Ichikawa Fuji

The taste is influenced by the size, thickness, and degree of doneness of the cut. The dripping meat juice and texture provide the ultimate flavor. Truly a delicacy.

Generally, the small intestine is used, but the large intestine is used here. It has a good texture and pairs exceptionally well with the sauce.

It consists of a layer of lean meat and flavorful fat, and the juices that spread in your mouth are irresistible for meat lovers.

The spicy and flavorful yuzu pepper, a specialty of Kyushu, matches perfectly with the pork.

It contains cartilage to improve the texture.

Slowly simmered for 4 hours, using domestic wagyu beef tendon, finished with a salt-based flavor. Black pepper enhances the taste.

Meat sauce or mustard mayonnaise

Perfect as a snack or as a side dish for rice!

Produced in Shimonoseki. Enjoy with special ponzu sauce and grated momiji daikon.

15

A salad with carefully selected soft-boiled eggs from Santoku Farm and plenty of vegetables.