Inagi Yakiniku Produktionsstätte

Carefully selected Japanese beef loin. The tenderness is different.

Uses beef tongue. Characterized by a moderate chewiness and the deliciousness of the fat.

The part at the base of the tongue. Tender and rich in flavor. This is our signature product.

Perfectly crunchy texture, great as a snack.

Why not change the concept that tongue is just salt?

Belly meat with a firm red color and just the right amount of fat.

A cut from between the ribs. It has juicy fat, a firm texture, and a rich flavor that comes from the bones.

Juicy and rich in flavor with a deep taste.

The high-end cut of kalbi known as the triangular belly. It is also called the king of grilled meat. Exquisite kalbi with beautiful marbling.

Although it is a part of the belly, it combines the deliciousness and tenderness of the red meat from the tenderloin, with an attractive balance of lean meat and fat.

The same top cut as sirloin. It has a fine grain and good meat quality, resulting in excellent flavor, tenderness, and sweetness.

A luxurious selection featuring one type of brand beef recommended by the manager. You can enjoy various brand beefs on one plate at a very reasonable price. *The selection is for one person.

A representative of lean meat. Despite being lean, it has a tender texture.

The meat has a fine texture and is tender. You can enjoy the rich flavor of the meat itself.

A cut of meat that allows you to experience the original flavor of red meat and the moderate sweetness of the marbled fat.

The sweetness of the fat is delicate, and the richness of the lean meat is intense. It has a crisp and light texture.

The meat is tender, with a good amount of marbling, resulting in a refined richness and a melt-in-your-mouth texture.

[Extremely rare cut, limited quantity!!] Muscle from the diaphragm. Low in fat, with a rich and delicate meat flavor. It has a moderate elasticity while still being tender.

Although classified as offal, it has a texture close to that of red meat.

Commonly referred to as 'mukade' in distribution, it is a type of kalbi, but the tenderness and flavor of the meat resemble that of harami. An extremely rare cut.

Meat from the neck area between the cheek and shoulder. It has a refreshing taste and a chewy texture.

Please enjoy the thick cut bacon grilled to a nice crisp.

Light yet rich in flavor.

Crunchy texture. With special salt sauce.

Part of the liver. It has a rich flavor and a unique texture that becomes addictive.

Compared to marucho, it has less fat. It is thick, so it has a very good chewiness.

The small intestine turned inside out. It has a soft and wobbly texture, packed with sweet and juicy fat.

The first stomach of a cow. Enjoy a crunchy texture.

(Liver, Hormone, Marucho, Upper Mino)

Tossed with a special miso sauce and egg yolk.

A very long sausage that is extremely popular with children.

(Please refrain if you are not good with spiciness.)

(Napa cabbage, cucumber, daikon)

(bean sprouts, spinach, fernbrake, pickled radish)

The special dressing is addictive. Definitely try it!!

A classic salad from a yakiniku restaurant.

You can eat as much meat as you want by wrapping it in the wrapped vegetables.

(Onion, Shiitake Mushroom, Green Onion)

Medium 280 yen, Large 380 yen, Small 180 yen

Vanilla ice cream, chocolate ice cream, strawberry ice cream

Black honey vanilla ice cream (kinako + black honey) vanilla chocolate nuts (chocolate sauce + nuts) chocolate chocolate nuts (chocolate sauce + nuts)