Niniku Yakiniku Purushin Miyakojima Ten

One plate 200g → We carefully select from short rib, bone-in short rib, and lean meat to serve.

One plate 100g → We carefully select from short rib, bone-in short rib, and lean meat to serve.

One plate 200g → selected from liver, heart, beef tripe, honeycomb tripe, stomach, red tripe, beef skirt, small intestine, beef tongue, bone-in short rib.

One plate 100g → Selected from liver, heart, beef tripe, honeycomb tripe, stomach, red tripe, beef intestines, small intestine, marbled tripe, cheek meat, tongue, and bone-in short ribs.

We offer a selection of rare cuts including tongue root and upper tongue.

We carefully select and serve from Harami, Sogari, Premium Kalbi, Misuji, and Hiuchi.

A flood of deliciousness from Daimaru.

Crisp napa cabbage in a salad style.

Aomori Tago's fluffy garlic.

With homemade spicy miso.

Dashi and fruit juice are the secret ingredients.

Peanut powder is the secret ingredient.

Kimchi made with Korean chili pepper.

Beef bone-based Behomazun.

Rich and flavorful soup from Osaka Naniwa.

Hot Akita Komachi.