Thickly-sliced red beef
A meat dish of thickly-sliced red beef meat.
- Ingredients: Beef
- Cooking: Bake/Roast
tax included
Beef fillet
Beef dish made using a cut from the lower back called "Hire."
- Ingredients: Beef fillet
- Cooking: Bake/Roast
tax included
Shinshin (thigh)
Meat dish made using a cut from the lower thigh called "Shinshin".
- Cooking: Bake/Roast
tax included
Top round beef
A meat dish prepared from the inner base of a cow's hind leg, called the "top round."
- Ingredients: Beef round
- Cooking: Bake/Roast
tax included
Rump
Meat dish made using a cut from the lower back called "Rump."
- Ingredients: Beef rump
- Cooking: Bake/Roast
tax included
Ichibo (rump cap)
Meat dish made using a cut from the rump called "Ichibo."
- Ingredients: Beef rump cap
- Cooking: Bake/Roast
tax included
Beef chuck eye roll
Beef dish made using a cut from the shoulder area called "Kata-rosu".
- Ingredients: Beef chuck
tax included
Other yakiniku / organ meats
- Cooking: Bake/Roast
tax included
Assorted lean beef, 3 kinds
Platter of 3 kinds of lean beef.
- Ingredients: Beef
- Cooking: Bake/Roast
tax included
Fukahire (maki)
A meat dish prepared from the back portion of a cow, called "fukahire" (maki).
- Ingredients: Beef
- Cooking: Bake/Roast
tax included
Marbled meat yakiniku
Grilled meat dish made using marbled meat cuts.
tax included
Kaburi
A meat dish prepared using the area of a cow between the chuck and sirloin, called the "kaburi."
- Ingredients: Beef
- Cooking: Bake/Roast
tax included
Ribeye roll
A meat dish prepared using the center area of the back of a cow's ribs, called the "ribeye roll."
- Ingredients: Beef spencer roll
- Cooking: Bake/Roast
tax included
Hiuchi (inner thigh)
A beef dish made using meat from the inner thigh called "Hiuchi".
tax included
Misuji (top blade)
Meat dish made using a cut from the shoulder called "Misuji."
- Ingredients: Beef top blade
- Cooking: Bake/Roast
tax included
Assorted yakiniku, 3 kinds
Platter of 3 kinds of yakiniku meat.
tax included
Beef tongue base
A cut of beef taken from the back of the tongue called "Tan-moto".
- Ingredients: Beef tongue
- Cooking: Bake/Roast
tax included
Thinly-sliced center beef tongue
A meat dish prepared using the center area of the thinly-sliced beef tongue, called the "tan-naka" (center beef tongue).
- Ingredients: Beef
- Cooking: Bake/Roast
tax included
Grilled beef tongue shabu-shabu
A grilled dish prepared by quickly grilling the beef tongue area called "tan" (tongue), served with a dipping sauce, etc.
- Ingredients: Beef tongue
- Cooking: Bake/Roast
tax included
Beef tongue
Beef dish made using the tongue called "Tan."
- Ingredients: Beef tongue
tax included
Thickly-sliced sirloin
A meat dish prepared using thickly-sliced beef from the back of the cow to the loin area, called "sirloin."
- Ingredients: Beef sirloin
- Cooking: Bake/Roast
tax included
Grilled beef chuck flap sukiyaki
A dish prepared using the shoulder area of a cow called "zabuton" (chuck flap), quickly grilled using a teppan hot plate or a shallow pot, then stewed salty-sweet with soy sauce and sugar.
- Ingredients: Beef
- Flavor: Sugar, Soy sauce
- Cooking: Simmer, Bake/Roast
tax included
Beef skirt
Dish made using a cut from the diaphram called "Harami" (beef).
- Ingredients: Beef skirt
tax included
Yaki shabu-shabu
Grilled dish of thinly sliced meat or vegetables that are lightly cooked on an iron plate and served with ponzu (citron soy sauce) dipping sauce.
tax included
Chateaubriand steak
A cut of beef from the center, thickest part of beef fillet.
- Ingredients: Beef chateaubriand
- Cooking: Bake/Roast
tax included
*Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.
*Photos shown are for illustration purpose only.
*Price may vary.
* The price is in Japanese Yen (JPY)
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)