Fukubuku

The thickest part of the tenderloin. A top-quality cut with little fat and excellent meat quality.

Both flavor and taste are very strong, and it is the highest quality cut among roasts. It is thickly sliced, but it is recommended to grill it lightly.

A part characterized by fine marbling on the bone known as the arm's hagoi.

A cut from the back to the waist. Lightly grilled over charcoal, please enjoy with special ponzu sauce or spicy sesame sauce.

Tender filet mignon cut into thick dice. Prepared with salt butter seasoned with black pepper.

Special selected kalbi made only from the marbled part of ribeye.

The core part of the rib loin. A luxurious meat with only the tender parts, carefully removing the sinews.

A classic cut of grilled meat with rich fat. It is a popular product.

A red meat cut from the arm. The flavor of the meat is rich and healthy.

The highest quality part among those called black tongue.

Tender tongue with rich fat.

A tongue that has a moderate mix of lean meat and fat, making it easy to eat.

Juicy tongue with a moderate chewiness and packed with flavor.

The muscle part of the diaphragm. Among Harami, it is particularly fatty, of the highest quality, with a rich flavor and tenderness.

The first stomach part of the cow. Uses thick meat from domestic dairy cows. It has a chewy texture, and salt flavor is recommended.

The large intestine part of Wagyu beef. This is a hormone where you can feel the sweetness of the fat of Wagyu the most.

Wagyu small intestine part. Juicy hormone packed with plenty of fat. It is recommended to grill it slowly over low heat.

Freshness is the essence of Japanese beef liver. It is a treasure trove of iron and vitamins A and B.

Fatty heart. Please enjoy the secret of Wagyu.

A unique crunchy texture.

We will prepare today's recommended hormones.

We will prepare a selection of today's chef's recommended premium black-haired Wagyu beef.

High-quality pork loin cut. Full of flavor.

A traditional Korean grilled meat dish. Please enjoy it wrapped with spicy green onions and dipped in sesame oil.

Seasonal vegetable platter.

Please enjoy the garlic-flavored omelet made with the oil after grilling the garlic.

Thick shiitake mushrooms from Oita are used.

Refreshing roast beef prepared with homemade grated ponzu sauce.

Thinly sliced horse sashimi. The combination with the original sauce and egg yolk is outstanding.

Please enjoy with special vinegar miso.

The high-quality part of the pig's stomach is blanched and seasoned with special ponzu sauce. It is a refreshing dish topped with plenty of Kujo green onions.

This is a green onion chijimi that is crispy on the outside and chewy on the inside, proudly made by Fukubuku.

Two types: seared marbled beef and roast beef.

Slowly simmered in original soup. With special vinegar miso.

A soy sauce pickle with a slight tang and packed with nutrients.

Goes well with sake and rice.

Seasoned with spicy sauce and chopped kimchi.

We simmered Wagyu tongue gently in bonito broth.

Seasoned with sun-dried salt and sesame oil from Korean rock seaweed.

Homemade kimchi pickled with a secret recipe from Fukubuku.

Kimchi made from cubed radish.

Non-spicy cucumber kimchi packed with plenty of vegetables.

A popular kimchi with a crunchy texture.

A representative Korean salted dish made by marinating cod stomach.

A spicy salad made with finely sliced green onions. It pairs perfectly with meat and lettuce when mixed with egg yolk.

A healthy salad packed with Korean seaweed.

A salad with crispy bacon and iron-rich spinach. Mixed with kimchi in a Korean style.

A special salad made with one leg of Taraba crab, served with sesame soy dressing.

A salad with various tomatoes. Helps with fat burning and reducing alcohol concentration.

A platter of wrapped vegetables and bagna cauda. A perfect accompaniment to meat.

A light soup rich in minerals.

A nutritious soup filled with plenty of vegetables in beef broth.

A popular soup with fluffy eggs in beef broth.

A spicy soup that slowly brings out the flavor of beef short ribs.

Beef tail soup. It is full of collagen.

Spicy soup with plenty of clams and bean sprouts.

A spicy soup made by simmering beef tail meat and yam stalks. This is the manager's recommended dish.

Korean-style mixed rice with various ingredients. Add gochujang to taste and mix well before enjoying.

Korean-style mixed rice with yukke served in a hot stone bowl. Enjoy the crispy rice and the fragrant aroma.

Kuppa means 'Kuk' is soup and 'Pap' is rice in Korean, and it is a Korean-style non-spicy rice porridge.

Spicy Korean-style rice soup with beef brisket.

A nutritious rice porridge made with spicy soup simmered with beef tail meat and burdock.

This is a thick soup rich in collagen with beef tail meat, served as a non-spicy rice porridge.

Korean-style porridge made with whole domestic premium black abalone. It is a porridge full of delicious flavor with liver included.

A spicy stew based on gochujang, filled with plenty of vegetables and soft tofu.

Thick noodles are coated in a rich soup made from beef shank, making it the perfect dish to finish off a barbecue.

We use Aizu-produced Koshihikari. It was grown in nutrient-rich soil, basking in plenty of sunlight.

Carefully extracted the aroma from almond nuts and finished it into a rich, authentic almond tofu with plenty of fresh cream.

A refreshing sorbet with a tangy flavor.

This is a rich milk ice cream made with plenty of fresh milk delivered from Nagasaka Farm.

This is a slightly sweet salt ice cream made with sun-dried salt from Sicily.

This is a rich pudding made with plenty of white chocolate.