肉市場

The most popular signature dish at the meat market! Enjoy a large piece of beef harami marinated in a secret sauce, grilled to perfection and cut to your preferred size! The juicy beef harami is incredibly satisfying!

This is a part commonly referred to as the tip of the tongue. It has a strong red color and no fat, with a firm texture. In the meat market, it is cut to make it easier to eat.

Commonly referred to as the lower part of the tongue, it has a moderate amount of fat and a good texture. It is served thinly sliced and is a dish for connoisseurs.

We serve thick cuts at the meat market♪【Grilling Technique】 Sear the surface over medium heat until it gets a crispy color. By making the surface crispy, it adds a fragrant aroma. Do the same on the other side, achieving a crispy color to complete. Thick-cut beef tongue allows you to enjoy the crispy texture and the rich flavor that overflows from within. If the heat is too weak, all the juices will escape, and you won't be able to taste the original flavor of the beef tongue. Also, if overcooked, it becomes tough and loses its flavor.

We use glasses at the meat market. The umami that spreads in your mouth is irresistible! [Grilling Technique] Grill both sides well in a high-temperature area near the edges, while keeping the inside rare to medium-rare with a bit of red meat remaining. The moment you eat it, the combined flavors of the red meat, fat, and sauce explode in your mouth, and the savory aroma wafts through your nose! Ah, in the end, white rice!

We use 'Domestic Beef' at our meat market, which has a moderate amount of marbling, allowing you to enjoy a refined, melting texture and rich flavor. [Grilling Tips] Grill it 'rare.' Sear one side over high heat until crispy, and when you feel the fat starting to melt, flip it over and grill the other side just enough to get a sear. Be careful not to overcook it, as it will diminish the flavor.

Grilling Tips: The recommended method is to grill both sides thoroughly. The ideal is to grill the surface well while keeping the inside medium rare for the best flavor. Enjoy it at a level where the surface is slightly charred but not overcooked. You can place the green onion on one side after flipping it or add it after both sides are grilled, according to your preference.

Compared to the large intestine, it has a generally thinner characteristic and is rich in fat. The fat has a sweetness and is very rich. 【Grilling Tips】 Grill in the weaker part of the fire near the center of the grill. First, grill one side thoroughly. Since Maruchou is tubular, you don't need to worry about the front and back when you start grilling. Once it starts to brown, flip it over. Grill the other side until the white fat becomes transparent, indicating it's ready to eat. Be careful not to overcook it♪

It has a unique texture and elasticity, with a sweetness in the fat being its characteristic. [Grilling Tips] The key point is to grill it thoroughly from the side with the stripe pattern. By grilling from the meat side, you can cook the fat without letting it drip onto the grill. Once the meat side has a golden brown sear, quickly flip it over and lightly grill until the cloudy white fat becomes transparent.

Grilling Technique: Grill in the weaker part of the fire near the center of the grill. Turn frequently while grilling. By turning it well, you can grill the Mino without burning it and keep it moist and delicious. It is ready to eat when the cuts made by the knife are fully opened.

Grilling Tips: If overcooked, it will become crumbly in texture, so focus less on the grill marks and place it in the center of the grill where the heat is weaker. Once the surface changes color, flip it and repeat this process to carefully grill it all the way through for a delicious meal.

This is the part from the base of the pork tongue to the area of the throat. It is truly a rare cut, as only a small amount can be obtained from one pig. This part offers not only the crunchy texture of cartilage but also a juicy portion similar to offal. [Grilling Tips] Grill from the inside until it slightly curls, then flip it over and when the cuts on the surface open up widely, it's ready to eat. It's quite crispy and delicious!

The Shirokoro hormone used in our restaurant is pork intestine. [Grilling Technique] At first, instead of grilling, it feels more like 'drying the surface,' and each piece is quietly flipped over one by one. The Shirokoro is carefully flipped several times. Gradually, it takes shape and starts to curl. Just one more step until it's ready to eat. When it gets a nice brown crust, it suddenly puffs up with a 'puff!' This is the sign that it's ready to eat.

The area from the temple to the cheek. This part is well-used, so the muscles are developed and there is little fat, but the flavor is strong. It has a slightly firm texture. [Grilling Tips] Grill thoroughly on both sides, and when the meat changes color from pink to brown, it's ready to eat!

This is a part that can only be taken in small amounts from one bird, located in the neck area where the chicken's muscles are highly active. It has the most exercise, resulting in firm and delicious meat. The texture is elastic, allowing you to enjoy a bouncy chew. Served with yuzu pepper. [Grilling Technique] Since this part is elastic, it is grilled quickly to prevent it from becoming tough.

Diced beef tataki mixed with Parmesan cheese and crunchy wasabi! The sharpness of the wasabi harmonizes with the richness of the cheese♪

It is prepared with low-temperature cooking.

Bean sprouts, fern, green vegetables, radish & carrot - Assorted Namul of 4 Types

The king of Korean delicacies, Chanja, is made from fermented pollock and bursts with rich flavor and the spiciness of chili pepper.

Topped with crispy bacon, mustard mayonnaise, fried onions, and more. A grown-up snack potato salad♪

Seasoned with Cajun spices♪

This is a unique beef stew simmered for 5 hours, finished with Korean chili and gochujang.

Classic! Sesame oil & garlic & salt!

・Medium...400 yen ・Large...500 yen ・Manga Serving...600 yen

Egg over rice with plenty of green onions

Rice cooked in a hot stone pot with added white wine, topped with minced garlic marinated in soy sauce. Mix well and let it rest for a while to enjoy the crispy crust! The aroma of butter, soy sauce, and garlic is irresistible!

A hot stone pot filled with vegetables, kimchi, namul, egg yolk, and plenty of sweet and spicy cooked meat. Mix in the special gochujang on the side to enjoy it at your preferred spiciness! (Stone-less Bibimbap... 850 yen)

(Korean Beef Soup with Rice 850 yen)

(Yukgaejang Gukbap 850 yen)

(Vanilla Ice Cream, Lemon Sorbet)