Yokaniku Yuuen

First, please enjoy the deliciousness of Wagyu with this great value assortment of 4 types!

Refers to the thin part of the diaphragm towards the back. Compared to sagari, it has slightly more fat, which adds to its flavor and depth.

This is the part of the diaphragm from the internal organs. It is mostly red meat, characterized by moderate fat and a tender texture.

This is a part that is closer to Kamenoko Shinshin and has more fat. The balance of fat and lean meat is very good, making it very easy to eat.

The meat is located near the turtle shell, characterized by a fibrous texture that is fine-grained, soft, and has a smooth, elastic mouthfeel. It has no strong flavor and the fat is not greasy, making it easy to eat!

A spherical part located on the inner side of the lower inner thigh. The meat has a fine texture and is low in fat, which concentrates the flavor of the red meat. The texture is soft.

It is beef cheek meat, which has a deep flavor, is rich, and the fat has a unique richness. Since it is from a well-exercised part, it is rich in gelatin.

This salad features the unusual nameko mushrooms and tororo konbu, with a dressing that has a refreshing lemon flavor. *The contents and presentation of the dish may change depending on the season.

A rich soup made from beef tail and vegetables, seasoned with homemade spicy miso sauce, and using curly noodles that hold the soup well! This is a confident bowl filled with such dedication!

A dish that adds noodles to a light yet rich tail soup. Perfect for finishing off a meal. (We are using thin noodles.)