Yakiniku Bovin d'Or

An antipasto filled with small happiness to make drinks even more delicious (Chilled Fresh Sea Urchin Flan / Wagyu Yukhoe Bite-Sized Amuse-Bouche / Cream Cheese Kimchi)

Yukke made with two types of freshly cut meat that is soft enough to be picked up by hand

Please enjoy the texture wrapped in top-quality seaweed from Hiroshima Prefecture.

This is the ultimate beef tongue that has been dry-aged for 30 days in a specialized aging chamber where temperature, humidity, and wind direction are controlled, and seasoned with a secret sauce.

This is a premium roast made from hand-cut sirloin, focusing on texture. Please enjoy the melt-in-your-mouth flavor by slowly grilling one side.

This is a luxurious liver cut thickly from finely textured parts. The liver finished on a thick iron plate is exquisite.

Please enjoy the thick roll in Buddha style with a big bite.

Enjoy the toro, chutoro, and otoro of beef sushi

This sushi is made with special ingredients such as caviar and sea urchin, taking luxury to the extreme.

Quickly pressed refreshing lamp

Ichibo with a rich flavor and a bit of fat left is exquisite.

Please enjoy the melting tenderness of the sirloin

This is the ultimate beef tongue, dry-aged for 30 days in a specialized aging chamber that manages temperature, humidity, and airflow, and seasoned with a secret sauce.

Prepared with the juiciest and most tender part of aged tongue in a 120g thick steak

Please enjoy the freshly grilled beef tongue, including the tongue core and tip, generously wrapped in our homemade Kujo green onion salt sauce.

A super rare delicacy. It is sourced from a special route, so we apologize if it is sold out.

This is a phantom beef tongue that can only yield enough for 1 to 3 servings from one tongue.

A premium roast with a focus on texture, hand-cut from sirloin. Please enjoy the melt-in-your-mouth flavor by slowly grilling one side.

This is a wild-looking meat that appears to be an extremely thick steak, with a thickness of 2 cm.

Please enjoy the rare wagyu zabuton with a refreshing dashi.

The temptation of garlic... The immoral taste that makes you worry about tomorrow

The balance of the meat's umami that spreads in your mouth and the juicy fat is the best.

A representative of lean red meat. Recommended to sear for 10 seconds.

Please enjoy the red meat from the inner thigh quickly grilled for 10 seconds to medium rare.

A representative of juicy red meat that can be mistaken for kalbi. The best way to cook it is to grill both sides for 20 seconds.

Moist thick-cut lamp is best enjoyed after 20 seconds of grilling.

Our proud melting juicy Ichibo should be grilled for 20 seconds on each side.

Enjoy thick cuts of Sendai beef cooked rare, served with truffle egg sauce.

100g filet steak. Please enjoy the tenderness.

100g of the extremely rare cut, Chateaubriand is an exquisite steak.

We will serve a selection of high-quality meat of the day.

A colorful platter featuring Sendai beef fillet.

Please choose from salt, miso sauce, or green chili garlic sauce.

Eat salad and grilled vegetables for a well-balanced meal of meat and vegetables.

This is a small assortment. Please order one per person.

Napa cabbage, nozawana, garlic chives, cream cheese, and pickled plum. The kimchi is also in the Bouvandor style.

This is a spicy kimchi that focuses on the taste and quantity of the seasoning.

It pairs perfectly whether eaten with meat or enjoyed with wine.

I tried making kimchi with pickled plums. The sweet and spicy flavor is addictive.

When it comes to Korean barbecue, garlic chives are essential. The texture and aroma pair perfectly with meat.

Made kimchi from Nozawana, a specialty of the Northern Alps

A classic salad for grilled meat. At Bovandor, we use pressed sesame oil.

When it comes to meat, it's Sanchu! Includes kimchi, green onions, and Sanchu miso with unlimited refills.

A fresh salad topped with two types of cheese on crispy romaine lettuce

Luxurious cheeseburger sandwiched with truffle butter and truffle seaweed

Fresh domestic offal directly sourced from the production area, simmered tenderly in Comtan.

Freshly cooked takikomi gohan made from rice cooked in a clay pot.

This is a Kashmiri curry made with an original blend of spices.

The richness of crab, the depth of spiciness. This is irresistible...

This bibimbap is finished in a stone pot, with a perfect balance of the creaminess of cheese and spiciness.

Cold noodles with a soup that is in a sherbet-like state

Spicy with a rich flavor, adjust to your preferred level of spiciness

The gentleness of soy milk spreads behind the spiciness. A cold Dandan noodle dish for adults.

A spoonful of refreshing acidity from homemade soup and noodles. A clean and crisp bowl.

Chocolate and berry sauce enhance the rich deliciousness of pistachio.

After feeling the heat of grilled meat, enjoy a cold and creamy moment

Enjoy the sweet aftertaste of breaking the crispy caramel