Horumon Matsuda HANARE Yakiniku Nakameguro

Classic Korean-style spicy fermented napa cabbage. A staple side dish with a crunchy texture and rich umami flavor from chili and fermentation.

Yam (Nagaimo) kimchi. Offers a unique crisp and slightly slimy texture typical of fresh yam, marinated in spicy kimchi sauce.

Cubed radish kimchi (Kkakdugi). Crunchy and juicy with a refreshing sweetness balanced by spicy chili seasoning.

Cucumber kimchi. Crisp, refreshing, and not too spicy, often stuffed with seasoning. A great palate cleanser.

Assorted kimchi platter featuring a variety of textures and flavors, typically including cabbage, radish, and cucumber.

Assortment of Namul (seasoned vegetables). Typically includes sesame-dressed spinach, bean sprouts, and carrots. Mild and savory.

Green onion salad (Pajeori). Thinly shredded green onions dressed in a spicy or savory vinaigrette. excellent with grilled meat.

Fresh green salad with mixed leafy greens. Served as a light and refreshing side to balance rich grilled meats.

Chilled sliced tomatoes. Simple, juicy, and refreshing. Often served with a touch of salt or mayonnaise.

Grilled garlic cloves. Usually roasted in foil with sesame oil or butter until soft and sweet.

Mild egg drop soup. Fluffy eggs in a clear, savory broth. Gentle on the stomach.

Seaweed soup. A classic Korean-style soup with a savory beef or clean broth base and plenty of wakame seaweed.

Gomtang. A rich, milky soup made by slow-simmering beef bones. Mild, creamy, and deeply savory.

Yukgaejang. Spicy beef soup with shredded beef, vegetables, and fernbrake. Rich, hot, and flavorful.

Cold Ramen topped with 'Yamagata Dashi' (chopped summer vegetables) and Sudachi citrus. refreshing, tangy, and perfect for finishing a meal.

Cold Noodles (Reimen). Chewy noodles served in a cold, tangy beef broth. Typically topped with kimchi, cucumber, and egg.

Gomtang Kuppa. Rice served in rich, milky beef bone soup. A comforting and mild dish.

Yukgaejang Kuppa. Rice served in spicy beef and vegetable soup. Hearty and warming.

Curry rice. Japanese-style curry, likely rich and savory, possibly made with beef stock from the restaurant.

Ice cream. A simple scoop of ice cream to cool down after a hot meal.

Almond Jelly (Annin Tofu). Soft, jelly-like dessert made from apricot kernel milk. Sweet and fragrant.

Omasum (beef third stomach) sashimi. Distinctive grey, ruffled appearance with a crunchy texture. Served with spicy vinegar miso sauce.

Beef heart sashimi. Very fresh, raw heart meat. It has a firm, crisp texture and clean metallic taste.

Seared Yukhoe (Korean beef tartare). Lightly seared raw beef strips seasoned with sweet soy, garlic, and sesame oil, often topped with an egg yolk.

Kalbi (Short Rib). A popular cut with heavy marbling. Rich, juicy, and tender when grilled.

Loin. A leaner cut compared to Kalbi, offering a strong beefy flavor and tender texture.

Beef Tongue (Tan). Thinly sliced. Known for its unique chewy-yet-crisp texture. Best enjoyed with lemon juice.

Premium Beef Tongue. The softer, fattier back part of the tongue. More tender and flavorful than regular tongue.

Tsurami (Cheek meat). A rare cut with intense flavor and a slightly chewy texture. Thinly sliced.

Beef Heart. Lean with a distinct crisp texture (sakusaku). Mild flavor and high in iron.

Skirt Steak. Technically an organ meat, but tastes like red meat. Tender, juicy, and very flavorful.

Premium Skirt Steak. Thick-cut high-quality skirt steak with more marbling and tenderness.

Premium Rumen (First Stomach). Thick white meat with a distinct chewy texture. Scored with a knife for tenderness.

Mino Sand. Rumen with a layer of fat sandwiched in between. Combines the chewiness of mino with the juiciness of fat.

Omasum (Third Stomach). Grey and fringed. Light taste and crunchy texture.

Beef Liver. Soft texture and distinct rich iron flavor. Grill well.

Small Intestine. Very fatty and juicy. The fat melts in your mouth with a burst of sweet savory flavor.

Large Intestine (Tetchan). Striped appearance. Chewier than small intestine with less fat but rich flavor.

A sparkling wine from Spain. Refreshing acidity with citrus notes. Low alcohol content (8.5%) makes it easy to drink.

Prestigious Champagne from France. Known for freshness, elegance, and balance. Served at the British Royal Wedding.

Australian white wine blend. Floral aromas of peach, apple blossom, and honey. Rich and smooth taste that pairs well with food.

Argentinian Chardonnay. Ripe tropical fruit aromas with hints of vanilla and spice. Rich flavor profile with pear and fig jam notes.

Chilean Sauvignon Blanc blend. Light and easy to drink with concentrated fruit flavor. Aromas of white flowers and peach with fresh acidity.

Bordeaux Blanc from the Lafite group. Elegant and powerful with citrus notes of grapefruit and lime. Mineral balance with a fresh finish.

Australian red blend. Floral aromas of black cherry and violet with spicy black pepper notes. Smooth and elegant.

Argentinian Cabernet Sauvignon. Deep purple color. Rich taste of ripe red fruits with sweet, spicy, and smoky touches.

Chilean Cabernet blend. Aromas of tobacco, coffee, and berries. Soft tannins lead to a long finish.

Bordeaux Rouge by the Lafite group. Rich fruity aroma with silky tannins. Ripe fruit flavors with a spicy finish.

Australian Shiraz blend. Aromas of fresh plum and white pepper. Flavors of dark chocolate, berry, and spice.

Italian Chianti Classico. Elegant body with berry aromas. Fresh and spicy impression with a concentrated, smooth taste.