Tanbiyaki Yakiniku Wagyu-en

A platter that allows you to taste all types of tongue.

A proud dish of our restaurant, wrapped with garlic chives in tongue and tied with Kujo green onions.

The thick cut tongue from the root with the best fat marbling. A flavorful dish that bursts with juice with every bite.

The thinly sliced tongue from the root with the best fat marbling.

A refined flavor with a moderate amount of fat.

A lean and light tongue with a chewy texture.

A rare cut that can only be obtained in a mere 300g from one head. Served with a special garlic salt sauce.

Phantom Harami. A carefully selected cut from the limited amount that can be obtained from one cow. A top-quality item that may sell out quickly.

A rare cut obtained from the diaphragm of a cow. It is characterized by its tenderness and a deep flavor that expands with each bite.

The most iron-rich red meat with excellent flavor. Recommended for beauty as well.

A tender cut that allows you to enjoy its juiciness.

A part of the inner thigh that has a very slight snow-like marbling. It is characterized by its tenderness and mild flavor.

Characterized by its exquisite umami and juicy meat.

Also known as shoulder loin or "crassita," it is the finest meat available and is characterized by its beautifully arranged and melt-in-your-mouth fatty flesh.

A delicate and tender part located at the boundary between shoulder loin and rib loin, characterized by marbling.

A classic cut of shoulder roast. It is characterized by its juicy, tender texture and deep flavor.

A rare cut that connects from the shoulder loin to the neck, yielding only about 2 kg from one whole animal. Soft red meat with a deep flavor.

The inner part of the front leg. Also called shoulder meat due to its shape. Richness of the muscle and a soft, juicy texture.

Characterized by a firmer texture with more redness than misuji.

The outer part of the front leg. It has a deep flavor and tenderness, recommended for those who prefer red meat.

The most active part of the cow's front leg. Rich in flavor and has a chewy texture.

The pink marbled part of pork belly. A juicy section characterized by its fragrant fat.

A flavorful cut that balances lean meat and fat, taken from the tomobara. Characterized by the juicy meat that flows as you chew.

A classic of grilled meat. A red meat with a unique aroma and flavor derived from the belly meat taken from the chuck.

A tender part located between the ribs. A deep flavor harmonized with a perfect balance of fat and muscle.

A Korean classic. Thinly sliced pork belly seasoned with sauce.

A true delicacy. A unique cut with fat that can only be obtained in a mere 5 kg from one whole animal.

Red meat located on the inside of the tomobara. A rare cut with tenderness and juiciness that rivals harami and hire.

A light and soft texture. A marbled part located at the end of the Tomobara.

A cut that is very similar to harami, but even softer and more flavorful than harami.

Beef tenderloin. A juicy cut with a good texture.

A carefully selected assortment of today's recommended Omi beef prepared with heartfelt dedication by our shop.

A great assortment that allows you to enjoy both the marbled meat and lean meat of Omi Black Wagyu beef at the same time.

A luxurious platter featuring only the finest cuts of Omi beef.

The best platter to fully enjoy the charm of Omi beef that our shop takes pride in.

The first stomach of the cow. Characterized by a soft and unique flavor due to careful preparation.

The second stomach of a cow. A part that has not yet developed into senmai, shaped like a honeycomb. It has a unique flavor and is treated as a high-end ingredient in Italy.

The third stomach of a cow. It is most commonly used in sashimi and has a unique aroma and texture.

The fourth stomach of a cow. A fragrant part with excellent texture and no peculiar taste. Recommended for those who are not fond of the fat in offal.

Tender and fragrant mino sandwiched with the fat of black-haired wagyu beef.

Beef large intestine. A classic hormone that enhances the unique aroma, overflowing meat juices, and the savory flavor of fat to the utmost limit.

Beef throat. Texture similar to cartilage.

Beef heart. It is lean, mild, and has a deep flavor. Rich in iron and abundant in unsaturated fatty acids, it has excellent beauty benefits.

Beef aorta. A dish with a slightly firm and unique texture that becomes addictive.

Beef cheek. Lean and tender, it pairs well with both sauce and salt, offering a rich flavor.

A part from the inner side of the front leg. Also called fan meat due to its shape. Richness of the muscle and a soft, juicy texture.

The inner part of the front leg. Also called fan meat due to its shape. Richness of the muscle and a soft, juicy texture.

A tender cut that allows you to enjoy its juiciness.

A tender cut that allows you to enjoy its juiciness.

The most beautiful marbled cut known as Zabuton. The allure of the smooth fat.

The most beautiful marbled cut known as Zabuton. The smooth fat is its charm.

The king of roasts. In the original place, it is also called Hanabeshin and Tenderloin. A soft, flavorful, and juicy cut.

The king of roasts. In the original place, it is also called the ribeye and tenderloin. A soft and flavorful juicy cut.

The highest quality cut of loin. A cut that offers overflowing meat juices, just the right amount of chewiness, and a rich flavor.

The highest quality part of the loin. A cut that offers overflowing meat juices, a moderate chewiness, and a rich flavor.

Red meat that can only be obtained from 7 kg of a single cow. The deliciousness of the meat juice and just the right amount of marbling.

Red meat that can only be obtained from 7 kg of a single cow. The deliciousness of the meat juice and just the right amount of marbling.

The most rare cut, boasting the best flavor, the king of beef. Exquisite lean meat with just the right amount of marbling from the finest Omi beef.

The most rare cut, boasting the best flavor, the king of beef. Exquisite lean meat with just the right amount of marbling from the finest Omi beef.

A perfect balance of meat, sea urchin, and perilla, with a melting texture and rich umami flavor. A proud dish of our restaurant.

Freshly harvested senmai. Crunchy texture with a white miso-based sauce.

A luxurious dish made by grilling a delicious part of the chili pepper rare and taking only the inside. Seasoned with authentic Korean flavor.

A luxurious dish where the surface of fresh raw liver is grilled, leaving only the inside.

Includes 2 eggs, 100 yen for each additional egg

Includes 2 eggs, 100 yen for each additional egg

Carefully selected domestic pork belly, with layers of fat, lean meat, and fragrant fat.

Meat from the neck of the pig. Enjoy the fragrant marbled meat with a crunchy texture.

Grilled over charcoal, the American Jansville sausage is very delicious.

Domestic young chicken thigh. Good texture with a rich and savory flavor.

A part of the domestic chicken around the neck. It is a very rare part that can only be obtained about 20g from one bird, and it has excellent elasticity.

Exceptional freshness. The king of shrimp, Kuruma Ebi, grilled over charcoal. Sashimi is also available.

Grilled scallops with shell over charcoal with butter.

Enjoy fresh Sazae from Mie Prefecture baked in a shell.

Grilled whole squid in a hearty manner.

Grilled live hamaguri from Chiba Prefecture over charcoal.

Thick and juicy large shiitake.

The texture of bamboo shoots, the aroma of rice. Sweet Makomotake with salt.

A classic mushroom for grilled vegetables.

Aroma Matsutake, Taste Shimeji

A vegetable representative of Kyoto. A large eggplant with thick flesh and a firm texture.

A type of Kyoto vegetable pepper that has no spiciness and gives a subtle sweetness.

A sweet and delicious onion with the highest sugar content in Japan.

Sweet shishito peppers grown in Kochi

A fragrant and tender green asparagus with a refined flavor.

Delicious corn from Hokkaido grilled with butter.

A fragrant Kyoto vegetable rich in leek juice.

Golden color with a soft melt-in-the-mouth texture and elegant sweetness.

Crispy texture and rich flavor of charcoal-grilled lotus root.

Oil grilled healthy garlic from Aomori Prefecture.

Crisp texture and sticky thickness.

A texture that becomes addictive, with a sweet mouthfeel.

A classic of grilled vegetables. Sweet and fluffy delicious pumpkin.

A slightly sweet, melting texture.