meat market

The number one signature dish at the meat market! Enjoy a large piece of beef harami marinated in a secret sauce, grilled to perfection and cut to your preferred size! The juicy beef harami is incredibly satisfying!

This is a part commonly referred to as the tip of the tongue. It has a strong red color and no fat, with a firm texture. In meat markets, it is cut to make it easier to eat.

Commonly referred to as the lower part of the tongue, it has a moderate amount of fat and a chewy texture. It is served thinly sliced and is a dish favored by connoisseurs.

We serve thick cuts at the meat market♪【Grilling Technique】 Sear the surface over medium heat until it gets a crispy color. By making the surface crispy, it adds a fragrant aroma. Do the same on the other side, achieving a crispy color to complete. Thick-cut beef tongue allows you to enjoy the crispy texture and the rich flavor that overflows from within. If the heat is too weak, all the juices will escape, and you won't be able to taste the original flavor of the beef tongue. Also, if overcooked, it will become tough and lose its flavor.

We use 'Sankaku Bara' at the meat market. The umami that spreads in your mouth is irresistible! [Grilling Tips] Sear both sides well in a high-temperature area near the edges, while keeping the inside rare to medium-rare, leaving some red meat. The moment you eat it, the combination of red meat, fat, and sauce explodes in your mouth, and the savory aroma wafts through your nose! Ah, in the end, white rice!

We use the rare cut 'Zabuton' from the meat market, which has a moderate amount of marbling, allowing you to enjoy its elegant, melting texture and rich flavor. [Grilling Tips] Grill it 'rare.' Sear one side over high heat until crispy, and when you feel the fat starting to melt, flip it over and grill the other side just enough to get a sear. Be careful not to overcook it, as it will diminish the flavor.

[Grilling Technique] The recommended method is to grill both sides thoroughly. The ideal is to grill the surface well while keeping the inside medium rare for the best flavor. *It is best enjoyed with a slight char that is just below being overcooked. You can place the green onions on one side after flipping or add them after both sides are grilled, enjoy as you prefer♪

Compared to the large intestine, it has a generally thinner characteristic and is rich in fat. The fat has a sweetness and is very rich. [Grilling Tips] Grill in the weaker part of the fire near the center of the grill. First, grill one side thoroughly. Since Maruchou is tubular, you don't need to worry about the front and back when you start grilling. Once it starts to brown, flip it over. Grill the other side until the white fat becomes transparent, indicating it's ready to eat. Be careful not to overcook it!

It has a unique texture and elasticity, with a sweetness in the fat being its characteristic. [Grilling Tips] The key point is to grill firmly from the side with the striped pattern. By grilling from the meat side, you can cook the fat without letting it drip onto the grill. Once the meat side has a golden-brown sear, quickly flip it over and lightly grill until the cloudy white fat becomes transparent.

Grilling Technique: Grill in the area of the grill where the fire is weak, closer to the center. Turn frequently while grilling. By turning it well, you can grill the Mino without burning it and keep it moist and delicious. It is ready to eat when the cuts made by the knife are fully opened.

[Grilling Tips] If you overcook it, it will become crumbly in texture, so instead of focusing on the grill marks, place it in the center of the grill where the heat is weaker. Once the surface color changes, flip it and repeat this process, carefully grilling the entire piece to enjoy it deliciously.

The part from the base of the pork tongue to the area of the throat. It is truly a rare cut, as only a small amount can be obtained from one pig. This part offers not only the crunchy texture of cartilage but also a juicy portion similar to offal. [Grilling Tips] Grill from the inside until it slightly curls, then flip it over; when the cuts on the surface open up significantly, it's ready to eat. It's quite crispy and delicious!

The shirokoro hormone used in our restaurant is pork rectum. [Grilling Technique] At first, instead of grilling, it feels more like 'drying the surface,' and each piece is quietly flipped over one by one. The shirokoro is carefully flipped several times. Gradually, it takes shape and starts to round up. Just one step away from being ready to eat. When it gets a nice brown crust, it suddenly puffs up with a 'pukun!' This is the sign that it is ready to eat.

The area from the temples to the cheeks. It is a part that moves a lot, so the muscles are well developed and there is little fat, but the flavor is strong. It has a slightly firm texture. [Grilling Tips] Grill thoroughly on both sides, and when the meat changes color from pink to brown, it is ready to eat!

This is a part that can only be obtained in small quantities from one bird, located in the neck area where the chicken's muscles move a lot. It has the highest amount of exercise, making it firm and delicious. The texture is elastic, allowing you to enjoy a bouncy chew. Served with yuzu pepper. [Grilling Tips] Since this part is elastic, grill it for a short time to prevent it from becoming tough.

Diced beef tataki mixed with Parmesan cheese and crunchy wasabi! The sharpness of the wasabi and the richness of the cheese create a harmony♪

Bean sprouts, fern, green vegetables, radish & carrot - Assorted 4 Types of Namul

The king of Korean delicacies, Chanja, is made from fermented pollock and bursts with rich umami and the spiciness of chili peppers with every bite!

Topped with crispy bacon, mustard mayonnaise, fried onions, and more. A potato salad for adults♪

Seasoned with Cajun spices♪

This is a unique beef stew simmered for 5 hours, finished with Korean chili and gochujang.

The classic! Sesame oil & garlic & salt!

・Medium...330 yen ・Large...440 yen ・Manga Serving...550 yen

Rice added with white wine in a heated hot stone pot, topped with minced garlic marinated in soy sauce. Mix well and let it rest for a while to enjoy the crispy burnt rice as well. The smell of butter, soy sauce, and garlic is irresistible!

A hot stone pot filled with vegetables, kimchi, namul, egg yolk, and plenty of sweet and spicy cooked meat. Please mix in the special gochujang on the side to enjoy it at your preferred spiciness! (Stone-less bibimbap... 850 yen)

(Komtang Kuppa 850 yen)

(Yukgaejang Gukbap 850 yen)

(Vanilla Ice Cream, Lemon Sorbet)