炭火焼肉 萬大

Characterized by fine texture and softness, with lean meat that is not greasy.

Kainomi is a very tender meat with little fat and small marbling.

A feature of a roughly textured, lightly sweet taste.

Misji is red in color, has marbling, and offers a different taste from loin.

We use a variety of carefully selected ingredients in abundance to bring out the umami of the meat.

We are particular about rare cuts and source them through our unique route, so you can enjoy high-quality items at affordable prices.

A red part where you can taste the original sweetness of beef.

Wrap it in lettuce and enjoy it with homemade miso sauce.

We have made efforts to make it easy to eat soft and delicious by making cuts. Our homemade 'Negi Salt' using Fukaya leeks, which is recommended to eat together, enhances the goodness of the tongue with its sweetness.

It comes with cartilage, but you can eat it as it is. Please be careful as there may be large pieces occasionally.

Green onion, carrot, shiitake mushroom, onion, bell pepper, corn, pumpkin

Each 421 yen

Each 313 yen

Each 529 yen

Includes top tongue, core loin, skirt, brisket, and misuji

Tongue Salt, Harami, Pork Kalbi

Core loin, chicken tenderloin, thigh meat

Misji, Harami, Pork Kalbi, Chicken Kalbi

We offer a daily selection of 5 types: 'tongue salt, misuji, core loin', 'core loin, misuji, harami', 'shinshin, harami, misuji', 'sasami, core loin, misuji', 'kainomi, misuji, harami'.