Wagyu beef chateaubriand steak
A meat dish prepared by using the thickest rare part from the center of Wagyu beef hire (a cut from the lower back).
- Ingredients: Beef fillet, Wagyu beef, Beef chateaubriand
tax included
Thickly-sliced sirloin
A meat dish prepared using thickly-sliced beef from the back of the cow to the loin area, called "sirloin."
- Ingredients: Beef sirloin
- Cooking: Bake/Roast
tax included
Wagyu beef skirt steak
A meat dish made using a cut of Wagyu beef from the diaphragm called the skirt steak.
- Ingredients: Beef skirt, Wagyu beef
tax included
Tongue
Meat dish made using the tongue called "Tan."
- Ingredients: Beef tongue
- 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 fillet
Beef dish made using a cut from the lower back called "Hire."
- Ingredients: Beef fillet, Wagyu beef
- Cooking: Bake/Roast
tax included
Beef loin
Beef dish made using a cut from the back called "Rosu."
- Ingredients: Beef loin, Wagyu beef
- Cooking: Bake/Roast
tax included
Wagyu beef skirt steak
A meat dish made using a cut of Wagyu beef from the diaphragm called the skirt steak.
- Ingredients: Beef skirt, Wagyu beef
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
Misuji (top blade)
Meat dish made using a cut from the shoulder called "Misuji."
- Ingredients: Beef top blade, Wagyu beef
- Cooking: Bake/Roast
tax included
Wagyu beef rump camp
A Wagyu beef dish prepared from portion of round, called ichibo (rump cap).
- Ingredients: Beef rump cap, 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.
- Ingredients: Premium tongue
tax included
Tongue
Meat dish made using the tongue called "Tan."
- Ingredients: Beef tongue
- Cooking: Bake/Roast
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
Grilled with garlic butter
A dish of meat, seafood, or vegetables mixed with garlic butter and grilled.
- Ingredients: Garlic, Premium tongue
- Flavor: Butter
- Cooking: Bake/Roast
tax included
Grilled with garlic butter
A dish of meat, seafood, or vegetables mixed with garlic butter and grilled.
- Ingredients: Garlic, Beef tongue
- Flavor: Butter
- Cooking: Bake/Roast
tax included
Assorted Wagyu beef, 3 kinds
Platter of 3 different Wagyu beef.
- Ingredients: Wagyu beef
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
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
Harami (skirt)
Meat dish made using a cut from the diaphragm called "Harami".
- Cooking: Bake/Roast
tax included
Tsurami (cheek)
Meat dish made using a cut from the cheeks called "Tsurami."
- Cooking: Bake/Roast
tax included
Tsurami (cheek)
Meat dish made using a cut from the cheeks called "Tsurami."
- 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
Hatsu (heart)
Meat dish made using a cut from the heart called "Hatsu."
- Cooking: Bake/Roast
tax included
Torohatsu (beef heart) (yakiniku)
A cut of beef heart called torohatsu.
- Ingredients: Beef heart
- Cooking: Bake/Roast
tax included
Pork blade shoulder
A meat dish prepared from a pig's shoulder area called pork blade shoulder.
- Ingredients: Pork boston butt, Olive pork
- Cooking: Bake/Roast
tax included
Skirt tendon
Beef tendon meat taken from the diaphragm area called "Harami Suji".
- Ingredients: Beef top blade
- Cooking: Bake/Roast
tax included
Locally raised chicken
Chicken dish made using chicken called "Jidori".
- Ingredients: Chicken
- Cooking: Bake/Roast
tax included
Horumon (offal)
Meat dish made using cuts called "Horumon."
- 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
Assorted offal, 5 kinds
Platter of 5 kinds of offal called "Horumon."
tax included
Assorted offal, 6 kinds
Platter of 6 kinds of offal called "Horumon."
tax included
Assorted offal, 4 kinds
Platter of 4 kinds of offal called "Horumon."
tax included
Assorted offal, 3 kinds
Platter of 3 kinds of offal called "Horumon."
tax included
Assorted offal, 9 kinds
Platter of innards called offal, 9 different selections.
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
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 large intestine
A cut of beef using a portion of the large intestine called "Shimacho".
- Ingredients: Beef large intestine
- Cooking: Bake/Roast
tax included
Horumon (offal)
Meat dish made using cuts called "Horumon."
- 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
Hachinosu (reticulum / second stomach chamber)
Meat dish made using a cut from the stomach called "Hachinosu."
- Cooking: Bake/Roast
tax included
Urute (trachea cartilage)
Meat dish made using a cut from the trachea called "Urute."
- Ingredients: Beef
- Cooking: Bake/Roast
tax included
Aorta
Meatdish made using the aorta called "Korikori."
tax included
Kobukuro (uterus)
Meat dish made using a cut from the uterus called "Kobukuro."
- Cooking: Bake/Roast
tax included
Beef lung
A meat dish prepared from a cow's lungs called fuwa.
- Ingredients: Beef
tax included
Gejang
A type of Korean cuisine prepared by preserving raw crab meat with salt and seasoning.
tax included
Grilled shrimp
- Ingredients: Shrimp
- Cooking: Charcoal-grilled
tax included
Scallops
A dish of scallops fried in pan with a little bit of oil.
- Ingredients: Scallop
- Cooking: Bake/Roast
tax included
Grilled squid
A dish of grilled sliced squid.
- Ingredients: Squid
- Cooking: Bake/Roast
tax included
Cheese tteokbokki
A dish of cheese and rice cakes made with the rice known as Tteok.
- Ingredients: Rice, Mochi (rice cake), Cheese, Kimchi
tax included
Tteokbokki
Stick-shaped "tleok" (rice cake), seasoned with a gochujang-based sauce and stewed.
- Ingredients: Sticky rice
- Flavor: Gochujang
- Cooking: Stew
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)