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, with 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 tip and middle part of the tongue.

Uses the tip and middle part of the tongue.

Uses chilled imported outside skirt.

Uses chilled imported outside skirt.

Uses domestic chilled meat.

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 non-heated meat product made with Hida beef. Enjoy it with our homemade yukhoe sauce.

Enjoy our homemade vinegar miso with fresh white senmai.

Enjoy fresh heart with a crunchy texture served with ponzu sauce.

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

Homemade salt sauce used.

Using 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 with 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.