Nikushoku Italian Komachi

Using Kagoshima Black Beef! Ichibo is a rare cut of meat taken from the tip of the butt and around the bones, with only a small amount available from each cow. Please enjoy the supreme taste of Wagyu, which emphasizes the deliciousness of the red meat.

The shoulder roast has a moderate amount of fat in the lean meat, allowing you to enjoy the rich flavor unique to lean cuts. It is finely textured with a moderate amount of marbling.

Marinated in Komachi's special oil and aged!! While preserving the original texture of the beef tongue, it has been finished to be tender and juicy.

Juicy chicken marinated in homemade oil and baked in the oven, finished in the traditional Italian Diavola style. Served with a spicy vegetable sauce.

The top rib, the highest grade of ribeye!! The meat is finely textured and has a good amount of marbling. It is fattier than tenderloin and offers a juicy texture for your enjoyment!

We carefully simmered the spare ribs until they are so tender that they fall apart with chopsticks.

This dish features chicken raised for over 450 days, approximately 9 times longer than broilers, allowing you to enjoy the natural flavor, texture, and aroma of the chicken.

You can fully enjoy beef, pork, and chicken!! Featured in various media, the Komachi specialty beef tongue hamburger is only available in the meat platter!! This is a dish that is sure to satisfy!

Repeat customers keep coming back!! The meat is slow-cooked until it falls apart with chopsticks. The combination of teriyaki sauce and egg yolk is exquisite. Enjoy it with an ice-cold beer!!

A new specialty of Komachi!! Perfect with drinks and wine!! We have uniquely blended four types of cheese to create a rich cheese experience.