Marumichi

A signature dish of beef small intestine, marinated whole in a pot. Rich in fatty sweetness, it becomes plump and delicious when grilled. Cut with scissors at the table.

Thick-cut skirt steak (diaphragm muscle). Tender like red meat, with juicy juices overflowing. A hearty dish.

An assortment allowing you to enjoy different cuts and types of beef tongue. You can compare the differences in texture and flavor.

An assortment of fresh hormones (offal) recommended for the day. Ideal for those who want to try various parts in small portions.

A luxurious assortment allowing you to enjoy 3 types of carefully selected Wagyu cuts at once. Savor the quality of the meat and the sweetness of the fat.

A great value set with various meats. Recommended when you want to eat a hearty portion of meat.

Finely chopped fresh beef tongue root (tanmoto), seasoned yukke-style. A rich flavor to be enjoyed with a raw egg yolk.

Boiled pork stomach (gatsu) served lightly with ponzu sauce. Its chewy texture makes it a great accompaniment to drinks.

Black tripe with the outer skin carefully removed. Enjoy its light flavor and chewy texture with a sweet and sour vinegar sauce.

A cut from between the ribs, characterized by its rich flavor and dense fat from the bone area.

A higher quality cut than regular kalbi, with more fat. Juicy and pairs well with rice.

A classic yakiniku cut, beef ribs. Good balance of fat and lean meat, with a rich umami flavor.

Meat from between the ribs. Characterized by the unique umami and rich fat from the bone area.

Premium tongue made from the root of the beef tongue. Very tender and juicy, enjoyed lightly with salt.

Beef tongue, perfect for starting your yakiniku meal. It has a good texture and umami, typically eaten with lemon juice.

Diaphragm muscle. Looks and tastes like red meat, but is classified as offal. Tender, healthy, and very popular.

Fine-textured red meat. Not too fatty, allowing you to savor the natural meat flavor. Best enjoyed with a quick sear.

Lean red meat with less fat, light and tender. Easy to eat.

A rare cut from the inner shoulder blade. Beautiful marbling, melts in your mouth with a rich flavor.

Beef small intestine turned inside out to trap the fat. Elastic and bursting with sweet fat when chewed.

Beef large intestine. Characterized by its thickness and striped appearance. Has moderate fat and a good chew.

Veal thymus (sweetbread). Rich and creamy flavor like foie gras, with a fluffy texture.

Fresh beef liver. Unique flavor and rich body. Highly nutritious, best eaten well-cooked.

Thick-cut fresh Wagyu liver. Mild in flavor, its sweetness is enhanced with sesame oil and salt.

A rare cut from the inner shoulder blade. Beautiful marbling, melts in your mouth with a rich flavor.

A rare cut from the thigh area with good marbling. A good balance of red meat umami and fat sweetness.

Beef Achilles tendon and surrounding meat. Rich in collagen, it becomes fragrant and chewy when grilled.

Meat from the cheek and jaw area of the pig. Lean with a rich meat flavor. Has a good chew.

An extremely spicy chicken dish meaning "fire chicken." Seasoned with Korean spicy miso, recommended for spice lovers.

Pork throat cartilage or esophagus. Characterized by its chewy, firm texture, best enjoyed with a light salt flavor.

Fatty pork. When grilled, the cuts open up like a flower. The sweetness of the fat is strong and pairs well with miso sauce.

Pork tongue. Slightly smaller than beef tongue, but with a strong chew and rich flavor. Affordable and delicious.

Pork neck (kashira). Fatty with a crisp, unique texture.

An assortment of seasonal vegetables. Perfect for grilling between meat courses.

Choose your favorite vegetables individually. Grilling over charcoal enhances their sweetness.

A Korean-style salad of romaine lettuce and cucumber tossed in a sesame oil-based salt dressing. Pairs perfectly with yakiniku.

A classic salad made by mashing potatoes and mixing with mayonnaise.

A salad of sliced tomatoes with spicy green chili peppers. Refreshing and good for cleansing the palate.

A Korean-style pancake made with yam instead of flour. Contains chives, crispy on the outside and fluffy on the inside.

Beef tendon stewed in a soy sauce or miso-based broth until tender. The rich flavor pairs well with drinks.

A simple appetizer of kimchi served on tofu. A Korean-style arrangement of chilled tofu.

Coarsely grated daikon radish with ponzu sauce. A condiment for yakiniku to cut through richness.

Garlic fried in oil. Fluffy texture and aromatic.

A rich, milky white soup made by simmering beef bones and beef tail for a long time. It has a rich, mellow, and gentle flavor.

A porridge-like dish made with rich Gomtan soup and rice.

Spicy soup with beef and vegetables. A stamina-boosting dish with the spiciness of chili peppers and the umami of beef.

A stewed dish of tender tofu (sundubu) and hormones in a spicy broth. Served piping hot.

An arrangement of sundubu jjigae with beef tendon and cheese. The cheese mellows the spiciness.

A non-spicy soup with rice for children. A gentle flavor with vegetables and egg.

A children's menu item with seasoned minced meat and seaweed served over rice.

Looks just like beer but is a non-alcoholic carbonated drink. Children can also enjoy toasting.

A dessert combining bread, ice cream, and maple syrup. The bread is lightly toasted for a fragrant finish.

Our original ice cream. Perfect for cleansing your palate after a meal.