Yakiniku MOCHIO -Exquisite Kobe beef-

焼肉もちお

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050-2030-4678 (+81-50-2030-4678)

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03-6804-6168 (+81-3-6804-6168)

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"H-bone," a rare part on the outer thigh side of the buttocks, has moderate fat content, although the fiber is a little coarse, and even though it is lean, it is moist, tender, and juicy. When you fold it into four and put it in your mouth, you can enjoy the texture and flavor of the fat melting softly at the same time.

4,600 JPY

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Yakiniku MOCHIO -Exquisite Kobe beef-_Top Sirloin Butt (extra lean meat) - You can taste the lingering flavor and aroma of the concentrated red meat that oozes out as you chew.

Top Sirloin Butt (extra lean meat) - You can taste the lingering flavor and aroma of the concentrated red meat that oozes out as you chew.

The top sirloin butt is a rare part between the sirloin and H-bone. It has little fat and is refreshing, but you can enjoy the concentrated aroma and deep flavor that only lean meat can offer.

4,600 JPY

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Awaji Island Kamaage Shirasu and Green Pepper Jjim - It's fluffy and spicy, makes you addictive!

The Yakiniku MOCHIO version of gyeran-jjim, which is steamed in an earthenware pot with beaten egg and broth, is accented with green chili peppers and topped with an abundance of Kamaage Shirasu from Mr. Kitano's home, Awaji island, and finished with a drizzle of olive oil.

1,500 JPY

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◆Meat appetizer◆

Purebred Tajima breed Yamazaki beef, haneshita, carpaccio

2,800 JPY

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◆Today's special cut◆

Ribeye large grilled meat

4,200 JPY

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◆Carefully selected red meat◆

The moist, tender and juicy rare cut of "Ichibone" (premium lean meat) is folded in four.

The rare cut of the outer thigh, "Ichibone", is slightly coarsely fibrous but has a moderate amount of fat, making it moist, tender and juicy despite being lean. When you fold it in half and put it in your mouth, you can enjoy the soft, melting texture of the fat and the delicious flavor at the same time.

4,600 JPY

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Yakiniku MOCHIO -Exquisite Kobe beef-_"Lump" (premium red meat) - the more you chew, the more concentrated the red meat's flavor and lingering aroma will come out.

"Lump" (premium red meat) - the more you chew, the more concentrated the red meat's flavor and lingering aroma will come out.

The rare cut "Rump" is sandwiched between the sirloin and the ichibo. It has less fat and is refreshing, but you can enjoy the concentrated aroma and deep flavor that only red meat can have.

4,600 JPY

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◆Carefully selected marbled beef◆

Premium marbled beef

4,200 JPY

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Top marbled meat

3,200 JPY

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Kalbi

2,200 JPY

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◆Black Wagyu beef tongue◆

Premium Japanese Black Beef Tongue

3,800 JPY

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Japanese Black Beef Tongue Tip and Tongue Ribs

2,800 JPY

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◆Japanese Black Beef Skirt Steak◆

Premium skirt steak of Japanese black beef

3,800 JPY

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◆Carefully selected hormones◆

Small intestine

1,600 JPY

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Mino

1,600 JPY

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hearts

1,600 JPY

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Assorted offal

2,200 JPY

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◆Appetizers◆

Chinese cabbage kimchi

700 JPY

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Kakuteki

700 JPY

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Today's Kimchi Mozzarella Cheese

1,200 JPY

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Kimchi platter

2,000 JPY

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Bean sprout namul

800 JPY

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Green vegetable namul

800 JPY

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Osmanthus namul

800 JPY

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Assorted namul

1,400 JPY

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Mochio salad

1,400 JPY

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Addictive fluffy spiciness! "Awaji Island boiled whitebait and green chili chim"

Yakiniku Mochio's version of gyeran chim is made by mixing beaten eggs and dashi stock and steaming it in a clay pot. It is accented with green chili peppers and is topped with a generous amount of boiled whitebait shipped from Kitano's hometown of Awaji Island, and finished with a drizzle of olive oil.

1,500 JPY

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◆Exquisite cuisine◆

Mochi cold noodles

1,500 JPY

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Stone-grilled bibimbap

1,600 JPY

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Gomtang soup (Kukbap + 300 yen)

1,400 JPY

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Yukgaejang soup (Kuppa + 300 yen)

1,400 JPY

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Rice (large portion +100 yen)

400 JPY

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◆Dessert◆

Makgeolli Ice Cream

800 JPY

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Limoncello Granita

1,000 JPY

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Today's Sherbet Watermelon

800 JPY

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*From April 2021, displaying the total fee including consumption tax is mandatory. Please note that the displayed fee may differ.