Yakiniku San

An assortment of three pieces each of Hida beef short rib, tenderloin, and sirloin. Please enjoy the flavors of each cut.

Tender lean meat from the lower inner thigh, lightly grilled and served with ponzu for a refreshing taste.

Tender lean meat from the lower inner thigh, lightly grilled and served with a beaten egg.

We finished it in a Western style by sprinkling cheese that pairs well with basil. The key is to bake the cheese until it is fragrant!

The root of the tongue, which has the most tender meat, has been cut to a thickness of 2 cm. *Limited quantity

Thigh, root part

Also known as: Sogari

The part from the shoulder to the arm, the king of red meat

Slightly charred miso based on Gujo miso

Served with rock salt containing five types of herbs

The meat has a good texture and unmatched flavor. Be careful not to overcook.

The meat is generously coated with finely chopped garlic and onions. Please enjoy this arranged Harami.

Please choose three dishes from the hormones - including the gear.

Salted tongue, harami, kalbi, Yoro mountain pork belly, young chicken thigh, and a platter of two pieces each of hormone [Hormone can be changed to heart, tripe, liver, gizzard, poppo, or techan.]

Shrimp, scallops, squid

Half 680 yen

Half 580 yen

Half 580 yen

Half 480 yen

Half 580 yen

Homemade low-temperature cooked tongue carpaccio. Limited quantity half serving 580 yen.

Single item: white leek, onion, shiitake mushroom, eggplant, bell pepper, pumpkin, shimeji mushroom each 330 yen

ume, sake, shigure, nori

Shiofuki hijiki, shiofuki kombu, katsuobushi kombu

Ume, Sake, Shigure

Shiofuki hijiki, shiofuki kombu, katsuobushi kombu

Please refrain from consumption by children, the elderly, and those with weakened immunity.

Horse loin sashimi. It is characterized by its tenderness and sweetness.

Boiled fourth stomach, gila, mixed with compatible white miso.

A dish simmered with sakura shrimp broth, Gujo, Saikyo, and Haccho miso

A dish made by simmering beef tendon for a long time with herbs in a tomato-based sauce.

Mixed with ankake, maitake, shiitake, shimeji, enoki, and served with crispy rice (ingredients may vary)

Noodles mixed with spinach. Colorful ingredients and a broth of bonito and kelp (the ingredients may vary) *Limited quantity

Vanilla and Strawberry together

A dessert where mascarpone cheese and yogurt blend with strawberries

With low sweetness and high nutritional value of black sesame

Uji Kintoki (Uji Tea, Azuki Beans, Condensed Milk, Black Syrup)

Strawberry, Lemon, Melon (with condensed milk)

We serve a soy sauce-based motsunabe in a hot stone pot. You can adjust the spiciness to your liking by adding doubanjiang.