Wagyu Yakiniku Kouan Nara Kashihara

We have prepared a marinade with sauce and salt flavor.

We primarily use A5 rank Miyazaki beef belly. One of the characteristics of Miyazaki beef is its 'high-quality fat.' It is not overly rich, has a sweetness, and does not linger in the mouth. The meat has a moderate elasticity, providing a satisfying experience when eating. When you bite into it, the sweetness of the fat, the umami of the sauce, and the meat juices create a harmonious blend.

We use high-quality cuts of A5 rank Miyazaki beef from the belly. Mainly, we use parts called flank and kainomi. The meat is very tender, with just the right amount of fat, and the unique flavor of the kalbi fat combined with a pleasant chewiness keeps your chopsticks moving.

Using A5 rank chuck flap meat from Miyazaki beef, which has won the championship three times in Japan. This cut has a rich beef flavor and a strong wagyu aroma, making it a recommended cut, although the meat is a bit tough, so it is sliced thinly. The commitment is to cut it by hand to this thickness while it is still raw, rather than freezing it and using a slicer.

Using A3 rank special cut ribeye from Miyazaki Prefecture. The meat quality is very tender and melts in your mouth. The balance of fat and lean meat is just right, making it very easy to eat.

We use the special cut known as Triangle Rib, which is called the king of kalbi, made from A5 rank Miyazaki beef. It is characterized by the sweetness of its fat and pairs well with yakiniku sauce, delivering a taste that truly embodies 'this is yakiniku!'. The meat quality is also tender, satisfying even those who prefer their meat well done.

We carefully select high-quality, tender red meat with good marbling from Miyazaki beef A5 grade. We mainly use delicious cuts known as Shinshin, Tonbi, and Misuji. The meat quality is very high, so why not give it a try?

We use A5 rank Miyazaki beef from the chuck roll. The meat itself is rich in flavor, has a good aroma, and is moderately fatty, but the texture is somewhat firm. Therefore, we have skillfully cut it in a lattice pattern. This not only makes it easy to bite through but also allows the sauce to adhere well, resulting in a product that is truly representative of grilled meat.

This is a premium kalbi meat selected only from the highest grade 'A-5' of the Miyazaki brand beef 'Miyazaki-gyu', featuring beautiful marbling. It melts in your mouth, and the overflowing sweetness of the meat juice has a unique umami flavor. Please give it a try at least once.

This roast uses the highest grade 'A-5' of the Miyazaki brand beef 'Miyazaki Beef'. The meat quality surpasses 'tender' and is so tender that it 'melts' in your mouth. Not only is it tender, but it also has the rich umami inherent to Wagyu, making it truly exquisite. Please enjoy it as a memory of your visit to our restaurant.

Using A5 rank Miyazaki beef fillet. It is the best part of the best beef. There is no better meat than this. The tenderness and flavor of the meat, along with the perfect amount of fat, can truly be described as supreme. It is sure to be an emotional experience. Although it is expensive, it can be considered a bargain for such top-quality meat. Enjoy it as a memorable experience.

We only use marbled beef tongue sourced from abroad. Currently, we exclusively use high-quality beef tongue from Australia. Please start your yakiniku experience with this premium salted beef tongue. The pairing of premium salted beef tongue and the first draft beer is excellent.

We have luxuriously used only the high-quality parts of the very rare tongue of Black Wagyu beef. Compared to foreign tongues, the flavor is exceptionally good, offering the best taste. The tongue of Black Wagyu beef is very rare and has limited availability, so once it is sold out, it will no longer be available. We kindly ask for your understanding in this matter.

This product adds green onions to the premium salted tongue. Once the tongue is grilled, please wrap it with the green onions and enjoy. The green onions are infused with the flavor of sesame oil, enhancing the taste of the salted tongue even further.

This product adds green onions to salted tongue. Once the tongue is grilled, please wrap it with the green onions and enjoy. The green onions are infused with the flavor of sesame oil, enhancing the taste of the salted tongue even further.

Tongue (salt flavor) is made using foreign-sourced tongue. Our tongue is sliced thinly by artisans without freezing, preserving its umami and making it easy to eat.

We serve only the thick and well-marbled parts of the Harami from black-haired Wagyu beef. The unique texture of Harami and the deliciousness and tenderness of the fat due to its fine marbling have led to many customers coming back for seconds. Harami is a rare cut that can only be obtained in small quantities from a single cow, so we appreciate your understanding in case it is out of stock.

This dish uses the harami cut from black-haired Wagyu beef. It is a rare cut that can only be obtained in small quantities from a single cow, so it tends to be out of stock, and we sincerely apologize for any inconvenience this may cause. When it is in stock, it is a great opportunity. It has a unique, just-right texture and a perfect balance of fat and lean meat. With Wagyu, instead of a gamey taste, you get exceptional umami and aroma.

We also serve American harami because the supply of Japanese wagyu harami alone is insufficient. It is a very affordable and cost-effective meat. With less fat, you can eat as much as you want.

Upper Mino is considered to be thicker and of higher quality when sourced from abroad. We carefully select particularly thick Mino, which has received high praise as a product with a high level of satisfaction.

Using Wagyu Tsurami. It has a rich flavor, and for those who are familiar with yakiniku, this is a standard item to order. It has a lot of sinew and is a bit tough, so it is sliced thinly.

This product is made by turning the small intestine of Wagyu beef inside out without splitting it, concentrating the fat in the center. The fat is less likely to escape, allowing you to fully enjoy the unique deliciousness of the fat from the small intestine. It pairs exceptionally well with our miso sauce.

Using Japanese beef senmai. The unique texture of senmai is enjoyable and pairs perfectly with our restaurant's special sauce.

Using Wagyu liver. There are stories of people who dislike liver trying our liver and overcoming their aversion. Wagyu liver is sweet, has little odor, and is easy to eat.

We serve a mix of Japanese beef large intestine and akasen as Techan.

It is a cow's heart. It has a texture close to red meat, and the rich sweetness of the fat is irresistible.

Using the belly meat of the Miyazaki brand pork 'Oimo Pork', which is raised with a feed mix of sweet potatoes that Miyazaki Prefecture is focusing on. Its deliciousness is so remarkable that it silenced even the connoisseurs who boast about high-quality pork. The sweetness of the fat is truly impressive.

Miyazaki Hinata Chicken has a strong umami flavor and a texture that is slightly more tender than other broilers.

This is a Miyazaki wiener with a crispy skin and juicy flavor. It is very popular among children.

Please enjoy by placing garlic chips on top of grilled meat seasoned with domestic garlic-flavored garlic chips. The combination of domestic garlic and Miyazaki beef is outstanding! The crunchy texture of the garlic chips adds to the meat's texture, and the fragrant aroma of domestic garlic combines with the umami of the meat to create an incredible flavor. When ordering a salty dish, be sure to also order garlic chips.

This is a steak made from Miyazaki beef, specifically using the tenderloin of the highest grade A-5 Miyazaki beef. It is served in a portion of 100g per person. This cut is the most tender part of the beef. It is not overwhelming, has an excellent flavor, and leaves a delightful aftertaste that brings happiness. 100g per serving is priced at 4,770 yen (excluding tax). The upper loin steak is served thickly using A3 rank ribeye from Miyazaki Prefecture, priced at 4,160 yen (including tax).

This is a steak made using the highest grade A-5 sirloin of Miyazaki beef. It has a generous portion of 160g per serving.

Ise-yaki (assorted seafood) includes 3 angel shrimp, 3 scallops in shell, and a mix of cuttlefish.

Use high-quality shrimp known as angel shrimp that can be eaten raw. You will understand the superior texture and taste once you try it. 2 pieces

This is a scallop with shell. It comes with 2 pieces per serving.

Using cuttlefish suitable for sushi that can be eaten raw. It is a very thick and high-quality squid.

Napa cabbage kimchi and cubed radish kimchi. Cucumber kimchi.

A platter of napa cabbage kimchi, cubed radish kimchi, and cucumber kimchi.

This is a namul made with soybean sprouts. This is a namul made with bracken fern. This is a namul made with spinach. This is a namul made with radish.

An assortment of seasoned vegetables including soybean sprouts, fernbrake, spinach, and radish.

Please enjoy it with our shop's special meat miso. An additional serving of meat miso is 160 yen.

A salad of green onions and vegetables, enticing with the aroma of sesame oil.

A Caesar salad with homemade bacon smoked in the shop, made with Miyazaki Oimo pork and a soft-boiled egg.

A must-have item for barbecue enthusiasts!

The tail has a strong umami flavor and is simmered for a long time, making it melt-in-your-mouth.