Shichirin Sumibi Yakiniku Yuwa Kakio

The signature menu item that most of our customers order when they visit! 860 yen

This cut has the highest balance of flavor and fat around the rib area, and is often used for premium kalbi.

This cut is characterized by having the lowest melting point of fat among the various cuts of beef belly, resulting in a melt-in-your-mouth texture.

This cut is located closest to the tenderloin among the beef rib meat, characterized by its low fat content and the tenderness of the red meat.

Served as a two-type platter featuring Uchi Harami, which has a texture and flavor remarkably similar to Harami, and Sasabara, which has a moderate amount of fat and is less greasy.

This supreme dish is perfect as a side for rice or as a snack with alcohol. It warms you from the core of your body, so please give it a try at least once.

Please forgive us if this limited product is out of stock.

This meat has a very good texture and a rich flavor. It is also rich in collagen and has a delicious fat content. The beautiful marbling is a visual delight as well. Please be careful not to overcook it, as it will become tough.

A popular item limited to 10 servings per day, available on a first-come, first-served basis. It is sure to sell out.

A new standard at Yuurin Kakio store, delicious but spicy, spicy but delicious

This is a recommended dish as a snack, rich in collagen, high in protein, and low in fat. Please forgive us if it is out of stock.

A rare cartilage that can only be obtained in about 30g from one chicken, located near the chicken's breast.

Chanja is newly introduced and pairs perfectly with rice and alcohol. It is a seafood kimchi recommended by Yurin, combining spiciness, umami, and texture. Please give it a try.