Yakiniku Hosaka Odawara Ten

The king of kalbi. A must-try!!

Red meat from the waist to the buttocks. A tender and flavorful part.

A part with a firm elasticity and good texture...

A part of the rose. The softest and juiciest part of the rose.

An artistic and rare cut where you can enjoy the sweetness of the meat in a wonderful marbled pattern.

The part near the hind legs, where the beautiful marbling tells the deliciousness.

A rare cut located just below the thigh of the cow. It has a fine texture and rich flavor.

Also known as 'Hanesita'. It is characterized by juicy and not greasy fat.

The meat between the ribs. A delicacy that fat lovers cannot resist...

The part of the tongue near the throat. Goes well with ponzu sauce.

Hosaka's special kalbi?? It's a cut from the edge, but the taste is excellent.

Also known as 'Hanesita', the beautiful marbling and fine, soft, elegant, melt-in-your-mouth texture is exquisite!!