It is possible to order premium meat at lunchtime.
The premium meats are the HANA Rib Roast (5,000 yen), Kippei Rib Roast (3,900 yen), and Maruyama Rib Roast (3,900 yen). However, all three of these meats are rather fatty, so I would personally recommend 300g Rib Roast (3,000 yen) or 250g Rib Roast (2,500 yen). The tonkatsu here is best eaten with wasabi and salt, so don't forget to also order Wasabi (50 yen).

Here’s the link to their Facebook page so you can check opening time before you visit. Thanks to @Terrence for the opening hour alert. https://www.facebook.com/maruyamakippei/

@guest May I ask where u are from or what’s your cut preference? For diners from certain countries, I noticed their cut preference differs eg North American or European likes different cuts, comparing to the local people.

I'm quite intrigued to hear about regional differences regarding preferred cuts @localtaste if you don't mind elaborating, quite interesting!

thank you for your replies saito san and @localtaste.

@saito san, so the premium meats menu list that you wrote are not at all in the menu picture that localtaste sent right? would they still be available to select on the machine in english? Also to be honest still quite confused as to what the differences are between 300g Rib Roast compared to all the other types of Rib Roast that you sent. thank you for the tip regarding to order wasabi.

@localtaste I usually prefer cuts that are leaner but with small amounts of fat (not completely without fats). do you suggest the same as saito san? order Rib Roast 300g or 250g?

@shi In general, people from north America like the US or Canada would prefer leaner pork. Their ham is quite lean. At most, they got pork chop, never the fatty part.

People in Europe are more diverse. In Germany, just look at their Schweineschnitzel, which is made from leaner pork. I know some people might say how about pork knuckle. In Bavaria, Schweinshaxe is loved by the local with beer. But it’s fried and the fat becomes so crisp. In Wien, they just use veal for the schnitzel, not pork at all.

In Italy, up north like Milan, Costolette Di Maiale Alla Milanese is cooked with leaner pork. In Parma, their ham starts to have some fatty part. In Toscana, Arista di Maiale Florence is less fatty, comparing to Porchetta in Rome. (Not to be confused with Pancetta. In classic Roman dish, carbonara got guanciale, cured pork jowl is also quite fatty. (Any respecatble Italian chef will be quite perplexed if someone uses bacon instead.).

In Spain, most pork are cured eg Jamón. It’s pretty much as fattiest as a Spanish would go, minus Cochinillo in Segovia. You can see the fatty pork is mostly cured meat.

For Chinese, Cantonese would get less fatty part, comparing to Zhejiang (think 東坡肉 ) or 豆油肉 (In Teochew, Fujian, or Taiwan.)

For Korean, it’s usual to enjoy pork with fat. Eg 보쌈, most American would pass out just to see the dish.

This is why I asked where the person who asked comes from. For someone from the US, I would suggest terderlion. For Korean, I would suggest hana rib roast. The more info, I could guess what u would prefer.

@guest when Saito san suggests anything, it’s like a diagnose by Dr Fitzpatrick, no med student in dermatology would suggest otherwise.

However, your inquiry is not an easy one. From two pics, which one does it look like a better fit?

Adding on to the extensive breakdown of pork cuts by localtaste, I have an interesting one. A relative of mine, I've taken them to places like Narikura and elsewhere. Said Maisen was by far their favorite. Very sensitive to the smell of pork, and gags when walking by a tonkotsu ramen shop. They prefer the 'loin' cut for tonkatsu. That said, although they avoid eating fat, and stick to lean meat, says they love Italian lardo. People can be baffling to figure out sometimes. This type of person, rather than skip a fatty cut of meat entirely, might order it for the superior taste of the cut, but remove the fat.

@localtaste thank you so much for that analysis of regional preferences it was quite insightful and as expected very interesting! I've grown to appreciate fattier cuts though being from America/Canada with ancestry connecting to Hong Kong (father) and Taiwan (mother) have been exposed to a lot of different flavors over the years visiting the homelands.

@Menchikatsu your relative preference is similar to the Italian’s and the Spanish’s then. In line with my earlier observation, pork wih fatty part there are cured. Lardo is a type of salumi, made from curing backfat and is consumed by thin fine slice.

@shi people growing up in North America got used to consuming lean cut of pork, except pork crackling in certain area. 脆皮烧肉 was probably the fattiest one for most HK people. In Taiwan, i liked going to shi Lin night market to enjoy my pork steak. I saw 豆油肉 and it was close to what they cook in Fujian and Teochiew. Still, all of the above aren’t close to the pork belly pyramid in Zhejiang.

Have you tried pig blood? It’s common in Taiwan, Vietnam, and Southern China. In Napoli, their local dessert ‘ sanguinaccio’ is made from pig blood.

@localtaste Indeed, to be honest I tend to shy away from a lot of pork in the states because it tends to be too lean for my tastes. I do enjoy both 脆皮烧肉 and 豆油肉 quite a bit. In fact one of my favourite dishes is 滷肉饭 from Taiwan as I find it very comforting.

I have tried pigs blood in Taiwan and I enjoy it and surprisingly my wife (Born and raised in the states) fell in love with it as well! I've never had a chance to try sanguinaccio but would be quite curious to give it a shot!

Also as we live in the "Korea town" part of our city I do get to enjoy some Korean iterations of pork dishes from time to time which I like as well. My go to these days has been bossam when we dine out at a Korean restaurant that offers it!

While I like eating pork blood a lot, in rice noodle soup (Guilin, Yunnan, HK cart noodles, etc), I think duck blood is starting to get more popular. @localtaste and shi
Kinda off topic, but I really like the blood sausage called morcilla.

Regarding @guest's decision, I sometimes think the topic of pork butchery can be confusing in its cuts. But thinking in terms of beef and steak, its easier to visualize cuts based on their fat decadence. And maybe you can apply the following thought to pork, from top to bottom in fattiness:
Short rib (before the fat is rendered away)
Brisket (like Texas bbq)
Ribeye/bone-in rib steak/prime rib (lots of fat, but easy to cut around)
Porterhouse
Filet mignon
Skirt
Shoulder/chuck/any ultra lean cuts of meat without fat interlacing it.
Wagyu obviously changes things a lot, versus black Angus cattle.

If it were at all possible, I would hope @guest could go with a friend, and try 2 choices.

@menchikatsu if u like morcilla, you should also try Sundae (순대.)

I've encountered sundae a few times, with Korean friends. All blood sausages have a unique taste don't they?

Another pig's blood dish I like is Thai 'boat noodles'. The Italian blood dessert you mentioned sounds like a really daring and new idea to me.

@localtaste honestly for me this is all still quite confusing and I still don't know exactly how/what to order at this restaurant. from the two photos you sent side by side, i guess the one on the right looks more appealing to me (the photo that can see the yellow mustard on the plate).

@guest I was also thinking you probably prefer the one on the right. I think u should go with your gut feeling on the cut you prefer. Personally, I think Maruyama Kippei’s cut with fat is pretty good. But if u scroll down, tanse away would also prefer leaner cut so I don’t suggest going against your preferred cut.

You can just show the lady there the pic you wanted and say ‘one’ for one ticket. (You can save my picture or download from google map. They can speak simple English.

You can also choose Japanese language menu on the ticket machine and use google translate from your cell phone. But I think the best way is just show them the picture and they can help you at the ticket machine.

I downloaded these two pics from google map. The thick one looks very nice too if u like red meat and medium rare.

Next time I visit, I will snap the pic from the Japanese menu in the ticket machine for comparison.

Thank u for the update. Fortunately, u checked opening hour again before u go. For walk in restaurants like tonkatsu or ramen, it’s best to recheck again before going.

Maruyama kippei is facing staff shortage situation.

some google investigating seemed to indicate english was available on the updated ticket machine but as I have no first hand experience I'd defer to @localtaste or @saitoさん

The ticket machine has english menu on it. I believe it is cash only as you get your tickets by slotting cash into the machine like most ramen restaurants.

I have the belly rib roast which was very fatty to me in ky opinion.

My*

@guest cash only. I’ve taken this photo from their ticket machine for u.

@localtaste wow thank you! That response was above and beyond! :)

Thanks so much for the update @localtaste

If you are going out of your way to visit, I don't recommend the lunch menu. I absolutely recommend the rib roast.

@Saito - I believe you can get the Rib Roast at lunch too (or I did atleast), or are you saying the meat quality is not as good at lunch?

@leo saito for the rib roast, is it the Maruyama or Kippei things on the machine?

Both the Maruyama Rib Roast and Kippei Rib Roast use meat that has quite a lot of fatty parts, so for first time visitors I recommend choosing something like the Rib Roast 250g.

@Eric
It is thought that the slightly cheaper "roast meal" and "filet meal", offered only during lunch on weekdays, use lower ranking meat than the usual menu items (such as "rib roast" and "Bo filet").

That is some very good insider tips on choosing the right thing.