Yakiniku Riki

Sashimi from the third stomach. Please enjoy it with chojang.

First stomach. Quickly dipped in hot water. Please enjoy with Chojang.

A taste that has been passed down since the establishment. Please enjoy.

There are also 'Individual Grilled Vegetables'. Please contact the staff for more information.

Please enjoy it with samjang on grilled meat.

Please grill until it becomes completely black while keeping the skin on.

It is fried at the table with sesame oil.

Snacks made from cod intestines

Light texture. Gentle flavor of sesame oil

This is the soft part from the base to the center of the tongue.

Please enjoy it grilled with sauce. It is the flavorful part of the tongue, from the lower tongue and the tip of the tongue.

The cuts vary depending on the day's supply.

This is a volume equivalent to 1.5 servings. It is a cut between the bones that has the original flavor of the meat.

Using the tender part of the rib roast

It is a tender cut of lean meat.

Diaphragm, a popular cut of red meat

Shima intestine, a part with a good texture and deep flavor

Small intestine. A fatty part

First stomach. Crispy texture, light flavor

Third stomach. A rather light part. Is it for connoisseurs?

Cheek part. Firm and flavorful red meat. The sauce penetrates well.

We use pork shoulder. The tenderness and the compatibility with the sauce are outstanding!

Pork cheek meat, which is light in fat, should be enjoyed with salt and lemon.

We simmered nutrient-rich beef tail for four days until tender. The meat is removed from the bones and mixed with eggs.

Please enjoy the thick cuts of beef tail meat served on the bone in a luxurious manner.

It will take a little time, so please order early.