Yakiniku Ougon no Ushi Miyahara-ten

Proudly made with A5 Wagyu belly meat

Only the finest parts of Wagyu belly meat are used

A juicy dish mainly using the rib meat 'geta'.

Kalbi mainly uses ribeye and triangular belly

Mainly uses thigh meat

Mainly uses high-quality parts of the thigh meat

Our most popular item!

Boldly cut thick slices from the core part of the tongue!

The part between the tenderloin and the belly meat resembles 'the flesh of a shellfish', combining the flavor of the tenderloin with the juiciness of the belly.

High protein, low calorie

Only the high-quality part of the harami is cut into large pieces!!

Only high-quality parts that are crunchy and crispy are used

A platter of 9 varieties including rare cuts

A dish made by simmering beef tendon until tender and finishing with homemade gochujang.

A dish made with beef offal finished in a Japanese-style broth

Crispy sweet and spicy radish kimchi

Four types of namul: bean sprouts, greens, fernbrake, and radish