Kalbi (short ribs)
Meat dish made using meat cut from the ribs called "Kalbi."
- Ingredients: Beef boneless short ribs
- Cooking: Bake/Roast
tax included
Tsuboduke kalbi yaki (marinated and grilled short ribs)
Meat dish made using meat cut from the ribs called "Kalbi," marinated with sauce in a pot and grilled.
- Ingredients: Beef boneless short ribs, Pork boneless short ribs
- Cooking: Bake/Roast
tax included
Wagyu beef kalbi
A meat dish prepared by using Wagyu kalbi (short rib area).
- Ingredients: Beef boneless short ribs, Wagyu beef
tax included
Wagyu beef premium short ribs
A meat dish made by using meat around ribs of wagyu beef called premium short rib.
- Ingredients: Beef boneless short ribs, Wagyu beef
- Cooking: Bake/Roast
tax included
Extra premium short ribs
Meat dish made using meat cut from the ribs called "extra premium short ribs."
tax included
Wagyu beef ribeye
A dish made with wagyu beef ribeye (back meat).
- Ingredients: Beef loin, Wagyu beef
tax included
Premium Wagyu beef loin
A meat dish of premium Wagyu beef loin; around back.
- Ingredients: Beef loin
- Cooking: Bake/Roast
tax included
Extra premium loin
Meat dish made using a cut from the back called "extra premium loin."
tax included
Sirloin
Meat dish made using a cut from the rear back portion to the hip area called "Sirloin."
- Ingredients: Beef sirloin
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
Spencer roll
Meat dish using a portion of meat called "Spencer Roll."
- Ingredients: Beef spencer roll
- Cooking: Bake/Roast
tax included
Rib finger meat
A dish of grilled seasoned rib finger meat (beef).
- Ingredients: Beef rib finger meat
- Cooking: Bake/Roast
tax included
Kainomi (bottom flap)
A beef dish made using rib meat from the area nearest to the waist called "Kainomi".
tax included
Beef fillet
Beef dish made using a cut from the lower back called "Hire."
- Ingredients: Beef fillet
- Cooking: Bake/Roast
tax included
Chateaubriand steak
A cut of beef from the center, thickest part of beef fillet.
- Ingredients: Beef chateaubriand
- Cooking: Bake/Roast
tax included
Zabuton (chuck flap)
Meat dish made using a cut from the shoulder called "Zabuton".
- Cooking: Bake/Roast
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
Spencer roll
Meat dish using a portion of meat called "Spencer Roll."
- Ingredients: Beef spencer roll
- 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
Hiuchi (inner thigh)
A beef dish made using meat from the inner thigh called "Hiuchi".
tax included
Rump
Meat dish made using a cut from the lower back called "Rump."
- Ingredients: Beef rump
- Cooking: Bake/Roast
tax included
Shinshin (thigh)
Meat dish made using a cut from the lower thigh called "Shinshin".
- Cooking: Bake/Roast
tax included
Kamenoko (lower beef thigh)
A meat dish prepared using the beef lower beef round (lower thigh) area called "kamenoko" (lower thigh).
- Ingredients: Beef
- Cooking: Bake/Roast
tax included
Togarashi (beef scapula)
A meat dish prepared using scapula of beef called "togarashi".
- Ingredients: Beef
- Cooking: Bake/Roast
tax included
Grilled pieces of stuffed intestine
Meat dish made using a cut from the rectum called "Shirokoro ."
tax included
Premium pork offal
A dish prepared by grilling high-grade pork offal.
- Ingredients: Pork organ
- Cooking: Bake/Roast
tax included
Pork tongue
Pork dish made using the tongue called "Tan."
- Ingredients: Pork
- Cooking: Bake/Roast
tax included
Pork temple and cheek
Pork dish made using a cut from the cheeks called "Kashira."
tax included
Pork kobukuro (uterus)
Meat dish made with kobukuro (a cut of pork from the uterus).
- Ingredients: Pork
- Cooking: Bake/Roast
tax included
Pork cartilage
A dish of grilled pork cartilage.
- Ingredients: Pork cartilage
- Cooking: Bake/Roast
tax included
Pork skirt
Dish made using a cut from the diaphram called "Harami" (pork).
- Ingredients: Pork skirt
tax included
Beef offal
Grilled beef offal.
tax included
Akasen (abomasum /fourth stomach chamber)
Meat dish made using a cut from the stomach called "Akasen/Giara."
- Cooking: Bake/Roast
tax included
Minosando (first stomach)
Meat dish made using the first stomach called "minosando" ("mino sandwich"), a cut from the stomach wall lined with fat in-between.
- Ingredients: Beef mountain chain tripe
tax included
Shibire (thymus)
Meat dish made using a cut from the inner organs called "Shibire".
- Cooking: Bake/Roast
tax included
Marucho (small intestine)
Meat dish made using a cut from the small intestines called "Marucho."
- Cooking: Bake/Roast
tax included
Hatsu (heart)
Meat dish made using a cut from the heart called "Hatsu."
- Cooking: Bake/Roast
tax included
Hatsumoto (Aorta)
Grilled Aorta, cut from close to the heart.
- Cooking: Bake/Roast
tax included
Beef large intestine
A cut of beef using a portion of the large intestine called "Shimacho".
- Ingredients: Beef large intestine
- Cooking: Bake/Roast
tax included
Mino (rumen/first stomach chamber)
Meat dish made using a cut from the stomach called "Mino."
- Ingredients: Beef mountain chain tripe
- Cooking: Bake/Roast
tax included
Beef liver (yakiniku)
A meat dish prepared using beef liver called "liver."
- Ingredients: Beef liver
- Cooking: Bake/Roast
tax included
Beef skirt
Dish made using a cut from the diaphram called "Harami" (beef).
- Ingredients: Beef skirt
tax included
Extra premium skirt
- Cooking: Bake/Roast
tax included
Tongue tip
A grilled dish beef tongue's end portion called the "tongue tip."
- Ingredients: Beef
- Cooking: Bake/Roast
tax included
Beef tongue
Beef dish made using the tongue called "Tan."
- Ingredients: Beef tongue
tax included
Extra premium beef tongue
A meat dish prepared from extra premium rank meat from a cow's tongue called tan.
- Ingredients: Beef tongue
tax included
Thickly-sliced tongue
A meat dish of thickly-sliced tongue.
- Ingredients: Beef tongue
tax included
Pork loin
Pork dish made using a cut from the back called "Rosu."
- Ingredients: Pork loin
- Cooking: Bake/Roast
tax included
Pork belly
Pork dish made using meat cut from the ribs called "Bara."
- Ingredients: Pork belly
- Cooking: Bake/Roast
tax included
Tontoro (pork neck)
Pork dish made using meat cut from the neck called "Toro."
- Ingredients: Fatty pork
- Cooking: Bake/Roast
tax included
Seseri (chicken neck meat)
- Ingredients: Chicken
- Cooking: Bake/Roast
tax included
Yagen (chicken cartilage)
- Ingredients: Chicken cartilage
- Cooking: Bake/Roast
tax included
Furisode
- Cooking: Skewer roasting
tax included
Assorted yakiniku
A plate with several kinds of grilled meat including beef, pork and chicken etc.
tax included
Assorted yakiniku
A plate with several kinds of grilled meat including beef, pork and chicken etc.
tax included
Assorted yakiniku
A plate with several kinds of grilled meat including beef, pork and chicken etc.
tax included
Assorted pork
An assortment of several different pork meat parts.
- Ingredients: Pork
- Cooking: Bake/Roast
tax included
Assorted offal
Platter of several various cuts of offal called "Horumon."
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)