Yakiniku Kinnikuya Nerima

A part of the back side of the cow's diaphragm. The meat is moderately fatty, tender, and has a strong umami flavor.

Garlic sauce, garlic chips, and mix with the soft and flavorful 'Harami' with moderate fat

The name originates from the English word 'heart', as the beautiful red meat is surrounded by fat, giving it a rich flavor.

The liver of a cow. It is rich in fiber and has a soft sweetness and richness.

Generally refers to the large intestine of a cow. The part with fat arranged in stripes. It has less fat than the small intestine and has a chewy texture.

A mix of Yannion with an adult level of spiciness

The fourth stomach of a cow, characterized by a smooth surface and being thin and soft

The first of the four stomachs of a cow. It is named after its resemblance to a raincoat (mino) and is large, thick, and has a chewy texture.

The large intestine of a pig. Along with the stomach of the pig, it is called 'white motsu' because before cutting, it resembles a 'matchlock gun', and it has a unique soft and tender texture that cannot be tasted in other parts.

A part of the pork neck meat. It is used for the minced meat of pate and sausages, with layers of lean meat and fat that melts in the mouth and has a refreshing taste.

The meat from the base of the leg to the thigh. It has a moderate amount of fat and is rich in protein, iron, and vitamin B2. The color is somewhat reddish.

Assorted cuts of tongue, diaphragm, pork belly, chicken thigh, and heart (serving for 2 people)

Assorted cuts of tongue, diaphragm, chicken thigh, pork belly, and heart (serving for 4 people)

Kamenoko is a part of the shintama with a cross-sectional pattern resembling a turtle shell. Shintama is generally fine-grained, tender, low in fat, and has a strong umami flavor in the lean meat.

The base of the hind leg. The central part of the spherical meatball below the inner thigh. 'Shinshin' means a part with little fat and is used in roast beef. It has a slightly elastic texture and a good mouthfeel.

Geta = Nakaochi Kalbi refers to the meat between the ribs, so it has a rich taste as it is a type of rib meat.

Bara Harami is the diaphragm of a cow, near the harami, or the belly transverse muscle. It is known for its strong umami flavor, similar to other cuts of bara meat.

Consists of turtle eggs, prime rib, and the day's recommendation

The tongue of a cow is about 50cm long and is divided into 'tip', 'middle', 'base', and 'under' sections. The premium tongue is the 'base' section, which is the softest and highest grade part of the tongue.

Enjoy the deep flavor and richness of 'Tannaka' and 'Tansaki'

Enjoy the deep flavor of 'Tan Chuu'

Limited quantity for enjoying the deep flavor of 'tanshita'

Kalbi refers to the thin, marbled cuts of beef that cover the inside of the ribs.

Sirloin is a lean cut with little fat, known for its rich flavor and strong umami taste.

The

It is quite protruding. The

It is quite protruding. One of the three types of loin, the back half of the back meat, has a fine marbling and a soft texture.

The vinegar miso penetrates the tired body! Great as a snack with alcohol!

Perfect for finishing a meal. Please enjoy the refreshing and delicious soup!

Spicy soup that warms the body.