Niku Sakaba Iroha

This is a soup rice that has been eaten in Korea for a long time. It is similar to Japanese ochazuke and zosui.

A spicy tofu soup filled with the umami of seafood such as clams.

You can change to a large serving for an additional 150 yen.

Kumamoto Prefecture Product

This is meat with fat around the belly. Since it is taken from a single cut, the part varies daily. It becomes more marbled from Nami to Jō.

This is meat with fat around the belly. Since it is a single cut, the part varies daily. It becomes more marbled as you go from regular to premium.

This is a chewy part located between the meat and skin, named as if it is covered by a kappa.

This is moist meat from the back side. Since it is taken as a single cut, the part varies daily. It becomes more marbled as it goes from Nami to higher grades.

This is moist meat from the back. Since it is taken as a single cut, the part varies daily. It becomes more marbled as it goes from regular to upper quality.

This cut is characterized by its tender texture and is soft and juicy. Please be sure to try the Wagyu Harami at least once.

This is the part from the tip of the tongue to the middle. It has a low fat content and a chewy texture.

This is the part from the base of the tongue to the inside. Wagyu tongue has a distinctly different flavor.

This is the part right under the tongue, with a moderate amount of fat and texture, packed with the most flavor.

This is a tongue steak cut into thick slices. Only imported products are used for this item.

It is a shoulder meat with finely textured meat quality and high-quality marbling.

This is a thigh meat with a rich red base and a moderate amount of marbling.

It is a rich and meaty red thigh meat.

It is a soft and finely textured red meat from the shoulder.

Two additional egg yolk sauces... 100 yen for high-quality marbled rib roast sliced thinly. Quickly grilled and served with a sukiyaki-style egg yolk sauce.

The recommended top choice of Iroha, the king of hormones, with a pleasant chewy texture, is 'beef large intestine.'

A classic hormone dish characterized by its rich sweetness and fat, known as 'beef small intestine.'

The number one popular dish known for its unique texture is 'the first stomach of the cow'.

It has almost no fat and can be eaten refreshingly. It is the 'third stomach of the cow', perfect for a snack.

This is the part of the tongue that is most packed with flavor, known for its good balance of fat and meat, 'beef tongue root'.

The texture of Korikori, a popular supporting character, is enjoyable in 'Aorta of the Cow'.

It is characterized by a crispy texture that you never get tired of and a light flavor, known as 'beef heart.'

This is 'beef liver' with a sticky texture and rich sweetness.

It is actually a type of hormone from the diaphragm of the cow. The flavor of domestic harami is truly exceptional.

You can enjoy various types of hormone at a great price. All hormones can be changed to Munchi (spicy) for an additional 100 yen.

Free

Free

Free

Free

Free

Free

1 piece

You can also order bean sprouts, greens, and fernbrake individually.

With chisha miso

This is a set of lettuce, seasoned vegetables, and kimchi.

You can choose from 'salt', 'sauce', 'miso', or 'spicy sauce'. If no preference is specified, we will provide our recommendation. A seating fee of 300 yen will be charged. Please feel free to request a refill of cabbage or a change of the grill.