Yakinikuya Hanare

We want you to enjoy a generous bite of meat in your mouth, so we cut it thick without hesitation.

(Salt/Sauce) Only the delicious part of the tenderloin meat has been cut out. Each

(Salt / Sauce) This is highly recommended. The red meat of the tenderloin, the texture of the sinew, the fat of the tenderloin, a blissful flavor.

(Special Premium Tongue Half, Upper Tongue, Tongue Cheek Half) Enjoy the deliciousness of fresh beef tongue to the fullest. A modest service set. Separate serving of green onion salt 110 yen.

Genuine premium tongue made using only the 3cm from the root of the tongue.

Tossed in a popular green onion salt sauce made with homemade salted kelp sauce.

The excess parts of the beef tongue have been neatly polished, and only the central part has been cut out.

Tongue core, green onion, and lemon. The best combination.

Beef tongue cut into bite-sized pieces.

Special salt (Korean salt) blended with grilled bonito and kelp powder.

(Red Miso, Green Onion Salt, Super Spicy, Garlic) Beef Small Intestine. Also known as Kobuchan or Hoso. The jiggly fat is addictive. Grill it from the back.

(Salt/Sauce) Pork uterus. Fresh raw kobukuro is carefully processed. It has a delicious taste without any odor, resulting in a high repeat purchase rate.

(Salt / Sauce) Beef aorta. As the name suggests, the crunchy texture is addictive.

(Salt or Sauce) Also known as Shimacho. Only domestic fresh Tetchan is used. Excess fat is of course removed.

(Salt/Sauce) Using the largest size of Mino available in the market. Handcrafted with plenty of care for a tender texture. This is the real Mino.

(Salt or sauce) This cut has a crisp and crunchy texture that is popular among fans.

(Salt or sauce) *For grilling only, grilling enhances the sweetness of the liver significantly. Each

Uses frozen squid from deep-sea fishing vessels for raw consumption. Of course, the guts are included.

(3 pieces) Grilled shrimp cooked over charcoal.

(3 pieces) The sweetness of the scallop adductor muscle is enhanced by charcoal grilling.

Perfect as a snack, for children, or as a palate cleanser.

The spicy special choregi dressing is a classic Korean dressing inherited from my mother.

Finely chopped thin leeks that are delicious even when wrapped in meat. Tossed in a special spicy sauce.

These tomatoes are carefully selected from a produce store known for its strong connection to tomatoes, so you can't go wrong.

(Without sauce) Good as is, or grilled.

The addictive homemade salt sauce is a magical dressing that makes cabbage delicious.

Slowly fry garlic in pure sesame oil and enjoy.

Our pride is in this handmade namul. Each sprout is carefully hand-peeled, resulting in a deliciousness that comes from the time and effort put into it.

Kimchi made from cod intestines. The addictive texture is irresistible.

A three-item platter of bean sprouts, spinach, and fernbrake.

A popular dish from the predecessor Korean restaurant Hangang. It is a signature dish with a high repeat order rate.

A representative of fermented foods. It enhances immunity, suppresses rapid spikes in blood sugar levels, and is effective for fatigue recovery.

(Cucumber) We have commissioned a kimchi workshop run by my mother's friend.

(Radish)

(Napa cabbage, cucumber, radish) a three-kind assortment of napa cabbage, cubed radish kimchi, and cucumber kimchi.

(Green onion salt, soy sauce, garlic, super spicy) A recommended menu item that beautifully removes excess fat and maximizes the flavor of black wagyu beef. Each

(Salt or Sauce) Tender and melt-in-your-mouth texture. Uses the rare cut, Tatekawa.

(Salt or Sauce) A texture that falls apart. Low in fat, with exceptional flavor. Uses the rare cut called Kainomi.

(Salt or sauce) Meat found between the ribs. Also known as Geta Karubi. Rich in flavor and favored by connoisseurs.

(With scallops) High-quality kalbi meat with a lot of red meat is used. It is a popular menu item.

(Salt or sauce) Also known as Frank. It has little fat and is truly the tenderloin of beef.

(Salt or Sauce) Truly the king of kalbi. Beautiful taste both in appearance and flavor. Uses the rare cut, bonchon.

(Salt or sauce) Sorry, sold out. It's so delicious that regular customers reserve it. A perfect blend of kalbi and harami.

(Salt/Sauce) Excess fat and sinew have been removed and sealed with a commercial vacuum machine. It has been rested for two days to enhance the flavor.

(Salt and Garlic Sauce) When the tendon part is slowly grilled over charcoal, the texture becomes tender.

Wrap rice, meat, kimchi, and homemade sanchu miso in sanchu.

・Large…330 yen・Medium…275 yen・Small…220 yen

Large Eringi mushrooms grilled with a special salt made from crushed bonito flakes and kelp. This is a masterpiece grilled over charcoal.

Pork uterus. The texture is excellent. It pairs perfectly with Korean vinegar miso chojang.

(Only at certain times) Thinly sliced Mino is slowly boiled at low temperature. The crunchy texture is addictive.

This has been a popular menu item since the opening.

(Served with special chojang) Exquisite pork trotters specially sourced from a pork trotter specialty shop in Kyoto. They can be enjoyed as is.

Harami is safe to eat raw. However, for safety reasons, we kindly ask that children and elderly customers refrain from consuming it.

The black skin of the senmai has been beautifully removed. There is no unpleasant odor, and it has a pleasant texture.

Only fresh Wagyu beef heart is used. It is seasoned with sesame oil and salt.

(Equivalent to 2 pieces)

(Frozen)

(Sauce or Salt) This is the muscle from the neck of the chicken. Therefore, it has a good texture and is full of flavor.

(Salt or sauce) Chicken breast bone. When it comes to cartilage, it's Yagen.

(Salt/Sauce) This is locally produced pork belly that is not frozen. Each

(2 pieces) Bone-in sausage made at the production farm.

(5 pieces)

Onion, king oyster mushroom, shiitake mushroom, pumpkin.

Single vegetable. Please choose your favorite vegetable.

Single vegetable. Please choose your favorite vegetable.

Single vegetable. Please choose your favorite vegetable.

We are using good quality ingredients.

We are using good quality ingredients.

Includes a mini soup

With mini soup

Includes a mini soup

(Salt flavor) Made over 6 hours while skimming off impurities. Only wagyu tail is used.

Plum rice porridge based on beef broth.

＊Spiciness can be adjusted (normal, slightly spicy, very spicy). Seasoned with homemade yangnyeom in beef broth. A gukbap that allows you to enjoy the flavor of kimchi and the deliciousness of namul.

The specialty is the soup made from Wagyu beef and chicken bones.

(Salt flavor)

You can adjust the spiciness (normal, slightly spicy, very spicy). It is a spicy soup with wagyu beef.

Please refrain if you are concerned about tomorrow.

A triple homemade stew soup made with Wagyu beef, chicken bones, and bonito broth. Regular customers eat this last.

(Chocolate, Vanilla, Lychee, Yuzu, Strawberry) each

(one piece)

All the beef at Yakiniku Restaurant Hanare comes from (meushi) cows, where the umami of the beef is centered around glutamic acid, inosinic acid, and fat. Compared to bulls, heifers have a lower melting point, allowing the lean meat and fat to blend more quickly in the mouth, enhancing the umami experience. The Matsusaka beef is also a heifer, which is an absolute requirement. By focusing on heifers and evolving our unique aging method, Yakiniku Restaurant Hanare provides the authentic flavor of beef.