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Kuroge Wagyu Fujiya
黒毛和牛 藤屋
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Ein berühmtes Restaurant für Wagyu, das über Generationen hinweg geliebt wird
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You can taste a little bit of selected parts of the meat from the meat that arrives on the day.
*All-you-can-drink plan can be added to a course meal for 4 persons or more. *All-you-can-drink plan is available only when all members of the group order.
The contents and prices may change depending on the availability on the day, so please ask the staff about the assortment details on the day! *The image is for illustration purposes.
Sea urchin x Yukke - the blessings of the sea and the blessings of the earth - an exquisite collaboration made possible by a Yukke certified establishment.
With health department approved hygiene management, fresh meat is hand-cut by artisans every day.
• Kimchi (Napa Cabbage) 420 yen • Kaktugi (Radish) 420 yen • Oi Kimchi (Cucumber) 420 yen
Bean Sprout Namul 380 yen, Seasonal Namul 450 yen
This is a superb item made from the highest quality tongue cut into 10mm thickness, offering a satisfying texture, juicy meat, rich fat, and ample bite.
Using domestic Kuroge Wagyu. Please enjoy it grilled on one side.
Marinated in homemade salt sauce
A masterpiece with exquisite meat juice and grated daikon! *Before belly 1580 yen *Thigh 1560 yen
●Thick Cut of Thigh (Wasabi) 1,750 yen ●Thick Cut of Fillet (Wasabi) 1,980 yen
The cooking method that allows you to enjoy aged meat at its best, with a crispy surface (black) and a rare inside (blue), is a specialty of Tajimaya. Please enjoy the meat juices that seep out amidst the rich aroma of charcoal!
A luxurious cut with excess parts removed
Meat sourced from Kurashita, rich and juicy flavor
A rare cut of meat from the core of the shoulder, only a small amount can be taken from one cow.
Lean meat from the back side of the arm. Please enjoy it with wasabi.
A very soft area that connects from the waist to the buttocks
Also known as Tomosankaku. Among peaches, it has the most marbling and is juicy.
Lean meat that pairs perfectly with wasabi
A perfect balance of fat and lean meat
Luxuriously cut from the thickest and most flavorful part of the black-haired Wagyu beef's skirt.
●Romanekon Tan 1,680 yen
Open price. Depending on the day's stock situation, it will be between 9,000 to 12,000 yen (6 types).
Soda, Orange, Oolong
Soda Rock
Water mix, soda mix, on the rocks
Bottle 720ml 3000 yen Glass 100ml 500 yen
Masuda Sake Brewery... Founded in 1893. The rich flavor of 'Masusenzan' blends with the sweetness of Wagyu beef, enhancing the umami of both.
This is a Junmai Daiginjo brewed with Yamada Nishiki rice polished to 50% using yeast No. 9. It has a strong core that reflects solid koji making, featuring the rich umami of Yamada Nishiki, moderate acidity, a rich ginjo aroma, and a mellow flavor. It is a masterpiece that elegantly balances the power of the rice with a crisp finish.
The sake has a soft texture from the initial taste to the lingering aftertaste, featuring the rich and abundant umami characteristic of Yamada Nishiki, along with a fruity and gentle flavor. The mild ginjo aroma is harmoniously balanced. This sake embodies the essence of Masuizumi, retaining the umami and richness of junmai while incorporating the refined aroma of ginjo.
With a low alcohol content of 12%, it has a sweet flavor and a very light mouthfeel, making it easy to drink. This sake is highly recommended for beginners in Japanese sake. Its refreshing taste pairs well with any meal.
The world's largest sake contest, 'IWC', awarded the title of 'Champion Sake' in the Junmai Ginjo category, featuring a highly acclaimed and hard-to-obtain sake directly sourced from the brewery!
This Junmai Ginjo is made using Yamakake Nishiki sake rice, which has been developed in recent years in the local Nagano Prefecture and cultivated by contracted farmers. Its pleasant fruity aroma and flavor reminiscent of fruits enhance the pairing with meat. Glass 850 yen
Miyama Nishiki from Nagano Prefecture expresses a beautiful sweetness that is layered and deep, accompanied by acidity that brings a sense of unity with the accompanying umami. With a focus on the fermentation process, the characteristic bitterness and astringency of Miyama Nishiki serve as accents, resulting in a sake that pairs well with meat. Glass 850 yen
Orange, Apple
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