Tare Yakiniku

Rib meat, although it has a lot of muscle, it is evenly distributed with fat. It is a popular cut among Japanese people, and importantly, it should not be grilled for too long as it will become tough and lose its flavor. MBS: 7-9 / Tenderness: 4

Striploin cut from the outer loin of the cow, with a moderate amount of marbling. This cut has a fine texture and good flavor. MBS: 7-9 / Tenderness: 4

This cut is quite tender due to its marbling. It is characterized by the gristle in the middle of the cut, as well as beautiful marbling that provides sweetness and tenderness. MBS: 7-9 / Tenderness: 5

Meat from the rib area, with some tendon mixed in, making it chewy and juicy with crispy tendon and delicious flavor. MBS: 4-6 / Tenderness: 3.5

Known as lotus leaf meat or belly center meat, it has a perfect balance of red meat and fat, providing just the right juiciness. MBS: 4-6 / Tenderness: 5

Belly meat from the diaphragm area. It is tender with less fat, a common cut in yakiniku restaurants like KARUBI, and a popular, tender, and enjoyable cut to chew. MBS: 4-6 / Tenderness: 4.5

Meat adjacent to the rib or SHORT RIB. It is said that this cut is similar to FLANK STEAK or SKIRT STEAK. MBS: 4-6 / Tenderness: 5

Japanese Rice, Miso Soup, Kimchi

420 G Consists of: 1. Karubi 2. Paleron 3. Rib Finger 4. Diced Beef 5. Lotus Leaf 6. Brisket 7. Belly 8. Chuck Roll 9. Tongue

TARE BEEF SET (M20) + ST1 SET + Vegetable Set

220 G 1. Sukiyaki Vegetable Set 2. Pork Neck 3. Paleron 4. Eggs x 2 5. Japanese Rice x 2

220 G 1. Sukiyaki Vegetable Set 2. Sliced Pork Neck 3. Sliced Pork Belly 4. Eggs x 2 5. Japanese Rice x 2

1. Cos Lettuce 2. Onion 3. Oringi Mushroom 4. Golden Needle Mushroom 5. Roselle 6. Garlic