Tanbiyaki Yakiniku Miyama Sannomiya

Diaphragm part, our top recommendation! Absolutely delicious

Fresh liver grilled on a charcoal brazier with sesame oil and salt!

We serve the tender thick-cut portion of the tongue.

Definitely the marbled part at the base of the tongue!

The lower part of the tongue, perfect for snacking

The central part of the tongue

Please wrap green onions with tongue and eat.

Affordable price for the short rib meat

Grilled meat classic with a perfect balance of lean and fatty meat

The highest marbled part of the short rib meat

Soft red meat on the lower inside of the shoulder blade

Tasty red meat from the lower outer part of the scapula

Lean shoulder sirloin

Sweet marbled fat. High-quality sirloin, a popular menu item.

A cut of meat from the area between the waist and the buttocks, with little fat and tender red meat

A rare part that can only be obtained in small quantities from the forelimb of one animal

A part near the back with crispy fat.

First stomach, light and delicious

The third stomach lining, with a delicious texture.

Fatty large intestine

Kotecchan's small intestine full of fat

Liver, sweet and delicious

Heart, light and delicious

Pork esophagus cartilage, popular menu at our store

Today's recommended four types of hormones

Kobe pork, seasoned with salt or sauce

Recommended Ooyama Fresh Sausage

Selected local chicken of the day

The best match with Pommery mustard

Yukhoe made with roasted lamp meat.