Shu-en-ten

We do not accept reservations for the lunch menu. It is easier to guide you if reservations are made about 3 weeks to 1 week in advance. We recommend making reservations for private rooms 1 month in advance.

A dish that allows you to enjoy various types of Miyazaki beef, all served raw. Includes Yukhoe, Hokkaido sea urchin beef sashimi, truffle beef sashimi, Tosa-style Parmigiano, and a bite-sized tartare steak.

This is a proud dish that combines the finest sea urchin, salmon roe, and scallop from Hokkaido with the core part of the loin meat, lightly seasoned with a hint of Kamebishi soy sauce. Orders are accepted from 2 pieces.

Only the core of the tongue, considered to be the most delicious part of Wagyu tongue, is used. This dish is a must-try, available only for 1 to 4 servings, and is sure to sell out.

Experience the authentic taste of traditional Korean cuisine with a 'Wa' flavor that enhances the ingredients... Enjoy the exquisite Yukke that can only be found at Shuen!

How about Yukke that melts in your mouth? (The photo is for two servings)

The beef was pounded until it became coarsely minced. Enjoy the exquisite harmony of meat and spices.

A precious dish that can only be taken from a small part of the harami, it is a product that sells out immediately.

This is a limited menu item available only on the day of arrival, made with fresh Wagyu heart (heart). Enjoy the crunchy texture with garlic ponzu sauce.

We have completely removed the odor of hachinosu, allowing you to enjoy only the refreshing umami in this sashimi.

The black senmai is carefully prepared to be pure white. Please enjoy it with Korean vinegar miso.

Please enjoy it like fugu with homemade meat ponzu.

Orders start from two pieces.

A generous dish featuring a luxurious assortment of rare cuts. Only the most recommended rare cuts of the day are carefully selected. *Please ask the staff about the contents of the rare cuts. *Orders are accepted from 2 servings.

Quickly sear both sides and enjoy it mixed with the special sauce. The rich and mellow flavor pairs perfectly with rice. *Orders are accepted from 2 servings.

Because it comes from a part of the back that has little movement, it features high-quality marbling. Additionally, the fine marbling provides a melt-in-your-mouth tenderness. Enjoy the carefully selected high-quality meat cut into thick slices.

A rare cut that is only 3% of a single cow, known as the 'Queen of Beef.' It has little fat, allowing you to fully enjoy the rich flavor of the lean meat. It is served with the perfect cooking temperature to bring out the maximum flavor of the fillet.

Once upon a time, an English king was so impressed by the deliciousness of loin (loin meat) that he bestowed the title of sir (a noble honorific) upon the meat, which is how it came to be called sirloin. The ROS is the tip of the sirloin. Its more refined texture compared to the loin and richer than Chateaubriand truly offers a royal class flavor.

Chateaubriand is a cut of beef that can only be taken from about 2 kilograms of meat from a 100-kilogram animal, which is less than half of the tenderloin. It has more marbling than regular tenderloin and can be cut with chopsticks, just like tenderloin. It is characterized by a richer flavor than tenderloin.

A high-class roast meat taken from the rib section known as 'Kurashita'. It has a meaty texture yet melts in the mouth, with a flavor that balances the umami and sweetness of the meat. Also known as 'Zabutons'.

This meat is from below the shoulder blade, and its marbling is artistic. You can enjoy a flavor that has a sweetness that can only be obtained from about 2 kilograms from one cow.

The king of roses. For those who think kalbi is too fatty, please give it a try. The sankaku served at Shuen is of high quality with good marbling, and it has been properly aged, allowing the unsaturated fatty acids to melt quickly, providing a refreshing taste experience.

Like Hiuchi, this meat is taken from the 'Shintama', also known as 'Shinshin'. It is a tender red meat with little marbling, making it an ideal cut for dishes like Yukke. If eaten rare, it offers the best flavor.

This is a high-grade karubi with tender marbling around the ribeye core, featuring beautiful marbling throughout.

A part of the shoulder roast, it has slightly less marbling compared to other roasts and is a tender, lean red meat that connects to the misuji. It is also known as 'Ude Sankaku' due to its shape resembling a chestnut, which is how it got its name.

A cut taken from the shoulder loin, which has less marbling compared to other loin cuts, but stands out for its tenderness. It is considered ideal for dishes like Yukhoe along with 'Marushin', so it is recommended to eat it rare.

Used as a high-class kalbi in many restaurants. It is taken from the middle belly part and is named so because it has a shape resembling a shell when cut. There is a commonality in that it is firm yet tender and has a rich flavor.

This is a cut of meat located at the top of the tomobara, known for its fine marbling and firm texture, making it a superb quality of karubi.

This meat is taken from the part of the buttocks called the lamp, and is also known as 'Rannaka'. It is characterized by a moist and rich flavor and a tenderness that is unexpected for red meat, making it a popular choice for steaks.

This is the meat that surrounds the Ichibo and is also called 'Akabera'. The texture is firmer than Ichibo and has a bit more chewiness, but it is also evaluated to have a depth of flavor comparable to Ichibo.

A tender part taken from the 'shintama' section of the thigh, known for its fine marbling, also referred to as the tenderloin of the thigh. It is called 'Tomo Sankaku' and is considered an exquisite dish for grilled meat lovers.

A rare cut that covers the center part of the thigh meat like a turtle's shell. It is characterized by thick muscle fibers, a firm texture, and the umami that enhances with each bite.

A part of the neck that yields only about 1.5kg from one head. Please enjoy the wild flavor of the meat with our special yuzu pepper.

The part of the muscle surrounding the harami. Although it is muscle, it is very flavorful, and like the senbon, the umami takes precedence over the toughness, making it a favorite among connoisseurs.

Red meat taken from the back shin, tender and rich in flavor, to the extent that it is called a fillet taken from the shin.

Like 'Tsurami' and 'Harami-suji', it is part of 'Sotomomo' which tends to have a strong chewiness and a 'hard' image. However, the Senbon from A5 Wagyu does not feel hard due to the umami that comes out the more you chew.

This sauce, with the richness of beef fat, the flavor of butter, and the aroma of garlic, is perfect for red meat, brought together by the sweet soy sauce from Southern Kyushu.

The highest quality black tongue is extremely thick. The taste and tenderness are the pinnacle of beef tongue.

This is the very popular Jou Tan Salt at Shuyuan. The three-person serving in the photo is recommended.

After grilling the tongue, wrapping it with salt green onions gives it a unique spiciness. The three-person serving shown in the photo is recommended.

A block grilled dish made from the center part of the tongue, which has excellent marbling, aged for more than two weeks to achieve a tender finish that surpasses extreme pressure.

A rare cut of black tongue. It is not found in the normally sourced tongue and is a rare tongue that professionals eat.

Served at a special price for the cut parts of the tongue.

If you think of the representative of Karubi, this is it!! This quality is where Shuyuan's Karubi begins.

I focused on enjoying kalbi lightly seasoned with high-quality rock salt, rich mineral sea salt, and green onions. This dish is a simple way to savor meat with salt!

For those who love kalbi, 'seeing is believing' - first, please enjoy it!

This roast is the foundation of all the meat at Shuyuan. You will surely be surprised to ask, 'Is this the cheapest one?'

The most popular and beloved dish among regulars at all Shuyuan. Its deliciousness is better than a thousand words.

This is Harami that can be quickly grilled and eaten rare.

Meat with strong red color and meaty texture.

A thick cut from the most meaty and firm part of a single piece of Wagyu Harami, prepared generously with 120g of Harami Chateaubriand.

Marinated with a special sauce made luxuriously with fruits like apples, along with aromatic vegetables and pork belly around the ribs. The meat, made even more tender with fruit juice acidity, is popular among women.

If you really want to eat it, please confirm when making a reservation. This is a special menu where the meat of the jar rib is not cut and is roasted whole. It is very filling even for 2 to 3 people.

A part of the rare cut of the thigh called 'senbon', favored by connoisseurs. The chewy texture of the meat allows you to savor the umami with every bite.

The name comes from the English term for beef brisket, which is loved as a staple in American barbecue. Enjoy it lightly with Shuyuan's original ponzu sauce!

This is a delicacy that is eaten before tongue in Hiroshima.

A classic known to those who know Nagasaki Yakiniku.

Tender pork trotters from Miyazaki are vacuum cooked in-store, grilled from the bone, and served with Korean vinegar miso for a wobbly and glossy finish!

This is a special sausage made only from black pigs, known as the 'Black Jewel of Satsuma.' It is a safe and secure dish that children will also enjoy.

Only fresh Japanese beef liver without the unique odor of liver! However, please be sure to cook it before enjoying.

Imagine the flavorful, tender, and high-quality 'gizzard' served at upscale yakitori restaurants. This dish highlights the umami of the meat with its unique texture.

This is a unique dish that specifically selects only the thickest part of the senmai. It will surprise you with the thought, 'Is this what senmai is like?'

It is named this way because it looks like a beehive. Its texture and flavor are appreciated by those who love beef tripe.

Wagyu small intestine is characterized by the quality of its fat and the perfect balance of fat content, with the softness of the intestinal wall and flavor being exquisite! It is a classic dish.

A part of the large intestine also known as Tecchan. The history of Japanese hormone dishes starts with this Shimacho... Wagyu Shimacho is characterized by its tenderness.

Even those who are not good with offal will be fine! Low in fat, healthy, and tender. The taste and texture are a must-order item for offal lovers. Especially recommended for women!!

Appeared as the 'ultimate white meat' in the 2007 movie 'Pork Bulgogi'! Since the small intestine is grilled whole, it is surprisingly juicy on the inside and has a crispy texture on the outside. It is a superb delicacy of what is called the ultimate hormone.

The barbecue restaurant in the downtown area of Kobe serves various hormones marinated in a spicy miso, generously providing them as a side dish for sake and with white rice, offered at a great value of 200g.

A selection of classic kimchi including napa cabbage, cucumber, and radish, along with special kimchi made with ingredients like garlic chives and green onions, depending on the season.

A healthy appetizer made by mixing scallops and namul, wrapped in a large serving of wrapping vegetables (sold separately).

When you pickle the soft yam potato in kimchi, it becomes a rich and flavorful kimchi.

The namul at Shuen is all homemade from vegetables, and it is a confident namul that undergoes a taste check every time.

Plenty of coleslaw and colorful vegetables, guaranteed to aid digestion and promote smooth blood flow. Tossed with homemade vegetable dressing. Quality upgraded!

Market Price

When you wrap healthy grilled meat with sanchu, blue pepper, samjang, and oil garlic, you are in Korea.

Soft red meat is vacuum heated and marinated in Tosa soy sauce broth. Generously topped with Parmigiano.

A dish as the name suggests, wrapped in seaweed, perfect as a snack with alcohol or with white rice.

Kimchi made from cod entrails, with no unpleasant smell, and a kimchi-flavored salted seafood taste.

Garlic is served fried and roasted in sesame oil, piece by piece.

Large pickled shallots with a perfect balance of umami, sweetness, and acidity, reminiscent of the taste from the countryside grandma.

Authentic Bibimbap 997 yen, Stone Grilled Bibimbap 997 yen, Authentic Yukhoe Bibimbap 1,499 yen, Stone Grilled Yukhoe Bibimbap 1,499 yen, Yakiniku Restaurant's Meat Miso TKG 589 yen, Specialty Kalbi Soup 1,097 yen, Yukhoe Junk Soup 1,580 yen, Freshly Cooked Rice (Large) 545 yen, Freshly Cooked Rice (Medium) 445 yen, Freshly Cooked Rice (Small) 345 yen

Korean Cold Noodles (using buckwheat flour) 1,142 yen Korean Cold Noodles (using buckwheat flour) (Half) 735 yen Yukgaejang Noodles (Egg Noodles) 1,580 yen Clam Sollongtang Noodles (Egg Noodles) 1,580 yen Tororo Spicy Bibim Noodles (using buckwheat flour) 1,142 yen Tororo Spicy Bibim Noodles (using buckwheat flour) (Half) 735 yen

Shijimi Solrongtang 1,285 yen Yukgaejang Soup 1,285 yen Galbi Soup 798 yen

Today's cherry blossom ice cream 498 yen, cherry blossom seasonal fruit sorbet 498 yen, cherry blossom ice cream & sorbet 798 yen, special almond tofu 498 yen, hot cake with rich milk ice cream 798 yen