Yakiniku Kobo Waraku

This is a cut of black-haired beef with marbling.

It has the best texture among black-haired cattle.

Using the wide part of the base of the tongue.

This dish uses the tip of the tongue and has a firm texture.

Please enjoy the tender diaphragm with no strong flavor.

You can enjoy the tip of the tongue with grilled meat sauce.

Senmai seasoned with homemade sauce

The top part of the beef is simmered in hot water and seasoned with ponzu sauce.

Boiled black wagyu beef seasoned with ponzu sauce

Contains a lot of fiber, vitamin A, iron, and folic acid, which can help prevent anemia and strengthen mucous membranes.

Also known as Maruchou, Shiro, Hoso, and Himo, it is rich in fat and has a thin body, allowing you to enjoy the sweetness of the fat.

Also known as Shimachou, it is the particularly tender part of the large intestine.

Also known as Giarra, it is the fourth stomach that serves a similar role to the human stomach and is a part rich in digestive enzymes.

It has a crunchy texture, is low in odor, and contains a lot of protein and iron.

Cheek meat, which is a well-exercised part, has a firm texture and rich flavor, with a delicious fat content.

It is the aorta located at the base of the heart, also known as Hue Takenoko.

Also known as Fuegarami, this is the part with the most chewiness among the hormones.

It has a grape-like cluster shape in the kidneys, is low in fat, and is rich in vitamins B1 and B2.

This is the first stomach, a thick and white part with no peculiar taste, named because its shape resembles a 'mino' (a traditional Japanese straw raincoat).

Although it has little fat, it is flavorful and has a crunchy texture due to its fine fibers.

This is a set of intestines between the popular Akasen and Techan, along with upper Senmai and Hachinosu, which are not available as individual items.

This is squid cut in a pine cone shape.

A set of cabbage, king oyster mushrooms, and pumpkin for 1 to 2 people.

Serves 2 to 3 people

Served with pickled plum

It is strawberry flavored.

Please note that we will take your bill at your table, so please let us know at your seat. For hygiene reasons, we use a new grill every day, and we charge a grill fee per table. During busy times, we may limit each group to a 2-hour dining period.