Charcoal Yakiniku Maushi Amiyaki Kobo

We offer a well-marbled beef tongue.

A popular liver dish. Many people who are not fond of liver say that our liver is delicious. We only procure a small amount, so please make your request early.

This is a recommended cut that is not commonly found elsewhere, with a texture that feels crunchy and squishy, sandwiched between pieces of Mino.

A part that connects the stomach and the stomach, located next to the honeycomb tripe. A rare cut that can only be obtained in about 100 grams from one cow. This texture is a unique combination of crunchy and soft that cannot be replicated by UHA Mikakuto, and it is not commonly found in other restaurants.

This is Wagyu Marucho. The skin is thin and crispy, while the inside is tender and very delicious! The recommended flavor is spice!

This is Wagyu's shima chō. It is very delicious when grilled until the skin becomes crispy!

This cut comes from the rear and is popular for being tender despite being lean.

A cut from the rear, it is a popular cut with tender marbling.

Despite being lean, it is so tender that it melts in your mouth even when cut thick, requiring no chewing. This is a rare cut that is served at nearly double the price in the city.

A cut located near the shoulder and arm, it is a tender and delicious cut with marbling.

A delicious cut with a rich flavor of meat that spreads in your mouth, made from the belly meat.

A cut located near the butt and thigh. While it is lean, it is tender and has a strong meat flavor, making it a popular and rare cut.

A cut from the shoulder loin, well-marbled and tender, popular for its flavor.

A cut from near the hip that is lean yet tender, making it a popular choice often ordered by many.

This is a lean cut close to the thigh. It is a healthy cut that allows you to fully appreciate the flavor of the meat.

Also known as the shoulder triangle, this cut of lean meat has a moderate amount of marbling and allows you to fully appreciate the flavor of the meat. It is a personal favorite cut of mine.

While other restaurants may serve it as regular beef tongue, we offer it at a lower price. Since it is the tip of the tongue with less marbling, we serve it sliced thin.

This is a part of the pig's neck.

Pork belly.

Uses domestic Yagen cartilage. A popular dish.

This is the neck part of domestically raised chicken. It is a hidden popular dish.

This is domestic chicken skin. It pairs perfectly with beer when grilled crispy!

It changes with the seasons, but it includes four types such as green onions, onions, cabbage, bell peppers, shiitake mushrooms, and eggplant.

This is domestically sourced garlic directly procured from Aomori. Eating this will surely help you work hard from tomorrow. Be careful not to overeat and upset your stomach.

This is raw sausage that has not been smoked. It is popular as a snack for children and pairs well with beer.

The taste of a Miyazaki home, pickled dried daikon

• Napa Cabbage Kimchi • Cubed Radish Kimchi • Spicy Pollock Roe

This is a salad that goes well with rice, dressed in our original choregi dressing.

Enjoy it with our original sweet and salty moromiso. This popular dish is often requested to sell just the moromiso.

As the name suggests, this dish is a combination of cucumber and pickled plum. Our restaurant uses firm pickled plums instead of paste.

Using our original spices without the soy sauce that cannot be imitated by other restaurants. A dish that even women can easily finish two bowls. It's almost a drink.

Made with black-haired Wagyu beef tendon over three days, it is tender and fluffy, perfectly paired with shichimi spice, making it delicious! A popular dish among all ages. It goes well with rice.

Small ... 150 yen Medium ... 200 yen Large ... 300 yen