炭火燒肉 牛燈

A daily selection of 5 types centered around prime cuts of meat

Upper tongue, regular tongue, and tongue platter assorted

Assorted 4 types of horumon

Luxuriously thick cut from the tender part of the tongue root.

Two large slices of sirloin mixed with a sauce infused with bonito broth and egg yolk

We have removed the rare tail meat from the bone and cut it into easy-to-eat pieces. Enjoy the rich flavor and the balance of marbling and lean meat.

This is meat from the cheek. It has a gelatinous tendon in the middle, so please grill it slowly to enjoy the texture and flavor.

This is a tender and flavorful meat located next to the tenderloin. It is said to be a substitute for harami, but I think it is more delicious than harami!