Wagyu beef ribeye roll
Meat dish using the central portion of wagyu beef spencer roll.
- Ingredients: Beef spencer roll, 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: Japanese black wagyu, Beef boneless short ribs
- Cooking: Bake/Roast
tax included
Premium Wagyu beef loin
A meat dish of premium Wagyu beef loin around back
- Ingredients: Japanese black wagyu, Beef loin
- Cooking: Bake/Roast
tax included
Wagyu beef ribs
A Wagyu beef dish prepared from around ribs, called bara.
- Ingredients: Beef plate, Wagyu beef
- Cooking: Bake/Roast
tax included
Premium skirt
Meat dish made using a cut from the diaphragm called premium skirt.
tax included
Premium grilled tongue seasoned with salt
Meat dish made using the tongue called premium tongue, seasoned with salt and grilled.
tax included
Negi tan shio (salted tongue with green onions)
Meat dish made using the tongue called Tan, seasoned with salt and topped with green onions.
- Ingredients: Beef tongue, Scallion/Green onion/Leek
- Flavor: Salt
- Cooking: Bake/Roast
tax included
Harami (skirt)
Meat dish made using a cut from the diaphragm called "Harami".
- Cooking: Bake/Roast
tax included
Kalbi (short ribs)
Meat dish made using meat cut from the ribs called "Kalbi."
- Ingredients: Beef boneless short ribs
- Cooking: Bake/Roast
tax included
Beef loin
Beef dish made using a cut from the back called Rosu.
- Ingredients: Beef loin
- Cooking: Bake/Roast
tax included
Wagyu beef ribs
A Wagyu beef dish prepared from around ribs, called bara.
- Ingredients: Beef plate, Wagyu beef
- Cooking: Bake/Roast
tax included
Grilled beef franken
A dish made with grilled beef kappa, a part near the abdominal surface around the ribs.
- Cooking: Bake/Roast
tax included
Beef Sagari (hanger steak)
Meat dish made using a cut from the beef diaphragm called "Sagari."
- Ingredients: Beef hanging tender
tax included
Brisket (yakiniku)
Breast meat "shoulder clod" from a cow's foreleg groin area called "brisket."
- Ingredients: Beef brisket
- 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
Stir-fried offal
A dish of stir-fried offal(organ meat).
Tecchan (beef large intestine)
A beef dish made using the large intestine called "Tecchan".
tax included
Beef offal
Grilled beef offal.
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
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
Beef liver (yakiniku)
A meat dish prepared using beef liver called "liver."
- Ingredients: Beef liver
- Cooking: Bake/Roast
tax included
Senmai (third stomach)
Meat dish made using a cut from the stomach called "Senmai."
- Cooking: Bake/Roast
tax included
Beef kidney
A meat dish prepared from beef kidney called mame.
- Ingredients: Beef
tax included
Beef tanshita (underside of the base of the tongue)
Cooked tanshita (underside of the base of the beef tongue).
- Ingredients: Beef tongue
- 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)