Mirakuen Isetamachi

Kalbi is the most popular item in yakiniku. It is meat from the rib area of beef. Please enjoy the softness and umami of wagyu beef, which is characterized by its good melting fat.

Top Kalbi is a part of the kalbi cut that tends to have marbling of fat and becomes frosted. Not only is the meat tender, but the fatty and melt-in-your-mouth texture is irresistible.

This product is made by cutting out the meat around the ribs. It is said that the closer to the bone, the more delicious the short ribs are. Please grill it with the bone over charcoal and enjoy. The 'marbled part around the bone' is exquisite.

A rare cut of meat that can only be obtained from a very small portion of a single cow. We do not offer it as 'premium Kalbi' unless the quality is exceptional. It is a truly special dish that represents the utmost dedication and attention to detail.

Raw Japanese black beef tongue, of course, cows only have one tongue and you can only get about 2.5 kilograms from one cow... It is the part between the core (upper tongue) and the hardest part at the very tip. We are working hard to procure it, but please understand if it is sold out.

A rare part of Japanese black cattle core tan that can only be obtained in about 300g to 400g from one head.

It is the heart of Japanese beef.

Liver of Japanese beef.

Beef intestines, commonly referred to as 'Shimacho'.

The first stomach of a Japanese cow.

The second stomach of Japanese beef cattle.

The third stomach of Wagyu cattle.

The fourth stomach of a Japanese cow.

It is Japanese beef small intestine. Currently, it is a hot topic for its beauty effects such as collagen.

Made with Shinshu pork from Nagano Prefecture

Made with Shinshu pork from Nagano Prefecture

Made with Shinshu pork from Nagano Prefecture

Made with pork from Nagano Prefecture

Made with pork from Nagano Prefecture

Top tongue, premium loin, bone-in kalbi, top kalbi

Kalbi, Sirloin, Premium Marbled Harami

Pork belly, pork loin, pork shoulder