Menu : Yakiniku Gyuusei

Uses domestically produced crossbred beef! We use the ``head ribs'', ``vertical ribs'', ``chicken fillet'', ``inside ribs'', and ``rib fingers'', which are commonly referred to as ribs. A superb kalbi with a variety of fatty and very delicious tomobara. When you bite into the meat, the remaining fat that doesn't melt too much spills into your mouth and becomes melty on your tongue.

In Japanese, it is also called ``triangular belly'', and we use part of the meat from the belly. It is located between the zabuton, which follows the shoulder loin, and the brisket, and is thick and evenly lean. At Yakiniku (Grilled meat) Gyuusei, we use an original cutting method to cut rib meat in a special long way and serve it as ``Tsubozuke Kalbi''!

The founder's special ``Ushiboshi Kalbi''! We use short ribs, which are representative of short ribs and have excellent fat and flavor. Both the salty and soy sauce flavors are exquisite! We recommend grilling it thoroughly so that the fat is charred.The charring creates a fragrant flavor, and the delicious ``Gyuhoshi Kalbi'' and ``Gyuhoshi Hiden Tokusei'' ``Tsuke sauce'' create a harmonious atmosphere♪

There's plenty of fat between the ribs! Is it no exaggeration to say that you are a regular customer of the popular menu at Yakiniku (Grilled meat) restaurants? ! The flavor of the meat itself is rich and light, but it also contains plenty of fat, so the richness is at the highest level! ! For seasoning, we recommend using ``soy sauce sauce''♪ Please enjoy the combination of fat and sauce. Enjoy this short ribs while washing your mouth with the carbonated draft beer or highball!

We use the part called ``belly'' located on the flank of the cow. Although it has a lot of surface fat, the meat has a lot of sweetness and flavor and is relatively soft, making short ribs very popular with small children. For seasoning, we recommend using ``soy sauce sauce.'' The fatty, fragrant meat is coated in the sauce, and it's great to eat with rice! !

We use beef rib roast meat. There is almost no excess surface back fat, the shape and texture are uniform, and the meat is relatively soft. Normally, this part is used for Steak etc., but at Gyuusei, we grill it luxuriously on a grill!

We use domestic beef (chilled raw meat) from the rib roast to the core loin, which is the center of the sirloin. The red meat has a bright, beautiful red color and is excellent in flavor and texture. If you don't overcook it, you can enjoy the original taste of ``core loin''. If you overcook it, it will become hard, so don't let your guard down! ♪

Wagyu beef short ribs made with the most flavorful part! Top quality that can be seen with the naked eye. The sweetness and flavor of the melt-in-the-mouth fat spreads in your mouth when you eat it.It has a refreshing taste that you won't get tired of even if you eat a lot.

Our Wagyu beef short ribs are made using "Tomobara meat" which is famous as the part served as short ribs at Yakiniku (Grilled meat). It has alternating layers of red meat and fat, and when grilled together, you can enjoy the rich flavor.

Refined red meat rich in umami from Wagyu beef. It is called ``Ranichi'' which is a combination of lamp and Ichibo. The part next to the sirloin or from the waist to the thigh is called the "rump", and the part around the hip bone is called the "ichibo". The surface of the rump is lightly seared, and when you bite into it, the meat juices come out and give it a pleasant taste. It is best to grill only the surface of the strawberries and eat them while the center is still soft!

We use the softest portion of beef tongue, approximately 5cm from the root. Using only soft, fatty tongue, this dish is sure to be luxurious! Enjoy the chewy texture of the thick slices and the flavor of the tongue.

At our store, we use the center part of "Tan Naka" Cow tongue. Speaking of tongue, lemon juice is standard, but don't put lemon on the first bite and enjoy it as is with Gyuusei's special salt! When grilling, please grill one side a little more strongly and lightly sear the other side, being careful not to spill the flavorful meat juices.

Along with short ribs, ``skirt Yakiniku (Grilled meat) steak'' is now a major yakiniku dish. This is the dorsal part of the cow's diaphragm. The juicy taste of the meat is a bit similar to ribs, but it has fewer calories than ribs. If you want to enjoy the softness of beef star skirt steak, be careful not to burn it too much when grilling!

It's almost the same as skirt steak, the lower part of the cow's diaphragm, on the side of the ribs. Like skirt steak, it looks like meat, but it is actually internal organs. Sagari is not as marbled as skirt steak, but the taste is comparable to skirt steak! We recommend grilling it so that the outside is crispy and eating it medium-rare when the inside is cooked through. Be careful not to grill it too slowly as the fat will run out and the flavor will be halved.

This is a very popular item in our hormone department. Its moderate texture and light seasoning go well with both miso and special salt flavors. We recommend grilling it slowly so that the heat reaches the center. There's no such thing as overcooking, so let's grill slowly towards the edges of the grill!

Cow's large intestine has an irresistible chewy texture! This "Spicy Hormone" is a recommended way to eat it for people who have a problem with fat. restaurant 's own homemade recipe uses the popular ``Yaggijan,'' which is also available on the table.The rich and deep ``Yaggijan'' is the key to the spicy taste.

Although it may have a greasy and greasy image, the striped intestine has a sweet and plump texture♪ It's so easy to eat that you'll want to refill it, and it goes great with alcohol. We definitely recommend our homemade ``Miso Flavor''! If you want to eat a lot of fat, let the fat run off before it runs out, but if you want to remove the fat well, grill it slowly to remove it! Be careful not to remove too much fat as it will cause a fire.

Will it reign at the top of beef offal? ! beef liver. It is one of the most well-known parts of offal.It is highly nutritious and is rich in protein, vitamin A, and minerals such as iron. Cook it properly and enjoy it to your liking!

Beef heart is surprisingly chewy. The origin of the name is of course the English word ``heart''. Because the muscle fibers are fine, it is characterized by crispness and softness that allows you to bite into crispy pieces. We recommend the ``salty flavor'', especially when the heart is fatty, and the flavor of the fat is mixed with special salt to make it even more delicious.The parts other than the fat also make up for the bland taste, making it very easy to eat. I'm here.

The meat around the ribs on the belly side of a pig. It is also called sanmainiku because it has three layers of alternating lean meat and fat. The crunchy surface and the soft center are juicy and the texture is very interesting. At our restaurant, we offer pork belly with sandwich and "homemade meat miso"!

A piece of pork neck. A beautiful pink color with layers of lean meat and fat. As the name suggests, you can enjoy the melt-in-your-mouth texture like fatty tuna! We recommend the ``salt flavor'' and ``soy sauce sauce'', but the rich flavor of the tonro and the taste of the sauce match well and are sure to go well with rice! !

Refers to the pig's diaphragm. It is a rare part of the body that can only be harvested from around 200 to 400 grams from one cow, and although it looks like meat, it is low in calories and healthy, just like skirt steak. The recommended seasoning is to simply use ``salty'' to enjoy the deliciousness of the skirt steak itself, or you can rub it in ``miso sauce'' and grill it! !

It is also called Donuts because of its hollow center shape. Only the throat part is sliced thinly and served. The crunchy texture makes it perfect as a snack with alcohol. It is recommended to eat it without overcooking, as it will give you just the right amount of texture and be easy to bite into.

A general term for chicken neck meat, which has a lot of muscle. The light taste of the chicken and the plumpness of the celery are very popular with women as well.Of course, we recommend seasoning with salt!

The tip of the chicken breastbone. It is also called ``Yagen Nankotsu''. The unique extract of chicken naankotsu has a refreshing yet deep flavor. The recommended seasoning is ``salty'', and after chewing the textured chicken naankotsu well, pour down draft beer or a highball. The refreshing feeling is something else!

General term for thighs and calves. It's more muscular than other parts, so the meat is firm, but the flavor is rich and unique! If it has a skin, fry it skin-side down first to make it crispier. Both ``soy sauce'' and ``salt flavor'' are recommended♪

Recommended menu for children ♪ Place it on the grill a little away from the center, warm it up until it reaches the center, and then finish it off until it's golden brown and enjoy.

Recommended menu for children♪ Cute bite-sized round meatballs. Grill it on a grid while rolling it around, and when it's golden brown all over, it's ready to eat.

Perfect to accompany Yakiniku (Grilled meat) ♪ Our vegetable platter is an assortment of pumpkin, shiitake mushrooms, paprika, green onions, green peppers, onions, and carrots, and is served with our special spicy sauce. The contents may change depending on the season. Please forgive me.

Please go with Yakiniku (Grilled meat)! Our store has a special spicy sauce. Grill the green onions on both sides until they are lightly browned.We recommend adding Gyuhoshi's special dipping sauce and the ``Yagijjan'' on the table.When you eat it with it, you can enjoy the sweetness of the green onions and the tangy, delicious sauce. Masu!

For garlic fans, this is a must-have item when they visit Yakiniku (Grilled meat) restaurant. For the time being, put plenty of garlic in a foil and fry it in sesame oil ♪ Compared to directly frying it, it will turn brown, bring out the deliciousness of the garlic, and give you a warm and flaky finish! It is also recommended as a snack with alcohol.

Scallops in the shell from Hokkaido ♪ The aroma of the ocean and the flavor of the scallops are outstanding because they are in the shell. We also offer our special spicy Seafood sauce.

An assortment of homemade ``komatsuna namul,'' ``zenmai namul,'' and ``bean sprout namul.'' This is a special dish made with fresh vegetables boiled every day at restaurant and made using a special recipe. What is Namul Tower? The overall amount of namul is large, but the bean sprout namul in the middle is about 15cm tall, which defies common sense! !

We use fresh bean sprouts and serve them in small and large portions. When we boil the bean sprouts at the store and add seasonings, we carefully mix the bean sprouts so that the "beans" do not come off.

This Chinese cabbage kimchi has been carefully selected by the founder of Ushiboshi! A sweet finish with a rich flavor of peach and shrimp based on kelp and bonito stock. This kimchi is very popular at our store and has a high repeat order rate.

Kakuteki is the centerpiece of kimchi vegetables along with Chinese cabbage kimchi! This is kimchi made with diced radish♪This is one of our specialty products that is carefully salted and pickled in restaurant. The sweetness and mellowness unique to daikon radish is its characteristic. Once you try it, you'll be addicted!

Along with Chinese cabbage kimchi and kakuteki, oi kimchi is one of the three main kimchi dishes! "Oi" means cucumber in Korean, and this Oi kimchi is also made by cutting cucumbers and pickling them in salt using a secret recipe. Unlike Chinese cabbage kimchi or kakuteki, it is not spicy, so even customers who don't like spicy food can enjoy it.

Assorted Chinese cabbage kimchi, homemade oki kimchi, and homemade kakuteki. Yakiniku (Grilled meat) restaurants say that ``meat is life,'' but there are no Yakiniku (Grilled meat) that only serve meat ♪ The classic kimchi is a nutritious and versatile food. This is an assortment of homemade kimchi that preserves the nutrition and charm of these vegetables while preserving the important recipe from the time of our founding, and is loved by Gyuhoshi fans.

Korean-style salted fish changja. This delicacy is made by marinating cod innards with salt and a gochujang-based sauce. The selling point of Changja is its unique chewy texture. It has very little flavor, so it's an easy-to-approach dish considering the ingredients.

Speaking of sashimi at Yakiniku (Grilled meat), it is definitely ``horse sashimi''. We are particular about the soy sauce, and you can enjoy it with "Kyushu soy sauce"♪ *As this is a raw item, we do not accept orders from children or those who are not feeling well.

Yukhoe is the king of side menus at Yakiniku (Grilled meat) restaurants. Cut the horse meat into thin pieces. We will serve it thoroughly coated with Ushiboshi's secret special soy sauce sauce. It goes perfectly with the runny egg yolk. Mix well before enjoying♪ *As this is a perishable item, we do not accept orders from children or those who are not feeling well. .

We use "beef tendon" from chilled raw meat (Gyuhoshi Sagari, Gyuhoshi Loin) that is hand-cut in our shop. Using a special soy sauce sauce and various seasonings, it is simmered for over 2 hours to make it slightly spicy. You can eat it with rice or as a snack with alcohol.

"Pig's feet" allows you to enjoy the plump texture and rich pork flavor. It's relatively low in calories and packed with nutrients. It also contains plenty of collagen, which is good for your skin. At our store, we offer vinegared miso, a combination of gochujang and special miso!

The total weight of lettuce is about 250g! ! We have been using our original ``Gyuhoshi Dressing'' since our founding. Our salad is made by putting lettuce and dressing in a bowl and mixing them together so that the mackerel is spread throughout the salad. In addition, the green leaf we use in our store is hydroponically grown lettuce grown by the people at Kashiwanoha Plant Factory in Chiba Prefecture. The freshness is also outstanding!

Choregi salad is a standard salad at Yakiniku (Grilled meat). The dressing for our choregi salad is prepared in-house.The recipe is a secret, but we put oil, onions, garlic, and special seasonings in a mixer and mix them together. Served with fresh sunny lettuce dressed with homemade dressing. So delicious! As a side note, is there actually no ``choregi salad'' in Korea? !

Juicy, bright red tomatoes are packed with nutrients! Before eating Yakiniku (Grilled meat), warm up by eating tomatoes. Fresh lettuce is mixed with a special dressing and served together with delicious tomatoes!

Sanchu is a standard vegetable for Yakiniku (Grilled meat). Sanchu is suitable for wrapping around Yakiniku (Grilled meat) because its leaves are soft and can be wrapped both vertically and horizontally, and because it has a lower water content than regular lettuce, it is soft and easy to wrap in your hands. At our restaurant, we serve it with our homemade ``meat miso.''

Very popular with children♪ "Korean seaweed" is also popular in Korea. You can eat it as a snack with alcohol or as a side dish with rice! Even if you eat it with Chinese cabbage kimchi or kakuteki, it will give an accent and be delicious♪

Irresistible for green onion lovers! If you order it as a set with our specialty ``specially selected thick-sliced Cow tongue'', you can enjoy it as green onion salted Cow tongue ♪ You will be very satisfied with delicious Cow tongue wrapped in textured green onions.

Yakiniku (Grilled meat) restaurant's stone-grilled rice menu! ! Homemade namul, Chinese cabbage kimchi, and runny egg yolk are served on a piping hot stone grill.When it comes to your table, be careful of the hot stone pot and stir well before enjoying. Good to eat as is after mixing! It's also good to leave it on the edge of a stone pot for a while and make a charred rice and eat it! !

What is bibimbap? ! ``Bibim'' means ``mix,'' and ``bap'' means ``rice,'' meaning ``mixed rice'' in Korean. At our restaurant, we have homemade bean sprout namul, komatsuna namul, zenmai namul, kinshi tamago, and homemade minced meat. It also comes with homemade soup.

Kuppa, along with bibimbap, is a typical rice dish that is required at Korean Cuisine and Yakiniku (Grilled meat). At our restaurant, we make it using egg soup as a base.

Along with bibimbap, kupbap is a typical rice dish that is required at Korean Cuisine and Yakiniku (Grilled meat) our restaurant, we make it based on yukkejang soup.

Along with bibimbap, kuppa is a typical rice dish that is required at Korean Cuisine and Yakiniku (Grilled meat). At our restaurant, we make it based on daegtang soup.

Kuppa, along with bibimbap, is a typical rice dish that is required at Korean Cuisine and Yakiniku (Grilled meat). At our restaurant, we make it using kalbi soup as a base.

Directly from the production area! Morioka Cold Noodles Used: ♪ Delicious noodles with "firmness" purchased directly from Morioka are used, and it goes well with the original Cold Noodles soup prepared by the restaurant itself. It is an original recipe that has been preserved since its founding, and it is a very one-of-a-kind soup that can not be imitated at all ~ in other restaurant. The noodles are strong and chewy, and you can enjoy one dish in no time.

Contains chewy short ribs that have been stewed until tender. We also use our homemade soup made with beef bones. We have created a delicious and spicy soup with the richness of beef stock.

It is characterized by the flavor of the vegetables and the rich flavor of the homemade soup. It's packed full of nutrients with plenty of vegetables such as daikon radish, carrots, green onions, chives, and komatsuna!

At Kotokoto, we use a slowly simmered beef-based golden soup with vegetables such as carrots, radish, green onions, and chives, and then add eggs to make it fluffy. This soup is also popular with children!

The core loin meat is cut into thin strips, mixed with condiments and vegetables, stir-fried with special spicy miso, and simmered in special soup. This soup brings out the richness and flavor of the stock from the beef, as well as the flavor of the spicy miso.

"Daegu" in Korean means "cod". Our homemade golden soup goes perfectly with the cod stock. Seasoned with special miso and chili peppers, this soup will give you stamina in the summer and warm you up in the winter.

Speaking of the standard soup at Yakiniku (Grilled meat) restaurants, it is definitely ``Wakame Soup''. You can enjoy the texture of the soup made with beef stock stewed in-house, and the addition of seaweed and green onions. Wakame is rich in minerals♪ Wakame is a very familiar ingredient, but it is a superfood that is effective against various physical ailments!

Small (330 yen including tax) / Medium (440 yen including tax) / Extra large (660 yen including tax) At our restaurant, we want you to feel full, so we offer small, medium, and extra large rice options. I'm here. What a huge amount of rice? It weighs an astonishing 850g! Those of you who have ordered it know that the heaping portion of rice is so impressive that it makes you think, "Manga rice?" ♪ You may not be able to eat the extra-large portion by yourself. Please be careful♪

Vanilla ice cream is the king of ice creams and is very popular among children.It has an image of being high in calories, but is it actually lower in sugar than other sweets? Please feel free to enjoy vanilla ice cream as well.

A slightly bittersweet matcha ice cream that will make you addicted to it♪ The flavor of matcha will spread throughout your mouth as it melts into your mouth!