Taishu Niku Kappo Nikujirushirushi

You can enjoy horse liver sashimi without any gaminess, customized to your liking with a variety of condiments♪

A dish finished with a melt-in-your-mouth texture through low-temperature cooking

Braised wagyu cheek meat cooked for over 8 hours until tender, falling apart in your mouth...

A potato salad that lives up to its name with meat juice. Simple yet accented by corned beef.

A valuable dish that carefully selects popular grilled skewers in a balanced manner, including beef hormone (sauce).

Try this liver once

The best one!!

Irresistible texture

Irresistibly juicy, perfect for skewered meat lovers

Crispy grilled, served with sauce or salt to taste

Highly favored by connoisseurs

Pork cheek. Very juicy.

A little spicy with a hint of garlic

If it's roasted pork (ton), this is the one

Boil the chicken breast quickly and enjoy it with wasabi.

The new rookie of meat sauce! Be careful, once you try it, you'll be hooked!

Of course, celery lovers will enjoy it, but it is also prepared in a way that makes it easy for those who have found it difficult to eat until now.

Baked in foil for a good texture, it makes a great snack with alcohol.

The skin of Choshu chicken is grilled until crispy, and it goes well with ponzu and green onions.

Enjoyed with anchovies and olive oil on moderately ripe avocados. Popular among both men and women.

Tongue from Momiji pork produced in Hiroshima Prefecture. Grilled with rock salt and black pepper, using the whole tongue.

We blend our stewed meat with an original sauce and simmer it until the flavors are absorbed.

Grilled Japanese beef koune with German rock salt

Kagoshima-produced yuzu pepper and chopped perilla go well with chicken neck.

Our recommended hormone! A stir-fry of our proud, plump hormone that is available year-round. Enjoy it with vegetables!

Adding yam potato to the rolled omelette, cooked to perfection

Ham and a runny fried egg go perfectly together

A familiar Spanish dish made with a mix of spicy seasonings. Pairs well with red wine.

A dish made with spinach selected by a junior vegetable sommelier, combined with dashi soy sauce and egg yolk on that day.

A popular dish grilled with the texture of lotus root and plenty of olive oil.

Since the make-in potatoes are fried from raw, they have the original flavor of the vegetables.

A unique dish marked by meat. Chicken breast and avocado are made into a tartare and served on a baguette.

I tried frying warm potato salad until crispy.

A classic popular product

We are frying very juicy cheek meat until crispy.

A ham katsu that evokes a sense of nostalgia. It's okay to order it just to try!

Chicken liver that I want to recommend even when skewered. It's also good when fried.

Pork belly is stuffed with cheese and flavored with perilla leaves.

Crispy and delicious with rock salt or ponzu! Recommended with condiments.

Enjoy with vegetables, coated in a sauce that complements this well-matched combination.

The savory flavor of pork belly mixes with the noodles and vegetables, making it delicious!

A good match with the carefully crafted noodles by the noodle craftsman, made with the base broth of motsunabe.

Made fried rice using the tendons from homemade demi-glace.

Kombu, Ume, Okaka, Mentaiko

Tea zuke with salted bonito