Wagyu Itto Yakiniku Ushichi

4 types selection, 320g, 4 pieces (80g) × 4 cuts, 2 premium cuts + 2 regular/medium cuts. 6 types selection, 480g, 4 pieces (80g) × 6 cuts, 3 premium cuts + 3 regular/medium cuts. 9878 yen (tax included). A luxurious selection of the highest grade A5 ranked Wagyu beef. Delicate and rich flavors spread, allowing you to enjoy the carefully selected best cuts by the chef. Please enjoy this blissful moment.

4 types platter, 320g [serves 2-3 people], 4 selected cuts, 4 pieces (80g) each of 4 cuts. 6 types platter, 480g [serves 4-5 people], 6 selected cuts, 4 pieces (80g) each of 4 cuts. 12078 yen (including tax). By purchasing an entire cow, we can present a selection of premium Japanese beef cuts, allowing you to fully enjoy their rich flavors and tenderness. We deliver a luxurious assortment of premium Japanese beef for the ultimate yakiniku experience.

This is a platter of 7 selected rare cuts. Please enjoy a luxurious moment. We will provide the best cut of the day. Specific cuts cannot be requested. Orders are accepted for two people or more.

4 types platter, 320g [serves 2-3 people]: Regular: 4 types of medium cuts, 4 pieces each (80g) × 4 types. 6 types platter, 480g [serves 4-5 people]: Regular: 6 types of medium cuts, 4 pieces each (80g) × 6 types. 7678 yen (including tax). This is a very economical platter. Please enjoy a special moment with your friends or family.

A platter featuring thickly sliced special tongue core and various delicious parts of tongue for your enjoyment (e.g. special tongue core, premium tongue salt, green onion tongue salt, tongue lower, tongue sinew)

The part of the beef tongue that corresponds to the base of the tongue is rare, making it a rare cut. Due to its rarity and meat quality, it is the highest grade part of beef tongue.

This dish is proud of its texture, made from the part close to the tongue root.

The strongest combination of beef tongue and green onions is popular. If you love green onions, please enjoy it as a set.

We will serve the popular Tan Saki Salt with green onions.

This is the lower part of the beef tongue, and it pairs perfectly with miso sauce. You can choose between salt or miso sauce.

The tip of the beef tongue, it has a firm texture and elasticity, and you can choose between salt or miso sauce.

It will be grilled and served in front of you, so please try to savor it in one bite.

We will grill it in front of you, please enjoy the collaboration of egg and meat in your mouth.

It will actually be served grilled.

This is horumon with plenty of fat.

The first stomach of the cow, it has a firm texture.

It is characterized by a crunchy texture.

The second stomach of a cow, rich in collagen.

The fourth stomach of a cow, a part with strong flavor.

This is a part that contains a lot of iron, second only to the liver.

This is beef small intestine, rich in fat.

This part is rich in vitamins and iron, and also has skin beautifying effects.

The balance of fat and lean meat is excellent, and the soft texture is also popular. It pairs perfectly with black pepper.

It is the cartilage from the throat area.

It has a firm texture and the flavor of the meat is concentrated.

This dish features pork belly full of umami that pairs perfectly with wasabi.

It contains a lot of fat, and its soft texture is its charm.

This is a cut of beef located in the central part of the cow's back, also known as the king of steaks.

The fat is characterized by its sweetness and lightness.

This is a part of the rib close to the tenderloin, with a moderate amount of marbling in the red meat.

Since it is a part around the bone, it has a rich flavor from the bone with plenty of fat and a strong umami taste.

Among the cuts of pork belly, this is the part where the flavor of the fat is the best.

Although it has less fat than Zabuton, you can feel the juiciness characteristic of Wagyu.

The most tender part of beef, relatively low in fat.

It is said to be the most delicious among the lean cuts, with a different sweetness and aroma of the meat.

It has a moderate amount of 'sashi' where the lean meat and fat are layered.

Meat from the shoulder blade of the cow, located from the shoulder to the wrist, known for its fine fibers and tendency to have marbling.

Located under the shoulder loin of the cow, it features a firm texture and beautiful marbling of sweet fat.

This is a cut from the shoulder to the loin, featuring tender red meat with a sweet flavor from the fat.

Meat around the rib area. It has a lot of fat and is tender, making it a popular cut for grilled meat.

This is meat from the diaphragm area, characterized by its high fat content and tenderness.