for generations to make sauces and dressings to complement each dish. No time or effort is spared in making every single dish, no matter how busy the restaurant gets. Everything is handmade with great care, so some dishes may take time. We try out new things every day in an effort to serve our guests as quickly as possible and try hard to create a home-like atmosphere so our guests feel at ease. We get both local customers and people visiting Okinawa on vacation. Please drop in as you would any casual dining spot.

For our miso offals, we use miso sauce made by using Hatcho miso as a base, and then add brown sugar and sake. It's mixed with the meat to avoid it getting dry and placed before the customer. The grilling tools are a charcoal brazier with special Itami charcoal. A delicious way to eat it is to grill well, and then add a dash of seasoning. The restaurant owner, and head chef, always pickles fresh cucumber with rice bran, kombu kelp or chili pepper the night before. When delicious food comes out in small portions, customers will never be satisfied. That's why we offer more volume than any other place. And if that wasn't enough, we also offer a no-time limit, all-you-can-eat and all-you-can-drink set menu, our most popular. A lot of men returning home from work stop here, so in hope of ridding you of your daily stress, we pride ourselves on our reception and service, not to mention our flavor.

Presenting thick, savory, condensed cuts of Rikyu beef tongue char-grilled to perfection with a crispy exterior and juicy interior. Relish in the meaty flavor of beef tongue and its toothsome texture. After the meat is cut and seasoned with plenty of salt, an ageing process enhances the flavour and tenderness. At Rikyu we never use machines; every step is done by hand, resulting in a fantastic texture regardless of thickness. The Tomizawa store is dedicated to maintaining our cheerful atmosphere. The grills and counter seats face each other, creating a home-like atmosphere where every single customer can enjoy conversation with the chef. Of course, feel free to ask us to grill your beef tongue to your preferred temperature. With lots of available seats in the Tomizawa store, we also accommodate big parties. We welcome you with a wide variety of beef tongue dishes on our menu.

Mugi recommends this Monja first which is hearty and filling and made with 10 different ingredients. This is a good choice if this is your first time eating Monja. Pork, seafood, and vegetables are all purchased fresh so that the customers can enjoy delicious Monja. Special attention is also taken with the side ingredients, such as dried sakura shrimp and corn. The customers are treated with smiles and cheerfulness so that they can enjoy their meal in a pleasant atmosphere and want to come back again and again. Monja is eaten around a hot plate and is an excellent meal for couples, families, and good friends to enjoy together. Enjoy lively conversation while you eat merrily with others.

Enjoy the savory flavor absorbed by Rikyu's generously thick and tender slices of beef tongue, which are masterfully grilled on a charcoal fire to achieve a crispy surface that is juicy inside. The beef tongue is cut, seasoned by hand with salt, and aged to make it tender with a unique taste. No machines are involved and all of this work is done by human hands. We cater to our guests' every wish, including made-to-order dishes and bite-sized cuts especially for children and seniors. We take time to prepare each dish with the care it - and our customer - deserves. That is our motto. We provide a wide range of beef tongue and seafood dishes, as well as alcohol. We also accommodate big parties with menus featuring great variety.

Presenting thick, savory, condensed cuts of Rikyu beef tongue char-grilled to consummate perfection for a crispy exterior and juicy interior. Relish in the meaty taste of beef tongue and its toothsome texture. After the meat is cut and seasoned with plenty of salt, an ageing process enhances the flavor and tenderness. At Rikyu we never use machines; every step is done by hand, resulting in a fantastic texture regardless of thickness. We always pay attention to how customers are doing while grilling, and visually entertain them as the grill is in their line of sight. When you say Sendai, beef tongue comes to mind, and when you say beef tongue, Rikyu comes to mind. We provide a wide array of beef tongue dishes for everyone, from children to seniors. We would love to have you and your family visit us.

The meat is perfectly cooked so that the surface is crisp while the inside is juicy, condensing all the goodness of Rikyu beef tongue into the thick slices. Please try it-it is tasty and has good texture as well as plenty of volume. After being sliced, each piece is seasoned with salt and left to mature to give it a unique fragrance and tenderness. At Rikyu, this process is done manually without the aid of machines. This uncompromising effort gives rise to the meat's crisp texture in addition to its rich volume. Rikyu's appeal is that it offers a wide variety of dishes, in addition to charcoal-grilled beef tongue and a fun dining experience. At the Natori restaurant popular with families, curry and stew are in high demand.