Nikushoku Italian Komachi

Using Kagoshima Black Beef! Ichibo is a rare cut that can only be obtained in small quantities from the tip of the butt and around the bones. Please enjoy the supreme taste of Wagyu, which is committed to the deliciousness of red meat.

Shoulder roast is a meat that has a moderate amount of fat in the lean part, allowing you to enjoy the rich flavor unique to lean meat. It is finely textured with a moderate amount of marbling.

Marinated in Komachi's special oil and aged!! While preserving the original texture of the beef tongue, it has been finished to be tender and juicy.

Juicy chicken marinated in homemade oil and baked in the oven, finished in the traditional Italian Diavola style. Enjoy it with a spicy vegetable sauce.

The top rib is the highest grade among rib roasts!! The meat quality is finely textured, and it is a cut that easily has marbling. It has more fat than tenderloin and offers a juicy texture for your enjoyment!

Carefully simmered until the spare ribs are so tender that they fall apart with chopsticks.

This dish is raised for over 450 days, about 9 times longer than broilers, allowing you to enjoy the original flavor, texture, and aroma of the chicken.

You can fully enjoy beef, pork, and chicken!! Featured in various media, the Komachi specialty beef tongue hamburger can only be enjoyed in the meat platter!! This is a dish that is sure to satisfy!

Repeat customers are increasing!! The meat is simmered slowly until it falls apart with chopsticks. The combination of teriyaki sauce and egg yolk is exquisite. Enjoy it with an ice-cold beer!!

A new specialty of Komachi!! Perfect with alcohol and wine!! We uniquely blend four types of cheese to create a rich cheese experience.