Hida Lava-Grilled Horumon "Bucchā"

A luxurious plate featuring 7-8 types of recommended offal and red meat for the day. Since you can enjoy various cuts in small portions, it's perfect for individuals or first-timers. Enjoy it grilled to a fragrant finish on lava stone.

A platter of white offal (intestinal parts) such as shimacho, marucho, and gira. Characterized by the sweetness of the fat and its elastic texture. Recommended for those who want to enjoy rich umami.

A platter of red offal such as harami, hatsu, and liver. Enjoy its meaty texture and rich flavor. It includes fresh liver and is packed with stamina.

A platter of cuts known for their unique chewy texture. Includes cartilage and arteries, characterized by a "korikori" (chewy) texture that releases flavor the more you chew. Perfect as a snack with drinks.

Premium Beef Tongue Salted: High-quality beef tongue made from the most tender part of the cow's tongue. Characterized by its moderate chewiness and juicy meat. Enjoy with a squeeze of lemon for a refreshing taste.

A cut from the diaphragm muscle, characterized by its red meat-like appearance and tender texture. It has moderate fat and a rich umami flavor. A classic popular yakiniku menu item.

Beef short ribs with marbling (shimofuri). The sweetness of the fat and the rich umami of the meat melt in your mouth. This cut pairs exceptionally well with rice.

A rare cut from the belly, close to the fillet, it is very tender with a good balance of lean meat and fat. It offers a light yet rich flavor.

Fresh beef liver. Characterized by its unique rich flavor and smooth texture. Rich in nutrients like iron, please grill thoroughly before eating.

Beef large intestine, called shimacho due to its striped appearance. It is thick and characterized by the sweetness of its fat and its firm elasticity. Grilling slowly from the skin side enhances its aroma.

A thick cut from the beef's first stomach (matsuba). Its mild flavor and unique, crisp texture, similar to that of a scallop, are popular.

Beef's fourth stomach. Also called aka-senmai, it has moderate fat and chewiness, offering a rich umami flavor. The more you chew, the more flavor is released.

Cartilage from the beef's trachea. It is very tough, so it is finely scored and characterized by its crispy, firm texture. Recommended for those who enjoy texture.

Pork large intestine cut into segments. When grilled, it becomes round and crispy on the outside with juicy fat overflowing on the inside. Also famous as a B-grade gourmet food.

Meat from around the chicken's neck. As it's a well-exercised part, the meat is firm, with a springy elasticity and strong umami flavor. It is light yet juicy.

Cartilage from the pork's throat. It is donut-shaped and offers a chewy texture. It is a rare cut.

A cut from the pork's neck, marbled with fat. Characterized by its unique crispy texture and the sweetness of the fat that melts in your mouth.

A dish of blanched beef third stomach (senmai) served sashimi-style. It is characterized by its unique crunchy texture and is enjoyed with vinegared miso or sesame oil and salt.

Fresh beef heart (hatsu) sashimi. It has a mild flavor and a crisp, clean texture. Enjoy with sesame oil and salt, or soy sauce.

Boiled pork stomach (guts) dressed with vinegar gochujang. Its chewy texture and sweet and spicy seasoning pair well with drinks.

Yukke made with horse meat (sakurabeef). Thinly sliced raw horse meat is mixed with egg yolk and sauce. Its rich umami and melt-in-your-mouth texture are exquisite.

A platter of assorted kimchis, including napa cabbage kimchi, kkakdugi (radish), and oi kimchi (cucumber). Perfect as a palate cleanser or snack with yakiniku.

AAssortment of Korean-style blanched vegetables such as bean sprouts, spinach, and fiddleheads, seasoned with sesame oil and seasonings. It is light and healthy.

A traditional Korean fermented dish made by pickling napa cabbage with chili peppers, garlic, etc. It has a good balance of spiciness, sourness, and umami, making it perfect with rice or drinks.

Cucumber kimchi. It is mildly spicy and has a refreshing crispness and the natural juiciness of cucumbers.

Cubed radish kimchi. A dish with a crunchy texture and the sweetness of radish.

Simple seasoned blanched bean sprouts with sesame oil and salt. Enjoy the crisp texture, a classic side dish for yakiniku.

A Korean-style salad made with fresh vegetables such as butter lettuce, dressed with a sesame oil-based salt dressing. The flavor of Korean seaweed adds a nice accent.

A spicy red soup made by simmering beef and vegetables. Its rich spiciness is addictive and warms you from the inside out.

A soup made by simmering beef bones and beef for a long time until milky white. It is not spicy and offers a mellow, rich beef flavor in a gentle soup.

A Korean medicinal soup made by simmering young chicken stuffed with glutinous rice, ginseng, and jujubes. The chicken is fall-off-the-bone tender and is a healthy dish said to be good for vitality.

A spicy soup with soft tofu (sundubu) and seafood. It has a dashi broth from clams and other seafood, resulting in a slightly spicy and flavorful soup.

A spicy soup with tofu and offal. The sweetness of the offal fat dissolves into the soup, creating a rich and deep flavor.

Korean noodles with a chewy texture served in a cold, refreshing soup. The slightly sour soup is perfect as a finishing dish after yakiniku.

A cold noodle dish without soup, where spicy gochujang-based sauce is mixed with the noodles. It has a good balance of spiciness and sweetness, offering a stimulating flavor.

Korean mixed rice topped with namul, meat, egg, etc. Please add gochujang and mix well before eating.

Bibimbap served in a hot stone pot with rice and ingredients. Served piping hot, it is characterized by the fragrant "okoge" (scorched rice) that forms on the pot's surface.

Rice topped with salted cod milt (chanja) and Korean seaweed. The crunchy texture and spiciness of the chanja pair well with the rice.

Freshly cooked white rice. Please enjoy with yakiniku.

A refreshing drink made by mixing Jim Beam bourbon with soda. The characteristic sweet aroma and mild taste of bourbon pair well with yakiniku.

A lemon sour made with a liqueur infused with whole lemons. Enjoy the robust lemon flavor and refreshing carbonation.

A drink made by mixing Suntory's Japanese gin "SUI" with soda. The aromas of Japanese ingredients like yuzu, green tea, and ginger enhance the flavors of your meal.

A premium beer characterized by its fine, creamy foam ("Kamiho"). Enjoy its floral aroma and deep richness.