Sanga Hasune

"Sangha Kalbi" is kalbi with a good balance of fatty umami and meat. It is characterized by its melt-in-your-mouth texture and juicy flavor, and you can enjoy various tastes with soy sauce-based or salt-based sauces. It pairs exceptionally well with rice and is also perfect with beer.

"Premium Tan Kalbi" is a rare cut from the beef tongue, known for its exceptional tenderness and moderate chewiness. It has a light yet concentrated umami, and its flavor is fully enjoyed with a squeeze of lemon and salt sauce. You can also enjoy its chewy texture.

"Young Kalbi" is kalbi from young cattle, which is relatively light yet has a good balance of moderate fat and lean meat. By adjusting the grilling, you can bring out various textures and umami. Marinating it in sauce and grilling makes it go well with rice.

"Short Rib Meat" is the cut between the ribs, characterized by its rich meat umami and sweet fat. It has more connective tissue, but when grilled thoroughly, it becomes tender and offers a juicy flavor. Seasoning it well with sauce and grilling is recommended.

"Sangha Marinated Kalbi" is kalbi marinated in a special sauce. The umami of the meat and the flavor of the sauce are integrated, offering a deep taste. When grilled, the sauce caramelizes and becomes fragrant, making it perfect with rice or as a snack with drinks.

"Premium Kalbi" is a particularly high-quality cut of kalbi, characterized by its fine marbling. It has a melt-in-your-mouth tenderness and an elegant sweetness from the fat. It is recommended to lightly sear it to maximize the original meat flavor.

"Service Kalbi" is kalbi offered at a reasonable price. It is recommended for everyday dining or when you want to try various types of meat. When grilled thoroughly, its savory aroma and meatiness are enhanced.

"Sangha Roast" is a cut characterized by the umami of lean meat and the tenderness unique to sirloin. Although it has less fat, you can enjoy the deep flavor of the meat itself. It is also recommended for those who prefer healthy options, and a light salt-based sauce further enhances the delicate flavor of the meat.

"Premium Roast" is a particularly fine-grained and tender cut of sirloin. It is characterized by the rich flavor of lean meat and the elegant umami created by moderate marbling. Lightly seared, you can fully enjoy the delicate flavor of the meat.

"Wagyu Kalbi" is kalbi from Japan's renowned Wagyu beef, characterized by its marbling. The artistic appearance created by fine marbling, its melt-in-your-mouth texture, and its rich umami and sweetness spread in a perfect balance. It is ideal for special occasions.

"Wagyu Roast" is roast beef from Wagyu, characterized by its rich lean meat umami and elegant fatty sweetness. It is tender, juicy, and offers a deep flavor with each bite. Enjoying it simply with salt and pepper maximizes the delicate flavor of Wagyu.

"Wagyu Special Kalbi" is the highest grade of kalbi, specially selected from Wagyu beef. It is characterized by its overwhelming marbling and exquisite tenderness that melts in your mouth, filling your mouth with rich umami and sweetness. It is truly a blissful delicacy.

"Sangha Harami" is a cut from the diaphragm. While it looks like red meat, it is characterized by the tenderness and rich umami unique to offal. It has a good balance of fat and meat, with a moderate chewiness. It is commonly grilled with sauce, but it is also delicious with salt.

"Premium Salted Tongue" is a high-quality cut of beef tongue, particularly tender and fatty, served with salt. It has a unique chewiness yet a melt-in-your-mouth texture and a light umami. Squeezing lemon over it further enhances its flavor.

"Special Thick-Cut Salted Tongue" is a luxurious dish of specially selected, thick-cut beef tongue seasoned with salt. It offers the juiciness and crisp texture unique to thick cuts, along with the rich umami of the tongue itself. It is very satisfying and irresistible for meat lovers.

"Offal" is a general term for the internal organs of pigs and cows. It is characterized by its unique texture and fatty umami, and its savory aroma when grilled stimulates the appetite. There are various types, each offering different textures and flavors.

"Spicy Offal" is offal seasoned with a special spicy sauce. The umami of the offal and the spicy kick are a perfect match, pairing well with rice and beer. Recommended for those who like spicy food.

"Premium Mino" is a cut from the first stomach of a cow, with specially selected thick and high-quality pieces. It is characterized by its unique chewy texture, and the umami spreads with each bite. Please enjoy the original texture and flavor of mino with a simple salt seasoning.

"Gyuu Gyuu" is the fourth stomach of a cow, with a good balance of moderate fat and lean meat, and a rich umami. It is softer and easier to eat than mino or hachinosu. It becomes fragrant when grilled and is recommended to be seasoned well with sauce.

"Liver" is the liver of a cow, characterized by its unique flavor and sticky texture. It is also known for being rich in iron and highly nutritious. Fresh liver, lightly seared, offers a melt-in-your-mouth texture.

"Kobukuro" is a cut from the pig's uterus, characterized by its unique chewy texture. It is light, but the umami can be felt with each bite. Fresh kobukuro has little odor and is delicious when grilled with salt or stir-fried with spicy seasoning.

"Beef Heart" is the heart of a cow, characterized by its firm texture similar to lean meat and its light umami. It is low in fat and healthy, yet offers a chewy texture. Salt grilling is recommended.

"5-Variety Mixed Offal" is a great value platter where you can enjoy five types of offal carefully selected by the owner all at once. It's a must-have for offal lovers as you can compare the textures and flavors of various parts.

"Sangha Sagari" is part of the diaphragm, similar to harami but closer to lean meat, and characterized by its chewy texture. The umami of the meat is concentrated, and it has less fat, making it recommended for those who want to enjoy meat healthily.

"Satsuma Shamo Jidori Grill" is grilled Satsuma Shamo, a local chicken from Kagoshima Prefecture. It is characterized by its firm texture and rich umami that spreads with each bite. Grilled slowly over charcoal, the skin becomes crispy and fragrant, while the inside remains juicy.

"Chicken Sesei" is a cut from the chicken's neck, a rare part from which only a small amount can be obtained per bird. It is muscular and characterized by its unique chewiness and juicy fatty umami. When grilled, it has a plump texture and a fragrant finish.

"Chicken Cartilage" is a cut of chicken cartilage, characterized by its unique chewy texture. It is light, but when grilled to a fragrant finish, it is also perfect as a snack. Simple seasoning with salt and pepper is recommended.

"Chicken Gizzard" is the gizzard of a chicken, characterized by its unique chewy texture and mild flavor. It is low in fat, healthy, and offers a chewy texture. When grilled, it becomes fragrant, and squeezing lemon over it makes it refreshing.

"Thick-Cut Pork Kalbi" is thick-cut pork belly. It is characterized by its sweet fat and juicy meat. Being thick-cut, it is very satisfying, and when grilled, the fragrant fat melts, pairing well with rice and beer.

"Pork Jowl Salt Grill" is a cut from the neck to the shoulder of a pig, characterized by its melt-in-your-mouth fat and chewy texture. Grilling it simply with salt enhances the natural umami and fatty sweetness of the pork jowl.

"Thick-Cut Pork Belly" is a thick-cut pork belly dish, characterized by its sweet fat and umami. Being thick-cut, it offers a juicy texture, and when grilled, its fragrant aroma stimulates the appetite. Wrapping it in ssamjang (lettuce) makes it refreshing and delicious.

"Pork Harami" is a cut from the diaphragm of a pig. While it looks like red meat, it is characterized by its tender and juicy texture. It has the umami unique to pork but is not overly fatty, making it a light option.

"Kagoshima Kurobuta Pork" is a brand of pork from Kagoshima Prefecture, characterized by its fine texture and sweet, high-quality fat. It has little odor and a deep umami. Wrapping it in ssamjang enhances the sweetness of the fat, making it even more delicious.

"Coarsely Ground Sausage" is a juicy sausage made from coarsely ground meat. It is characterized by its crispy casing and juicy, meat-juice-filled texture, and is popular with a wide range of people, from children to adults. It is perfect as a snack during yakiniku or with beer.

"Tsukune" is a dish made from minced chicken and other ingredients formed into a ball. It is characterized by its fluffy, tender texture and concentrated chicken umami. It is often grilled with a sweet and savory sauce, making it perfect as a side dish with rice or a snack with drinks.

"Kakuteki" is kimchi made with daikon radish. The diced daikon has a crisp texture, and you can taste the sweetness of the radish amidst the spiciness. It is perfect as a palate cleanser during yakiniku or as a side dish with rice.

"Oi Kimchi" is kimchi made with cucumbers. It is characterized by the crisp texture and juiciness of cucumbers, with a refreshing quality amidst its spiciness. It's a perfect palate cleanser after yakiniku or for hot weather.

"Kimchi Assortment" is a value set that allows you to enjoy several types of kimchi at once. You can compare the flavors and textures of various kimchis, such as napa cabbage kimchi, kakuteki, and oi kimchi. It is an essential accompaniment to yakiniku.

"Chanja" is a Korean delicacy made by pickling pollack intestines with chili peppers and other seasonings. It is characterized by its unique chewy texture, rich umami, and spicy flavor. It's a great snack with drinks or served over rice.

"Bean Sprout Namul" is a Korean side dish made by seasoning crispy bean sprouts with sesame oil, salt, and garlic. It is light yet the aroma of sesame oil stimulates the appetite. It is perfect as a palate cleanser during yakiniku.

"Namul Assortment" is a set that allows you to enjoy several types of vegetable namul, such as bean sprouts and spinach, all at once. You can enjoy the different flavors and textures of each vegetable, making it perfect as a palate cleanser during yakiniku.

"Stewed Beef Tendon" is a dish made by slowly simmering beef tendon for a long time. The tender stewed tendon is rich in collagen and has a melt-in-your-mouth texture. It has a rich flavor and pairs well with rice and beer.

"Pig's Feet" is a dish made by simmering pig's trotters. It is rich in collagen and has a unique, sticky texture. You can enjoy the jiggly gelatinous parts and the savory skin. It is commonly served with a special sauce or vinegar-miso dressing.

"Korean Seaweed" is fragrant seaweed seasoned with sesame oil and salt. It is characterized by its crispy texture and rich sesame oil flavor, and is recommended as a side dish with rice or to wrap around yakiniku.

"Finely Chopped Ginger and Green Onion" is a condiment made by mixing finely chopped green onions and ginger. Adding it to yakiniku or dishes enhances the flavor and makes it refreshing. It also helps to cut through the richness of the meat.

"Sashimi" is a representative Japanese dish of thinly sliced fresh seafood. You can enjoy the delicate flavor of the fish and its melt-in-your-mouth texture or crispness. It is typically served with soy sauce and wasabi.

"Sashimi Sakura Yukke" is yukke made from finely chopped fresh horse meat, mixed with a special sweet and spicy sauce and egg yolk. Horse meat is also called "sakura meat" and has a light yet deep umami. Mixing it with egg yolk creates a mellow and rich flavor.

"Rice" is freshly cooked rice. It is a classic accompaniment to yakiniku, and rice soaked in meat juices and sauce is exceptionally delicious. You can choose the size, so you can order according to your preference.

"Bibimbap" is a Korean dish where various toppings like namul and meat are placed on rice and mixed with gochujang. The textures of the different ingredients, the sweet and spicy gochujang, and the aroma of sesame oil stimulate the appetite. Please mix well before eating.

"Stone-grilled Bibimbap" is bibimbap served in a hot stone pot. The aroma of the crispy rice at the bottom and the sizzling sound of the ingredients stimulate the appetite. The best part is mixing it until the rice at the bottom becomes crispy.

"Morioka Reimen" is a cold noodle dish originating from Morioka City, Iwate Prefecture, characterized by its chewy noodles and a light, beef-bone-based broth. Topped with kimchi, boiled egg, and beef, it has a refreshing yet deep flavor. Recommended as a palate cleanser or at the end of a yakiniku meal.

"Sangha Kkupa" is a Korean-style porridge made by simmering rice and ingredients in soup. The hot soup blends with the rice, and the gentle flavor soaks into your body. It often contains meat and vegetables. It's a comforting dish.

"Kalbi Kkupa" is a Korean dish made by adding rice to a spicy soup simmered with kalbi meat and vegetables. The rich soup, infused with the umami of kalbi, blends perfectly with the rice, making it a hearty meal. Recommended for those who enjoy spicy food.

"Kkupa" is a general term for Korean-style porridge made by simmering rice and ingredients in soup. The mild soup blends well with the rice, warming you from the inside. It is also suitable as a finishing dish for yakiniku or as a light meal.

"Junk Kkupa" is a Korean dish made by adding rice to a spicy soup packed with ingredients. It contains beef and vegetables, and its umami and spiciness stimulate the appetite. It's warming and recommended when you need energy.

"Kalbi Soup" is a rich and hearty Korean-style soup made by simmering kalbi meat and vegetables. It is often seasoned spicy and warms the body. It is also recommended to add rice to make it kkupa.

"Yukgaejang Soup" is a representative Korean soup made by spicy stewing beef and vegetables like bracken. It is characterized by its deep richness and spicy kick from chili peppers, warming you from the core. It is also delicious with rice added to make it kkupa.

"Tamago Soup" is a gentle soup with plenty of fluffy egg. The mild broth is complemented by the sweetness of the egg, making it a universally appealing dish. It is also ideal for cleansing the palate between spicy dishes.

"Vegetable Soup" is a light and gentle soup made by simmering various vegetables. The natural sweetness and umami of the vegetables dissolve into the broth, making it healthy yet satisfying. It is perfect for warming up before a meal or during yakiniku.

"Seaweed Soup" is a simple soup made with plenty of seaweed. It is characterized by the oceanic flavor of seaweed and a light broth, which refreshes the palate. It pairs perfectly with yakiniku.

"Abundant Sangha Salad" is a voluminous salad generously packed with fresh vegetables. It is dressed with a homemade dressing, allowing you to enjoy the crisp texture of the vegetables and the flavor of the dressing. It is recommended as a palate cleanser during yakiniku or when you want to replenish your vegetable intake.

"Choregi Salad" is a Korean-style salad made with leafy greens like lettuce, dressed with a sesame oil-based dressing. The aroma of garlic, soy sauce, and sesame oil stimulates the appetite, and eating it with yakiniku refreshes the palate.

"Daikon Salad" is a salad featuring shredded daikon radish as the main ingredient. It is characterized by the crisp texture of daikon and its refreshing taste, dressed with a special dressing. It also has the effect of refreshing the palate from the richness of yakiniku.

"Seafood Salad" is a salad that combines fresh seafood with colorful vegetables. You can enjoy the umami of the seafood and the crispness of the vegetables. It has a refined taste with a refreshing dressing.

"Tomato Salad" is a salad that allows you to enjoy fresh tomatoes simply. It is characterized by the natural sweetness and tartness of tomatoes, offering a refreshing taste. It's perfect for refreshing yourself between yakiniku courses.

"Ssamjang" is a leafy vegetable used to wrap yakiniku. Wrapping grilled meat and kimchi in fresh ssamjang allows you to enjoy the crispness of the leaves and the umami of the meat simultaneously, making it refreshing.

"Prawn with Head" are grilled prawns served with their heads on. They are characterized by the rich miso from the head and the sweet, plump meat. Grilling releases a fragrant aroma and makes for a visually appealing dish.

"Raw Scallops" are grilled fresh scallop adductors. They are characterized by their plump, chewy texture and rich sweetness. Lightly grilled, you can fully enjoy the original flavor of the scallops.

"Assorted Seasonal Vegetables" is a platter of several types of fresh, seasonal vegetables, grilled. You can enjoy the natural sweetness and umami of the vegetables, and it's recommended as a palate cleanser during yakiniku or for health-conscious diners.

"Grilled Long Onion" is sweet long onion grilled to a fragrant finish. Grilling brings out the sweetness of the long onion, and it has a melt-in-your-mouth texture. It is a good palate cleanser during yakiniku or as a condiment.

"Garlic Foil Grill" is garlic wrapped in foil and slowly grilled. The garlic becomes soft and fluffy, and its fragrant aroma stimulates the appetite. It is perfect for boosting stamina or as a snack.

"Raw Shiitake Mushrooms" are fresh shiitake mushrooms that have been grilled. Grilling enhances the rich aroma of shiitake, and you can enjoy their plump texture and rich umami. They are ready to eat when moisture starts to pool on the underside of the cap.