燒肉カーニバル

This meat comes from the muscle part of the back and is named for being suitable for roasting. It is characterized by a light flavor with less fat and a tender texture.

Part of the back, marbled with rich flavor, finely textured, and tender

Typically, the meat of the thigh does not have much fat, but Tomoyama has beautiful marbling, adding richness to the flavor of the lean meat.

The central part of the area called Shintama located on the thigh. It is a part that is easy to eat and has no peculiarities.

A precious part of the rear that can only be obtained in very small quantities, it has a good balance of the sweetness of marbling and the flavor of lean meat, and is recommended to be grilled because it is tender.

A particularly tender and finely textured cut of thigh meat with a rich flavor, a precious red meat.

The marbling is fine, with a lot of fat and a low melting point, so when you take a bite, the sweetness of the meat spreads and melts away.

A dish known to those in the know

A rich flavor from a part of the shoulder roast

Please enjoy with grated wasabi

Has a good texture and makes you want beer

When it comes to beef hormones, this is it! Exquisite Shima Intestine

Collagen-rich, plump, and juicy hormone

This might be in the top 3 of our restaurant's most ordered dishes...

To prevent summer fatigue

Homemade dressing healthy salad

Whole garlic for vibrant energy

Gentle soup too

The broth is the key

The broth is the key

Heaps of handmade namul

Heaps of handmade namul

Large, Medium, Small 330 yen, 275 yen, 220 yen