Jingyumae 3-chome

The chef says, 'The quality of the restaurant is determined by the red meat!'

Meat trimmings. What is called kalbi. It melts in your mouth.

Meat from the shoulder to the upper arm. It has a marbled pattern like veins and a smooth texture.

Shoulder meat. Enjoy it quickly grilled with a separately sold egg sauce and a small bowl of rice.

The torso of a cow. It is a part that cows do not use throughout their lives, so it has a very tender meat quality.

A thick cut of meat that is juicy and has a rich flavor. Enjoy it with citrus ponzu sauce.

The central part of the inner thigh. Delicate red meat. Well-balanced marbling and moderate tenderness.

It contains the most marbling in the inner thigh. Be careful not to overcook.

Low fat, high protein, crispy texture.

Thinly sliced cut. Please enjoy it with flavored green onions.

Please enjoy the luxurious texture unique to thick cut.

Beef diaphragm. Thick cut. Sear the surface and keep the inside rare.

The first stomach of the cow. Served in thin slices with a salty flavor. Enjoy as a snack with alcohol.

Beef large intestine. Rich in collagen that is good for beauty and nutrients that are effective for fatigue recovery.

Beef liver. Rich in iron. Only fresh ones are provided.

Beef trachea. It has a crunchy texture and is perfect as a snack with alcohol.

Beef thymus. The crispy aroma and the juicy fat are irresistible.

This is a platter of the day's recommended horumon.