燒肉 仁 JIN

An assortment that includes rare cuts. We have prepared carefully selected meats that can be served on the day. Even one person can enjoy a variety of cuts.

This is a part called the tongue root (the area close to the throat), where the fat increases towards the base.

Whether wrapped around meat or served as a side dish, the flavor is satisfying.

Characterized by a fine, soft, and elastic smooth texture, it is one of the most delicate parts of the thigh meat.

Refers to a large cut of red meat from the lower back to the buttocks, characterized by a light fat and rich red meat flavor.

It has a moderate amount of marbling and is tender. The flavor is rich with a refined sweetness and umami.

The finest part of the thigh meat, where the rich flavor of the red meat harmonizes perfectly with the richness of the fat.

Despite its fine marbling, it has a refined taste that is not overwhelming. A cut where umami and deep richness are fused.

It has a fine texture, making it very tender with a delicate flavor and low fat content.

A cut located in the center of the tenderloin. It has half the fat of the ribeye and is characterized by its delicate red meat flavor.

A cut located in the center of the tenderloin. It has half the fat of the loin and is characterized by its delicate red meat flavor.

A cut that allows you to fully enjoy the flavor of the meat. With each bite, the umami bursts forth, making it an irresistible delicacy for red meat lovers.

Meat from the neck (shoulder) part of the pig's cheek. We serve Iwachu pork at our restaurant.

A part located between the rib bones. Compared to regular kalbi, it has more fat, which enhances the flavor of the meat itself.

Also known as Tatebara. Characterized by a glossy and fine marbling similar to that of fatty tuna.

Also known as Head Belly. It has a sweet flavor from the fat and a rich taste. This cut has the most beautiful marbling and is visually stunning.

Characterized by fibrous red meat and moderate marbling, it has a firm texture.

A part close to the fillet. It has the tenderness of the red meat found in the fillet, and is considered top class in terms of flavor balance.

The first stomach among the four stomachs. Also known as Sand Mino. The flesh is firm, thick, and has a crunchy texture.

The part corresponding to the large intestine. Also called 'hormone' or 'tecchan', it has thickness and a concentrated umami flavor, providing a satisfying chew.

Beef liver. It contains protein, fat, and carbohydrates, and is rich in vitamins A, B2, B12, niacin, and has high nutritional value.

We source vegetables that are in season. Please ask our staff for more details.

An assortment of four types of namul.

Bean sprouts 500 yen, spinach 500 yen, fernbrake 500 yen, radish 500 yen

An assortment of three types of kimchi.

Napa Cabbage Kimchi 500 yen, Cucumber Kimchi 500 yen, Cubed Radish Kimchi 500 yen

Assorted Kimchi and Namul

A classic salad from Jin. Once you try it with its sesame-flavored dressing, you'll be hooked.

A healthy salad rich in minerals. Enjoy it with a tangy dressing for a refreshing taste.

The spiciness of the green onions pairs perfectly with the special dressing, making it an excellent accompaniment to meat!

Refreshing tomatoes for a clean palate

Enjoy four types: lean meat, marbled meat, tongue, and pork belly. Comes with rice, choryeong salad, soup, namul, and kimchi.

Please enjoy making a crispy crust in a hot stone pot. Comes with Choregi salad and soup.

Using matcha from Uji, Kyoto, and Gochō. Pouring thick matcha made from hand-picked first flush tea over Hokkaido milk gelato.