Kuroge Wagyu Tongue and Harami Osaka Yakiniku Gorichan Sangenjaya

Thinly sliced beef tongue, seasoned with a salt-based sauce. A classic dish with a unique chewy texture and rich flavor. Enjoy with a squeeze of lemon for a refreshing taste.

A mountain of green onion topping to enjoy with tongue. The crisp texture pairs well with the tongue's fat.

A luxurious dish made with thinly sliced high-grade sirloin, infused with truffle flavor. Lightly seared and mixed with egg yolk, eaten sukiyaki-style.

A rare cut of kalbi, only a small amount is obtained from each cow. Extremely tender, with a sweetness of fat that melts in your mouth.

Lightly seared fresh beef, thinly sliced. An appetizer to be enjoyed with a rich egg yolk and sauce.

Beef cheek. As it's a well-used muscle, it has a rich flavor and a unique texture.

A special sauce and seasoning set for Tsurami. An addictive flavor that further enhances the rich taste of Tsurami.

Premium A5 rank Kuroge Wagyu sirloin. Features fine marbling (fat), resulting in a tender and elegant flavor.

Special class kalbi (belly meat). Rich in fat, it releases a fragrant aroma and sweetness when grilled, filling your mouth.

Meat from the back with a good balance of lean meat and fat. Tender and allows you to enjoy the true flavor of the meat.

Meat from around the ribs, commonly known as kalbi. Rich in fat and juicy, it pairs exceptionally well with rice.

Meat between the ribs. Rich in fat and flavor, its deliciousness intensifies with chewing.

A visually stunning dish with plenty of toppings piled on a long slice of tongue. The flavor of chive butter enhances the tongue's umami.

The most tender cut of beef. Low in fat, this high-quality meat offers a delicate flavor of fine-grained red meat.

The underside of the tongue. It has more fat than regular tongue, making it juicy and chewy.

A special topping and sauce set for Tan Kalbi. A set to enjoy fatty Tan Kalbi refreshingly or richly.

A dish with various types of offal hidden among plenty of vegetables and green onions. Goes well with rice due to its rich sauce.

A dish combining fresh beef liver and butter. Enjoy the rich flavor by melting butter over grilled liver.

A hearty dish where the small intestine (Kotetsu) is grilled whole without cutting. Enjoy the sweetness of the fat and its plump texture to your heart's content.

Muscle of the diaphragm. Looks like lean meat, but it's tender and has a rich umami, making it a popular cut.

Beef heart (Hatsu). It has a crisp, clean texture and a mild, easy-to-eat flavor.

Small intestine of a cow. Served whole and tubular, this juicy cut bursts with fat trapped inside.

Large intestine of a cow (Shimacho). A classic offal with a good balance of fat and a chewy texture from its thick skin.

Second stomach of a cow. Characterized by its honeycomb-like appearance. Enjoy its mild flavor and unique chewy texture.

Fourth stomach of a cow (Gia ra). Has a rich, fatty sweetness and a firm texture.

A part of the small intestine of a cow. It is fatty and has a plump texture.

Trachea cartilage. Very tough, so it is finely scored. Characterized by its unique crispy texture.

Third stomach of a cow. Characterized by its folded appearance, offering a crisp and chewy texture.

Aorta near the heart (Hatsumoto). As the name suggests, it has a firm, chewy texture and is perfect as a snack with drinks.

Beef liver. Rich in iron and has a deep, rich flavor. A cut best enjoyed when well-cooked.

Boiled spinach seasoned with sesame oil, salt, etc. A refreshing Korean-style side dish.

Namul made with soybean sprouts. Enjoy its crisp texture and bean flavor.

Namul made from bracken simmered in a sweet and savory sauce. Has a unique texture and flavor.

A dish where several types of namul are mixed and eaten together. Enjoy various textures and flavors at once.

An assortment of several classic namul dishes (bean sprouts, spinach, bracken, etc.).

An assortment of several types of kimchi, including napa cabbage, radish, and cucumber.

A classic spicy pickled napa cabbage. The spiciness of the chili peppers and the tang from fermentation stimulate the appetite.

Cubed radish kimchi (Kakuteki). Characterized by its crunchy texture.

Cucumber kimchi (Oi Kimchi). A refreshing kimchi that pairs the crispness of cucumber with spiciness.

Kimchi made by pickling yam. A unique kimchi with a crunchy, slimy texture.

A Korean-style salad made with fresh vegetables like sunny lettuce, tossed in a sesame oil-based salt dressing. Perfect for a palate cleanser during yakiniku.

Fluffy white rice cooked from carefully selected grains. Pairs perfectly with grilled meat and yakiniku sauce.