Yakiniku no Ryuugi

The king of kalbi, using triangular short rib. A whopping 110 grams. Please compare it with other restaurants. It's probably very cost-effective.

We also offer a smaller portion (70 grams) that is easy for two guests to order. If you find the special selected kalbi a bit heavy, a small amount might be just right. Please give it a try.

The manager's favorite meat is Misuji. When cut thick, it has a rich flavor similar to premium kalbi. Unlike our special kalbi, we serve it thinly sliced to create a difference. Because it is thinly sliced, the fat is less noticeable, making it tender, and it has a nice bite when you chew it. We also offer wasabi green onions and plum sauce as side dishes, so please give it a try.

Many customers may not have heard of Misuji, right? It might be a good idea to try it as a half portion first. It's really recommended, so if you find it delicious, be sure to add it to your favorites!

Thinly sliced large cuts of red meat. Made with thigh meat. It is recommended to grill it briefly before eating. It is also highly recommended to eat it in a sukiyaki style with sweet sauce and egg. Many people may have the impression that red meat is tough, but our grilled shabu might be a cut above the rest. Its tenderness, flavor, and the light taste unique to red meat are all top quality.

Rump is known as the Queen of Lean Meat, representing the best of lean cuts. However, since it is a lean meat, if the sourcing is mishandled, tough cuts may be delivered, making it a very challenging part to work with. Our restaurant has established a sourcing route to ensure that we only procure from suppliers who specialize in rump, carefully selected from several contracted wholesalers in Miyazaki, ensuring that high-quality cuts are consistently delivered. As you age, the charm of lean meat increases, so please enjoy it.

A product developed to create something catchy. The impactful appearance resembling a giant snake delivers a robust flavor as expected. This product allows you to strongly taste the meat. Initially, we used Miyazaki beef, but we found the best cut that fits this size and now prioritize sourcing that cut over Miyazaki beef. Basically, we use a part of A5 shoulder (small triangle).

Rich in fat, just the right chewiness, just the right flavor intensity, just the right cost performance, just right

Let me say this first. It is American. In recent years, the price of Japanese Wagyu harami has skyrocketed, but it is very scarce and difficult to obtain. However, if our restaurant wants to procure Wagyu harami, it is possible. So why do we choose to use American beef? Because it is delicious. There was a time when the price of American harami rose significantly. When we offered Miyazaki beef lean meat (Kamenoko, a famous cut) instead, we received complaints from many regular customers saying they preferred the American harami. Many of the aged meats that became popular for a while were also American or Australian. The meat is suited to its purpose.

A truly rare cut that can only be obtained from one cow per serving. I don't know what other yakiniku restaurants do, but at our shop, we can secure only one serving from one cow, and if you're lucky, maybe two servings; if you're unlucky, you might not even be able to secure one serving of this precious product. The high price is unavoidable. Recently, I've seen videos of all-you-can-eat tongue places that include special selected tongue, but I genuinely wonder what kind of trickery that is, as it is an incredibly rare and valuable cut. If you have experience with all-you-can-eat tongue, please compare and share your thoughts. Haha.

Slices of beef tongue. Some restaurants may offer it under the name 'Premium Green Onion Beef Tongue Salt.' Eating it with green onions provides a completely different flavor compared to eating the tongue alone. Additionally, it's recommended to dip it in butter and wrap it with garlic slices for a delightful experience. You will discover a new way to enjoy grilled meat.

Tongue has a round shape, right? Actually, the taste of the tongue is completely different between the top and bottom. The upper half of the round tongue is a fatty premium tongue, while the lower half is a tougher tongue muscle. What I want to say is that if you cut the tongue thickly, the upper half is soft and delicious, but the lower half is tough and hard to chew, resulting in an extreme contrast in flavor. Therefore, we prepare the round tongue by cutting it into upper and lower halves in advance, with the upper half being thick premium tongue and the lower half being sliced thinly. We in the yakiniku restaurant call this lower half of the upper tongue muscle 'tongue muscle'.

This is a combination of the special selection tongue and tongue tendons that were originally paired together. If you're wondering what 'paired together' means, please go to the product description for tongue tendons.

It is actually difficult to consistently procure Wagyu cheek meat. Moreover, when it comes to larger cheek meat, it becomes even more challenging. Cheek meat is categorized as a part other than the main cuts, but there is no obligation to label the individual identification number (similar to a cow's My Number) for parts other than the main cuts. In other words, the cheek meat that arrives may come from a cow whose origin is unknown. In some cases, it may not even be clear if it is Wagyu. Our cheek meat is Wagyu! And it's on the larger side! Larger cheek meat means a larger cow, which means a longer feeding period, leading to a higher likelihood of it being from branded beef such as Miyazaki or Kagoshima beef.

The beef hormone, with thick skin and just the right amount of fat, pairs perfectly with our homemade miso sauce. Of course, it can also be served with salt. The slightly thick skin is a characteristic feature. If you love hormone, this is it! A classic hormone dish.

The spicy miso hormone, marinated with homemade spicy miso and topped generously with chili pepper, is a dish that will impress hormone enthusiasts who have grown tired of regular hormone. Contrary to its appearance, it is not that spicy. The spiciness is fat-soluble, so the fat in the hormone dissolves the spiciness. It can be made a bit spicier, so please let us know if you like spicy food.

Our Marucho is either Miyazaki beef, Kagoshima beef, or Oita beef. This is actually an amazing thing. If you ask various yakiniku restaurants, you'll understand that it's basically impossible to specify internal organs precisely. But we can do it. Our Marucho is designated brand beef. Please experience the sweetness of the fat.

The raw beef tripe sashimi, served with our homemade vinegar miso, is carefully prepared to ensure there is no unpleasant odor. The tripe is lightly seasoned with salt sauce to enhance its compatibility with the vinegar miso. Unlike grilled tripe, its texture is easy to chew and it is a popular dish.

Highly recommended to eat rare

It used to be served as liver sashimi, but now please eat it grilled. The supply of liver is unstable, so there are often shortages. We apologize.

You often see Hatsu sashimi on menus, but our restaurant overwhelmingly recommends it grilled. Salted Hatsu with lemon sauce, we believe this is the strongest combination. If you have never tried Hatsu, we hope you will give it a try.

Only the thick parts are used. The shiny parts are not used because they are tough. Salted Mino is perfect as a snack with drinks. Since this part tends to become bitter when burned, the key to enjoying it deliciously is to turn it frequently to avoid burning.

The manager's favorite menu item for grilled meat is this pork belly. This is what grilled meat should be like.

This uses American pork. Domestic pork tends to be a bit too fatty. American pork jowl has just the right amount of fat. Some people say American pork has a smell, but don't worry. The roaster at the yakiniku restaurant is not expensive for no reason. It is designed to cook deliciously without any pork smell. By the way, it costs nearly 700,000 yen to install one unit. It doesn't leave odors on your clothes, and it's recommended to eat yakiniku at the restaurant.

Our sausage, also sourced from Miyazaki. Although it is not produced in Miyazaki Prefecture, we procure it from Miyazaki because no wholesalers in the Kanto region carry it. It is slightly thinner and easy to eat. Surprisingly, it is a hidden powerhouse that you might end up ordering when you come for grilled meat.

Initially, chicken thigh was used, but the overwhelming popularity of seseri in the chicken meat category has led to the situation where chicken thigh has been pushed off the menu. Its firm texture and juicy flavor are undeniably popular.

Healthy yet rich in flavor, this Yagen Nankotsu is crunchy yet easy to bite through. Its texture is firm without feeling hard, which I believe is unique compared to other meats. It's light, so it never gets boring, yet the taste is rich and deep. Since it's a bone, Yagen Nankotsu is rare in barbecue restaurants, so please experience the difference from yakitori.

The part of the chicken near the rear. It has a good amount of fat but is cut into small pieces, making it easy to eat, and the chicken fat is not as heavy as beef. When the surface is slightly crispy, it has a junk food-like flavor and can be eaten crunchy. If you grill the bonjiri served with salt until crispy and eat it with lemon, you can feel the taste of the masses reminiscent of a red lantern. Please enjoy.

Grilled squid body marinated in homemade sauce + butter grilled squid tentacles. This dish combines the festival-style squid that reminds you of a fair and the butter grilled squid typically served at izakayas, offering double the deliciousness in one plate. Perfect as a snack with drinks.

A foil-baked dish containing 4 oysters. The rich-flavored oysters become easier to eat when a few drops of lemon sauce from the table are added to reduce the heaviness of the taste. Once the oysters start bubbling in the foil, wait for about 100 seconds. This will sterilize any norovirus. The butter-flavored oysters, puffed up, are so delicious that they can steal the spotlight from the meat.

Non-spicy chige soup. We searched for non-spicy gochujang but found it hard to come by, so we developed our own homemade non-spicy gochujang. It is finished as a hearty chige soup with a simple gochujang that does not interfere with the flavor of the soup, along with vegetables and chicken broth. There are also toppings like oysters, pork belly, tofu, and cheese, so you can customize it as you like. Of course, it can be made spicy, so please let the staff know if you have any requests.

A classic, ordinary chicken broth egg soup without any twists. Sometimes, simplicity is better.

Just wakame soup. Delicious!

Delicious soup with seaweed and eggs. Tasty.

Although it is not served in a stone bowl, we can prepare stone bowl bibimbap upon request (additional 300 yen). We intentionally serve it as regular bibimbap because the aroma and flavor can be lost in the stone bowl. Despite its plain appearance, the combination of the sauce, namul, kimchi, and onsen egg over the rice will surely surprise you with its flavor.

A classic finish at a barbecue restaurant. When you've had some drinks, you'll want to eat this at the end. Please enjoy it like a rice soup.

This is the chef's recommended finishing dish. It is very popular among staff and there are many requests for it as a staff meal. Cheese topping is recommended. If you want it to be very spicy, please let us know.

You may have never tasted the flavor of cold noodles, and you might wonder, 'Is this really cold noodles?' It's a mysterious taste. Our cold noodles are completely original, ignoring the traditional way of making cold noodles. The owner has utilized his experience working in ramen shops and French-Italian restaurants to create a dish that feels like 'cold soy sauce-based noodles.' Customers even ask if it's okay to come just to eat the cold noodles. We only make it when we have plenty of time.

Sweet and spicy noodles with a sour taste. There were people who came all the way from Fukuoka to eat at the Miyazaki location. It seems that those who like it really love it. I'm not good with sour flavors, so preferences may vary. I only make it when I have a lot of time.

It feels like making oil noodles with cold noodle noodles. It was supposed to be a quick cold noodle dish made only for staff meals, but when I happened to serve it to a regular customer, it received great acclaim and became a menu item. I only make it when I have a lot of time.

This is a wagyu curry. The ingredients used are wagyu, onions, butter, carrots, apples, ginger, garlic, yogurt, ketchup, cream, butter, and House Vermont Curry. It seems like you could make it at home, right? Please try it and judge for yourself.

A perfect amount for a finishing touch.

A dish that combines homemade oil with homemade soy sauce dressing. The flavor is likely something you have never tasted before, making it completely original. This salad is a pride of our restaurant, focusing not only on the meat but also on the side dishes.

A salad arranged with a wasabi flavor. The spicy kick of wasabi will make you addicted. If you are tired of regular salads, this is also recommended.

A classic salad from a barbecue restaurant. It is made really simply. However, this simplicity is the secret to not getting tired of it. The most popular salad.

A spicy and junky flavor. Simple yet deep, not too spicy but a little spicy, that's the salad.

The Caesar dressing that the manager sourced for staff meals turned out to be unexpectedly delicious, so it was added to the menu as a classic Caesar salad. It is indeed popular.

Wrap your favorite meat with homemade Sanchu miso for a dish that evokes Korean cuisine. Wrapping it with homemade kimchi adds an accent to the flavor, making it even more delicious.

Our homemade kimchi is a dish filled with the history of our restaurant, having been made hundreds of times. In fact, we still find it challenging enough that we occasionally make mistakes. It is a difficult menu item. It is made to pair well with both rice and alcohol. This menu item is still in the process of being improved.

It is finished with a sweet and savory flavor, making it delicious for everyone. The spiciness of the daikon is thoroughly removed, resulting in a taste that has no bitterness at all.

For those who want to try all kinds of kimchi, please enjoy.

Four types: bean sprouts, spinach, fernbrake, and seasoned vegetables. A classic item. Recommended to mix and eat.

It works well not only as an appetizer but also as a snack with drinks or a palate cleanser.

A recommended dish from the chef that is based on mixing. It includes four types of namul topped with kimchi, a soft-boiled egg, and seasoned shredded seaweed. You might not be able to go back to regular namul.

Homemade spicy sauce based on gochujang with kimchi, tofu, green onions, and seaweed. This tofu can surely be a side dish for rice, just like mapo, agedashi, and our cold tofu. Haha.

Just a cucumber. Please enjoy it with Sanchu miso.

Just edamame. Perfect for when you want a snack.

A platter of onions, bell peppers, carrots, pumpkin, king oyster mushrooms, shiitake mushrooms, cabbage, eggplant, and yam. A buffer against the guilt of eating too much meat.

Delicious

Delicious

Delicious

Delicious

Delicious

Delicious

Really delicious

Please grill the garlic until it turns a deep golden brown. If you take it out while the surface is still white, it will retain some bitterness. When grilled well, it becomes fluffy and very delicious.

This is a fluffy vanilla ice cream with a high air content.

Vanilla ice cream with chocolate sauce.

A refreshing citrus ice made with Hyuganatsu from Miyazaki Prefecture.

Crispy and perfect for refreshing your palate after grilled meat.

You can enjoy the taste of matcha simply without it being too sweet.

Sweet tofu with a cream cheese flavor. Inspired by Okinawa's Jimami Tofu.