Kumamoto Akaushi Ichitougai Seijitsu Isshin Kumamoto Koshitsu Yakiniku Kakkka Sohonten

How about celebrating your anniversary with a special assortment of red beef with your loved one? We offer three types: a standard plate, a meat cake, and a luxurious three-tier plate. If you have requests for changing the type of meat, adding a message, or special effects like fireworks, we will do our best to accommodate. Please feel free to call us for consultation. Additionally, you can bring your own cake. If you want to add a surprise separate from the red beef assortment, please let us know. *Please note that additional charges may apply for special effects.

Starting from 11,000 yen, this is a Kakuka special anniversary plate with meat piled high. It is a luxurious 3-tier plate that allows you to enjoy a balanced taste of red meat and vegetables. Please consider using it for special celebrations. *Reservations are required 3 days in advance.

From 8,800 yen, this is a surprise unique to a yakiniku restaurant! The beautiful 'Meat Cake' is perfect for celebrating meat lovers. Its delicate appearance is sure to make anyone want to take a photo, and it will definitely please women as well. *Please make a reservation at least 3 days in advance.

Starting from 1650 yen, we also offer a commemorative plate recommended for a modest celebration. The red meat is arranged to resemble flowers, creating a truly beautiful visual that will lift your spirits! Leave your small celebrations to Kakkai. *Please make a reservation by the day before.

What will be served is a surprise on the day! There might be rare cuts that you usually can't see. For now, just flip it over! (laugh) *The menu in the photo is just one example.

Rare cuts of horse meat have arrived! We offer the remarkable balance of lean meat and fat in our horseback kalbi at a special limited time price.

The Kumamoto breed of red cattle is divided into Kumamoto and Kochi types, both of which are said to have originated from Korean cattle. The current 'Kumamoto Akaushi' is a native breed improved through crossbreeding with Simmental cattle, raised in the Aso, Yabe, and Kuma regions, and was registered as a Japanese breed in 1944. Akaushi is known for its excellent cold and heat resistance, making it suitable for grazing, and it has a calm temperament that makes it easy to raise. The meat is rich in red muscle, contains moderate fat, and is characterized by its umami, tenderness, and healthiness.

One group per day, reservation required by the day before. This luxurious menu is inspired by a volcano depicted in an anime set in prehistoric times. We will serve a lavish assortment of high-quality meats of the day, including special short ribs, special loin, offal, tongue, and rare cuts.

This is the meat found between the ribs. It takes time and effort to process, but we want you to enjoy delicious food, so we handle it with care and attention. Being a type of belly meat, it has a rich flavor, but it also contains a lot of fat, resulting in a juicy and rich taste that is exceptional.

It is an organ with a lumen that extends from the terminal part of the small intestine in the lower right abdomen to the lower body, measuring 1 to 1.5 meters.

The small intestine is a muscular tube over 6 meters long and makes up 80% of the digestive tract.

This corresponds to the first stomach of the cow. It is famous for its crunchy texture.

It corresponds to the third stomach of the cow.

This is the fourth stomach part of the cow.

As the name suggests, it is a hormone with a distinctive shape that looks like a honeycomb.

It is also called the heart. Other names include heart and kokoro.

This refers to the liver part of the cow.

This meat comes from the muscle part of the back and is named for being a cut suitable for roasting. It has a light flavor with little fat and a tender texture that is appealing.

This dish features three thin slices of a long beef tongue cut vertically. Many may already know that the typical 'beef tongue' is sliced horizontally. However, this version allows you to enjoy the exquisite parts from the tip to the root of the tongue. We highly recommend you try it at least once.

We cut the delicious part of the tongue luxuriously thick.

Cut thickly vertically from one long tongue.

It is a long, narrow cut located inside the sirloin.

A delicious cut located in the center part of the tenderloin.

Premium Short Rib, Premium Loin, Hormone, Tongue, Vegetables or Sanchu

Special Kalbi, Special Loin, Hormone, Tongue, Vegetables or Sanchae

This is a part located near the diaphragm.

This is a rare cut from the upper part of the front leg of the cow.

This is a very narrow cut from the beef cheek near the head.

This is a cut from the rib side of the shoulder loin. It has a good amount of marbling.

This is a part located behind the shoulder blade.

This is a large cut of red meat from the lower back to the buttocks.

This is a cut around the bone of the buttocks.

Using the lean part of the thigh, it is marinated in our specially blended sauce.

Please enjoy it with ponzu for a refreshing taste.

This is a sashimi made from horse liver.

Sashi (with a lot of marbling, it is so fatty that it looks like a honeycomb)

This is the part of the horse where the mane hair grows.

This refers to the meat between the bones.

This is a cut of meat located near the belly of the horse, close to the ribs.

This is a product made from the lean part of horse meat, cut into strips.

This is sashimi made from the heart of a horse.

This is a sashimi made from the thinly sliced part of horse meat that has been lightly grilled.

This is the lean part of horse meat.

It is a high-quality cut among the marbled ones.

This is a product made from the marbled part of the horse, cut into thin strips.

This is sashimi made from horse meat that has been lightly seared.

This is a soup with tofu.

A spicy soup made with beef and various vegetables, slowly boiled with fernbrake and bean sprouts.

[Reiwa 7th Year New Rice / Variety: Mori no Kuma-san] As a farming family that has been passed down through generations in Tomiagari, we produce rice with great care. This rice is dried and milled exclusively at our farm, and it is a single variety rice with no blending. From soil preparation to the individual grains, our thoughts and wishes to bring smiles and health to the dining table are embedded in every grain. Grown in beautiful landscapes that change with the seasons, this rice maximizes the blessings of nature, characterized by its fragrant aroma and fluffy texture. We pay the utmost attention to quality control so that everyone can enjoy it with peace of mind. Fukuda Farm