Wagyu to Gibier Yakiniku 1010

Extremely hard to obtain! Premium tongue that can only be eaten at select locations.

Served with thinly sliced tongue of domestic Kuroge Wagyu, which has a flavor not found in foreign products.

The flavor is very rich and similar to that of the skirt steak.

Tongue from America that you are used to eating. Thick cut.

In many yakiniku restaurants, it is common to use frozen or imported beef harami, but we want to convey the charm of Tottori Wagyu to many people, so we only use Wagyu harami.

Similar to harami, but characterized by a softer texture and a rich umami flavor with a light mouthfeel. This cut is quite rare in yakiniku restaurants in Tottori City.

Finely textured and tender red meat characterized by rich meat flavor and elegant sweetness

Especially tender part of the lamp

While it is lean, it has a moderate amount of marbling, providing a strong meaty richness and sweetness.

Cone-shaped like a fishing sinker. Light yet flavorful, the more you chew, the more umami it releases.

A rare red meat from the cheek part of the cow, with a rich flavor that can only be obtained in about 1 kg from one whole cow.

Today's recommended three types of Wagyu, approximately for two people

Today's recommended platter of 5 types of Wagyu, serving for about 2 to 3 people

Irregular cuts and shapes

Please enjoy the meat grilled just enough to not burn, coated with egg.

Please enjoy with light grated daikon and ponzu sauce.

Approximately 200g

3 pieces each of today's 3 types of hormone

5 pieces each of today's 3 types of hormones

Served with daily changing cuts of wild boar, deer, and duck

Deer meat becomes dry if overcooked. Be careful not to overcook.

Characterized by a smooth fat while having a flavor similar to pork

Light and easy to eat with little odor