Motoishi Sangnam Branch

Only the highest grade meat selected on the day is provided, with three recommended cuts by the chef.

Includes various cuts such as neck meat, sirloin, top round, triangle meat, fan meat, and flower ribs depending on availability.

Thickly sliced from the best part of the beef brisket.

Yakiniku No.1 menu to eat well-cooked beef skewers seasoned with garlic and salted green onions

A cut located in the center of the rib, only separating the well-marbled meat for a juicy and tender texture

A cut using the sirloin part entirely, providing a tender texture and rich flavor of the meat.

Thin tendons with marbling like a fan, chewy and savory as you chew

The meat has a deep red color and the muscle fibers are not coarse, allowing you to enjoy a rich and savory taste.

A cut from the belly part of the cow, where the marbling of fat plays a role in making it the most flavorful and juicy among beef cuts.

Pork belly consists of layers of meat and fat, providing a chewy texture.

Thinly sliced galbi that preserves the unique flavor of galbi and allows you to feel the lively texture.

A top cut known for its chewy texture and juiciness

Special crab innards sauce. The remaining sauce tastes even better when eaten with egg fried rice.

Low in fat and lean, making it good for diet. It is the most expensive among internal organs and mainly used for grilling.

Affordable yet rich, simple, tender, and chewy with a delightful texture that is the best menu