烧肉 ゆん
焼肉 ゆん / Yakiniku Yun
| 一 | 二 | 三 | 四 | 五 | 六 | 日 |
|---|---|---|---|---|---|---|
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
神户的隐秘烧肉店
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This is a platter of 5 kinds of popular parts that can be enjoyed only at HPG! You can enjoy 5 kinds of popular cuts of meat, such as pomelo, top harami, top tongue, etc....
The number one repeat item, beef cheek is the muscle from the jaw of the cow. It is a rare cut that can only be obtained about 800g from one cow. The addictive texture and carefully crafted seasoning pair well with both alcohol and white rice. This is a dish that the restaurant confidently recommends. Yakiniku Yun starts with beef cheek!!
From the base of the tongue to the middle of the tongue
From the middle of the tongue to the tip
Various types of namul available individually
Specialty soup with plenty of ingredients including famous fish backbones
Large...1,100 yen, Medium...600 yen
Large...1,100 yen, Medium...600 yen
Specialty soup with many ingredients including famous fish jaw cartilage
Large...350 yen, Medium...250 yen, Small...200 yen, Manga serving...500 yen
Moderate chewiness and outstanding flavor
Features a melting texture and sweetness, recommended with salt wasabi
Wagyu lamb loin served with grated daikon ponzu or beaten egg
Proud of its softness
Rumored Salt Techan
(On the rocks or soda) each
(On the rocks, with water, soda, or oolong tea) each
(On the rocks, with water, soda, or oolong tea) each
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