Hida Beef Charcoal-Grilled Yakiniku Nakanaka

Using inside skirt.

The sweetness of the fat becomes addictive.

This is the part of the belly that is closest to the tenderloin and is red meat.

Various marinated meat scraps.

This is a cut from the rear that has more marbling than the rump.

It is a lean cut from the rear with a light flavor.

Uses shoulder, rib, and sirloin.

Uses shoulder, rib, and sirloin.

Uses shoulder, rib, and sirloin.

Exquisite tender red meat.

The highest quality rare cut.

An assortment of four types of Hida beef served in small portions.

Uses the middle part from the tip of the tongue.

Uses the middle part from the tip of the tongue.

Uses chilled imported outside skirt.

Uses chilled imported outside skirt.

Domestic chilled used.

Domestic use.

The crunchy texture is exquisite.

Domestic chilled used.

Domestic chilled used.

Exquisite.

Exquisite, domestically produced chilled.

Exquisite, domestically chilled. *Please heat before consuming. *Available only on Wednesday, Friday, Saturday, and Sunday.

Exquisite, domestically produced chilled.

This is a raw meat dish made with Hida beef. Enjoy it with our homemade yukhoe sauce.

Enjoy our homemade vinegar miso with fresh white senmai.

This is the hida part of the senmai that is not used for sashimi. The seasoning is the same as that for senmai sashimi.

Homemade salt sauce used.

Uses pollock chanja.

Slow-cooked tender texture made from meat scraps.

Plain, Garlic, Chorizo, Basil, Black Pepper

Original stew simmered with sesame oil and garlic

Tomato, onion, tofu. Black vinegar dressing used.

Uses Korean-style dressing.

This is cucumber kimchi.

This is radish kimchi.

This is kimchi made from napa cabbage, cucumber, and daikon.

This is a namul made with fernbrake, bean sprouts, and spinach.

Seafood soup with clams, green onions, eggs, tofu, and small meat.

This is a mix of egg soup and wakame soup.

Sweet potato served with vanilla ice cream.