Hutong Yakiniku Yoru Shoku - Hutong Yakiniku No. 5

Thinly sliced Australian Wagyu beef tongue. It's tender with a slight chewiness. Rich in fat after grilling, it's refreshing and not greasy when eaten with chopped green onions.

Daily limited thick-cut Wagyu beef tongue, taken from the most tender part of the tongue root. The thick cut offers a more crisp, springy, and juicy texture, full of rich beef tongue flavor.

Daily limited sublingual Wagyu beef tongue, located at the lower part of the tongue. It has a firmer, chewier texture with a rich beef flavor, ideal for diners who enjoy unique textures.

Wagyu cheek meat, rich in collagen. The meat has a unique texture, becoming tender and slightly gelatinous after grilling, with a rich flavor.

Classic Australian Wagyu short rib with evenly distributed marbling. The fat melts during grilling, making the meat tender, juicy, and melt-in-your-mouth with a rich beef aroma.

Daily limited rare cut, the cap of the sirloin. With a balanced ratio of lean meat to fat, it has a tender and delicate texture, allowing you to savor the natural sweetness of Wagyu.

Fatty belly cut from US Angus beef. The fat drips onto the charcoal during grilling, creating an aromatic experience. The texture is tender and smooth, perfect with BBQ sauce or salt and pepper.

Daily limited beef steak cut into cubes. The meat is thick and full, retaining abundant juices, providing a satisfying, hearty bite with every piece.

Strip of meat between the ribs, with some connective tissue. It has a chewy and springy texture that becomes more flavorful with chewing. With various seasoning options, it's an excellent companion for drinks.

A creative Korean-style dish featuring marinated short ribs, rich cheese, and spicy kimchi. The cheese becomes stringy after grilling, creating a complex and satisfying texture.

Thinly sliced Angus short rib, suitable for quick grilling. It quickly locks in the juices, resulting in a tender texture and allowing you to savor the original sweetness and rich aroma of the beef.

Prime rib eye steak, approximately 6oz. Evenly distributed fat, fine and tender texture. Rich aroma after grilling, it's a top choice for meat lovers.

Specially selected Taiwanese pork jowl, with marbling like snowflakes. It's crispy and springy after grilling, not dry, with a unique sweetness.

Premium Taiwanese pork belly with a good balance of fat and lean meat. The fat sizzles during grilling, and the surface is grilled to a golden brown with a slightly charred finish, releasing a rich aroma and a tender texture.

Taiwanese pork cheek meat, which has a springy texture due to high muscle activity. It's firm and flavorful, rich in collagen, and a rare specialty cut.

Spanish large intestine, cleaned thoroughly with no odor. It becomes crispy on the outside and tender with a chewy texture on the inside after grilling. Rich in fatty aroma, it pairs well with strong seasonings.

Specially selected Taiwanese pork ribs. The meat is firm, and the meat near the bone is particularly flavorful. Chewing the meat off the bone is a unique experience.

Daily limited grilled chicken wings. The skin is grilled to golden crispiness, while the inside remains tender and juicy. It's a classic grilled snack.

The triangular cartilage part of the chicken breastbone, with a crispy texture. Simply grilled with salt and pepper or spicy seasoning, it's a popular choice for appetizers.

Daily limited chicken ankle bone, with a small amount of meat and tendons. It has a unique texture, with a satisfying chewiness and the crispness of cartilage, suitable for diners who enjoy special textures.

Daily limited 'palm pearl', the spherical cartilage from the center of the chicken's palm. It has an extremely crispy texture, is rich in collagen, and is delicious and crunchy after grilling.