Koshitsu Yakiniku Sanbyoshi Bettei

We have prepared several types of rare cuts recommended for the day. Availability may vary depending on stock. Please ask the staff for more details.

This cut features the highest quality and tenderness of pork belly. It has a very strong marbling and is often used for premium kalbi.

The charm lies in its delicate marbling and extremely tender texture. This cut comes from the upper arm of the front leg and is characterized by a pattern that resembles leaves. It is said that the name 'Misugi' comes from the presence of three large muscles within the meat.

The central part of the rib roast, shaped like a cylinder. Often used as premium rib due to its finely marbled texture, it offers a remarkably tender flavor that rivals sirloin.

A triangular cut located in the ribeye. It is called 'Maki' because it is positioned wrapped around the ribeye core. It is rich and juicy with marbling, and is loved as a premium cut just like the ribeye.

A premium marbled meat located at the base of the inner thigh, also known as 'Hiuchi' due to its resemblance to the shape of a fire striker. Its appeal lies in being relatively light to eat despite having a high moisture and fat content.

A refined marbled meat from the outer part of the beef butt. It is said to be called Ichibo due to the H-shaped bone of the beef butt, which is referred to as H-bone. This cut has a firm texture and allows you to enjoy a rich flavor of red meat.

A part of the belly meat close to the flank. It is the most lean and tender part of the belly meat, with a juicy flavor that is appealing. It is called 'Kainomi' because it resembles the shape of a shell.

A very tender cut of red meat that comes from the core part located even further inside than the inner thigh. It has a lot of moisture and fine marbling, making it a popular cut that is light yet rich in flavor.

A cut from the beef loin extending to the rear. It connects to the sirloin, which is synonymous with high-quality meat. Although classified as red meat, it has a desirable marbling that enhances its appeal. With a rich and meaty flavor, it is recommended even for those who are not fond of fatty cuts.

A part located on the arm, named for its shape resembling a chili pepper. This cut is very juicy with a strong flavor of red meat, and it can be used not only for grilled meat but also for high-quality roast beef.

A tender cut of red meat that connects to the chuck, known for its resemblance to the shape of a chestnut. It is light and allows you to enjoy the rich flavor of the red meat.

The inner part of the outer side of the hind leg, known as 'sotomomo.' It is also called 'shikinbou' due to its stick-like shape. It offers a firm texture and a rich flavor unique to red meat.

This cut is characterized by a marbling of fat that forms a thick line throughout. It has a lot of red meat with a moderate amount of marbling. It has a reasonable tenderness, allowing you to savor the rich flavor of the meat.

The most tender and flavorful cut of red meat from the thigh. Known as 'Lamb Shin', it comes from the core of the lamb's rump. Its tenderness and juiciness are exceptional, making it a popular choice among top steak houses.

Thick cut from the part with the most marbling. Limited quantity (1 serving per group)

Limited quantity only

The charm of high-quality fat sweetness

Fine marbling with a melting texture

The highest quality cut of beef tenderloin with the best meat quality

This is a proud specialty of Sanbyoshi.

Fresh beef liver. Please grill it well before enjoying.

Juicy popular part with plump fat

Beef heart. A classic and popular cut.

Using Shinshu SPF Sterile Pork

A daily special assortment for your enjoyment.

Uses our restaurant's special broth. The carefully crafted broth is the charm.

Rich soup simmered for 10 hours with beef bones