Kaneya

Sashimi of beef abomasum (hachinosu). It's characterized by its honeycomb-like appearance and a uniquely chewy texture. It has a refreshing taste.

Sashimi of beef tripe (senmai). It's characterized by its folded appearance and a pleasantly chewy texture. It's commonly enjoyed with a vinegar-miso sauce.

A house-original salad made with fresh vegetables. It has a refreshing taste and is perfect as a palate cleanser during yakiniku.

A salad made by tossing plenty of green onions with a spicy sesame salt dressing. Its crisp texture and fragrant flavor stimulate the appetite.

A spicy fermented dish made from salted cod innards. It features a chewy texture, rich umami, and spiciness, making it an ideal accompaniment to drinks.

Korean-style seaweed seasoned with sesame oil and salt. Enjoy its crispy texture and fragrant flavor.

Fresh vegetables (lettuce, etc.) for wrapping grilled meat. Eating it with meat provides a refreshing taste.

A platter of three types of homemade kimchi (napa cabbage, cucumber, daikon radish). Enjoy the texture of each vegetable and the umami and spiciness from fermentation.

You can order your favorite kimchi a la carte. Choose from napa cabbage, oi kimchi (cucumber), or kakuteki (daikon radish).

A 4-kind assortment of boiled vegetables seasoned with sesame oil and salt. Includes bean sprouts, spinach, daikon radish, and zensai, perfect as a palate cleanser.

You can order your favorite namul a la carte. It's seasoned gently to bring out the natural flavors of the ingredients.

The finest wagyu beef tongue, seasoned with salt. Extremely tender, with a rich, premium fatty flavor that overflows with every chew.

High-quality grilled beef tongue with salt. It has a unique chewiness and umami, and is best enjoyed with a squeeze of lemon for a refreshing taste.

A cut from the diaphragm muscle. It looks like lean meat but is very tender and juicy. Its rich flavor is popular.

The classic yakiniku cut from around the beef ribs. It has a good balance of fatty sweetness and meaty umami, pairing perfectly with rice.

Lean meat from the back of a cow. It's low in fat and tender, with a distinct meat flavor.

Our signature recommended offal, named after the restaurant. Enjoy the richness of the fat and its chewy texture.

Beef tongue seasoned with our special miso tare. The miso flavor enhances the tongue's umami.

The part of the beef tongue below the main tongue. It has a richer flavor than the main tongue and a moderate chewiness.

Beef cheek meat (tsurami). It's a well-exercised muscle, so it has a rich flavor and a unique texture due to its gelatinous content.

Cartilage from the trachea of a cow. It's very hard, so it's served with fine incisions. It's fragrant when grilled until crispy.

A cut from the thymus or pancreas of a cow. It has a rich, creamy flavor like foie gras and a fluffy texture.

Beef heart. It's low in fat, with a crisp, bite-sized texture and a mild, light flavor.

Beef tripe (first stomach). It's thick, white, and has a mild flavor. Enjoy its chewy, elastic texture.

The part of the abomasum with fat sandwiched in between. You can enjoy the texture of the abomasum and the sweetness of the fat (juiciness) at the same time.

Fresh beef liver. It has a unique flavor and sweetness, and becomes sticky when cooked. The key is not to overcook it.

A rare cut from the junction of beef abomasum (hachinosu) and tripe (senmai). It has an abalone-like chewy texture and rich umami.

Beef fourth stomach, also called Aka-senmai. It's fatty, with a rich umami and a firm chew.

Beef small intestine. Often served in a tube shape, you can savor the sweetness of the inner fat and its plump, chewy texture.

Pork from the temple and cheek area of the head. It's lean, muscular, with a firm texture and umami.

This is the cartilage from the throat of a pig. As the name suggests, it has a very hard, chewy texture and pairs well with drinks.

Pork neck meat. It's marbled with fat, offering a crispy texture and the sweet juiciness of the fat.

Thick part of the pork stomach (gatsu). It has little odor, a chewy texture like shellfish, and a mild flavor.

This is pork large intestine, cut into chunks without opening the tube. When grilled, it curls up into balls, becoming crispy on the outside and juicy with fat on the inside.

This is pork uterus. It's low in fat, with a mild, clean flavor and a chewy, springy texture.

Grilled pork skin. Rich in collagen, it becomes chewy and crispy when grilled.

A cut of pork with a good balance of lean meat and fat. It's characterized by its rich, deep flavor and tender texture.

Juicy and rich chicken thigh meat. The skin grills up crispy, and the meat is tender.

Muscle from the chicken's abdominal wall, a rare cut available in small quantities per bird. It has a unique elasticity and umami.

Cartilage from the tip of the chicken's sternum. It has a chewy texture and the umami of the attached meat.

Healthy chicken breast meat seasoned with basil. It has a refreshing aroma.

A popular sausage to enjoy between bites of yakiniku. When grilled, the skin becomes crispy and the juices flow out.

Hokuhoku grilled garlic is sweet and full of stamina. It's usually fried in sesame oil.

Onions that become sweeter when grilled. Eating them with meat provides a refreshing taste.

Its unique bitterness resets the richness of yakiniku. It's recommended to grill it lightly to maintain its crispness.

A soup generously filled with wakame seaweed. The aroma of sesame oil and the flavor of wakame create a gentle, comforting taste.

A spicy soup made by simmering beef and vegetables. It has the spiciness of chili peppers and the richness of beef, providing stamina.

A soup made by simmering beef bones for a long time until cloudy. It's not spicy, with a mellow and rich body.

A soup made by simmering oxtail. Enjoy the rich umami from the bones and the tender meat that falls off.

A light, salt-flavored soup made with dried pollock. It's also popular in Korea as a hangover soup.

A Korean mixed rice dish topped with various namul, meat, and egg. Add gochujang and mix well before eating.

Our special Tamago Kake Gohan (TKG). The combination of fresh egg and rice is excellent, perfect for finishing your meal.

Fluffy white rice. Eating it with yakiniku enhances the meat's umami.

A nostalgic stick-type ice cream. It's the perfect size for a palate cleanser after your meal.

Marshmallows roasted over a flame. Enjoy the crispy exterior and gooey interior. Served with chocolate sauce.

A rich pudding with a creamy milk flavor. It features a smooth texture and a gentle sweetness.