Wannari

Skewered beef diaphragm. It is characterized by its low fat content, tender texture like lean meat, and rich umami. Grilling over charcoal enhances its aroma.

Beef cheek (tsurami) skewers. As it's a well-used muscle, the flavor is rich, and you can enjoy its unique texture.

Fresh beef liver skewers. It has a unique rich flavor and creamy texture, and is also rich in nutrients.

Luxurious skewers made with Japanese wagyu ribeye (loin). It has a good balance of fat and lean meat, offering a juicy and deep flavor.

Skewered meatballs made with Japanese wagyu mince. Enjoy the sweetness of the fat unique to wagyu and its fluffy texture.

Skewers of seasonal vegetables. Grilling slowly over charcoal brings out the natural sweetness of the vegetables.

Skewers made by wrapping thinly sliced vegetables with thinly sliced meat. The meat's fat and umami seep into the ingredients inside, creating a perfect match.

Fresh beef tripe (senmai) sashimi. It has a unique chewy texture and a refreshing taste.

Beef heart (hatsu) sashimi. It has a crisp, bite-sized texture, is not gamey, and has a light flavor.

Fresh beef skirt steak (diaphragm) sashimi. It is extremely tender and allows you to directly savor the meat's natural umami and sweetness.

Thinly sliced, lightly seared beef sirloin. Enjoy the umami of rare meat with ponzu sauce and condiments.

A dish made by slowly simmering beef offal (innards). The melt-in-your-mouth offal and the broth infused with flavor pair perfectly with drinks.

Salt-grilled premium beef tongue. Enjoy the unique chewy texture and juicy umami of the tongue with simple salt seasoning.

A Korean-style side dish made by seasoning blanched bean sprouts with sesame oil and seasonings. Its crisp texture and sesame oil aroma stimulate the appetite.

Homemade pickles made by lightly pickling vegetables for a short time. They have a refreshing taste that retains the freshness of the vegetables and are perfect as a palate cleanser.

A Korean fermented food made by pickling vegetables such as napa cabbage with chili peppers and garlic. It has a good balance of spiciness, sourness, and umami, making it perfect as a snack with drinks.

A salad made by boiling and mashing potatoes and vegetables, then mixing with mayonnaise. A classic dish with a creamy and mild taste.

Thinly sliced onion salad. The pungency has been removed, allowing you to enjoy its crisp texture and refreshing taste.

A salad made with highly sweet fruit tomatoes, topped with a rich onsen tamago (hot spring egg). The sweetness of the tomatoes and the mellowness of the egg complement each other well.

Curry made by slowly simmering beef tendons. The rich umami and collagen from the tendons melt into the roux, creating a deep flavor.

Fried rice flavored with garlic. The fragrant aroma of garlic whets the appetite, and it is also popular as a finishing dish after meat courses.

Soup made by simmering beef tails for a long time. It is a deeply flavorful soup packed with rich broth and meat umami from the bones.