Niku to Meshi

Harami/Wagyu Kalbi/Roast

Harami/Wagyu Kalbi/Tongue Salt

Harami/Wagyu Shimachō/Jo Mino

Three types of pork kalbi, salt tongue, and tongue kalbi served with green onion salt!

Wagyu Kalbi / Premium Kalbi / Kainomi

Pork Tongue / Pork Belly / Kainomi / Premium Kalbi

Pork Tongue / Pork Jowl / Premium Sirloin

Harami/Wagyu Kalbi/Wagyu Roast

Upper Tongue Salt / Kainomi / Upper Kalbi / Upper Roast

When it comes to grilled meat using A5 Kuroge Wagyu Kalbi, you can't miss Kalbi!

This is a cut of beef that is closest to the tenderloin. It has a tenderness similar to the tenderloin and a refined marbling characteristic of short ribs, making it a must-try cut.

The king of grilled meat! Using the rib plate with a perfect marbling. We select those with a good balance of marbling!

A part called 'kappa' located on the outside of the kalbi material. It is boiled until tender. When grilled just enough to warm it up, it melts in your mouth!

Tongue salt is becoming a specialty. This is the seasoning for tongue salt in the downtown area.

Uses the part of the sagari. A soft and meaty dish. With sauce or salt!

Black-haired Wagyu Shimacho. The deliciousness of the fat is something you will understand once you eat it!

Low-temperature cooked cut of kalbi with the most marbling. Enjoy otoro kalbi with wasabi soy sauce!

Beef cheek (Tsurami) pounded into Yukke!

Doesn't it seem like you can only eat Jamaican local cuisine at a barbecue restaurant, just 'meat and rice'?

Marinated Wagyu Shimachou with a blend of original spices. Spicy and delicious!!

Using soft shell shrimp with a soft shell, you can eat them right after they are grilled! It really brings out the BBQ mood.

Beef liver cooked at low temperature marinated in miso!! Enjoy the moist liver and the richness of the miso!!

A special starter set that includes draft beer, a platter of hormone, Korean seaweed, and bean sprout namul!! Let's start drinking with this!!