Nikuya Suzu

A valuable set for two people that allows you to compare 11 different types, from rare cuts to classic offal, presented on a cow-shaped plate for easy identification and enjoyment.

Today's recommended assortment of five types of rare cuts

A mythical meat that can only be obtained in 3 kg from one cow.

Meat from the rear with a moderate amount of marbling

A part known as the king of red meat

A slightly red meat located above the misuji.

Richly flavored meat within the arm

Soft red meat from the waist to the buttocks.

Very tender meat between the lamp and the ichibo

The king of meats, the highest quality cut! Difficult to obtain, limited quantity often sold out.

The inner part of the shoulder loin called the crassita

The part between the ribs and bones, known as the short rib section.

We carefully select the center part of the tongue.

Since it's the tip of the tongue, it's a bit small and has red meat.

Carefully selected thick cuts from the first stomach of the cow.

The sweet fat is very delicious

The meat around the face, also known as Tsurami.

Large intestine known as Shimatechan

A hormone rich in vitamin A and highly nutritious.

A lean muscle with little fat from the heart

A hard-textured cartilage from the trachea of a cow that is addictive.

Meat from the jaw, flavorful meat

Rich in flavor from the fourth stomach of the cow

Aorta called Hatsumoto

Large 300 yen, Medium 250 yen, Small 200 yen