Hikiniku Do Sekai no Keema Lab

This is an extreme black keema that fuses three types of 'umami blocks' - XO sauce, oyster sauce, and squid ink - with spices. The first thing you notice is the aroma of Shaoxing wine. Following that, an overwhelming seafood umami rushes in. Finally, you can certainly feel the spices in this exquisite dish. In addition to the vibrant cilantro, the modern and elegant special topping is enhanced by the basil-scented crimson semi-dried tomato marinade.

This is a spicy keema that serves as the foundation of the minced meat shop, blending aged doubanjiang, fermented black beans, and sweet bean sauce with spices rooted in Sichuan cuisine, such as Sichuan pepper. It is a dish that allows you to fully experience the numbing and spiciness known as 'mala.' The chunky eggplant and cilantro are classic staples in Sichuan cuisine, making this a special topping that hits the mark.

A base simmered with aromatic vegetables and tomatoes, enriched with heavy cream and butter, enhanced with a blend of spices that highlights the elegance of cardamom, making it a perfect match with rice. This is a rich and spicy dish. The combination of rich and milky Grana Padano cheese and smooth honey mascarpone, drizzled with a gastrique sauce caramelized with wine vinegar, creates an incredibly rich special topping.

Directly sourced from contracted farmers in the Hiruzen Highlands of Okayama Prefecture, using pure domestic fully ripe real sansho harvested this autumn. It features a sharp citrus aroma. Combined with spices mainly based on ginger. This dish is gently fragrant with three types of Japanese dashi (kombu, bonito, shiitake). The special topping includes homemade 'Domestic Real Sansho and Clam Tsukudani' simmered sweet and spicy, and chunky eggplant fried at high temperature for a savory finish.

You can enjoy your favorite combination in half portion size (60g x 2 types). The amount of rice is normal.

You can enjoy a half portion size (60g x 3 types) with your preferred combination. The amount of rice is standard.

You can enjoy your favorite combination in half portion size (60g x 4 types). The amount of rice is standard.

A staple for core keema users, you can also enjoy the 'wet & dry' style. Please enjoy combining the 'Authentic Sichuan Style Mapo Tofu' with your favorite keema.

A staple for core keema users, you can also enjoy the 'wet & dry' style. Please enjoy the rich European-style curry made with caramelized onions and brandy, which is becoming a standard at Meirin Do, combined with your favorite keema.

XO sauce x oyster x squid ink, a fusion of three types of 'umami clusters' blended with spices to create an exquisite black keema. The first sensation is the aroma of Shaoxing wine. Following that, an overwhelming seafood umami rushes in. Finally, you will certainly experience the spices in this supreme delicacy.

This spicy keema is based on aged doubanjiang, fermented black soybeans, and sweet bean sauce, fused with spices rooted in Sichuan cuisine such as Sichuan pepper. It is a dish that allows you to fully experience the 'mala' (numbing and spicy) sensation.

A base made by simmering aromatic vegetables and tomatoes, enriched with heavy cream and butter, highlighted by the elegance of cardamom, which pairs perfectly with rice. It is a rich and spicy delicacy.

Directly sourced from contracted farmers in the Hiruzen Highlands of Okayama Prefecture, using pure domestic ripe green pepper harvested this autumn. It features a sharp citrus aroma. Combined with spices mainly consisting of ginger. This dish gently exudes the fragrance of three types of Japanese dashi (kombu, bonito, shiitake).

This is a tsukudani made by simmering large clams in a sweet and spicy sauce. It is a fine product with the fragrant domestic green pepper from the Hiruzen Highlands in Okayama Prefecture and ginger.

A modern and elegant dish of semi-dried tomatoes in a deep red color, marinated with the aroma of basil. The refreshing acidity is complemented by the richness of garlic and anchovy.

This is a homemade tartare sauce luxuriously blended with mascarpone and Grana Padano. We promise an unprecedented experience of extra rich tartare. It pairs exceptionally well with various keema and toppings.

A dish topped with a gastrique sauce made from caramelized vinegar and smooth honey mascarpone. The sweetness, acidity, and slight bitterness enhance the aroma of the spices.

A must for aroma lovers. The king of Asian herbs, with a fresh fragrance that rises.

Three types of mushrooms: shimeji, maitake, and mushroom, combined with sweet and rich spinach, lightly flavored with nutmeg and brandy. An elegant flavor-changing topping that adds a subtle aroma to the keema.

A classic topping! A complement to the keema.

Italian hard cheese. Milky with a deep richness, it adds depth to the aroma of curry.

Chunks of chicken that fall apart with a spoon. A specialty infused with the flavor of the soup.

Meat chunk spare ribs simmered with the bone. Luxurious flavor that melts in your mouth.

Stir-fried with premium doubanjiang from Pi County, Sichuan Province, and aromatic vegetables, finished with minced meat in a deliciously spicy Mapo sauce, added in an 'Oigake' style. A three-dimensional layering of numbing, spiciness, and richness, this is the 'Deliciously Spicy Boost' of Minced Meat Hall.

Added in the 'Oigake Style' with the special European-style curry roux from Meirin Hall, slowly simmered with the sweetness of amber-colored onions. Its rich and deep flavor perfectly complements other menu items, satisfying the instincts of curry lovers with its 'versatile flavor change'.

A tangy flavor that enhances the keema and a crunchy texture. Made with vinegar and several types of spices. Perfect as a side dish.

This is a rich chilled potage made by crushing sautéed brown mushrooms and finishing it with milk, butter, and aromatic vegetables. It is a recommended dish to enjoy before trying the minced meat dish from the shop! (Image shows S size)

This is a rich chilled potage made by crushing sautéed brown mushrooms and finishing it with milk, butter, and aromatic vegetables. It is a recommended dish to enjoy before trying the minced meat from the meat shop! (The image is size S)

A colorful salad of frilly lettuce, early red onions, and Kujo green onions, finished with a special dressing that combines a French-style vinaigrette with the flavor of anchovies, creating a refreshing dish. The subtle acidity and richness pleasantly balance the palate after spicy dishes, making it a **'side dish for adults'**.

A fragrant dish layered with plenty of fresh cilantro, accompanied by aromatic vegetables such as frilly lettuce, early red onion, and Kujo green onion. Finished with a non-oil oriental dressing enhanced with lemon and aromatic vegetables for a refreshing taste. This is a 'Fragrant Salad' that features the refreshing quality of herbs and a crunchy texture that becomes addictive.

A colorful base salad topped with shredded chicken slowly cooked in soup and generously sprinkled with fragrant Grana Padano cheese. Additionally, crispy fried onions add a crunchy texture as an accent. Finished with a hint of spice in the original Meirin-do Cobb dressing. This is a 'feast salad' with healthy chicken that has excess fat removed, a rich cheese flavor, and a balanced aroma and texture. Enjoy this satisfying dish alongside curry.