Yakiniku Horumon Kawayahatanagaya Ekimae

Wagyu beef belly. It has the rich sweetness of fat and the umami of lean meat, with a tender texture. It's a popular classic for yakiniku.

Meat from the back of Wagyu beef. It has less fat than kalbi and the original meat flavor is strongly felt. Please enjoy without overcooking.

The tender part of the root of the cow's tongue. It has a unique crisp texture and umami. It's recommended to eat it with lemon for a refreshing taste.

The sinewy part of beef tongue. It has a chewy texture and the flavor seeps out the more you chew. It's a good accompaniment to drinks.

Beef tongue seasoned with miso sauce. The richness of the miso complements the mild flavor of the tongue.

Muscle from the diaphragm. It looks and tastes like lean meat, but is classified as offal. It is very tender, juicy, and popular.

Special offal named after the restaurant. The richness of the fat and the special sauce are a perfect match.

Beef cheek meat. Because it's a well-used muscle, it has a rich flavor and a unique gelatinous texture. It's eaten thinly sliced and grilled.

Tracheal cartilage. It is very hard, so it is finely scored. It is characterized by its crunchy texture and is eaten well-grilled.

Fresh beef liver. It has a rich, creamy flavor and sweetness. Please cook thoroughly before eating.

First stomach of a cow. It is thick, white, with a mild flavor and a chewy texture. It is cut for easier eating.

Mino with fat interspersed. You can enjoy the chewiness of mino and the juiciness of the fat at the same time.

A rare cut from the junction of the second and third stomachs. It has an abalone-like elastic texture and the rich sweetness of fat.

Fourth stomach of a cow. Also called Akasennmai. It is fatty, with a rich umami and moderate chewiness.

Beef small intestine. Often served whole, it is filled with sweet fat on the inside. It has a plump texture.

Pork tongue. It's a bit milder than beef tongue but has a chewy texture. It's also affordable and popular.

Meat from around the pork jaw. It has a good balance of fat and lean meat, and a firm texture.

As the name suggests, this cut is characterized by its firm, chewy texture. You can enjoy a texture similar to blood vessels or cartilage.

Cartilage from the pork's throat. It has a donut shape and is fragrant and delicious when grilled until crispy.

Pork uterus. It has a mild flavor and its chewy, elastic texture is addictive. It can be enjoyed refreshingly.

Juicy thigh meat from a flavorful older chicken, or chicken thigh meat with a special seasoning. It's juicy and satisfying.

Chicken breast seasoned with basil. The refreshing taste of chicken breast goes well with the aroma of basil.

Part of the chicken's gizzard. It's low in fat and popular for its unique crunchy, chewy texture.

Classic sausage. You can enjoy the crisp skin and juicy interior. It's also popular with children.

A dish made with baby octopus. It is likely seasoned with a special spicy miso and enjoyed grilled.

A simple dish of grilled squid. You can enjoy the fragrant soy sauce aroma and the umami of the squid.

Garlic grilled whole or in clusters. It becomes fluffy and sweeter when grilled.

Sliced or ring-cut onions. Grilling brings out their sweetness. Enjoy them between bites of meat.

Fresh green peppers. Their bitterness mellows when grilled, and you can enjoy their crisp texture.

Very spicy chili peppers. You can adjust the spiciness by mixing it into the sauce or dipping your meat in it.

The restaurant's special Korean-style mixed seasoning. It has a sweet and spicy flavor and is recommended when you want to change the taste of your meat.

Grated garlic. Adding it to the sauce gives it a punchy flavor.