Beef Factory 73

Yukke made with fresh harami. The rich umami and sweet sauce blend together, and when mixed with the egg yolk, it becomes mellow.

Sashimi of beef tripe (minou). It has a unique chewy texture and is refreshing.

Sashimi of beef abomasum (senmai). It has a unique texture and is typically eaten with a vinegared miso dressing.

Sashimi of fresh beef heart (hatsu). It has a mild flavor and a crisp, refreshing texture.

Nigiri sushi made with beef toro, which melts in your mouth. The sweetness of the beef and the sushi rice are a perfect match.

A platter of three types of fresh meat sashimi recommended for the day. You can compare the textures and flavors of various cuts.

Classic yakiniku dish of grilled beef tongue with salt. Typically eaten with a squeeze of lemon juice for a refreshing taste.

Premium salted beef tongue made from the most tender part of the tongue. It's well-marbled and juicy.

Luxuriously thick-cut salted beef tongue from a very rare part. Enjoy the elasticity and overflowing juices unique to thick cuts.

Seasoned chopped green onions. Adds rich flavor when eaten with salted beef tongue or other meats.

Beef diaphragm muscle. It looks like red meat and is characterized by its tenderness and rich flavor.

Harami seasoned with a garlic-infused sauce. Its appetizing aroma is its characteristic.

Harami seasoned with plenty of green onions and salt sauce. The flavor of the green onions pairs well with the umami of the harami.

A platter of three different types of harami with various seasonings and cuts. Perfect for comparing flavors.

Brisket of the premium brand pork "Mochibuta," characterized by its sweet fat. It's fragrant and juicy when grilled.

Pork neck meat. It's fatty, with a crispy texture and rich umami.

Chicken neck meat. It's a well-exercised part, so the meat is firm and has a chewy texture. Finished with flavorful yuzu pepper.

Coarsely ground sausage with a crispy skin and juicy filling.

An economical set featuring five recommended types of offal.

A platter of three popular types of offal.

Wagyu small intestine. It's rich in fat and characterized by its plump texture and sweetness.

Beef large intestine. Less fatty than the small intestine, it has a thick skin and a chewy texture.

Beef tripe. It's thick and has a chewy texture.

Beef heart. It has fine muscle fibers and a crisp, easily chewable texture.

The core part of the beef stomach (gatsu). It has a chewy texture and is a mild-tasting cut.

Cartilage from the base of the tongue. It has a firm, chewy texture and is perfect as a snack.

Beef liver. It has a rich flavor and unique texture, and is a nutrient-rich cut. Please cook thoroughly before eating.

Top-quality liver, selected for its freshness and quality. It has no gamey smell and its sweetness and richness stand out.

Pork head meat (temple and cheek areas). It's fatty yet has a strong meaty flavor and a tender texture.

Meat between the ribs. It has a good balance of fat and red meat, with a rich umami.

A particularly high-quality cut from the brisket of Kuroge Wagyu. Enjoy the sweetness of the fat and the umami of the meat.

Meat from the shoulder blade area. It has a fine texture, is lean, and has a tender, elegant flavor.

The highest grade of kalbi. Characterized by beautiful marbling and a melt-in-your-mouth texture.

A part of the thigh, it is a rare cut within the thigh that is most prone to marbling. It has a rich flavor.

A part of the brisket, close to the fillet, it is a rare cut with very tender red meat and moderate fat.

A cut from the shoulder loin with particularly beautiful marbling. The fat melts in your mouth, spreading a rich sweetness.

A part of the thigh muscle, it is a cut with strong red meat umami. It's best enjoyed lightly seared rather than overcooked.

The core part of the thigh muscle. It has a fine texture, is tender, and has a light flavor.

Thick-cut steak of "Rump," red meat from the loin to the hip. It has a rich meat flavor and is ideal for steak.

The part at the end of the hip. A rare cut with an exquisite balance of red meat umami and marbled sweetness.

A hearty dish where kalbi is grilled whole. It is cut with scissors after grilling.

The thick part of the diaphragm on the rib side. Like harami, it's offal, but it has the tenderness of red meat and a rich umami.

A rare cut from the shoulder blade area, shaped like a chili pepper. It's lean and light, with flavor that deepens with chewing.

Thinly sliced marbled roast beef. So fresh it can be eaten after a few seconds of searing, with a melt-in-your-mouth texture.

Our signature salad, named after the restaurant. Made with plenty of fresh vegetables.

A Korean-style salad dressed with a sesame oil and salt-based dressing. Uses lettuce, etc.

Leafy vegetables for wrapping grilled meat. Delicious when wrapped with miso or other condiments.

A Korean-style salad characterized by a spicy dressing.

Fried garlic. It has a fluffy texture and provides stamina.

White rice. An essential accompaniment to yakiniku.

A refreshing noodle dish served in cold soup. Perfect as a palate cleanser after yakiniku.

Korean mixed rice dish with namul, meat, and egg served over rice and mixed together.

A dish of spicy beef soup served over rice. It's hearty and warms the body.

Fermented Korean food made by pickling napa cabbage with chili peppers, etc. It has a spicy and sour taste.

An assortment of namul seasoned with sesame oil and salt, including bean sprouts and spinach.

Seaweed seasoned with sesame oil and salt. It has a crispy texture and pairs well with both snacks and rice.

A soup containing both seaweed and egg. It has a mild flavor.

A spicy soup made by simmering beef and vegetables. It's rich and provides stamina.

A yakiniku plate set for children. Includes meat, rice, and a drink.

Soft drinks for children.

A carefully selected lemon sour. Choose from various flavors.

A classic highball made with Suntory's "Kakubin" whisky and soda.

A fragrant highball made with Suntory's "Kakubin" whisky.

House wine served by the glass.

A sweet and fruity cocktail made by steeping fruit in red wine.