Kofujin's JUST MEAT menu features the finest Wagyu beef of the day, with a focus on Yamatogyu, the Kuroge Wagyu beef that Nara is proud of and which can only be raised by a limited number of producers.
Please enjoy the deliciousness that can only be found on this day.

The shining badge on each staff member's chest is proof that they are a "yakiniku concierge."
Light today? Or melt-in-your-mouth? They'll tailor the day's recommendations and give tips on how to grill your meat to suit your mood.
Just feel free to talk to them, and they'll expand your world of yakiniku and make each dish even more enjoyable.

The knife work involves determining the optimal cutting method to suit the characteristics of each cut, and making adjustments down to the millimeter.
The skills of our experienced "meat artisans" underpin the flavor of each and every dish.

The meat at Kofujin is basically cut into large pieces.
So even if the surface is grilled to a fragrant finish, the inside will remain medium rare and juicy. Once cooked, we recommend cutting it into pieces with scissors and enjoying it with different flavors such as sauce or salt.
Having a large piece of meat gives you more freedom in how you eat yakiniku.

Kofujin uses a high-quality roaster, but that's not the only key to making delicious yakiniku. While many yakiniku restaurants use a wire mesh, Kofujin uses a cast iron mesh called a ross mesh. The thickness of the mesh itself means it retains heat well and prevents meat from sticking, making it ideal for grilling plump Wagyu beef.

Tongs are also key to bringing out the flavor of yakiniku.
At Kofujin, we have two tongs on each table because we want you to separate one for raw meat and one for eating.
And when grilling, never press down on the meat, but only gently turn it over. This will make it plump and juicy.
Small touches can make a big difference in the flavor.

This is a serving that will make you "understand the true essence of Kofujin."
It's reasonably priced, yet you can experience the high quality.
Start with the lean meat.

2 servings / 250g: ¥3,839
4 servings / 500g: ¥7,678

・Lean Meat Nadeshiko
・Nakaochi Kalbi
・Rich and Delicious Kalbi
・Hyakuran Loin
・Thinly Sliced Lean Meat

A platter featuring popular cuts of meat for children.
We recommend ordering this platter and an additional portion of "Premium" lean meat for yourself.

(Serves 4 / 550g) ¥7,128

・Lean Nadeshiko
・Nakaochi Kalbi
・Thinly Sliced Kalbi
・Hyakuran Loin
・Sausage
・Daisen Chicken
・Rice in a Rice Container (1.5 cups)

The beautiful, glossy light pink color and finely textured meat make it a true masterpiece. Please enjoy the refined flavor of the original lean meat.

When you splash the meat with Kofujin's special "washing sauce," the excess fat and sweetness of the seasoning wash away nicely, leaving the meat surprisingly light. This is Kofujin's recommended way to enjoy the meat's natural flavor.

The balance of delicate lean meat and moderate marbling is exquisite, and the fat oozes out with every bite.

"Yakiniku tastes best with white rice!" This meat will satisfy your desire.
A classic Japanese yakiniku dish that pairs best with white rice. You can't go wrong ordering this!

This is a must-try dish for anyone who wants to enjoy the melt-in-your-mouth texture of Wagyu beef.

If you want to enjoy the meat's natural melt-in-your-mouth texture, use a washing sauce to remove the fat for a lighter taste.
If you want to be immersed in the high-quality fat, add raw garlic to the dipping sauce.
This is a luxurious menu that allows you to enjoy the meat in two different ways.

Fillet has a moist, fluffy and refined texture that is unlike any other meat.
It is also the cut that has the most loyal repeat customers.

A great value assortment of popular meat sashimi. Perfect for comparing different varieties.

The aroma is exquisite!

The most popular beef tongue!
It's beef tongue, but it has a crispy texture!
We want to deliver that same excitement, so we pay particular attention to the thickness of each slice, and our passionate craftsmanship is evident here!

A classic tongue dish! Everyone loves the light texture.

Kofujin's head chef will teach you the most delicious way to grill tetchan!
1. First, grill the pink skin side for about 3-4 minutes.
2. Flip and grill for 2 minutes, being careful not to let too much fat render off.
3. Flip again and grill for 1-2 minutes, turning occasionally, and it's done!

We made sure to cut the tripe thickly so that you can enjoy a crispy bite.

Pair it with rice and enjoy the generous portion! Even those who like hearty meals will be satisfied!

Try different cuts of meat on one plate.
Sorry, sold out!

Enjoy it rare!
Enjoy the rare grilling experience of the "10-second grill," where you hold the meat between tongs and quickly slide it across the grill.