Yakiniku Gyusha Anjo Hauptgeschäft

Introducing the recommended part of the meat purchased that day on a daily basis. Today, it is the core part of the ribeye, which is exceptionally tender and soft.

When lightly seared, the sweet fat of the meat melts. A refreshing dish that can be eaten with homemade ponzu sauce made from Yamaguchi Prefecture's Daidai.

Plenty of locally grown vegetables. A dressing with a Korean twist using garlic, sesame oil, and chili pepper for a Japanese-style flavor.

Top (Marbled)

Includes zabuton, shoulder loin core, rib loin, sirloin, etc. It has received great reviews as 'This is delicious!!'.

Juicy and flavorful, this dish melts in your mouth.

Low in fat, tender. Rich in vitamins and minerals.

Very popular! Limited quantity available, reservations are accepted.

Only three servings can be taken from one cattle.

You can tell it's the real deal with its crisp texture and umami flavor.

The meat is thick with less fat. As a result of pursuing the thickness and texture of the upper mino body for 700 yen, it has become Australian-produced. Enjoy the crispy texture with a good bite.

Mikawa beef has a moderate marbling like a loin and is soft.

Recommended. Low in fat and tender, making it suitable for those on a diet, the elderly, and children.

Energizing meat.

Diaphragm → cramps (surprise) → hiccups come out.

We use USA-produced tongue due to its limited availability. It is rich in iron.

Melting fat with a sweet sizzle. *Can be made with extra fat.

Low in fat and has a light taste.

Number one in low calories!

Excellent nutritional value.

A rare cut that is currently gaining popularity rapidly.

A perfect companion for sake. Enjoy the crunchy texture.

Tendon meat from the loin, ribs, and skirt. Rich in collagen.

Rich in calcium. Can be made into plum rumen for an additional ¥100.

Today's recommended three-item assortment.

(Mikawa Beef Prime, Mikawa Beef Regular, Mikawa Pork Loin)

Includes loin, ribs, thigh, and tendons.

Includes loin, kalbi, thigh, tendon, tongue, etc. The most cost-effective option.

Assorted offal including hormone, liver, intestines, tongue, etc.

Includes loin, kalbi, toro, etc.

Handmade Mikawa beef roast beef with Nagoya Cochin Yukke flavor or thinly sliced homemade ponzu flavor

Spicy and tangy miso flavor.

Thinly sliced pork loin with ponzu sauce.

Lightly flavored and tender.

Can be cooked like samgyeopsal.

It was delicious when made into tonkatsu.

Chicken thigh meat rich in collagen.

Coarsely ground pork sausage.

Squid, Scallop, Head-on Shrimp, Large Clams

(Produced in Aomori Prefecture) Whole or sliced

(Produced in Aichi Prefecture) Raw or Grilled

Includes sunny lettuce, pao, sesame leaves, etc. *Various single items are accepted.

Varies depending on the season.

Bean sprouts, spinach, bracken, pickled radish. *Various items available individually.

Japanese-style flavor

Salt or soy sauce

Contains a whopping 20 different types of vegetables, packed with volume.

Handmade cold noodles, Bibim cold noodles may take time to prepare as they are handmade. All noodles are boiled in the same pot, so please refrain if you have wheat or buckwheat allergies.

Thin and chewy noodles with a light soup! Perfect for finishing off a yakiniku meal.

This is a spicy dish without soup. Please mix well before eating.

Smooth and slippery with medium thick noodles! Born in Korea, raised in Morioka.

A light and savory ramen dish with thin curly noodles, available in salt, soy sauce, or spicy miso broth. Broth is simmered for eight hours.

Yukhoe flavor

Yukhoe flavor

Contains large and tender chunks of wagyu beef.

Spicy and savory soup

Choose from salt, soy sauce, miso, or tegg. Can be upgraded to a stone pot for an additional 100 yen.

Available in large or small size, with options for very spicy or mild spiciness.

Contains large and tender beef chunks.

Salt or Soy Sauce or Miso or Teg

Spicy and savory soup

Vanilla, Matcha, Strawberry, Chocolate Vanilla, An-nin