Hoshiya

Kimchi made by seasoning fresh napa cabbage with a special yangnyeom sauce. It has a crisper, fresher texture than regular kimchi, and you can taste the sweetness of the vegetables within the spiciness.

A Korean-style salad made by tossing raw vegetables such as romaine lettuce and cucumber with a sesame oil and soy sauce-based dressing. It's refreshing and perfect as a palate cleanser during yakiniku.

A spicy Korean-style salad with a spicy soy sauce-based dressing. The freshness of the vegetables and the spiciness stimulate your appetite.

Raw vegetables for wrapping grilled meat. Wrapping with miso and rice along with the meat allows for a refreshing and healthy experience.

An assortment of three representative types of kimchi (napa cabbage, daikon radish, cucumber). It's a great value dish where you can enjoy the different textures and spiciness of each vegetable.

A Korean fermented food made by pickling napa cabbage with chili peppers, garlic, etc. It has a good balance of umami and spiciness, and goes well with rice and drinks.

Cucumber kimchi (Oikimchi). Characterized by the freshness of cucumber and its crunchy texture, it is mildly spicy and refreshing.

Kimchi made by pickling diced daikon radish (Kakuteki). You can enjoy the sweetness of the radish and its crunchy texture.

Thin seaweed seasoned with sesame oil and salt. It has a fragrant aroma and saltiness, and is delicious on its own or wrapped with rice.

A rare delicacy made by salting and fermenting pollack intestines with chili peppers, etc. It has a chewy texture and a rich, spicy-sweet flavor, making it perfect as a snack with drinks.

An assortment of vegetables such as bean sprouts, spinach, and bracken, seasoned with sesame oil and salt. Gently and simply seasoned, it's a great way to get plenty of vegetables.

Boiled beef tripe (senmai) served sashimi-style. It has a unique chewy texture and is enjoyed with a tangy vinegared miso sauce for a refreshing taste.

The tender and fatty root part of Japanese beef tongue. The surface is grilled to a fragrant finish, and eating it with wasabi soy sauce brings out the meat's sweetness.

Carefully selected Japanese beef tongue. You can enjoy the unique rich aroma and pleasant chewy texture of Japanese beef. It's recommended to eat it lightly with green onions.

The lower part of the tongue, characterized by its rich meat flavor. It becomes more flavorful with each chew and pairs excellently with green onions.

A classic yakiniku dish, grilled beef tongue with salt. You can enjoy its unique texture and refreshing taste. It is commonly eaten with lemon juice.

Premium salted tongue made from the tender root part of Japanese beef tongue. It is fatty and offers a juicy flavor.

This is a trimmed cut from the tip of the tongue. It has less fat and a firm texture like lean meat, making it a light dish.

This is a part containing tongue tendons, with a firm, chewy texture. When grilled with spicy miso, the umami intensifies with each chew.

The finest cut from the center of the ribeye. Characterized by its fine marbling and tenderness, it is served as a steak cut. Enjoy the sweetness of the fat with wasabi soy sauce for a refreshing taste.

High-quality, well-marbled kalbi is served with salt. The sweetness of the fat is strong, and when lightly seared and eaten rare, it melts in your mouth.

High-quality marbled kalbi seasoned with our special sauce. The rich fat and the fragrant sauce pair well with rice.

This is meat between the ribs (nakaochi). It is characterized by its rich, juicy flavor with plenty of fat. You can enjoy the umami around the bone.

The classic of yakiniku, beef ribs. A good balance of fatty umami and lean meat, this dish goes well with rice.

Fluffy white rice cooked from carefully selected rice. It pairs perfectly with yakiniku.

A soup with a gentle flavor containing beaten eggs. It has a smooth texture and is perfect for cleansing your palate after spicy dishes.

A classic soup with plenty of seaweed. The aroma of the sea and the flavor of sesame oil whet your appetite.

A soup made by simmering beef meat and offal, seasoned with spicy chili miso. It also contains plenty of vegetables and is characterized by its rich spiciness.

A soup made by simmering beef tail (rump) for a long time until milky white. The rich beef umami is dissolved in it, resulting in a mellow and gentle flavor.

A congee-like dish made with egg soup and rice. It is easy to digest, has a gentle flavor, and is perfect as a finishing dish.

A dish of spicy tegu-tang soup with rice added. The savory spicy soup soaks into the rice, making it a satisfying dish.

A dish of rich Komtang soup with rice added. The deep richness of beef tail and rice are a perfect match.

A Korean mixed rice dish topped with several types of namul, ground meat, egg, etc. Mix well and adjust spiciness with gochujang.

Bibimbap served in a hot stone pot. Characterized by the sizzling sound and fragrant scorched rice, it can be enjoyed hot until the end.

A popular cold noodle dish served in a cold soup. Its refreshing taste and smooth texture make it a popular choice to finish your meal after yakiniku.

Cold noodles are mixed with a sweet and spicy gochujang-based sauce. The rich spiciness and umami coat the noodles.

A premium beer characterized by its deep richness and elegant aroma.

A bottled beer characterized by its pure taste made from 100% malt. It has less bitterness and is easy to drink.

Non-alcoholic beer-taste beverage.

A sour drink that allows you to enjoy the refreshing aroma of yuzu and the sweetness of honey.

A sour drink with a refreshing taste made from fresh lemon.

A sour drink that allows you to enjoy the fresh grapefruit juice.

A sour drink with the sweet and sour taste of Calpis, a lactic acid beverage.

A fruit liqueur made by steeping plums. It has sweetness and sourness, and you can enjoy its rich aroma.

A tea with a refreshing taste. It pairs well with fatty dishes.

A tea with a richer flavor than regular oolong tea, expected to help suppress fat absorption.

A representative Japanese tea. It has bitterness and umami, and refreshes your palate.

A soft drink characterized by its carbonation and sweetness.

A carbonated drink with a ginger flavor.

A sweet and sour lactic acid beverage.

100% fruit juice orange juice.

A luxurious thick-cut dish made only from the very center of 'Shinshin', a rare cut from the thigh. It is extremely tender and has a rich meat flavor.

A part of the thigh, this is a finely textured and tender lean meat. When eaten lightly seared, you can enjoy its original flavor.

A rare cut from the thigh, known for its fine marbling resembling a turtle's shell. It has an exquisite balance of fatty sweetness and lean meat richness, pairing well with rice.

An assortment of three types of lean meat recommended for the day. You can compare cuts with less fat and rich meat flavor.

Thinly sliced premium ribeye core, lightly seared and dipped in beaten egg, served Sukiyaki-style. Enjoy the melt-in-your-mouth texture.

A thick-cut ribeye steak. It has a strong fatty umami, so it's refreshing when eaten with plenty of wasabi.

A dish where melt-in-your-mouth premium Japanese beef sirloin is placed on rice, and hot dashi broth is poured over it. The meat's fat dissolves into the broth, creating a blissful taste.

Beef cheek meat (tsurami). It is a well-exercised part, so it has a rich flavor and a unique texture. You can directly enjoy the meat's umami with salt grilling.

A half-size portion for those who want to enjoy a small amount of the finest tongue root.

Fresh beef liver. It has little odor, and the flavor is enhanced by seasoning with sesame oil and salt. Please grill thoroughly before eating.

Beef heart. It has little fat and a crisp, easily biteable texture. It's a mild cut that's easy to eat.

Heart (aorta) with surrounding fat. You can enjoy the texture of the heart and the sweetness of the fat (juiciness) at the same time.

A menu item where beef tripe (senmai) is grilled. It offers a different aroma and unique texture compared to sashimi.

Beef large intestine. Characterized by its striped pattern, it is thick and chewy. The rich sweetness of the fat makes it popular among offal lovers.

Beef small intestine. It is packed with fat, and when grilled, you can enjoy its chewy texture and overflowing fatty umami.

An assortment of three types of fresh offal recommended for the day. You can enjoy the different textures and flavors of various parts.

The finest skirt steak (diaphragm). Although it looks like lean meat, it is very tender and has a rich meat flavor.

A part of the skirt steak, from the thick section near the ribs. Like skirt steak, it is tender and has a light, less fatty umami.

A rare cut from the inside of the shoulder blade. It has beautiful marbling and offers a melt-in-your-mouth texture and rich flavor.

This is a lean meat from the thigh, named after its resemblance to a turtle's shell. It has little fat and allows you to fully savor the original meat flavor.

Japanese beef lean meat. It is tender, has moderate fat, and is characterized by a well-balanced flavor.

Fresh liver seasoned with our special sauce. The sauce flavor complements the rich taste of the liver.

A bento box luxuriously made with carefully selected Japanese beef sirloin.

A premium Japanese beef sirloin yakiniku bento box.

A bento box featuring tender and juicy premium Japanese beef skirt steak.

A popular bento box where you can enjoy rich, fatty Japanese beef kalbi.

A bento box with a generous amount of sweet and savory Japanese beef soboro (ground meat) on rice. Popular with children too.