Yakiniku Onikunokunio Miyakojima

This is a value set featuring various cuts from lean to marbled! If you have a favorite cut, we also accept orders for individual pieces!

The name comes from the pattern of the cross-section resembling a 'turtle shell', hence it is said to be called 'Kamenoko' which means 'child of the turtle'. The meat is finely textured, low in fat, and the umami of the red meat is concentrated. The texture is soft, but since it has a lot of red meat, it can become tough if overcooked, so be careful not to overcook it.

It is called 'Togarashi' because its shape resembles that of a chili pepper. It has a lot of juice and a moist, tender texture, making it enjoyable for grilled meat. When you bite into it, the flavor seeps out, making it truly a prime cut of red meat. Please lightly sear both sides of the thinly sliced meat just enough to avoid burning, and savor the deliciousness.

Crisp and tender, with a good bite but not tough. It is characterized by the ease of marbling in the leaner cuts of the thigh meat, resulting in a rich flavor enhanced by the marbling and depth. With its exquisite marbling and the soft texture of the fat that melts easily, lightly sear both sides of the thinly sliced meat without burning it, and enjoy the rich taste and depth.

It has a firm texture and flavor typical of red meat. It has no strong aftertaste, with a moderate sweetness and a soft texture. This cut is popular among women due to its appropriate amount of fat.

This is the core part of high-quality chuck rib. It is an extremely rare cut characterized by its melting texture and rich flavor.

A rare cut from the tip of the butt. It is a precious cut that can only be obtained in very small quantities from one animal. The meat combines the sweetness of marbling with the flavor of lean meat. It is recommended to sear the surface until crispy and eat it rare.

It is the part between the bones of the rib (abdominal) and the bones. Since it is around the bones, it is soft and contains a lot of flavor that comes from the bones, making it delicious. Only a small amount can be obtained from one animal, so it is very precious.

Characterized by fine cells that are vertically aligned, it has a soft texture and rich flavor. It is recommended to grill it thoroughly over medium heat.

This is the core part of the ribeye, a well-balanced and high-quality cut. The fat is refined and firm, and the flavor is not overwhelming, with a sweetness that gently spreads throughout the mouth. Please enjoy it rare, seared on both sides over high heat.

The king among roses. The most delicious part. It is recommended to cook it medium so that it is nicely done inside. Be careful not to overcook!

A variety of cut pieces from different parts!