야키니쿠 카와치동 쿠로카와혼케

If the warm dishes have cooled down, we will reheat them, so feel free to ask anytime!

I'm so impressed that you will take a commemorative photo with Kawachidon, I'll help you!

On an important day, a special day, please don't keep it a secret! Let me celebrate it!

Once you are full, we will wrap it nicely so you can enjoy it at home!

We have coloring pages ready, please make use of them!

It might not make it to full, but I want to do a quick fix to save it (laugh)!

Alright! I will check it right away!

Oshibori is prepared in 'warm', 'cold', and 'room temperature'!

It's a 100 yen store umbrella, but I will lend it to you, you can return it anytime!

We have prepared fans. I hope it provides some relief.

Luxuriously, only the center part of the harami has been taken out in large pieces. It is a volume for about 2 to 3 people.

This is a rare cut that can only be obtained from a single cow, available because it is directly managed by a butcher shop. It has a volume suitable for about 2 to 3 people.

This is a very tender marbled beef of special selection class.

This is a moderately marbled and tender marbled beef.

A cut with an even balance of lean meat and fat.

A high-grade salt tongue that you will understand when you eat it. Served freshly cut.

Japanese herb! Wrapped in tan for even more deliciousness!

This dish features concentrated umami and a pleasant texture, combining the natural sweetness of tongue with a homemade sweet sauce for a gentle flavor.

The very tender and light-tasting harami is mixed with homemade sweet sauce and combined with egg yolk, resulting in a flavor that is very rich in umami.

After salting the meat, it is subjected to low-temperature sterilization as defined by the Ministry of Health, Labour and Welfare, allowing you to enjoy it 'safely and securely' as is. Once popular in yakiniku restaurants, the raw liver has been revived through salting. Please enjoy it with sesame oil.

It is very tender and has a light flavor. The harami brings out the taste of roast beef.

It has a concentrated umami flavor and a pleasant texture, allowing you to enjoy the rich taste of the meat itself.

The appealing texture is crunchy. Contrary to its rich appearance, it is a part with little fat and has a light flavor.

This cut has particularly high marbling. (Half size ¥2078)

Moderately marbled beef. (Half size ¥935)

A cut with an even balance of lean meat and fat.

A cut near the tenderloin on the back. It has a flavor that combines the richness of red meat and the juiciness of belly meat.

This is a very tender marbled beef of special selection class.

This is a moderately marbled and tender marbled beef.

A cut with an even balance of lean meat and fat.

The central part of the harami.

Light and tender.

It is named Shimacho due to its appearance pattern. In Kansai, it is also called 'Techan' and is the king of hormones.

Beef small intestine, a relatively thin hormone with a good amount of fat, providing a satisfying bite.

It is pork intestine. Enjoy the traditional hormone grilled to a nice brown!

With a creamy and tender texture, it tightens when cooked.

Beef heart, with a texture and flavor that has almost no peculiarities typical of internal organs, making it easy to eat.

It is thick and has elasticity. The meat quality is tender, and you can enjoy a crunchy texture. Additionally, it has less fat and a mild flavor.

The part of the vocal cords located between the trachea and the tongue, known as the 'upper cartilage.' It is also referred to as the 'throat tube.' Of course, there is only one per individual, making it a rare part.

Almost no fat, soft, light, and very refreshing taste.

It contains large chunks of meat. It is a serving for two people. You can also make it a rice soup for an additional 100 yen.