BASARA

The thinly sliced harami melts in your mouth.

This dish allows you to enjoy the extremely fresh and high-quality tongue of black-haired Wagyu beef in its raw form!

Wagyu and herbs are a perfect match! French-style Yukhoe

The number of people getting hooked on its unique chewy texture is rapidly increasing.

Please ask the staff for details.

Part of the first stomach of the cow! Crunchy texture

Tripe is the third stomach of the cow! Spicy with tomato and jalapeño!

Freshly shaved Gorgonzola pairs well with wine!

BASARA's liver paste uses Wagyu beef! Enjoy it with thinly sliced baguette!

The offal does a great job

A soul food from Florence, simmered until tender in broth. Italian-style offal stew!

Slowly stewed with Gorgonzola and fresh cream

Hot ajillo that makes Wagyu heart tender♪

Sautéed top beef tripe and mushrooms in Bourguignon butter♪

Juicy and melting premium Japanese beef marucho and cabbage in the ultimate tag team!

[Limited Availability] The tongue sourced through a special route is limited in quantity and will end as soon as it runs out.

This is a size for one person.

Highest rank harami directly delivered from Shibaura. Served with fried potatoes.

Slowly and carefully simmered black beef.

A rare cut that can only be taken from one cow, slowly stewed in a special deglaze sauce for tenderness.

Enjoy the sweetness and acidity of the spicy tomato sauce with chewy thick curly noodles!

A heartfelt peperoncino infused with the broth of Wagyu hormone.

Bolognese slowly simmered with plenty of offal and red wine

Super rich liver paired with wine number 1

Rice added to lampredotto, prepared in carbonara style with plenty of Parmigiano cheese and egg yolk.

Rich vanilla ice cream topped with hot cold-pressed lemon

A dessert from the Catalonia region of Spain that is very similar to crème brûlée!