Yakiniku Honpo Waka Akebonochōten

A cut from the lower part of the shoulder loin, close to the rib bones, with uniform and delicate marbling, balancing the sweetness of the fat and the umami of the meat.

The upper part of the rib of the highest quality belly meat used for premium kalbi. Soft meat with distinct marbling.

Located on the inside of the shoulder blade, it has a leaf-like appearance with a line in the center, offering a refreshing and flavorful taste.

The inner part of the belly meat. A refined meat that combines the qualities of belly meat adjacent to the tenderloin and lean meat.

A part of the inner thigh (shin-tama) of the hind leg, it is triangular-shaped thigh meat that has marbling, balancing the rich flavor of red meat with sweetness.

Front of the outer rose. Strong sashimi with a soft texture and rich flavor.

Meat with a sweet fat found between the ribs, with a moderate chewiness.

Tender and finely textured red meat shaped like a chili pepper, located next to the Misuji (with little marbling)

The center part of the shin (shin-tama). The texture is surprisingly soft, allowing you to fully enjoy the appeal of lean meat.

The 'Eggplant Kimchi' that you can't taste anywhere else is a dish where the spiciness is balanced with the gentle sweetness of the eggplant.