Yakiniku Rakugyuen

5 types from Kalbi, Roast, Harami, Insight, Uwa Misuji, Shoulder Triangle, Nino Ude, Keda, and Sasami

5 types from Kalbi, Roast, Harami, Insight, Uwa Misuji, Shoulder Triangle, Nino Ude, Keda, Sasami

Tatebara, Misuji, Special Premium Belly, Kainomi, Sasami, Shoulder Triangle, Togarashi, Premium Kalbi, Premium Loin or 5 types

Tatebara, Misuji, Special Premium Belly, Kainomi, Sasami, Shoulder Triangle, Togarashi, Premium Kalbi, Premium Roast or 5 types

Equivalent to two servings in one pot

One pot for two people

A part of the rib near the tenderloin. It is very tender, with just the right amount of fat, allowing you to savor the original flavor of the beef. It is said to be named for its shell-like shape. This is a very rare cut, as only a pair of blocks can be taken from each cow, making it perfect for high-quality grilled meat.

It has a marbled texture, and the meat is tender, allowing you to enjoy the sweetness of the fat.

This part is located around the upper front leg area and has a rounded triangular shape. It is characterized by its chewiness and refreshing taste.

A rare cut located near the shoulder blade, it has a texture similar to thigh meat. It has a moderate amount of fat but is characterized by a refreshing and elegant flavor.

A rare cut of meat from a part of the arm, known as 'phantom.' It is hidden by the bone and has a rich flavor. It easily has marbling and a sweetness.