Yakiniku Horumon Kyoya

Grilled meat × Japanese cuisine; using a broth infused with bonito flavor and the chef's special tare. Sourcing brand beef through a unique route. Considering the balance of lean and marbled meat for each cut, sorted to the optimal thickness. Finished thin and large to complement the special tare.

Recommended by Kyo! Cut: Upper sirloin above the buttocks, a rare cut from the tip of the buttocks. A precious part that can only be obtained in very small quantities from one cow. The exquisite combination of red meat, umami, and the sweetness of marbling makes it one of our top recommendations.

A delicious part of the tongue: We cut a long and large piece so you can enjoy the tender tongue meat wrapped with plenty of green onions.

Part: Shoulder, also known as 'Brisket' in the Kanto region, located from the base of the front leg to the shoulder. It has a texture that ranges from tender to chewy, and while it contains fat, it is characterized by a sweet and light flavor. It pairs well with broth.

Single item 440 yen, assorted 935 yen

Please ask the staff for details.