Cava

A lean steak with a good balance of red meat and fat, offering the pure taste of the meat. It has a chewy texture and is refreshing. Served on a hot plate.

A cut from the diaphragm muscle, characterized by moderate fat and a tender texture. Enjoy its juicy and rich flavor.

A classic Japanese meat dish made from formed ground meat. It is juicy, tender, and pairs well with rice.

A Hawaiian dish with a hamburger patty and fried egg on top of rice, covered in gravy sauce. It is typically eaten by mixing everything together.

A dish originating from Okinawa, featuring taco fillings (ground meat, cheese, lettuce, tomato) served over rice. It has a spicy flavor.

A one-plate lunch for children. It includes a small hamburger, salad, and other items.

A simple hamburger with a 100% Misaki beef patty from Ishigaki Island. Enjoy the direct taste of the meat.

A Misaki beef hamburger topped with sliced avocado. The creaminess of the avocado enhances the flavor of the meat.

An avocado burger with added cheese. It has a rich and satisfying flavor.

A classic cheeseburger with melted cheese on the patty. The richness of the cheese adds to the decadent flavor.

A hearty burger with crispy bacon added to a cheeseburger. The smoky aroma is a nice accent.

A cheeseburger with bacon, topped with grilled pineapple. The sweet and sour taste of pineapple pairs well with the richness of the meat, making it refreshing.

A unique Japanese burger with a sweet and savory teriyaki sauce based on soy sauce. The sweet sauce and mayonnaise are a perfect match.

A luxurious cheeseburger made with plenty of our special cheese. A must-have for cheese lovers.

A burger with an overwhelming volume of ingredients stacked high. It is very large and eaten with a knife and fork.

A hamburger made with Misaki beef from Ishigaki Island, paired with rich blue cheese. Served hot on a griddle.

A luxurious steak featuring two cuts of meat, fillet and sirloin, separated by a T-shaped bone. With an overwhelming volume of 1kg, it is suitable for sharing.