Menu : Wagyuu Yakiniku Burakku Horu

We have an assortment of recommended rare cuts from the meat that arrived today. An assortment of 2 pieces each of 5 types of meat. *The photo is an example.

You can enjoy various parts such as the tip of the tongue, the tongue moto, and the tongue tendon.

Excellent crispy texture!

Crispy on both sides, salt + lemon or wasabi Because we use parts that can only be harvested for one serving from one animal, they sell out quickly. If you wish to visit us, we recommend that you make a reservation in advance. The most delicious part of the tongue is cut into luxuriously thick slices. It is popular because the base of the tongue has a lot of fat. Be careful not to overcook it as it will become hard. *Limited to around 3 servings per day

We apologize for the inconvenience if the item is out of stock as the quantity is limited. Crunchy on both sides, salt + black pepper, just the right amount of marbling, soft texture and unique flavor. It has a good balance of lean and fatty meat, and is very popular for its chewy texture. One of the reasons for its popularity is that it is low in calories.

Please forgive us if we run out of stock as the quantity is limited. Crispy on both sides, with salt or sauce. Since only a small amount can be obtained from one cow, we apologize if we sell out. It has less fat than skirt steak, is light, and has a strong flavor despite being low in calories, so it is popular. It is softer than it looks, so we highly recommend it.

Today's loin.

Today's ribs.

It is characterized by its high fat content, flavor and moderate texture.

Uebara is classic of Yakiniku (Grilled meat). It has enduring popularity.

The lean side will be crispy, and the fatty side will be juicy. Be careful of fire.

The moderate amount of fat makes it delicious and addictive.

It is characterized by its chewy texture and light taste. A hidden popular part.

Liver, which is rich in iron, is a perennially popular part.

The crispy texture is an accent to Yakiniku (Grilled meat) time.

A hearty meal of thickly-sliced juicy pork belly. *You can choose between salt and miso.

For those who prefer fresh and healthy meat. *You can choose between salt and miso.

The neck part from the temple to the shoulder. Be careful of flames. *You can choose between salt and miso.

You can order [Bean Sprout Namul] separately. Single item 350 yen

You can order [Chinese cabbage], [Daikon radish], and [Cucumber] individually. Individual items: Chinese cabbage kimchi 450 yen Cucumber kimchi 350 yen Daikon radish kimchi 350 yen Assortment 700 yen

Green onions contain many nutrients such as carotene, vitamin C, and calcium. And not as the main character, but as a supporting role, making the meat even more delicious.

For those who want to make Sukiyaki.

Refreshing ponzu sauce with onions and grated radish.

A classic green onion with minced green onions, sesame oil, and salt sauce.

Japanese-style green onions are perfect for fatty meat.

Spicy and spicy seasoning. Perfect for red meat.

Strongly grilled on both sides with sauce/A rib with the perfect amount of lean meat and fat. It is called kainomi because its shape resembles the flesh of a shellfish. For short ribs, it is low in fat and the meat is tender, allowing you to enjoy the natural flavor of beef, making it a delicious dish that anyone can enjoy.

Strong on one side, rare on the other, salt + black pepper The balance of moderate fat and lean meat is exquisite. The center of Shintama. It is called Shinshin because it is the core of Shintama. Although there is not a lot of marbling, the texture is surprisingly soft and refreshing, allowing you to enjoy the smell and taste of the meat itself.

Just the right amount on both sides - soy sauce + wasabi The texture is like fatty tuna with beautiful marbling. This is the part that corresponds to the edge of the Shintama. As the name suggests, it is triangular in shape. It has a low odor, rich lean meat, and just the right amount of marbling, making it an extremely well-balanced meat.

Strong on one side, 50% salt on the other side, salt + lemon. Characterized by fibrous lean meat and a lot of marbling. It is called Sasami because its shape resembles a bamboo leaf. It is popular because it has a firm lean meat with just the right amount of marbling, and is lighter and softer than it looks.

Strong on one side, rare on the other, salt + lemon or wasabi.Enjoy the melt-in-the-mouth texture and beautiful marbling. It has the best fat and texture, and is very popular for its melt-in-the-mouth texture and sweetness. We recommend grilling it so that it sizzles, without overcooking it.

Salted kelp and bonito flakes make this an exquisite dish.

Enjoy the flavor of the raw meat and the sweetness of the special sauce.

You can enjoy it with meat or as a snack.

The taste is a combination of spiciness and umami without being addictive.

It's refreshing and goes great with beer.

A pancake made with green onions, seaweed, and special black sesame oil.

It is very popular among women due to its crisp texture and thick cheese.

A supporting player in Yakiniku (Grilled meat) world that goes well with anything.

It's perfect before eating meat or as a rest for your chopsticks.

Enjoy with our special French cuisine dressing.

We will have an assortment of today's recommendations.

A warm and soothing taste. +Change to rice with rice: 100 yen

Chinese-style soup with fluffy eggs. +Change to rice with rice: 100 yen

Rich and spicy soup with plenty of beef and vegetables. +Change to rice with rice: 100 yen

I chose Yakiniku (Grilled meat), which goes well with yakiniku. Small 250 yen Medium 350 yen Large 450 yen

It's just a side dish for Yakiniku (Grilled meat). Small 350 yen Medium 450 yen Large 550 yen

The special soup is exceptional. A standard Yakiniku (Grilled meat).

Enjoy the spiciness, sourness, flavor and deliciousness at the same time.

This is the perfect way to end Yakiniku (Grilled meat) meal.

Finish off your yakiniku meal in the style of Steak Yakiniku (Grilled meat).

This is the most popular handmade pudding.

The refreshing almond tofu is also a firm favorite.