요시무라야

(Kalbi, Upper Loin, Tongue, Tomo Sankaku, Ichibo)

(Tankori, Buta Toro, Ayatori, Jō Shimachō, Hoho)

(Giarra, Kopuchan, Senmai, Shimachou, Hatsu)

Small ... 200 yen Large ... 300 yen

The soft root part is 'Jo Tan', the center part is 'Tan', the tip is thinly sliced and called 'Negi Tan', and the chewy part on the back side is 'Tan Kori'.

Muscular with some fibers. Easy to eat when sliced, rich in gelatinous flavor.

Hard and quite chewy.

Crispy and crunchy texture that is light, and if you only grill the outside, it has a mild smell and is easy to eat.

It is a part where tender red meat and fat are mixed, but it has a different texture from marbled meat, which is its charm.

It is named this way because when opened, it takes the shape of a triangle resembling a straw raincoat.

It is called this because its appearance with fine wrinkles resembles a honeycomb.

As named from 'Senmai', it has multiple folds and is covered with black skin.

It is very rich and has a lot of fat.

The fat is pure white and the flesh part is glossy in skin color. When this is turned over and shaped into a circle, it becomes Maruchou.

Thicker and meatier compared to the small intestine, with a sweetness from the fat on the inside that makes it juicy.

The fat is marbled within the muscle, allowing you to enjoy a vibrant cross-section.

One of the highest quality cuts. It is often made into steak, so it is actually not commonly seen in yakiniku restaurants.

It is easy to have marbling, and it has the most flavor among the cuts of pork belly.

Because only 1 to 2-3 kg can be obtained from one head, it is also called phantom meat.

The meat quality is thigh, the taste is refreshing, sweet, and elegant.

A precious cut that can only be taken from the inner side of the sirloin steak, making up about 3% of the whole. The center part is called Chateaubriand and is highly valued.

The meat quality is rough but the taste is good, it corresponds to the upper part of the belly.

The part corresponding to the abdomen, slightly firm but tends to be marbled due to the high fat content.

The highest quality red meat among peaches. In particular, the Tomosankaku with marbling is popular.

Characterized by the softness and sweetness similar to otoro. Only about 1 to 1.5 kg can be obtained from one head, making it extremely rare.