Kalbi (short ribs)
Meat dish made using meat cut from the ribs called "Kalbi."
- Ingredients: Beef boneless short ribs
- Cooking: Bake/Roast
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.
- Ingredients: Beef boneless short ribs
- Cooking: Bake/Roast
Other yakiniku / organ meats
- Cooking: Bake/Roast
Kalbi (short ribs)
Meat dish made using meat cut from the ribs called "Kalbi."
- Ingredients: Beef boneless short ribs
- Flavor: Wasabi salt
- Cooking: Bake/Roast
Tan shio (salted tongue)
Meat dish made using the tongue called "Tan," seasoned with salt.
- Ingredients: Beef tongue
- Flavor: Salt
- Cooking: Bake/Roast
Premium loin
Meat dish made using a cut from the back called "premium loin".
- Ingredients: Beef loin
- Cooking: Bake/Roast
Beef loin
Beef dish made using a cut from the back called "Rosu."
- Ingredients: Beef loin
- Cooking: Bake/Roast
Premium skirt
Meat dish made using a cut from the diaphragm called "premium skirt".
- Ingredients: Beef skirt
- Cooking: Bake/Roast
Kalbi (short ribs)
Meat dish made using meat cut from the ribs called "Kalbi."
- Ingredients: Beef boneless short ribs
- Cooking: Bake/Roast
Kalbi (short ribs)
Meat dish made using meat cut from the ribs called "Kalbi."
- Ingredients: Beef boneless short ribs
- Cooking: Bake/Roast
Misuji (top blade)
Meat dish made using a cut from the shoulder called "Misuji."
- Ingredients: Beef top blade
- Flavor: Wasabi, Soy sauce
- Cooking: Bake/Roast
Misuji (top blade)
Meat dish made using a cut from the shoulder called "Misuji."
- Ingredients: Beef top blade
- Flavor: Ponzu
- Cooking: Bake/Roast
Harami (skirt)
Meat dish made using a cut from the diaphragm called "Harami".
- Ingredients: Beef skirt
- Cooking: Bake/Roast
Samgyeopsal
Thickly-sliced pork belly roasted on a hot plate and enjoyed with leafy greens and seasonings.
- Ingredients: Pork, Scallion/Green onion/Leek, Korean lettuce, Garlic, Wild sesame
- Flavor: Gochujang, Sesame oil, Red pepper
- Cooking: Bake/Roast
Tontoro (pork neck)
Pork dish made using meat cut from the neck called "Toro."
- Ingredients: Fatty pork
- Flavor: Salt
- Cooking: Bake/Roast
Chicken thigh
Grilled chicken thigh.
- Ingredients: Chicken thigh
- Cooking: Bake/Roast
Pork loin
Pork dish made using a cut from the back called "Rosu."
- Ingredients: Iberian pork
- Cooking: Bake/Roast
Yakisuki
Meat and vegetables and others grilled on an iron plate or in a shallow pan, cooked in soy sauce and sugar.
- Ingredients: Beef boneless short ribs, Hen's egg
- Flavor: Sugar, Soy sauce, Mirin
- Cooking: Bake/Roast
Yakisuki
Meat and vegetables and others grilled on an iron plate or in a shallow pan, cooked in soy sauce and sugar.
- Ingredients: Beef loin, Hen's egg
- Flavor: Sugar, Soy sauce, Mirin
- Cooking: Bake/Roast
Tan shio (salted tongue)
Meat dish made using the tongue called "Tan," seasoned with salt.
- Ingredients: Beef tongue
- Flavor: Garlic salt
- Cooking: Bake/Roast
Kalbi (short ribs)
Meat dish made using meat cut from the ribs called "Kalbi."
- Ingredients: Beef boneless short ribs
- Flavor: Garlic salt
- Cooking: Bake/Roast
Kalbi (short ribs)
Meat dish made using meat cut from the ribs called "Kalbi."
- Ingredients: Beef boneless short ribs
- Flavor: Garlic salt
- Cooking: Bake/Roast
Harami (skirt)
Meat dish made using a cut from the diaphragm called "Harami".
- Ingredients: Beef skirt
- Flavor: Garlic salt
- Cooking: Bake/Roast
Aorta
Meatdish made using the aorta called "Korikori."
- Flavor: Garlic salt
- Cooking: Bake/Roast
Horumon (offal)
Meat dish made using cuts called "Horumon."
- Flavor: Garlic salt
- Cooking: Bake/Roast
Horumon (offal)
Meat dish made using cuts called "Horumon."
- Flavor: Garlic salt
- Cooking: Bake/Roast
Senmai (third stomach)
Meat dish made using a cut from the stomach called "Senmai."
- Cooking: Bake/Roast
Tontoro (pork neck)
Pork dish made using meat cut from the neck called "Toro."
- Ingredients: Fatty pork
- Flavor: Garlic salt
- Cooking: Bake/Roast
Chicken thigh
Grilled chicken thigh.
- Ingredients: Chicken thigh
- Flavor: Garlic salt
- Cooking: Bake/Roast
Horumon (offal)
Meat dish made using cuts called "Horumon."
- Cooking: Bake/Roast
Horumon (offal)
Meat dish made using cuts called "Horumon."
- Cooking: Bake/Roast
Hachinosu (reticulum / second stomach chamber)
Meat dish made using a cut from the stomach called "Hachinosu."
- Cooking: Bake/Roast
Senmai (third stomach)
Meat dish made using a cut from the stomach called "Senmai."
- Cooking: Bake/Roast
Aorta
Meatdish made using the aorta called "Korikori."
- Cooking: Bake/Roast
*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)