Garlic Yakiniku Purushin Naha

One plate 200g → We carefully select from short rib, bone-in short rib, and lean meat to serve.

1 plate 100g → We carefully select from kalbi, bone-in kalbi, and lean meat to serve.

One plate 200g → Selected from liver, heart, beef tripe, honeycomb tripe, stomach, red beef tripe, beef intestines, small intestine, beef tongue, and bone-in short ribs.

One plate 100g → selected from liver, heart, beef tripe, honeycomb tripe, stomach, red tripe, beef intestine, small intestine, beef tongue, and bone-in short ribs.

We offer a selection of rare parts including tongue root and upper tongue.

We carefully select and provide from Harami, Sogari, Upper Kalbi, Misuji, and Hiuchi.

Exquisite thin slices of Wagyu beef with rich red meat.

A flood of deliciousness from Daimaru.

Aged smoked meat and rich egg yolk.

Crisp salad-style napa cabbage.

Aomori Tago's fluffy garlic.

With homemade spicy miso.

Dashi and fruit juice are the secret ingredients.

Peanut powder is the secret ingredient.

Kimchi made with Korean chili pepper.

Beef bone-based Behomazun.

Rich and flavorful soup from Naniwa, Osaka.

Hot Akita Komachi.