It's neither a barbecue restaurant nor an izakaya—a 'new dining experience centering on beef tongue' has been born in Shinbashi.

TGAL Co., Ltd. will grand open the second location of its beef tongue-specialized 'meal tavern' Gyutan Biyori in Nishi-Shinbashi, Minato-ku, Tokyo, on May 24, 2026 (Sunday), at 5:00 PM.

The first location in Asakusabashi has attracted continuous reservations and visitors due to popular menu items on social media, such as the '5-second raw beef tongue scallion shabu-shabu' and '12-hour sous-vide thick-cut rare beef tongue', creating a new demand for 'places to go for beef tongue'.

The new Shinbashi location opens as a long-awaited second branch, responding to numerous customer requests to 'visit more often on the way home from work' and 'open a store in the Shinbashi area'.

Furthermore, the Shinbashi store debuts a new signature dish: the 'Whole Beef Tongue Menchi-katsu', served uncut. By serving the thick, beef tongue-infused menchi-katsu whole rather than cut, the dish allows diners to enjoy the meat juices, texture, and the sound of the crisp breading, making it highly visually appealing.

More freedom for the potential of beef tongue.

Gyutan Biyori is neither a standard yakiniku restaurant nor a common beef tongue set-meal shop. It is a specialty store that proposes 'new ways to eat beef tongue' by combining various Japanese culinary techniques, including shabu-shabu, charcoal grilling, sous-vide, oden, and kamameshi.

The concept is 'Beef Tongue × Charcoal Grill × Kamameshi'—a special meal tavern that fits into everyday life. The restaurant aims to be an experiential Japanese space where customers can enjoy everything through all five senses, including the scent of charcoal, steam, grilling sounds, and the beauty of the meat's cross-section.

12-hour sous-vide thick-cut rare beef tongue

Using the 'tan-shin' (tongue core), the most tender part of the beef tongue. By undergoing 12 hours of slow, low-temperature cooking, the texture remains tender without breaking the fibers. It is then finished with binchotan charcoal for aroma, served rare inside. It features a texture that 'melts despite being thick-cut'.

Signature '5-second raw beef tongue scallion shabu-shabu'

This signature menu item is a hit on social media. By dipping thinly sliced beef tongue into hot broth for just 5 seconds, it draws out a surprisingly tender texture and the authentic flavor of the beef tongue. It pairs perfectly with fragrant scallions and can be customized with extra meat or cilantro.

Limited quantity 'Whole Beef Tongue Menchi-katsu'

A new dish developed for the Shinbashi store opening. By serving the beef tongue-infused menchi-katsu whole, it delivers direct meat juices, aroma, and texture. The burst of juices upon slicing and the sound of the crunch make it a dish that engages all five senses, designed to be visually appealing on video and social media.

Freshly cooked Kamameshi using rice from Kyoto's Hachidaime Gihei

Popular items are the kamameshi, carefully cooked individually per order. It uses homemade flying fish (ago) dashi to highlight the ingredients like beef tongue, burdock, silver salmon, and salmon roe, designed to pair with charcoal-grilled dishes. It can also be enjoyed as dashi-chazuke for a second taste.

A 'slightly special everyday' experience in Shinbashi

In the Shinbashi/Nishi-Shinbashi area, known as a business district filled with many restaurants, Gyutan Biyori Shinbashi offers a new beef tongue experience suitable for various scenes such as after-work meals, business dinners, dates, solo dining, and meals with international guests.

Store Information

[Gyutan Biyori Shinbashi Store] Grand Opening: May 24, 2026 (Sun) at 5:00 PM

Address: T.S Building B1F, 1-13-4 Nishi-Shinbashi, Minato-ku, Tokyo 105-0003

TEL: 03-6257-2355

Access: 1-minute walk from Uchisaiwaicho Station, 7-minute walk from Shinbashi Station, 7-minute walk from Toranomon Station.

FACT BOX

  • Source: PR TIMES
  • Category: New Product