Nikujo Ayaka

Tongue from the rare black-haired Wagyu beef. Limited quantity available.

Tongue from the rare black-haired Wagyu beef. Limited quantity available.

The balance of rich flavor and sweet fat is exquisite.

It has a sweet umami in the fat and a finely textured meat quality. It is fine to sear it lightly without overcooking.

It is fine to grill it lightly without overcooking.

Rare cut from the shoulder blade area. The meat has tender marbling and is very flavorful.

[Rare Cut] Part of the shoulder blade. The meat has tender fibers running through it, making it very flavorful.

A meat that is low in fat and tender, recommended for women.

Beef cheek meat. It has a chewy texture and is low in fat. The more you chew, the more flavor it releases.

The lower part of the tongue, characterized by a crunchy texture.

Unmatched tenderness. Flavor and texture are guaranteed.

The highest quality cut, considered to have the best flavor, which can only be obtained from 2 kg of a single cow.

A well-balanced meat with marbling and red meat, recommended for women.

This is the most tender part of the thigh meat. It has a lot of red meat and relatively less fat, making it a light and easy-to-eat meat.

This is a cut from the beef round, referred to as 'rump' in the Kansai region. It has particularly low fat content and is considered a lean cut.

A well-balanced meat with marbling and red meat, recommended for women.

This is the softest part of the thigh meat. It has a lot of red meat and relatively little fat, making it easy to eat and light.

Extremely popular, second only to Harami. Enjoy it with our special green onion sauce.

The most popular. Needless to say, it is tender and delicious meat.

Carefully selected domestic beef short ribs. The deliciousness unique to bone-in cuts.

The plump fat is juicy, and the texture is characterized by a melt-in-your-mouth sensation.

This is beef large intestine. It has a chewy texture, and when you bite into it, sweet fat spreads out.

This is a part of the first stomach of the cow, characterized by a crunchy texture. It has a light flavor with little fat, and the more you chew, the more umami it releases.

This is a part of the cow's third stomach, known for its unique texture. It is almost fat-free and has a refreshing taste. It is recommended to eat it with salt.

This is the heart (hatsu) part. It is fresh, so it is refreshing and has no strong flavor, characterized by a crunchy yet tender texture.

This is fresh liver. Be sure to grill it before eating.

This is fresh liver. Be sure to grill it before eating.

This is the part of the first stomach of the cow (Mino) that has fat in between. With the crunchy texture of Mino and the juiciness of the fat, it is softer and more flavorful than regular Mino.

Today's selection of 3 types of carefully chosen hormones (contents change daily)