Yakiniku Akasaka Ozeki Kamogawa Ten

This course is recommended when you want to fully enjoy both lean meat and offal. You can savor everything from the classic cuts like kalbi, loin, and liver to rare cuts like ichibo and kainomi.

A luxurious dish that allows you to savor all at once: the elegant flavor of 'Tenderloin', the juicy and tender 'Rump', the rich taste of 'Ichibo', the resilient yet tender and flavorful 'Misuji', and the rare 'Zabuton', which is said to be the finest marbled cut.

The tongue, characterized by its soft texture and marbling, is rich in fat. Fresh enough to be eaten as sashimi, it offers a melt-in-your-mouth texture and exquisite taste. To fully appreciate the flavor of the tongue itself, it is recommended to eat it with just a squeeze of lemon.

For two people

For three people

For two people

For three people

For two people

For three people

For two people

For three people

Five cuts from tenderloin, rump, ichibo, misuji, zabuton, upper harami, and upper loin (one serving is 50g of each of the 5 types. The cuts may vary depending on availability.)