A dish of beef part called "loin" thickly-sliced and grilled.
-
Ingredients:
Beef loin
-
Cooking:
Bake/Roast
Thickly cut and grilled food ingredients such as meat, seafood, and vegetables.
-
Ingredients:
Beef
-
Cooking:
Bake/Roast
ハラミの串焼きステーキ
Beef skirt steak skewer
Bite-sized beef diaphragm called "skirt steak" skewered and grilled over an open flame.
-
Ingredients:
Beef skirt
-
Cooking:
Broil/Barbecue
中落ちカルビの一本焼き
Rib finger meat
A dish of grilled seasoned rib finger meat (beef).
-
Ingredients:
Beef rib finger meat
-
Cooking:
Bake/Roast
名物4種盛り
Assorted yakiniku, 4 kinds
Platter of 4 kinds of yakiniku meat.
上塩タン
Premium grilled tongue seasoned with salt
Meat dish made using the tongue called "premium tongue", seasoned with salt and grilled.
定番3種盛
Assorted yakiniku, 3 kinds
Platter of 3 kinds of yakiniku meat.
-
Ingredients:
Beef boneless short ribs, Beef skirt, Beef loin
Meat dish made using a cut from the ribs called "premium short ribs".
-
Ingredients:
Beef boneless short ribs
Meat dish made using a cut from the diaphragm called "premium skirt".
Meat dish made using a cut from the back called "premium loin".
テッチャン
Tecchan (beef large intestine)
A beef dish made using the large intestine called "Tecchan".
アカセン
Akasen (abomasum /fourth stomach chamber)
Meat dish made using a cut from the stomach called "Akasen/Giara."
A dish of grilled liver on a skewer.
-
Ingredients:
Beef liver, Chicken liver
-
Cooking:
Bake/Roast
ホルモン4種盛
Assorted offal, 4 kinds
Platter of 4 kinds of offal called "Horumon."
Lettuce wrapped around yakiniku and other ingredients.
-
Ingredients:
Lettuce
-
Cooking:
Raw
Meat dish made using a cut from the diaphragm called "Harami".
*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)