Mamiya Yakiniku

Japanese-style seasoned vegetables. Blanched bean sprouts tossed with sesame oil and seasonings. Salty, savory, and fragrant with sesame oil. Crisp texture. Popular as a side dish or appetizer.

Steamed Monkfish Liver. Smooth, fatty texture similar to foie gras. Served with a tangy ponzu sauce to cut through the richness, enhanced with grated daikon and green onions.

Japanese "Shiokara" Squid. Fermented squid with innards, salt, and seasonings. Intensely salty with a unique aroma. Rich flavor, popular as a snack with alcoholic beverages.

Spicy seasoned "Shiokara" squid. Adds a kick to the original salty and savory flavor of shiokara. Ideal as a side dish for drinks.

Fresh tuna mixed with kombu seaweed. Absorbs the umami flavor of the seaweed. Soft, springy texture with a light sea aroma.

Octopus (Tako) cut into pieces, seasoned with a mellow sweet and salty flavor. Chewy texture, enjoyable to eat. Great as a snack.

Small diced raw octopus marinated in wasabi. Slippery, crisp texture with a pungent wasabi kick. Refreshing and invigorating.

Tako wasabi with added spiciness. Combines the pungency of wasabi with the heat of chili peppers. Pairs well with fresh, crisp octopus.

Dried or semi-dried seasoned squid. Intense flavor, chewy, with a leading sweet and salty taste. A popular snack.

Aji fish gyoza with yuzu. Crispy on the outside, soft on the inside wrappers. Sweet, sour, and refreshing flavor that cuts through the richness of the fish.

Aji fish gyoza with matcha green tea. The gyoza wrappers have a light green color, giving off a faint green tea aroma that pairs well with the fish filling.

Aji fish gyoza with tomato. Offers a natural sweet and sour taste with beautiful colors. A unique and well-balanced flavor.

Gyoza with black sesame wrappers and aji fish filling. Prominent roasted sesame aroma, offering a unique nutty flavor and texture.

Large Japanese scallops grilled and glazed with sweet and savory teriyaki sauce. Tender, juicy scallops coated in sauce, with a grilled aroma.

Japanese scallops served in the shell, grilled with yakiniku and garlic sauce. Rich flavor with the aroma of garlic and Japanese BBQ sauce.

Large New Zealand Mussels. Firm, sweet meat. Perfectly cooked or grilled, providing a satisfying bite.

High-quality sashimi-grade giant octopus tentacles from Japan. Fresh, sweet, and crisp texture. Can be eaten raw or grilled as desired.

Whole Cuttlefish. Thick, soft, clear white meat. Grilling or cooking brings out its natural sweetness. Available in various sizes.

The most tender part of Wagyu tenderloin. Less fat but fine-textured and melts in your mouth. Suitable for steak.

Wagyu sirloin with beautiful marbling. Rich beef flavor combined with the aroma of beef fat. Suitable for grilling or steak.

Wagyu ribeye. The most marbled cut, offering the juiciest and most tender beef flavor.

Wagyu beef diced into bite-sized pieces. Lightly grilled on the outside, remaining juicy inside. Easy to eat, full beef flavor.

Ribeye cap cut. A rare and excellent cut. Tender with fine marbling. Great for steak.

Brisket. Tender and chewy with a rich flavor. Excellent for steak, offering a satisfying chew and rich taste.

Rib finger meat. Rich beef flavor with marbling. A popular cut for yakiniku.

Ribeye cap cut, sliced for yakiniku. Tender and juicy. Grill over high heat for a fragrant finish.

Premium grade short ribs (Jou Karubi) with beautiful marbling. Tender and melts in your mouth. Very fragrant and rich when grilled.

Special grade short ribs (Tokujo Karubi). Specially selected, with intense marbling. The most tender and flavorful of the short rib cuts.

Frank Steak. Tender with a unique flavor. Well-marbled, not too greasy.

The belly meat near the tenderloin (Flap Meat). Very tender, similar to tenderloin but with a richer flavor like short ribs.

Outer belly meat (Short Plate). Quite fatty, tender, and juicy. Recommended for those who enjoy fatty meat.

Brisket, sliced for grilling. Tender and chewy, with a rich beef flavor.

Wagyu beef short ribs marinated in yakiniku and garlic sauce. The flavor penetrates the meat, with a fragrant garlic aroma. Grill and eat immediately, no dipping sauce needed.

Fresh salad served with cooked Wagyu beef. A refreshing dish that highlights the quality of the Wagyu beef.

Assortment of Wagyu beef cuts (e.g., Chuck Rib, Flap Meat, Ribeye Cap, Brisket, Shortplate) to experience the diverse flavors and textures of Wagyu in one set.

Angus sirloin sliced for grilling. Tender with a distinct beef flavor. The fat cap adds aroma.

Angus Ribeye for grilling. Moderate marbling, providing juiciness and tenderness when chewed.

Premium grade Angus beef tongue root, thickly sliced for steak. Crispy yet tender texture, not chewy. Deliciously grilled and fragrant.

Thinly sliced Angus beef tongue for grilling. When cooked, it has a springy, chewy texture. Serve with dipping sauce and a squeeze of lime.

Fresh salad served with cooked Angus beef tongue. The crisp texture of the tongue pairs well with the salad greens.

Angus beef marinated in yakiniku and garlic sauce until tender. Fragrant when grilled, with a rich flavor.

Meltique beef sirloin steak. Specially injected with fat for extra tenderness and a melt-in-your-mouth, juicy texture.

Assortment of Meltique beef cuts (e.g., Karubi, Tenderloin, Jou Karubi). Ideal for those who enjoy tender, melt-in-your-mouth beef with generous marbling.

Meltique beef marinated in yakiniku and garlic sauce. The tenderness of the beef combined with the rich sauce makes it easy and delicious to eat.

Rich chocolate cheesecake from Hokkaido. Smooth texture, with the aroma of cheese and real chocolate.

Hokkaido cheesecake with a crème brûlée topping. A crispy caramelized sugar top with a smooth, creamy interior, flavored with vanilla and cheese.

Hokkaido cheesecake with matcha green tea and chocolate. A balanced bittersweet flavor with a fragrant green tea aroma.