Gourmet & Foods/Food Court/ Japanese Beef Tongue and Barley Rice Negishi

The first Negishi store opened in Shinjuku in 1981. At the time, beef tongue was often eaten as a snack with alcohol, and the restaurant was mostly filled with male customers. Hoping to make it more accessible to women, the restaurant added grated yam, a healthy food that pairs well with barley rice, to the classic beef tongue + barley rice + oxtail soup, and thus began serving "Negishi Barley Toro Gohan." While the combination of beef tongue and grated yam is now commonplace, Negishi was the first to create it. Negishi's beef tongue is made by removing the thick skin and seasoning only the tastiest parts with salt and pepper. Only nine slices of thickly sliced white tongue, "shirotan," can be obtained from a single beef tongue. To ensure the perfect texture after cooking, each slice weighs approximately 35g, and each slice is individually scored for ease of eating and flavor. Thinly sliced shirotan has been a staple since the restaurant first opened. The Yamatoimo (Japanese yam) used in our "Tororo" (grated yam) is fine-grained, flavorful, and of the highest quality in both stickiness and aroma. Our "Barley Rice" is made with rice from Aizukitakata, Fukushima Prefecture. The barley blended with our barley is domestically produced, pressed thinner than usual. The more you chew, the more flavorful the flavor unfolds. Our "Oxtail Soup" is a stamina-boosting dish made by simmering oxtail for a long time. Believed to promote longevity and vitality in Europe, the United States, and Korea, it has become beloved as the "king of soups." Our pickles are Yamagata miso nanban, with the sweetness of miso and the aroma of chili peppers that will whet your appetite. We also offer "Omizuke," a delicious dish made by finely chopping Yamagata's specialty green vegetables and soaking them with daikon radish and carrots. Enjoy our carefully selected set meal featuring our exquisite dishes: beef tongue, grated yam, barley rice, and negishi.