Yakiniku MOCHIO -Exquisite Kobe beef-

"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.

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.

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.