Jun Harami Ltd.

A Toro Yukke with a melt-in-your-mouth texture, perfected through trial and error. Please enjoy it mixed with our secret sauce and egg yolk.

At our restaurant, we want you to enjoy it grilled in a beautiful state on the iron plate, so we serve it first among the grilled items. Grilled liver overturns the notion that it is not delicious! Fresh domestic liver is sweet and has a nice texture. If you grill it too much, it will become dry, so once the outside is grilled and it puffs up, it's ready to eat. It is also very high in nutritional value, and consuming raw pure harami is against the law. Please be sure to grill it before eating. Half portion: 550 yen

Brown beef cattle is one of the four native Japanese beef breeds, and the distribution of brown beef cattle is about 2% of the total wagyu distribution! Among wagyu, the distribution of black beef cattle is the highest at 95%, which shows how rare it is. Additionally, the selection of internal organs by breed is very difficult, and the percentage that can be labeled as brown beef tongue is only 0.000-something% of the total distribution. Furthermore, since there is only one tongue per head, the amount that can be prepared and served to customers is only a few hundred grams, making it extremely rare. Unlike black beef cattle, brown beef cattle are raised in a pasture without stress. The meat quality is tender, and the fat is light, making it recommended for women as well. It features a healthy and delicious red meat that is different from black beef cattle, allowing you to enjoy the juiciness and umami of the red meat itself. This is a must-try dish for pure harami.

Harami from black-haired Wagyu beef. This is the beloved harami that combines juiciness and tenderness.

When you think of hormones, you might imagine teppan, but hoso (small intestine) should not be underestimated. Please grill it starting from the side with no fat. It pairs perfectly with rice; hormones go well with rice. ・Half 500 yen

Yan is an extremely rare part, about 80g per head, located at the junction of the senmai and hachinosu. Sold out, sorry.

Characterized by its healthy and delicious red meat, which is different from black-haired wagyu, you can enjoy the original juiciness and umami of the red meat. This is a must-try dish for pure harami.

Tongue from black-haired wagyu beef. In recent years, it is said that due to a decrease in the number of livestock and various influences, black-haired wagyu tongue can only be tasted at a very limited number of yakiniku restaurants. There is a custom of serving half tongue with lemon, which has become popular to mask the unique odor of foreign tongue, but if you try the first bite as it is, you will understand the difference, so please experience that difference. Half 1300 yen

Thinly sliced roast grilled with a secret special sauce and egg yolk collaboration. When eaten with rice, it brings a moment of bliss...

Beef cheek. This cut also has many hidden fans and is a favorite of the manager, making it a must-try cut ranked No. 1. The more you chew, the more the rich flavor bursts forth. Half 630 yen.

Uses domestic beef. It is popular for being meaty yet tender.

Using domestic beef. Many yakiniku restaurants use foreign beef, but we naturally use domestic beef. This tongue has no odor that requires lemon, unlike foreign beef.

A part packed with umami that has many hidden fans. Please grill it well to bring out the flavor and enjoy.

A cut where the unique sweetness of Wagyu and the original umami of the meat can be felt.

Bushu Wagyu triangular belly. A Wagyu brand from Saitama Prefecture, it has a surprisingly non-greasy fat and excellent umami flavor inherent to the meat.

This is heart with fat. It is available in small quantities, so once it's sold out, it's gone! The richness of the fat matches perfectly with the healthiness of the heart!

This is the heart of a cow. Since the body is large, the heart is also big! It is about the size of an adult's face. Many places serve it in thin slices, but at our shop, we cut it into cubes and carefully make hidden cuts before serving. It is a moist part, and if it is overcooked, it will become dry. It is best to sear the outside until it puffs up. It is healthy and recommended for women. Half portion: 470 yen.

Many yakiniku restaurants use foreign products, but our shop naturally uses domestic ones. With careful preparation, domestic mino dispels the image of being tough. If overcooked, it can become tough, so medium rare is recommended. Half portion 460 yen.

The fourth stomach. The king of umami components among hormones. It is characterized by a crunchy texture and rich flavor.

The second stomach. This part can have a strong odor if not properly prepared. It is white, but in fact, the black skin has been removed. The same processing is done for Mino and Senmai.

A popular item in the hormone club. Techan. I think hormone dishes are best enjoyed when grilled a bit aggressively. First, please grill the skin side and then the side with fat. You might be concerned about burning, but often the sauce is burnt while the meat is not. If you're worried, we can also provide scissors, so feel free to ask.

It is the cartilage of the respiratory organ. The crunchy texture that becomes addictive does a great job. Miso sauce is recommended and it's also good as a snack with alcohol!

The aorta connected to the heart. If you have had experiences at other places where it was just tough and not delicious, please try our Korikori. Your image of Korikori should change.

A carefully crafted wiener from a butcher shop that both adults and children love.

A generous and value-packed assortment

Directly delivered from farmers, reduced pesticide Tsuyahime