Yakiniku Champion Tokyo Prince Hotel Filiale

(Full bottle)

(Glass) Full bottle 6,900 yen

(Glass) Full bottle 9,900 yen

160ml

180ml

160ml

Bottle/4-go bottle 6,000 yen

Bottle / 1.8 liters 6,000 yen

Bottle/700ml

(500ml)

(500ml)

A service charge of 13% will be applied. The content may vary slightly depending on the supply situation.

(1 piece) 2 pieces 3,600 yen. The best part of the shoulder roast, 'Zabutonkatsu'. For the first bite... grill the meat with the special dipping sauce and dip it in the 'Mangetsu Rich Egg'. For the second bite... please enjoy it with a bite-sized portion of rice.

Recommended for birthdays and anniversaries. *Reservation required. Please make a reservation by the day before. *We also offer an anniversary course that includes the 'Meat Cake.' Feel free to consult our staff regarding your budget and requests.

Please enjoy the large slice of tongue wrapped with plenty of green onions.

Please enjoy the supreme tongue salt that our restaurant confidently recommends.

Using only the finest part of the tongue, which has the best marbling, tenderness, and flavor. This is an extremely rare cut, with only about 300g obtainable from a single tongue.

[2 Types of Marbled, 2 Types of Lean]

Among the rare cuts of tenderloin, its tenderness and fineness are exceptionally high, making it one of the finest cuts of premium beef.

The meat located on the inside of the spine is the highest quality red meat. It is one of the best cuts of beef, alongside sirloin.

A part of the rib meat located near the tenderloin, it is very tender and allows you to savor the original flavor of the beef.

This is a soft red meat connected to 'Misuji'. It is called this because it resembles the shape of a chestnut.

Red meat close to the buttocks. It is a cut with a rich flavor.

Fine and soft meat among peaches. It's irresistible for red meat lovers!

The premium rank Jou Karubi is a cut with a good balance of lean meat and fat. It has a melt-in-your-mouth texture, and the sweetness of the fat is exquisite.

The moderate fat melts, resulting in a tender texture, and the sweet aroma and umami that spreads in the mouth truly make it the king of grilled meat.

We have prepared the thickest part of the roast. It is a popular cut among meat lovers.

A cut of meat characterized by its fine texture and tender flavor. You can enjoy the delicious taste typical of beef.

The special premium harami, which is moist with less fat, has the best flavor concentrated with the deliciousness of beef.

Low calorie and healthy harami (upper diaphragm). Although it is an organ meat, it has no strong flavor, is tender, and has the taste and texture of meat itself.

The lower part of the diaphragm (the thick part near the lumbar vertebrae). The meat is tender and has moderate fat.

We have prepared an assortment of 5 types of hormone recommended for that day.

A part of the stomach that is particularly thick. Its texture is appealing, resembling that of a scallop.

Thicker than Marucho (Small Intestine), it is a particularly soft and highly rare part of the large intestine.

The small intestine with a popular firm texture. Enjoy the sweetness of the fat.

This is a part that is rich in iron and has high nutritional value.

The texture is exactly like the crunchy taste of tripe. It has a good bite and is a favorite part among offal enthusiasts.

A popular part that allows you to enjoy a crispy texture and the richness of fat at the same time.

Beef tail simmered in knuckle soup. The aroma of coarse black pepper enhances the rich soup.

Napa cabbage kimchi, cucumber kimchi, cubed radish kimchi

From 250 yen

A service charge of 13% will be applied. The content may vary slightly depending on the supply situation. Our store uses domestically produced rice.