Yakiniku Bouya Hongo Sanchome 2 Goten

A large platter of assorted beef cuts. Enjoy from lean to fatty cuts at once. Grill on the tabletop roaster and dip in sauce.

A luxurious assortment of only the finest cuts of specially selected wagyu. Characterized by its tender, marbled texture and rich umami. Recommended to eat lightly seared.

A set where you can enjoy 7 types of rare cuts little by little. Compare the differences of each cut. Price per person.

A thick-cut steak of sirloin, a premium cut from the cow's back. Rich in sweet fat and beefy umami. Price per 100g.

A dish where large, thinly sliced thigh meat is lightly seared and dipped in raw egg like sukiyaki. Enjoy the tenderness of the meat and the richness of the egg.

A dish where large slices of meat are seared and enjoyed with yukke-style seasoning. Break the egg yolk and mix with the meat.

An assortment of various beef tongue cuts. Compare the differences in texture and fat content.

The most tender center part of the beef tongue. Thick-cut and juicy.

A classic menu item: good quality tongue seasoned with salt. Enjoy with a refreshing squeeze of lemon juice.

The sinewy part of the underside of the tongue. Chewy and flavorful the more you chew.

The tip of the tongue. Low in fat, with a distinctively firm, chewy texture.

Cut-off pieces of tongue. Fatty and pairs well with miso sauce.

A mountain of chopped scallions. Grill with meat or use as a condiment on top of meat.

A cut of flank meat with beautiful marbling. Characterized by its rich, sweet fat.

A rare cut from the flank, close to the fillet, with a good balance of tender lean meat and fat.

Lean meat from the waist to the hip. Tender and allows you to enjoy the true flavor of the meat.

A cut from the end of the hip. Highly marbled, combining a rich flavor with tenderness.

The highest grade cut from the center of the back. Characterized by fine marbling and juicy fat.

A cut from the shoulder with moderate marbling within the lean meat. Rich meat flavor.

A rare cut from the inside of the shoulder blade. Extremely tender with a melt-in-your-mouth texture.

One of the most beautifully marbled cuts from the inside of the shoulder. Rich and flavorful.

Meat from around the rib bones. Rich umami unique to cuts near the bone.

An outer cut of flank meat. Strong sweet fat flavor, typical of yakiniku.

The most tender cut of beef. Lean with a refined beef flavor.

A classic yakiniku cut from around the rib bones. High in fat with a rich umami.

Meat from the back. Mostly lean, with a strong beef flavor.

A higher grade of roast beef than regular, with more fat.

Top-grade kalbi with beautiful marbling. Melts in your mouth.

Muscle from the diaphragm. Looks like lean meat but is offal, tender and juicy.

Specially selected highest quality roast beef.

The highest grade of kalbi with beautiful marbling.

The highest grade harami, often served thick-cut.

Flank meat between the bones, seasoned with wasabi for a refreshing taste.

Meat between the rib bones. High in fat with a rich flavor.

An economical offering of irregularly shaped wagyu flank meat. The taste is the same as the regular cut.

Wagyu beef lean cut. Low in fat with a rich meat flavor.

Meat from the pork's neck. Fatty with a crispy texture. Enjoy with perilla leaves and plum paste for a refreshing taste.

Pork jaw meat. Chewy and flavorful the more you chew.

Cartilage from the pork's throat. Characterized by its firm, crunchy texture.

Cartilage from near the heart, such as the aorta. Enjoy its unique texture.

Second stomach of a cow. Characterized by its honeycomb-like appearance. Chewy and light flavor.

Cow's small intestine cut into a tube shape. Packed with fat inside, making it very juicy.

Fourth stomach of a cow. Also called Red Tripe. Chewy with rich fatty umami.

Cow's liver. Unique, rich flavor. Best when well-cooked.

Cow's intestines (large and small). Enjoy the sweet fat and chewy texture.

First stomach of a cow. Thick and chewy texture. Tastes like scallops.

A great value set featuring an assortment of today's recommended offal.

Garlic to be eaten with sesame oil, perhaps grilled in foil. Fluffy texture.

A set of assorted seasonal vegetables and mushrooms.

Assortment of several types of mushrooms.

A la carte grilled vegetables.

Meat from around the rib bones. Enjoyable at a reasonable price.

Cut-off pieces of lean meat.

Fatty small intestine.

Cow's heart. Low in fat and refreshing.

Fourth stomach. Rich flavor.

Salt-grilled pork neck.

Freshly pickled napa cabbage kimchi. Retains a crisp texture.

Assortment of several types of kimchi.

Our specialty salad.

Classic wakame seaweed soup.

Mixed rice served in a hot stone bowl. Enjoy the crispy, toasted rice at the bottom.

A small-sized cold noodle dish, perfect to finish your meal. Features chewy noodles and a refreshing soup.

White Rice.