Motoishi Hananmisa

Only the highest grade meat selected on the day is provided, featuring three cuts recommended by the chef.

Includes ribeye, tenderloin, flank, skirt, chuck short rib, and sirloin, provided according to availability.

We select the finest part of the beef tongue and cut it thick.

Yakiniku No.1 menu served with well-grilled beef tongue, seasoned with garlic and salt, along with green onions.

The meat is separated from the connective fat, featuring only well-marbled lean meat that is rich in juice and melts in your mouth.

A famous dish from Fukuoka, best for stamina and beauty.

It has a chewy texture and a unique sweetness, and is a lean cut with rich juiciness.

A cut where you can experience the tender texture and rich flavor of the meat.

The intramuscular fat plays a marbling role, making the flavor of the beef's middle part the most outstanding.

Meat from the rib bone, with a good combination of marbling and lean meat, making it tender, savory, and full of juice.

The lean meat and fat form a three-layer structure, allowing you to experience a chewy texture.

Seasoned grilled meat flavored with salt and fruit, without using soy sauce

Thinly sliced ribs retain the unique flavor of galbi while allowing you to experience a vibrant texture of the meat.

Special crab innards sauce. The leftover sauce is even more delicious when served with egg and rice.

A popular menu item at Motoishi that uses only premium Wagyu beef.