Mikoriya Nisshin

A hamburger made with 100% black-haired wagyu beef minced without any fillers, allowing you to directly savor the deliciousness of the meat, seasoned only with spices. This flavor is possible because of the fresh and high-quality meat.

This hamburger is made from a rare cut called 'chikarakobu' that can only be obtained from one cow per kilogram, ground coarsely to 10mm, three times the usual size, allowing you to enjoy a wild texture similar to steak.

This is a lovingly made hamburg steak, prepared by cutting shoulder roast sliced for sukiyaki into small pieces without mincing and hand-kneading each one without any fillers. It is said to be the origin of hamburgers.

This exquisite dish features a rich and fluffy béchamel sauce made with milk and butter, coated with demi-glace sauce, and perfectly matched with salty Gouda cheese.

A new sensation hamburger that is not shaped like a traditional hamburger, perfectly matched with a tangy tomato sauce sprinkled with mozzarella cheese.

This hamburger incorporates all the sources of stamina: bacon, egg, and garlic, and is served with a soy sauce-based steak sauce, just as its name suggests.

A high-quality sauce slowly simmered with the sweetness of vegetables, the umami of Wagyu beef, and the deep richness of red wine, enhanced with Madeira wine.

A hamburger that perfectly matches the spiciness of chili sauce.

Uses rich Gouda cheese specially made for the lumberjack house! Creamy and deep in flavor, it offers a luxurious taste.

A healthy hamburger served with grated daikon and perilla leaves, topped with a soy sauce-based Japanese-style sauce for a refreshing taste.

A flavor that embodies simplicity without being extravagant. A classic taste familiar to everyone from children to adults.

A hamburger overflowing with juicy meat unique to blended ground meat. Enjoy the sweetness of black wagyu beef and the umami of black pork.

Resembling the shape of a shell, it is extremely tender and finely textured, known as the 'ultimate rare cut.' It is the muscle part of the cow that moves the least. Not only is it 'tender,' but the lean meat with little fat pairs excellently with wine.

The ultimate lean meat, the fillet, is a superfood for health and beauty, rich in essential nutrients such as protein, iron, and vitamin B necessary for beautiful skin.

The title 'Sir' refers to a noble rank, and 'loin' indicates the meat from the lower back. It is tender, sweet, and juicy with marbling. It is best enjoyed cooked to 'medium' or 'rare' to fully appreciate its deliciousness.

It seems that 'rib' comes from the rib area, and 'roast' refers to the method of cooking. This cut comes from the shoulder rib and is known for its excellent meat quality, often used in dishes like 'shabu-shabu' and 'roast beef.' It has a good balance of lean meat and fat, with a fine texture, allowing you to fully enjoy the flavor of the meat.

This meat comes from the rear of the cow, and because the pelvic bone is H-shaped, it is called H-bone, which has been phonetically shortened to Ichibo. The marbling is fine, and even when cut thick, the meat is tender.

The rump is a cut from the lower back to the hindquarters, characterized by its fine texture, tenderness, and light red meat flavor.

A cute shape resembling a leaf and beautiful marbling. A cut that melts in your mouth, allowing you to enjoy the sweetness and flavor of the meat. A rare cut that can only be obtained from 2 kg of meat from one cow.

It is also called 'Hiuchi' because its shape resembles a flint stone. It has a moderate amount of marbling and is a rich quality cut. It has a crisp bite, is tender despite its texture, and has a mild flavor.

It is named after its resemblance to the shape of a shell. It is located near the tenderloin and can only be taken in small amounts from each side of the cow, making it a very precious cut. It is a popular cut that combines the tenderness of the tenderloin with the flavor of lean meat.

This is a cut from the area near the thigh, known for its appearance resembling bamboo leaves, and is also called 'Bamboo Meat' or 'Bamboo Cut.' It combines the richness of the belly meat with the light aftertaste of the thigh meat, making it a special delicacy.

The name comes from its triangular shape. It is the king of the belly meat served in barbecue restaurants as 'Special Kalbi' or 'Premium Kalbi.' Enjoy the texture similar to fatty tuna, the rich sweetness from the marbling, and the umami of the lean meat.

The lean meat represented by the thigh is low in calories and high in protein, making it ideal for dieting. You can enjoy the savory flavor of the meat rather than the sweetness of the fat.