Go Tai

A luxurious assortment of triangular cuts, zabuton, misuji, rib eye, and chestnut triangular cuts. This is a recommended dish from Gohda.

A luxurious assortment of misuji, rib core, kainomi, upper ichibo, and special premium harami.

A selection of skirt steak, triangular short rib, and ribeye.

A platter of chili, premium ichibo, and kainomi.

This is the best meat in terms of tenderness and flavor.

This is a precious cut of meat that can only be obtained in small quantities from a single cow.

This is meat with a light flavor.

This is the best marbled meat among the thigh cuts.

It is soft and juicy meat.

This is the meat closest to the fin in Tomobara.

It seems to be a type of beef that can be obtained from the arm (Jack).

This is the meat located at the center of the shoulder loin.

A crunchy texture within the tender meat...

This is a recommendation from Gohda.

It is meat with a good balance of flavor and texture.

When it comes to grilled meat, this is definitely it.

A flavorful shoulder meat.

Thinly sliced shoulder meat with a meaty flavor.

The meat between the ribs is cut into cubes.

It is a soft meat located inside the diaphragm.

This is lean meat from the thigh. Sauce is recommended.

Only the softest and most delicious parts are cut thick.

Black tongue is said to be the most delicious among tongues.

This is the familiar beef tongue salt.

Large: 380 yen, Medium: 280 yen, Small: 170 yen