Menu : Noborien

The most delicious tongue of carefully selected imported beef is cut into thick slices. ★Recommended way to eat: Cook both sides slowly at a low temperature together to enjoy the texture and flavor. We recommend serving it with lemon or salt.

This is a part of the back of the diaphragm of carefully selected imported beef. It is lean and low in calories, and has a juicy taste. ★Recommended way to eat → Make the surface crispy and eat it before it burns. It is delicious with any of our soy sauce-based sauces, gochujang, grated garlic, or salt.

The lower part of the diaphragm of carefully selected imported beef. It is mostly skirt steak and anajiro, and is lean and low in calories. While skirt steak is juicy, it has no fat and is chewy. ★Recommended way to eat → Make the surface crispy and eat it before it burns. It is delicious with any of our soy sauce-based sauces, gochujang, grated garlic, and salt.

Carefully selected imported beef belly. It has just the right amount of fat and is very juicy. ★Recommended way to eat → Cook thoroughly and remove excess fat for an excellent taste. It goes well with our soy sauce-based sauce, gochujang, grated garlic, etc.

Our specialty store's recommended and proud offal. We offer a fresh assortment of five items. Please feel free to ask our staff about the contents of the assortment.

This part of Tomobara is called the head bara. It is the rarest part with the most marbling, and we can only get a small amount, so we apologize for the inconvenience, but we may sell out often.

This is a part of the tomobara that is located at the base of the thigh. It is also called sasami and is characterized by being fatty but not heavy. It is recommended to grill the outside over high heat until it is crispy, and then lightly cook the inside to make it soft and leave a raw texture.

It is a part of the Shintama, and is characterized by its fine, tender meat with little fat. It is best cooked lightly, and rare is recommended.

Enjoy our hidden favorite Cow tongue shabu shabu-shabu with ponzu and sesame dressing.

A long time ago, the black-haired pig was brought to Ryukyu from China, and there are only a little over 100 of them in captivity, making it a truly mythical pig. The meat is soft and juicy. It has a clean fat content, a nice shine, and no unpleasant odor.