Yakiniku Shunyasai Hwanbogi

From left to right in the photo, there is the chewy but flavorful jaw. The tip of the tongue has a pleasant combination of flavor and texture. The regular tongue slice is located around the middle of the tongue. The juicy thick cut is found near the root of the tongue. Starting with the thick cut allows you to ascend the staircase of flavor. It undergoes a basic 2 months of wet aging, followed by about 10 days of dry aging, resulting in the original aged flavor of Fanbogi.

The standard is good with sauce, but lightly grilled hormone with salt is exquisite. The best time to eat is when both sides have shrunk.

Bean sprouts and fern brake are the classic staples, and it includes four types of seasonal leaf namul.

Enjoy a luxurious assortment of two pieces each of salted and sauced A-5 grade marbled black wagyu beef and premium cuts. The cuts and parts may vary with aging. Please enjoy with grated ponzu sauce or without any condiments.

A plate featuring two cuts each of salt and sauce from A-5 grade black wagyu lean meat. The cuts include shoulder, thigh, chili, bone mountain, tenderloin, harami, sagari, and kainomi, among others, which may vary based on the day's selection and aging process. For salt grilling, please enjoy it with grated ponzu or without any condiments. The cooking level will be communicated at the time of serving.

Each cut is shown in order from the left side, featuring a chewy yet flavorful jaw taste and a pleasant texture from the tip of the tongue, a slice that corresponds to the middle part of the tongue known as the regular tongue. A juicy thick cut from the base of the tongue. Starting with the thick cut allows you to ascend the flavor staircase. This is a fanbo-gi style original aging that undergoes a basic 2 months of wet aging followed by about 10 days of dry aging.

Each cut, including jaw, tongue tip, sliced, and thick-cut tongue, changes in texture and flavor depending on the location and thickness. This dish offers a delightful variation. It is finished lightly with a Dry style based on Wet, and the method differs from US tongue.

A plate featuring two pieces each of chicken thigh, chicken heart, chicken liver, aged Sakura pork belly, and aged Sakura pork loin. The excess fat is rendered off, and the smoke adds depth to the flavor, so please enjoy it well-cooked.

Thick cut sirloin of A-5 grade black wagyu beef with sauce and salt. When grilled, the sweetness increases, so please enjoy it well done. The thick cut bursts with juices from the coarse fibers unique to sirloin, exploding in your mouth. Enjoy it with a crispy, slightly dark golden brown finish. Please enjoy it with grated ponzu sauce, except for the sauce. We will also provide real wasabi upon request.

Grilled shabu-shabu with sauce, thick cut premium tenderloin with just the right amount of fat. The fibers of the meat are fine, and the elegant juices that overflow from those fibers provide a happy moment. Once grilled to a crispy golden brown, enjoy it at a perfect rare... please serve with grated ponzu sauce. Fresh wasabi will also be provided upon request.

Salt and sauce, the red meat type. There are 8 different personalities when finely divided within the inner thigh, but we will serve it according to the aging condition and the cut that matches that personality.

There are 9 types of characteristics in the area from the base of the thigh in front of the salt and sauce to the knee, and we will provide them according to the aging condition at that time and the cut that matches those characteristics.

Salt, sauce, original sauce diaphragm. In English, it's called outside skirt. The recommendation is overwhelmingly the sauce.

Features a chewy texture with salt, sauce, and the original sauce. The salt cut is thick. Flavored with garlic and thyme. Perfect with wine. If you prefer highball, enjoy it with black pepper.

The base of sliced and thick-cut tongue. A part that is very juicy with a lot of fat. For slices, grill one side until it is crispy and golden brown with smoke coming out, then flip it over for about 3 seconds before putting it in your mouth... For thick cuts, they are in dice form, so grill all sides until they are crispy and golden brown to enjoy a fragrant and juicy texture.

Standard salt tongue. Grilled on one side, grilled on both sides, as you prefer.

You can enjoy the texture of the tongue tip and the rich flavor of the tongue.

A part that is attached to the middle section from the root of the tongue. It has a chewy texture and a rich flavor. Please enjoy it well grilled.

The timing for drinking salt or sauce varies from person to person. You can enjoy it once the skin is grilled and both sides have shrunk. Please enjoy it well done.

Salt, sauce, original sauce first stomach. A delicious part that is crunchy and crispy without fat. Please enjoy it with grated ponzu for salt grilling. Please eat it well done. Each

The liver, seasoned with salt, sauce, or the original sauce, is a part that requires careful cooking to avoid overcooking, as it has a delicious sweetness. Please enjoy the salt-grilled version with ginger soy sauce.

The sauce, original sauce, and thick cut with herb flavor become rare when grilled thoroughly until crispy. It feels like eating game meat, enjoy the umami with dukkah. Each

After a long Wet Aging process similar to salt, sauce, and original sauce, it is finished with Dry Aging. It has a deep flavor and a chewy texture. Perfect as a snack or with rice.

Salt, sauce, and original sauce semi-dry aged for about a week, made from thigh meat.

You can enjoy a firm texture without salt or the original sauce. Each

When grilled with salt, sauce, or the original sauce, it becomes creamy. Be careful not to overcook.

Tossed with Ayu fish sauce from Kawaramachi Izumiya. Please grill well and enjoy as is.

Served after aging for more than one month. Grilled to a crispy, fox-brown color and served with grated daikon and ponzu sauce.

We serve it after aging for about one month with salt, sauce, original sauce, and thick-cut salt with herb flavor. For the salt, please grill it well and enjoy with grated ponzu. For the thick-cut salt, grill it well and enjoy with basil paste. For the sweetfish soy sauce, grill it well and enjoy it as is. Salt, sauce, original sauce, and thick-cut salt with herb flavor... each 1,080 yen, sweetfish soy sauce... 1,280 yen.

Kimchi, Kaktugi, Oi Kimchi

It contains a lot of calcium, vitamin C, vitamin E, vitamin B group, dietary fiber, iron, potassium, and more. It is said that when consumed with the fat of meat, it can be effectively absorbed. To maintain balance, let's eat Sanchu.

Enjoy seasonal vegetables along with the classic combination of bean sprouts and fern shoots.

A traditional Korean medicinal soup rich in collagen, said to be good for nourishment, strengthening the body, and improving digestion and skin, especially during summer fatigue or colds. In our restaurant, we serve this samgyetang in smaller portions so that even one person can enjoy it. Salt and Yangnyeom are available to taste...

Using Hitomebore rice from Misawa, Iwate Prefecture, I have prepared a porridge that is easy to digest. Add salt and Yangnin to taste...

Homemade samgyetang in collaboration with Nakano noodles. Add yangnyeom to your liking...

By simmering the samgyetang, the richness and depth have increased, resulting in warm noodles that gently warm the body. Add yangnyeom to taste...

Cold noodle soup made with carefully simmered aged beef tendon. A combination of homemade grass-fed ham and Morioka cold noodles.

A gukbap made with soup from aged beef tendon and aged beef. It has a punchy stamina type flavor with Korean chili pepper. Please feel free to request adjustments to the spiciness.

The soup making begins with aging beef tendons. This is a Korean porridge where the carefully simmered soup for kuppa combines the flavors of vegetables.

All six types of namul are homemade. In Korean, to mix is 'bibi' and rice is 'bap'. Since it is mixed rice, please mix it well before enjoying.

We use carefully selected high-quality Hitomebore rice from Misawa, Iwate Prefecture. Large... 350 yen Medium... 300 yen Small... 250 yen

When lightly grilled over charcoal, it becomes crispy and fragrant. (Be careful not to overcook)

The soup making begins with aging beef tendon. Please enjoy the carefully simmered soup along with the flavors of egg, seaweed, and vegetables.

A soup made from aged beef tendon with aged beef included. It features Korean chili pepper for a punchy stamina boost. Please feel free to request adjustments to the spiciness.

Please let us know your preferred thickness.

※There is also a half-size order for rice dishes.