Tanbihiyaki Niku-shō Taira Mishima Honten

A special original barbecue sauce created by a meat master who is particular about meat and a sauce maker who has supported a butcher shop in Kyoto, the 'Food Capital,' for half a century. The chef's image has been brought to life by professionals. The soy sauce has a light flavor enhanced by bonito flakes, making it perfect for lean meats. The rock salt is rich in minerals and essential for health. The miso sauce is a blend of two carefully selected misos, offering a spicy yet sweet taste that pairs well with offal.

The tongue is sliced thinly vertically from one piece. It has a different texture from the tongue you usually eat. Wrapped around with white shredded green onions.

We have made it into two pieces so that many people can enjoy it.

Around the center of beef tongue. Moderately marbled.

The red meat part near the tip of the tongue. Recommended for those who want to enjoy a chewy texture.

The balance of fine red meat and marbling is exquisite!!

This is a great value kalbi that couldn't become the ultimate premium kalbi, but it has outstanding flavor!

This is a premium kalbi with beautiful marbling reminiscent of fatty tuna. The essence of grilled meat is here.

The area around the bone is full of flavor.

Melt-in-your-mouth deliciousness, juicy flavor!!

This is a great value sirloin that couldn't become the ultimate premium cut, but it has outstanding flavor!

Mainly uses moderately marbled Japanese beef sirloin. Lighter and softer texture than kalbi.

This is a part of the skirt steak with marbling, rich in fat and concentrated in flavor, with a crunchy texture.

A rare cut that can only be obtained from a 5kg cow.

Juicy flavor that rivals kalbi is popular!!

Using only the thick part of the skirt steak, it is cut thick to provide a chewy texture and juicy flavor.

Whole piece. It has been finely scored, allowing the sauce to adhere well and providing a tender texture.

A rare cut that can only be obtained from 2 to 3 kg of a whole cow. It offers not only tenderness but also a rich flavor and a refreshing texture.

A rare cut that can only be obtained from about 1 kg of a whole cow. It has the flavor of lean meat and a melting texture.

A cut of beef from the lower back to the hindquarters. It is a lean, finely textured red meat.

The most marbled part of the shoulder loin, with a fine texture. A delightful texture and flavor that captivates meat lovers.

A particularly rare cut of tenderloin. Despite being a lean meat, Chateaubriand has a soft texture and is rich in juices, making it a top-quality meat at our restaurant.

A selection of popular items from Taira Meat Shop. Includes chuck rib, skirt steak, short rib, pork jowl, pork belly, coarse ground sausage, and young chicken thigh. (Serves 4-5 people)

We have created a menu featuring meats selected by the owner. Thick-cut premium skirt steak, exquisite top-grade loin, top-grade beef tripe. (Serves 2-3 people)

From the left: Kalbi, bone-in Kalbi, and nakaochi. (Serves 1-2 people)

Shima Chou, Shibire, Maru Chou, Liver, Sandomino. (Serves 2-3 people)