Yakiniku Hoshiyama

A simple salad with soy sauce dressing

Spicy salad finished in Korean style

Platter of kimchi made with napa cabbage, cucumber, and daikon

Cucumber kimchi

Radish kimchi

Crispy kimchi mixed with homemade seasonings

Full of collagen ※ Half size: 350 yen

Please enjoy with homemade vinegar miso

Please grill it rare and enjoy it with wasabi soy sauce.

The signature dish of Hoshiya!

The juiciest part of kalbi

Using rib cuts, sorry we are sold out!

Uses a part close to the root

For now, Tongue Salt!

Tanshita. Please enjoy with sesame oil and garlic.

A platter of upper tongue, tongue salt, and tongue sinew.

Upper loin. Please enjoy it with a 3-second sear.

Recommended lean meat. Delicious even when cut thick.

Recommended red meat. Please grill lightly and enjoy.

Please grill lightly

Rare grilled is recommended! Due to the rarity of the cut, we apologize for any sold-out items.

A popular cut even at Hoshiya. Wasabi soy sauce is recommended!

Juicy offal with fat

Small intestine rich in collagen

First stomach. It's ready to eat when it has a light char.

Second stomach. Cooked for 3 hours!

Fourth stomach. It's ready to eat when it has a charred surface.

Aorta. It's ready to eat when it has a light char.

Liver. Full of iron.

Heart. The crunchiness is addictive. Please grill lightly.

Assorted hormones selected by the shop manager

(Shiitake mushrooms, King oyster mushrooms, Pumpkin, Onion, Leek)

Spicy soup based on soy sauce

Homemade sweet and spicy soup based on miso

White soup simmered with beef bones for three days

Korean-style mixed rice with four types of namul

Light kuppa based on egg soup

Spicy soup with a soy sauce base

Homemade miso-based sweet and spicy kuppa

White kuppa simmered with beef bones for three days

A light soup with beef tendon, chicken bones, and a hint of bonito broth

Spicy noodles mixed with homemade yangnyeom

Koshihikari from Fukui Prefecture used *Large serving: 450 yen

It has a smoothness like pudding.