Yakiniku Ougon no Ushi Miyahara-ten

Proudly made with A5 Wagyu belly meat

Only the finest parts of Wagyu belly meat are used

A juicy dish mainly using the 'geta' cut of rib meat.

Mainly uses ribeye and triangular belly for kalbi

Rare cuts at a bargain price!

Mainly uses thigh meat

Mainly uses high-quality parts of the thigh meat

Our most popular item!

Boldly cut the core part of the tongue into thick slices!

The rare cut of shoulder loin is named because its shape resembles a 'zabuton'. It is juicy and meaty.

Vividly marbled sirloin cut into steak!

The part between the tenderloin and the rib meat is named after its resemblance to 'shellfish meat', combining the flavor of the tenderloin with the juiciness of the rib.

A rare cut of thigh meat characterized by its moist marbling, derived from the English term 'H-bone.'

The name comes from the rare cut 'three muscles' found in the arm, known for its melt-in-your-mouth tenderness.

Please enjoy the moist and high-quality red meat cooked rare.

The origin comes from the fact that the highest quality rare cut was favored by the novelist 'Chateaubriand'.

High protein, low calorie

Only the high-quality part of the harami is cut into large pieces!!

Completely odorless, melt-in-your-mouth hormone♪

Only high-quality parts that are crunchy and crispy are used

Rich-tasting beef liver

A platter of 18 rare cuts. Served on our original meat-shaped plate.

A platter of 9 varieties including rare cuts

A platter of four types: upper rib, harami, loin, and marinated rib

Assortment of 6 types: upper rib, harami, loin, tub-marinated rib, rib, and liver

A dish made by simmering beef tendon until tender and finishing with homemade gochujang.

A dish finished with a Japanese-style based soup using beef offal.

Everything was handmade from scratch. Sweet and spicy kimchi.

All handmade, non-spicy, refreshing cucumber kimchi

Crispy sweet and spicy radish kimchi

Four types of namul: bean sprouts, greens, fernbrake, and radish