Yakiniku Garo
焼肉 餓狼
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You can reasonably compare various cuts of Kyoto Hime beef, including the thigh and rump. In particular, the Ichibo and Hiuchi are considered rare cuts. Enjoy the differences in meat quality and flavor.
Uses rich and dense black wagyu beef offal, red beef tripe, and heart. Since it is cooked in a stone pot, it continues to simmer on the table.
An assortment of tongue, tongue root, tongue tip, and tongue kalbi. You can enjoy all parts of the tongue on one plate.
Thinly sliced black-haired Wagyu beef quickly grilled with a sauce reminiscent of sukiyaki, enjoyed with egg yolk for a new sensation in grilled meat!
Lamb fat is not digested or absorbed unless it is at 42 to 44 degrees, making it ideal for dieting! It is a great meat that is low in calories, low in cholesterol, and rich in iron and B vitamins.
Enjoy the refreshing tenderness of the lean meat while also savoring the richness of the fat. (The image is for two servings.)
This meat has a richness that is completely different from marbled meat, making it recommended for customers who are not fond of rich flavors.
Very tender beef that allows you to savor the original flavor. It is a very rare cut, as only a pair of blocks can be taken from each side of one cow.
Tongue part. Generally referred to as beef tongue.
This is the part of the tongue that is close to the root (near the throat) and is commonly referred to as the upper tongue. The closer to the root, the more fat it contains, making it a popular cut.
The tip of the tongue has little fat and a firm texture.
This is a part called tansagari or tan shita. It has a firm texture and a substantial chew.
This is a precious part located at the tip of the cow's hindquarters, corresponding to the 'dimple' of a human's buttocks, from which only a very small amount can be obtained. It is a meat favored by connoisseurs, combining the sweetness of marbling with the flavor of lean meat.
A very rare cut that can only be obtained from about 2 kg of a whole Tomosankaku cow from the Kanto region. It has the most marbling among the thigh meats. It is also delicious when grilled with salt.
This is a very rare cut of beef taken from the center part of a section called 'ranichi', and only a small amount can be obtained from one cow. It is an exquisite product known for its exceptional flavor, often referred to as the tenderloin of the thigh meat.
Kanto name: A part of the shin-shin inner thigh with red meat. It is characterized by its tenderness and light flavor. This cut has a moderate amount of marbling, is tender, and allows you to enjoy the rich flavor of the meat.
Kanto name: It is red meat located below the Kamenoko inner thigh, rich in protein. It has a fine texture and is tender, and since it comes from a well-exercised part of the animal, it has a good flavor.
Also known as: the thin part of the diaphragm (back side). It is a precious cut that yields only about 2 to 3 kg from one cow.
It is the thick part of the diaphragm (rib side). It is a precious part that yields less than one head from the belly.
Also known as: Himo, small intestine. It is a softer and easier-to-eat part than teppan.
Also known as: the large intestine part of the Shimachou beef. Generally, when referred to as 'horumon', this part is often indicated.
Also known as: Kokoro, the heart part. Despite having little fat, it is rich in umami and offers a crunchy texture.
Also known as: Hatumoto, Bamboo shoot (in some regions referred to as 'Yome Nakase'). It is the part near the heart artery. It has a crunchy texture similar to cartilage.
Also known as: the facial part of the heavenly meat cow. It is a part that moves a lot, so the flavor is very rich.
Contains wagyu beef trimmings and sinews. Packed with thick fried tofu, vegetables, and tteok (Korean rice cake). It is simmering vigorously on the table because it is served in a stone pot.
Cheers with an Extra Cold bottle chilled below 0°C in a special cooler!
Beer and ginger ale. The sweetness of the ginger ale softens the bitterness of the beer, making it easy to drink and delicious.
Beer and orange juice. It's a sweet and slightly bitter cocktail that's easy to drink even for those who are not fond of beer.
Beer and cassis liqueur. A fruity taste with a rich cassis flavor that matches well with beer, creating a bubbly and fruity experience.
Beer and Calpis. The sweetness of Calpis neutralizes the bitterness of the beer, resulting in a creamy and easy-to-drink sweet beer.
A carefully crafted product made from grain whiskey inspired by the image of a 'light breeze.'
Features a pleasant aroma of vanilla, caramel, and a smooth, well-balanced flavor.
A whiskey characterized by its sweet aroma, rich body, and dry finish.
This is a whiskey with a soft aroma and a mellow taste, offering a clear drinking experience without any strong characteristics.
The initial aroma is lively and sharp, with a base scent that evokes the toastiness of wheat, alongside a rich and rounded depth of flavor and umami that rivals that of sweet potatoes, resulting in an exquisite soft mouthfeel.
A deep aroma and rich flavor. This is a full-bodied shochu made with pot-distilled original liquor.
A luxurious and high-quality sweet aroma that fully brings out the characteristics of Ayamurasaki. The taste is very smooth, with a refreshing and clean aftertaste that is deliciously sharp.
The richness brewed by black koji is characterized by a syrupy sweetness and a crisp finish.
The flesh of the melon is fluffy and creamy. It has a gentle melon aroma and is well-received for its refreshing taste that is not too sweet. The name is nice too!
This is a plum wine made using the Joyo plum brand 'Joshu White' cultivated in the Aoyan Ume Orchard in Joyo City, Kyoto Prefecture, and aged for a long time. It has a refreshing sweetness that spreads in your mouth.
A shochu rich in shiso flavor, carefully made with red shiso, a specialty of Shiranuka Town in Hokkaido, and the pure water from the Daisetsuzan flowing in Asahikawa.
The sake rice known as 'Aiyama' is a very rare and high-quality variety of Yamada Nishiki that is produced only in Hyogo Prefecture. This sake brewed with Aiyama is rich and full of the umami of rice, and it has a very clean finish, making it easy to drink without getting tired of it. Aiyama has a unique acidity, so it pairs well with meals that contain a lot of fat.
This is a famous sake from Fushimi, carefully brewed with tradition, skill, and heart. It is a pure rice sake with a well-balanced mild sweetness and acidity, leaving a pleasant aftertaste.
Sake meter value +4, rice polishing ratio 68%. This junmai sake is made with 100% of the sake rice 'Yamada Nishiki'. Its moderate acidity stimulates the appetite, making it ideal as a food pairing sake. You can enjoy the sake without compromising the flavors of the dishes.
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