*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.
* Amount is Japanese Yen (JPY)
Premium beef tan-saki (tongue tip)
A meat dish prepared from premium meat at the tip of a cow's tongue, called tan-saki.
- Ingredients: Beef tongue
tax included
Premium wagyu tongue
High grade Wagyu beef tongue, seasoned with salt and grilled.
- Ingredients: Beef tongue, Wagyu beef
- Cooking: Bake/Roast
tax included
Premium grilled tongue seasoned with salt
Meat dish made using the tongue called “premium tongue,” seasoned with salt and grilled.
tax included
Tan shio (salted tongue)
Meat dish made using the tongue called “Tan,” seasoned with salt.
- Ingredients: Beef tongue
- Flavor: Salt
- 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
Premium short ribs
Meat dish made using a cut from the ribs called “premium short ribs.”
- Ingredients: Beef Kalbi
tax included
Premium loin
Meat dish made using a cut from the back called “premium loin.”
tax included
Premium skirt
Meat dish made using a cut from the diaphragm called “premium skirt.”
tax included
Extra premium beef ribs
A meat dish prepared from extra premium rank beef surrounding the rib portion of a cow, called bara.
- Ingredients: Beef plate
tax included
Extra premium short ribs
Meat dish made using meat cut from the ribs called “extra premium short ribs.”
tax included
Extra premium loin
Meat dish made using a cut from the back called “extra premium loin.”
tax included
Extra premium beef sirloin
A meat dish prepared from extra premium rank beef sirloin from a cow's back portion to the loin.
- Ingredients: Beef sirloin
tax included
Extra premium beef filet mignon
A dish prepared from extra premium rank beef fillet mignon from a cow's loin area.
- Ingredients: Beef fillet
tax included
Yakumi
Added during food preparation to change the taste and/or flavor of the food.
tax included
Yakumi
Added during food preparation to change the taste and/or flavor of the food.
tax included
Yakumi
Added during food preparation to change the taste and/or flavor of the food.
tax included
Beef ball tip steak
A dish prepared from the lower portion of a ball tip called shinshin in Japanese, cut thick and grilled.
- Ingredients: Beef round
- Cooking: Cut, Bake/Roast
tax included
Eye of rump steak
Thickly cut and grilled beef portion from a cow's groin, called "eye of rump."
- Ingredients: Beef: others
- Cooking: Bake/Roast
tax included
Sirloin steak
Thickly cut and grilled meat portion called "Sirloin."
- Ingredients: Beef sirloin
- Cooking: Bake/Roast
tax included
Beef fillet steak
Roasted, thick cut beef fillet.
- Ingredients: Beef fillet
- Cooking: Bake/Roast
tax included
Hatsu (heart)
Meat dish made using a cut from the heart called “Hatsu.”
- Cooking: Bake/Roast
tax included
Senmai (third stomach)
Meat dish made using a cut from the stomach called “Senmai.”
- Cooking: Bake/Roast
tax included
Aka-senmai
Meat dish made using a cow's fourth stomach.
tax included
Beef liver (yakiniku)
A meat dish prepared using beef liver called "liver."
- Ingredients: Beef liver
- Cooking: Bake/Roast
tax included
Tsurami (cheek)
Meat dish made using a cut from the cheeks called “Tsurami.”
- Cooking: Bake/Roast
tax included
Tecchan (beef large intestine)
A beef dish made using the large intestine called "Tecchan".
tax included
Premium rumen
Meat dish made using a cut from the stomach called “premium mountan chain tripe.”
- Ingredients: Beef mountain chain tripe
- Cooking: Bake/Roast
tax included
Grilled premium mountain chain tripe seasoned with soy sauce
A dish of premium rank meat from the stomach portion, mountain chain tripe called mino in Japanese, seasoned with a condiment dressing prepared from fermented soybeans, etc., then grilled.
- Ingredients: Beef mountain chain tripe
- Flavor: Soy sauce
- 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
Beef lung
A meat dish prepared from a cow's lungs called fuwa.
- Ingredients: Beef
tax included
Gopchang (beef small intestines)
Meat dish made using a cut from the small intestines called “Gopchang.”
tax included
Aorta
Meatdish made using the aorta called “Korikori.”
tax included
Hachinosu (reticulum / second stomach chamber)
Meat dish made using a cut from the stomach called “Hachinosu.”
- Cooking: Bake/Roast
tax included
Beef kidney
A meat dish prepared from beef kidney called mame.
- Ingredients: Beef
tax included
Assorted yakiniku, 4 kinds
Platter of 4 kinds of yakiniku meat.
tax included
Assorted offal, 4 kinds
Platter of 4 kinds of offal called “Horumon.”
tax included
Assorted steak, 2 kinds
A platter of 2 different steaks cut thick and grilled.
- Ingredients: Beef
- Cooking: Cut, Bake/Roast
tax included
Roast beef
- Ingredients: Beef: others, Onion, Garlic
- Flavor: Red wine, Rosemary
- Cooking: Bake/Roast
tax included
Simmered beef tendon
A dish of beef tendon stewed in soy sauce and miso.
- Ingredients: Beef tendon
- Cooking: Simmer
tax included
Grilled beef sirloin shabu-shabu
A dish of thinly-sliced beef sirloin prepared from an area of a cow's back to the loin, served with ponzu dipping sauce.
- Ingredients: Beef sirloin
- Cooking: Bake/Roast
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
Extra premium skirt
- Cooking: Bake/Roast
tax included
Beef offal
Grilled beef offal.
tax included
Premium beef tan-saki (tongue tip)
A meat dish prepared from premium meat at the tip of a cow's tongue, called tan-saki.
- Ingredients: Beef tongue
tax included
Soft serve ice cream topped with brown sugar syrup and kinako (soy flour)
Soft serve topped with powdered soy flour (prepared from roasted soybeans), and brown sugar syrup (prepared from brown sugar dissolved in water, then simmered).
- Ingredients: Ice cream
- Flavor: Brown sugar syrup, Soybean flour
- Cooking: Cover/Add
tax included
Kappa
A meat dish called "kappa," beef cut from between the skin of the underbelly and fatty meat, eaten with sauce or other flavorings.
- Ingredients: Beef
- Cooking: Bake/Roast
tax included
Beef shank
A meat dish prepared from a cow's hind portion called shank.
- Ingredients: Beef, Rice
tax included
Shinshin (thigh)
Meat dish made using a cut from the lower thigh called “Shinshin.”
- Cooking: Bake/Roast
tax included
Kurashita
A dish prepared from a cow's shoulder area to the foreleg, called kurashita.
- Ingredients: Beef
tax included
Beef sasami
A dish prepared using quality meat from a cow's belly portion called sasami.
- Ingredients: Beef
tax included
Ramushin (eye of rump)
A cut of beef from the leg joint called ramushin.
- Ingredients: Beef: others
- 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
Hiuchi (inner thigh)
A beef dish made using meat from the inner thigh called "Hiuchi".
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
Misuji (top blade)
Meat dish made using a cut from the shoulder called “Misuji.”
- Ingredients: Beef top blade
- Cooking: Bake/Roast
tax included
Spicy-hot garlic sprouts (topping)
Garlic sprouts seasoned spicy-hot can be added as an extra topping.
- Ingredients: Garlic scape
tax included
Garlic chive (topping)
Garlic chive can be added as an extra topping.
- Ingredients: Garlic chives
tax included
Grated daikon radish with ponzu (topping)
Grated daikon radish and perilla leaf seasoned with ponzu can be added as an extra topping.
- Ingredients: Perilla, Daikon radish (root)
- Flavor: Ponzu
tax included
Fried onions (topping)
Fried onions can be added as an extra topping.
- Ingredients: Onion
- Cooking: Deep-fry
tax included
Daikon radish mixed with plum (topping)
Daikon radish mixed with plum can be added as an extra topping.
- Ingredients: Daikon radish (root)
- Cooking: Dress
tax included
Japanese leek with chilli pepper (topping)
Thinly-sliced Japanese leek mixed with cayenne peppers can be added as an extra topping.
- Ingredients: Red pepper, Scallion/Green onion/Leek
- Cooking: Dress, Cut
tax included
Green onion and miso with chilli pepper (topping)
Thinly-sliced Japanese leek mixed with miso containing cayenne peppers can be added as an extra topping.
- Ingredients: Red pepper, Scallion/Green onion/Leek
- Flavor: Miso
- Cooking: Dress, Cut
tax included
Salted green onion (topping)
Green onions seasoned with salt can be added as an extra topping.
- Ingredients: Scallion/Green onion/Leek
- Flavor: Salt
tax included
Foie gras (topping) with a small salad
Foie gras can be added as an extra topping.
- Ingredients: Foie gras
tax included
Salad (topping)
Salad can be added as an extra topping.
- Cooking: Mix/Blend
tax included
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)