Mirakurai

Enjoy a slightly thick cut of beef tongue with salt and lemon! A dish with irresistible texture and fat!

Kalbi is a special A4 grade black beef rib meat from Japan. Please ask the staff for the origin of the Kalbi.

Australian beef sirloin is used, which is carefully raised with a focus on feed during breeding, ensuring a flavorful and odorless taste.

The legendary menu that once swept the world is back in full force! The volume of bone-in meat is impressive! There is also a half-size option, and the area around the bone is actually quite delicious.

A hearty portion of Kalbi's Kaburi cut, perfect for those who want to enjoy the taste of meat in one big bite!

Beef intestines oil and plenty of volume!

A part with more fat than beef small intestine tteokchang

Top Mino is recommended for those who are not fond of the unique taste of beef stomach and hormones. Enjoy the thick and crunchy texture.

Hachinosu is the second stomach of a cow, known for its soft texture and easy chew. It is rich in hormones and collagen, making it a recommended dish for women!

Tripe yakiniku is served only when thick pieces of beef stomach are available, not as a regular menu item. It has a mild flavor and a crunchy texture.

Geara is the first stomach that existed before the stomachs increased in the evolution of cows. It has a juicy taste, good texture, and is delicious!

We offer fresh beef liver, so it has little odor and a sweet taste!

Although it looks like a cow's heart and liver, it has a crunchy texture! It is a hormone that is easy to eat despite having a slight distinctive flavor.

A crunchy texture that is addictive like the crunch of a cow's artery. Perfect for snacking!!!

Ulter is a hormone with a smooth appearance and a unique texture of spiky cow throat cartilage. It is hard because it is only cartilage, lol.

Tonkotsu is a popular dish made from the fatty neck meat of pork, known for its tender and juicy texture. It has recently become a staple menu item in yakiniku restaurants, and is best enjoyed with salt or wasabi soy sauce.

Kashira is juicy meat with a good chewiness, similar to pork cheek meat, and has also become a staple menu item for yakiniku (Japanese BBQ).

Pork tongue, as the name suggests, is the tongue of a pig. Compared to beef, it has less fat but a great texture!

Shiro is a type of hormone that has a strong pig intestine flavor, but is lighter and refreshing compared to techan. It goes well with sauce, but the salty taste also becomes addictive.

The crunchy texture of pig's stomach and its unique smell that becomes addictive.

Pig uterus is a hormone with a crunchy texture that is addictive. Some places boil it, but we serve it raw!

We are particular about the chicken thigh meat! We use tender and flavorful chicken meat. In fact, it goes perfectly with miso sauce!

Yagen, a well-known grilled chicken cartilage dish, is a staple menu item at yakitori restaurants. How about trying it with your preferred level of doneness once in a while?

Assorted set of Kalbi, Ribeye, and Harami: Small portion for 1-1.5 people ¥1300, Medium portion for 2-2.5 people ¥2000

We offer large, medium, and small sizes, so please choose the amount that suits you, from small groups to large groups. Large: 6 servings (10 types) ¥3500, Medium: 4 servings (7 types) ¥2500, Small: 2 servings (4 types) ¥1300