Motoishi Osan Branch

豚骨を使用して豚骨を10時間煮込んだスープにホルモン、和牛、羊肉が豊富な鍋料理

A multiplication product that allows you to taste a more generous assortment SET of the best parts selected on the same day

A multiplication product that allows you to taste the SET of 6 different parts more abundantly

Only the highest grade of meat selected on the day is served, with three recommended cuts by the chef.

Includes 6 different cuts such as neck meat, sirloin, top round, triangular meat, fan-shaped meat, and flower ribs

Only separating the lean meat with good marbling by removing intramuscular fat, it has a rich juice and a melting texture in the mouth.

Wagyu beef has a unique texture and flavor compared to other meats and offal, making it the best ingredient.

Thickly sliced from the best part of the beef brisket.

It has a chewy texture and a unique sweetness, and is a lean and juicy part.

Made from the belly part of the cow, where the marbling of fat plays a role in making the beef the most juicy and flavorful.

It consists of layers of meat and fat, providing a chewy texture.

Thinly sliced galbi that preserves the unique flavor of galbi and allows you to feel the lively texture.

Beef intestines + Chicken neck meat + Beef tail

When grilled and eaten, you can enjoy the savory and chewy texture of the large intestine of a cow.

A special high-protein food with a high content of collagen that gives elasticity to muscles, joints, and skin