Mirakuen Ise-Machi Filiale
味楽苑 伊勢町店 / Mirakuen Isemachi Branch
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A yakiniku restaurant in Matsumoto where you can enjoy rare cuts
Empfohlene Punkte
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assorted kimchi Cholegi Korean Laver Australian Tongue Salt Pork Ribs Roast Kalbi Mixed hormone Mini Kuppa Subject to change depending on availability. *Australian tongue: Australian or U.S.A. Pork belly: Shinshu pork Chicken thigh: Shinshu Fukuji chicken is used. Beef and Hormones: Japanese Wagyu beef is used.
assorted kimchi Cholegi Korean Laver Sanchu (Korean red chili paste) Australian tongue Pork belly Grilled Chicken Thigh Kalbi Sasami (chicken breast) Shoulder sankaku Mixed hormone Mini Kuppa Subject to change depending on availability. *Australian tongue salt: Australian or U.S. Pork belly: Shinshu pork Chicken thigh: Shinshu Fukuji chicken is used. Beef and Hormones: Japanese Wagyu beef is used.
3 kinds of appetizers Cholegi Sanchu Top Tongue Salt Salt hormone Pork belly Top rib Shoulder Sankaku Shinshu Pulotto Noni Egg Squid Shrimp Set Mini Kuppa
Kalbi is the most popular item in yakiniku. It is meat from the rib area of beef. Please enjoy the softness and umami of wagyu beef, which is characterized by its good melting fat.
Top Kalbi is a part of the kalbi cut that tends to have marbling of fat and becomes frosted. Not only is the meat tender, but the fatty and melt-in-your-mouth texture is irresistible.
This product is made by cutting out the meat around the ribs. It is said that the closer to the bone, the more delicious the short ribs are. Please grill it with the bone over charcoal and enjoy. The 'marbled part around the bone' is exquisite.
A rare cut of meat that can only be obtained from a very small portion of a single cow. We do not offer it as 'premium Kalbi' unless the quality is exceptional. It is a truly special dish that represents the utmost dedication and attention to detail.
Raw Japanese black beef tongue, of course, cows only have one tongue and you can only get about 2.5 kilograms from one cow... It is the part between the core (upper tongue) and the hardest part at the very tip. We are working hard to procure it, but please understand if it is sold out.
A rare part of Japanese black cattle core tan that can only be obtained in about 300g to 400g from one head.
It is the heart of Japanese beef.
Liver of Japanese beef.
Beef intestines, commonly referred to as 'Shimacho'.
The first stomach of a Japanese cow.
The second stomach of Japanese beef cattle.
The third stomach of Wagyu cattle.
The fourth stomach of a Japanese cow.
It is Japanese beef small intestine. Currently, it is a hot topic for its beauty effects such as collagen.
Made with Shinshu pork from Nagano Prefecture
Made with Shinshu pork from Nagano Prefecture
Made with Shinshu pork from Nagano Prefecture
Made with pork from Nagano Prefecture
Made with pork from Nagano Prefecture
Top tongue, premium loin, bone-in kalbi, top kalbi
Kalbi, Sirloin, Premium Marbled Harami
Pork belly, pork loin, pork shoulder
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