Shi-Shin Sannomiya Kita

Feel free to order from a single item! Increase the amount of meat, change to fillet meat, abalone, lobster, foie gras, Akashi octopus, caviar, etc.

We offer sirloin, fillet, and lean cuts (such as rump and round).

We use genuine 'Kobe beef' that has been certified as 'Tajima cattle Kobe meat' born and raised as Tajima cattle lineage in Hyogo Prefecture, aged three years or younger, and castrated cattle. Customers who wish to do so can view documents such as certificates. Prices start from 3400 yen excluding tax for 40g, and orders start from 80g.

We use genuine 'Kobe beef' that has been certified as 'Tajima cattle Kobe meat' and issued registration and certification documents, born and raised as Tajima cattle lineage within Hyogo Prefecture, three years old or younger female cattle or castrated cattle. Customers who wish can view documents such as certificates.

Fillet meat is a rare cut, and the amount of stock is limited, so changing from sirloin meat to fillet meat depends on the day's stock and inventory. Therefore, we will accept requests for fillet meat changes only after you visit us on the day, so we cannot accept reservations, please understand. Whether a change is possible or not, we apologize for any inconvenience, but please ask the staff after you visit us on the day. If you have any questions, please feel free to contact us.

This is a lean cut of Kobe beef with less fat content. It has a firm texture and is healthier compared to cuts like sirloin or fillet. Please try comparing it. 40g - 1200 yen excluding tax.

Made with female or castrated black Wagyu cattle without specifying the origin (mainly Mie Kadawaki cattle) 40g ~ 2,200 yen excluding tax ~ Orders start from 80g.

Served with organic onions from Mr. Naru's farm

Enjoy nigiri sushi with moderately marbled lean Kobe beef. 4 pieces

Shin's foie gras can be eaten raw. Of course, it should be cooked rare.

A steak of bacon cut to a thickness of about 1cm, simply served with shaved cheese...

Among abalones, the top class, abalones caught in Sanriku are truly delicious. Due to the limited supply, if you make a reservation, we can definitely prepare it for you. Price starts from 3,980 yen per 100g.

Whole 1 whole teppanyaki! Full of volume, please enjoy with our homemade sauce.

Fresh Akashi octopus is grilled until crispy, then coated in a popular sauce made with sherry and white soy sauce.

Did you know there is a way to eat caviar and fresh sea urchin like this?

Also known as 'Karasumi-mamire', this dish involves shaving Karasumi generously.

The finest beef bowl

Finest Kadokawi Domaine Wagyu Beef Bowl

Among the ingredients we offer at our store, the majority are sourced directly from producers in local areas such as Kobe, Awaji, and Akashi. When it comes to vegetables, we have the privilege of receiving organically grown produce from various farmers including Mr. Shibuya in Kobe's Nishi Ward and Mr. Narui in Awaji Island, as well as pesticide-free vegetable farmers who kindly cultivate genuine vegetables that are good for the body. We also have organic and reduced-chemical rice available. In our commitment to using locally sourced seafood, we collaborate with Matsumoto Suisan in Akashi and Mr. Mikki in Akashi to provide a selection of fish and seafood mainly from the Akashi Strait, Seto Inland Sea, and nearby coastal areas. And of course, Kobe beef. We approach all our ingredients with love and respect.