Boeuf WAGYU YAKINIKU par KOH Hiroo

※There are also 3 varieties and 7 varieties available. ※The platter includes a good balance of lean and marbled cuts. ※2 pieces of each recommended cut. ※If you choose 3 pieces of each recommended cut: Platter fee + 2,000 yen.

We serve the softest part of the tongue, the tongue root, cut thickly using our unique cutting method. This is the most popular menu item at our restaurant.

Harami refers to the diaphragm of the cow. The diaphragm is the muscle that separates the chest and abdomen. It has a high-quality marbling with fat, and among beef offal, it has a moderate richness that matches sweetness. (Salt flavor is also available)

The meat is finely textured and has a smooth mouthfeel. Compared to sirloin, it is tender, has less fat, and is easy to eat, which is why it is referred to as the 'Queen of Meat.'

This is a lean cut of meat that is tender, has less marbling, and a strong umami flavor with a refreshing taste.

A popular cut with a good balance of lean meat and marbling, characterized by its tender texture.

The meat quality is finely textured, with little fat and a concentrated umami flavor of red meat, characterized by a firm and smooth texture.

A muscle that is located next to the femur and seems to cover the shin from the inside. It has high-quality red meat and is very flavorful.

This is a very muscular part, characterized by being one of the leanest cuts of beef, allowing you to enjoy the texture of the meat.

Perfect in every aspect of taste, texture, and appearance. The ultimate rare cut, known as the 'King Of Tender.'

The meat is finely textured and has a smooth mouthfeel, making it softer and easier to eat compared to sirloin, with less fat, which is why it is referred to as the 'Queen of Meat.' *You can order your preferred gram amount.

Lambosso, which is the second most tender cut after the tenderloin, has particularly tender meat quality among the rump cuts, with minimal gamey flavor, allowing you to fully enjoy the rich taste of the red meat.

This is a very luxurious cut that is located closer to the rear compared to the rump, allowing you to feel the sweetness of the fat with a moderate amount of marbling.

The balance of fat and lean meat is actually very good, and it is a very easy-to-eat cut that is so delicious it melts in your mouth.

Our restaurant's pride, exquisite marbled beef and the rare foie gras in a luxurious sukiyaki. Served in a skillet and cooked over a charcoal grill.

Quickly grill the meat marinated in special sukiyaki sauce, then mix it with egg and place it on white rice.

Selected from carefully chosen meats, only cuts with a perfect balance of marbling and lean meat selected by KOH are used.

A rare delicacy made with black-haired Wagyu beef tongue, simmered for a long time until tender and finished with a special demi-glace sauce.

Finely ground selected black-haired wagyu beef, grilled rare, please enjoy by breaking the rich yolk and mixing it with the meat.

A traditional Russian dish. This exquisite Beef Stroganoff, born in the 16th century by the Stroganov family, uses black wagyu beef based on a broth made from beef bones and tails.

A specialty dish from Florence, Italy. A very popular item finished with KOH's original tomato cream sauce.

Using Morioka cold noodles. It includes special sesame sauce topped with seasonal vegetables and roast beef.

Using Morioka cold noodles. Topped with homemade roast beef.

A dish that is satisfying even in authentic Korea.

Beef tail soup

Large...600 yen Medium...500 yen Small...400 yen

Made with Madagascar vanilla beans. Topping sauces: Salted Caramel Nuts 250, Strawberry 150, Raspberry 150, Salted Caramel 150