Yakiniku Soreike!! Mokumokukukushibuya Dogenzaka

A luxurious thick-cut dish of beef tongue. You can enjoy its unique crisp texture and juicy umami. We recommend grilling it simply to savor its flavor.

A premium cut from the upper part of the cow's back (loin). It is finely textured, tender lean meat with moderate fat and the inherent umami of the meat. It's best enjoyed while still tender, without overcooking.

A high-quality cut from the meat around the ribs (karubi). It has good marbling (fat), and its rich umami and sweet fat spread throughout your mouth. It's juicy and pairs well with rice and drinks.

This is the muscle from the diaphragm of a cow. Although classified as offal, it has the appearance of lean meat and a tender texture. It has moderate fat and a rich flavor, making it one of the popular cuts for yakiniku.