Yakiniku Yama

Inheriting the secret sauce of Kamoen, a long-established store in Anjo. It has a unique flavor without any unpleasant smell, making it delicious even for those who are not fond of offal or pork.

Sales are limited to reservations made up to 2 days in advance. Please be aware that cancellations made 2 days in advance will be charged in full. Chateaubriand refers to the highest grade part of the fillet. It is said to have been named by a French writer. It boasts an elegant taste worthy of its name.

Mainly made from thigh meat and ribeye. You can fully enjoy the deliciousness of lean meat.

An exceptionally high-quality and rare cut of Kalbi meat known as Sankaku Bara. Only a small portion of this cut becomes Upper Kalbi.

Similar to upper kalbi, it uses triangle belly and chuck flap, resulting in a tender texture with the characteristic umami of kalbi.

Harami, which is also a rare cut. It is the internal organ meat called diaphragm. It is delicious as it is grilled with miso, without any unpleasant smell.

If you grill it, pork liver is definitely tastier than beef liver. It is also cooked with miso, so there is no unpleasant smell!