Buchi Asagayaten

Heat-treated beef liver, characterized by its unique texture similar to raw liver. Please enjoy with sesame oil and salt.

Yukke made with fresh Kuroge Wagyu thigh meat, mixed with a sweet and savory special sauce and a melting egg yolk. It pairs well with rice and drinks.

Fresh sashimi of pork heart. It has a characteristic chewy texture and can be enjoyed refreshingly with grated daikon radish and ponzu sauce.

Sashimi of beef tripe (third stomach). Served chilled and dressed with sesame oil and vinegar miso, it offers a unique texture and flavor.

Blanched fresh offal sashimi. Enjoy the unique textures and umami of each offal with wasabi soy sauce or ponzu.

An assortment of various fresh offal cuts. The cuts vary depending on the day's purchase, but you can enjoy a variety of textures and flavors at once.

This is a rare cut of pork lung. It has a characteristic chewy texture and a rich umami despite being healthy. It is a popular yakiniku item.

This is a part of the pork uterus. It has a unique chewy texture, and the more you chew, the more the umami spreads. It is a popular classic yakiniku menu item.

This is a cartilage part of the pork trachea. It offers a unique chewy texture along with juicy meat umami. Its aroma is enhanced when grilled.

A rare cut from the head of a pig. It is low in fat, with a firm texture and a deep, inherent meat flavor. It is satisfying despite being healthy.

Selected pork intestines, characterized by their plump texture and the sweetness of the fat. When grilled, the aromatic fat's umami fills your mouth.

This is a part of the pork stomach. It has a thick, chewy texture, and the more you chew, the more umami overflows. It is a popular offal cut for yakiniku.

This is the most tender and thick part of the beef's first stomach (minomo). You can enjoy its crunchy texture and its light yet flavorful taste.

This is a part of the beef heart. It has a characteristic chewy texture and a light umami. It can be enjoyed deliciously in various ways, such as salt-grilled or sauce-grilled.

Fresh pork liver served with salt. It has the unique richness and umami of liver, and when grilled, it becomes crispy on the outside and tender on the inside.

Fresh pork heart seasoned with salt. It has a characteristic chewy texture and a light umami, with the saltiness enhancing the natural flavor of the meat.

This is a part of the pork aorta, and as the name suggests, it has a unique chewy texture. When coated with yakiniku sauce, the aroma and umami spread. It is also popular among women.

This is a part of the beef's fourth stomach. It is characterized by its rich umami and fatty sweetness, making it irresistible for offal lovers. When grilled, it is aromatic and juicy.

This is a part of the pork pancreas, characterized by its creamy fat and melt-in-your-mouth texture. When grilled, it develops a unique sweetness and richness, making it truly exquisite. Be careful not to overcook!

A thick-cut piece of 'tanmoto' (tongue base), a particularly rare part of pork tongue. It has a unique texture that is both tender and chewy, with umami overflowing with every bite.

Thinly sliced pork tongue seasoned with salt. The characteristic chewiness of tongue and the light saltiness enhance the meat's umami. Enjoy it with a squeeze of lemon for a refreshing taste.

This is a part of the pork tongue root, characterized by a balance of umami and fat similar to kalbi. It combines the texture of tongue with the juiciness of kalbi, making it a highly popular yakiniku item.

These are trimmings from the tip of the pork tongue. Although small, you can enjoy the unique chewy texture and umami of tongue. Recommended for those who want to enjoy tongue at an affordable price.

This is a part of the beef brisket, with a good balance of lean meat and fat. Although thick, it is tender and the rich umami fills your mouth with every chew. It is a particularly popular cut in Hiroshima.

This is a part of the diaphragm, which looks like lean meat but is classified as offal. It is tender and juicy, with a rich meat umami. It is low in fat and can be enjoyed healthily.

This is a part of the beef cheek. It has a firm texture but becomes very tender when stewed. In yakiniku, the umami is concentrated, and it is known as a favorite cut among connoisseurs.

A juicy and flavorful sausage. When grilled, you can enjoy the crispy skin and the burst of meat juice inside. It is also perfect as a snack or side dish.

A rare cut of chicken, which becomes surprisingly crunchy when grilled over charcoal. It is characterized by its aroma and unique texture, and you'll get hooked after trying it once.

A cut from the neck to the shoulder of pork, characterized by its high fat content, melt-in-your-mouth texture, and rich umami. When grilled, the surface becomes crispy and the inside is juicy.

This is the thigh meat of a chicken. It is characterized by its juicy and tender texture, and the rich umami of chicken. It is a classic cut suitable for various dishes such as yakiniku and fried chicken.

A rare cut of chicken, only a small amount can be obtained from one bird. It has a good balance of fat and lean meat, with a unique elasticity and juicy umami. Its aroma is enhanced when grilled.

We have carefully selected and arranged three types of lean meat from the highest grade A5 rank Kuroge Wagyu, with concentrated umami. You can enjoy the different lean meat umami of each cut at once.

This is a part of Wagyu beef brisket, with a good balance of lean meat and fat, characterized by its rich umami and juicy texture. It is a classic yakiniku dish that pairs well with both rice and drinks.

A particularly high-quality cut from Wagyu kalbi. It has fine marbling (shimofuri), offering a melt-in-your-mouth texture and rich umami. You can enjoy a luxurious taste.

A cut from the shoulder to the back of Wagyu beef, characterized by its fine texture and exquisite balance of fat. It is tender and allows you to fully appreciate the natural umami of the meat. It has a light yet deep flavor.

Thinly sliced Kuroge Wagyu thigh meat, lightly grilled and coated in a sweet and savory warishita sauce with a rich egg yolk, served sukiyaki-style. The combination of melting egg and beef is exquisite and pairs perfectly with rice.

A rare cut from the inside of the shoulder blade of a cow, only a small amount can be obtained from each animal. It has a fine texture, and despite being lean meat, it has a melt-in-your-mouth texture and rich umami. It is considered the pinnacle of yakiniku.

A spicy Korean-style soup with beef and vegetables. It is characterized by its spiciness and richness, warming the body and recommended for boosting stamina. It's also delicious with rice added to make it a 'kuppa'.

A spicy Korean-style rice soup with beef, vegetables, and egg. It is characterized by its spiciness and richness, and is recommended when you want to boost your stamina.

A dish of rice topped with grated tororo (mountain yam). The sticky tororo and rice combine for a gentle flavor. Adding an egg yolk will provide even richer flavor.

A Korean cold noodle dish characterized by its chewy noodles and cold, refreshing soup. It is topped with beef, vegetables, and a boiled egg, and can be enjoyed refreshingly even on hot summer days.

A Korean dish with a colorful arrangement of several types of namul (seasoned vegetables), meat, and egg on top of rice. Please mix well with gochujang (Korean chili paste).

Korean rice cakes (tteokbokki) simmered in a sweet and spicy gochujang-based sauce. It has a chewy texture and a lingering spiciness, making it a perfect accompaniment to drinks.

A daily special homemade Chinese noodle soup with chewy noodles made from 100% domestic wheat. The soup flavor changes depending on the day's ingredients, offering a new discovery each time.

A soup made by slowly simmering beef tail, rich in umami and collagen. After long simmering, the tail meat becomes melt-in-your-mouth tender, and the rich broth permeates your body.

A spicy Korean-style soup with beef and vegetables. It is characterized by its spiciness and richness, warming the body and recommended for boosting stamina. It's also delicious with rice added to make it a 'kuppa'.

A light-tasting soup with plenty of seaweed. The oceanic aroma of seaweed whets the appetite and is perfect as a palate cleanser after rich dishes like yakiniku.

A refreshing dessert made with generous use of Setouchi lemon juice, featuring a zesty sourness similar to lemon sorbet and a clean aftertaste.

Rich vanilla ice cream luxuriously made with Madagascar vanilla beans. The addition of rum creates a deeper, more elegant flavor.

A rich vanilla ice cream sandwiched between crispy monaka wafers. The combination of the crunchy monaka shell and the creamy vanilla ice cream inside is exquisite.

A course that allows you to fully enjoy the appeal of offal. In addition to an assortment of 4 types of offal, it includes kimchi, offal stew, namul, today's 3 types of yakiniku, and dessert, making for a fulfilling meal. It also includes a 120-minute all-you-can-drink option.

A course that allows you to enjoy both classic and rare yakiniku cuts. You can savor various meat cuts such as salted tongue, pork toro, haramu, and Wagyu kalbi. It also includes kimchi and dessert, with a 120-minute all-you-can-drink option.

A course that allows you to enjoy both offal and yakiniku luxuriously. You can taste a variety of meat cuts at once, including assorted 4 types of offal, today's tongue, Wagyu loin, haramu, and Wagyu kalbi. It also includes kimchi, dessert, and a 120-minute all-you-can-drink option.