Motsuyama

Muscle from the diaphragm of a cow, characterized by its red meat-like appearance and tender texture. It has moderate fat and a rich umami flavor. Please grill until juicy.

The fattiest part of the Yamagata beef short plate (abdominal meat). The rich sweetness of the fat and the umami of the meat fill your mouth.

A classic yakiniku dish made with Yamagata beef short plate. It has a good balance of fat and lean meat, pairing perfectly with rice and drinks.

Beef tail meat. The fat is removed, making it refreshing yet intensely flavorful. The special sauce is appetizing.

Thinly sliced red meat, lightly seared and then dipped in a rich egg yolk. Enjoy a mellow flavor similar to sukiyaki.

A rare part of the beef's first stomach (mino) with fat sandwiched between the layers. Enjoy the chewy texture of mino and the sweetness of the fat simultaneously.

Beef large intestine. Characterized by its striped pattern, it's an offal with a satisfying chewy texture and abundant rich fat.

Beef first stomach. It is thick and has a unique chewy texture with a mild and elegant flavor. Please grill thoroughly before eating.

Pork large intestine cut into segments while still in a tube shape. When grilled, it curls up into bite-sized pieces, offering a crispy exterior and juicy interior.

A dish made by pickling long yam (a type of yam) in kimchi sauce. Characterized by its crisp texture and spicy flavor.

A Korean-style side dish made with seasonal autumn vegetables (eggplant, sweet potato, maitake mushroom). It has a gentle flavor with a prominent sesame oil aroma.

A creamy potato salad combining sweet pumpkin and rich cream cheese. It can be enjoyed like a dessert.

A Korean dish made by marinating raw swimming crab in a spicy seasoning sauce. The sweetness of the crab and the spiciness of the chili peppers are exquisitely matched.

A Korean-style pancake with squid and mushrooms. Crispy on the outside, chewy on the inside, with a spicy seasoning that pairs well with drinks.

High-quality harami (diaphragm) from Kuroge Wagyu beef. When grilled slowly, the fibers break down, allowing you to enjoy an incredibly tender texture.

Thinly sliced beef tongue served with seasoned green onions. Wrap the grilled meat with the green onions to enjoy a refreshing umami flavor.

Thinly sliced loin (red meat). Lightly sear and dip in egg yolk for a rich, mellow flavor.

Beef cheek meat. As it's a well-exercised part, it has a rich flavor and a unique gelatinous texture.

Korean-style barbecue where thick-cut pork belly is grilled heartily. The grilled meat is cut into bite-sized pieces and typically eaten wrapped in ssam (lettuce).

Meat from the pork's neck. It's fatty, with a crispy texture and juicy sweetness.

Pork tongue. It has a milder flavor than beef tongue and a delightfully chewy texture.

Meat from the temples and cheeks of a pig. It is lean with a strong meat flavor and a slight chewiness.

Pork diaphragm meat. It is tender and juicy, with a rich umami flavor similar to red meat.

The thick core part of senmai (third stomach). It has a chewy texture similar to turban shell.

Beef heart. It is low in fat and characterized by its crisp, easily-cut texture and mild flavor.

Beef aorta. As the name suggests, it's a delicacy with a firm, cartilage-like chewy texture.

Beef fourth stomach. It has a moderate amount of fat and a chewy texture, with umami flavor that spreads with each bite. Also known as Akasennmai.

Beef liver. Rich in vitamins and iron, it is characterized by its deep richness and unique flavor. Please grill thoroughly before eating.

Beef small intestine turned inside out to trap the fat. It has a plump texture and a sweet, melt-in-your-mouth fatty taste.

An economical set featuring 5 types of today's recommended offal. Enjoy various textures and flavors in small portions.

Pork rectum. Thick and elastic, it offers a rich umami flavor when chewed.

Pork uterus. It has a mild flavor and a unique chewy, popping texture.

Pork vocal cord cartilage. It has a very hard, chewy texture and is perfect as a snack with drinks.

Pork liver. It has a slightly less gamey flavor than beef liver and offers a springy texture and rich taste.

Pork large intestine. Processed to remove excess fat, it has a chewy texture and umami that develops with chewing.

Pork throat cartilage. Characterized by its round, donut-like shape, it offers a delightfully chewy texture.

Chicken thigh meat. It's fatty and juicy, with a tender texture that is popular with everyone.

Meat from around the chicken's neck. As it's a well-exercised part, the meat is firm, offering a springy texture and rich umami flavor.