Kuroge Wagyu Nikusho Ichie Hontei

A selection of 5 types (1 piece each) from the highest rank of special black wagyu beef, including Yamagata beef and Miyazaki beef, featuring cuts such as upper loin, marbled short rib, and rare parts like haneshita, togarashi, and hiuchi. The recommended cuts will be chosen by meat professionals based on the day's supply situation. *The contents of the lean beef assortment may vary by day.

Assorted 5 types [1 piece each] from Black Wagyu Beef, including rib, short rib, sirloin, rump, and flank, selected by meat professionals based on the day's supply situation. *The contents of the lean cut assortment may vary by day.

The part of the tongue located in the center. It pairs perfectly with salt grilling and lemon. *Depending on the supply, it may not be from black-haired Wagyu.

The part of the tongue located in the center. Please enjoy it with chopped green onions and lemon. *Depending on the supply, there may be cases other than black-haired wagyu.

A platter of various parts of the tongue. It includes three types: the tip part called 'Tongue Tip', the center part called 'Tongue Middle', and the part from the jaw. Each has a different texture and flavor, allowing you to fully enjoy them.

This is the 'tongue root' part of the tongue, which is tender and has excellent flavor with marbling.

The part of the tongue known as the 'tongue root.' It is very tender due to the marbling, and when cut thick, you can enjoy a flavor similar to a special steak.

A very rare cut from the shoulder chuck. It has beautiful marbling and rich flavor. This cut is for meat connoisseurs, and at our restaurant, you can enjoy it grilled with our special yuzu pepper sauce.

A cut of shoulder roast that has beautiful marbling. You can fully enjoy its elegant, melting texture and rich flavor.

The area from the shoulder to the arm. A rare part that can only be obtained in very small quantities near the shoulder blade. It has beautiful marbling while the flavor is refreshing and sweet, making it a classic example of red meat. It pairs perfectly with salt grilling and wasabi.

A very rare cut from the inner thigh. It is characterized by beautiful marbling and has a rich flavor that rivals the exquisite taste of sirloin and shoulder. It can be enjoyed deliciously with pure rock salt.

A very rare part located near the flank, named so because it has a shape similar to a shell. You can enjoy the rich sweetness of the fat and the deep umami of the meat with grated wasabi.

Quickly sear the surface of thinly sliced premium rib roast and enjoy it with our special grated ponzu sauce. You can savor an exceptional flavor and taste.

Quickly sear thinly sliced ribeye, then dip the meat in a special sauce (sauce with beaten egg) to create an elegant sukiyaki. Please enjoy it with Ichie’s special dipping sauce and beaten egg.

Among the roasts, this cut has a large portion of red meat, with a rich flavor, a lot of sweetness, and is low in fat, making it a healthy option.

Among the loin cuts, this part has a large amount of red meat, a rich flavor, a lot of sweetness, and is low in fat, making it a healthy option. It pairs exceptionally well with salt grilling and green onions.

Even in the roast section, there is beautiful marbling, and the fineness, flavor, sweetness of the fat, and tenderness are of the highest class.

A part of the diaphragm located on the back side. The meat is tender and looks similar to kalbi, but it is lower in calories and healthier compared to kalbi. It pairs perfectly with the special sauce from Ichie.

The part located on the back side of the diaphragm. Among the harami, this cut is particularly tender, thick, and has a good marbling degree. It is low in calories and healthy. It pairs perfectly with the special sauce from Ichie.

Among the cuts of belly meat, this part has a good balance of lean meat and marbling, with a fine texture and a higher fat content. Due to the presence of muscle and membranes, the texture is somewhat firm.

Among the cuts of beef, the balance of fat and red meat flavor in this part is among the highest class. The sensation of the meat melting in your mouth as soon as you take a bite is exquisite. It pairs perfectly with the special sauce from Ichie.

It is the long, narrow part inside the sirloin. It is considered the most tender meat among beef with low fat content. It is characterized by the sweetness of the red meat and its delicate umami flavor.

The center cut of tenderloin. It has exceptional tenderness among tenderloins, with low fat and a rich flavor that spreads in the mouth. This is the masterpiece of beef.

A cut from the thigh to the buttock. It is characterized by a lot of red meat, a light fat, and a rich red meat flavor.

It is the part of the buttocks, specifically around the rear. It is rich in deep umami with a coarse texture and meaty flavor.

The rear part of the back. It has a fine marbling with a lot of fat, and the soft fat of the meat melts, spreading the umami of the meat and the sweetness of the fat in the mouth. It is the best cut for steak. *Sirloin steak is typically a single piece weighing around 200g.

・Red Shrimp 1,188 yen・Scallop 1,980 yen・Cuttlefish 968 yen・Seafood Platter 2,178 yen

Lettuce, Perilla leaves, Sunny lettuce. The contents may change depending on the season. Enjoy it with meat! Wrap the raw vegetables with grilled meat and miso and try eating it by hand. You can enjoy it healthily.

The aroma and flavor enhance the texture of the vegetables, perfectly complementing the meat. Enjoy it with grilled meat.

The contents of the assorted hormone platter may vary, please inquire for details. You can choose between sauce or salt (additional serving for 1 person (1 piece each) 1,584 yen)

The contents of the hormone assortment may vary, please inquire for details. You can choose between sauce or salt (additional serving for 1 person (1 piece each) 1,045 yen)

A part corresponding to the large intestine. It has more thickness and a chewy texture, although it contains less fat than the small intestine.

The part corresponding to the stomach (the fourth of the four stomachs). It has a rich flavor with a lot of fat, and the surface is smooth and tender.

The part corresponding to the stomach (the first of the four stomachs). It is firm, thick, and has a crunchy texture.

The part corresponding to the second stomach (out of four). It requires considerable effort for preparation. Both the texture and flavor are particularly good among the stomach parts.

A part that corresponds to the blood vessels near the heart of the aorta. It is fatty but has a crunchy texture similar to cartilage.

A part corresponding to the small intestine. Among the hormones, it has thick fat and is rich in collagen.

The part corresponding to the stomach (the third of the four stomachs). A rare White Senmai that requires considerable preparation. It is low in fat, has a good texture, and is rich in iron and zinc.

The part corresponding to the first stomach (one of the four stomachs). It has a firm texture and a thick, crunchy bite, and is particularly thick among the stomach parts.

A part that corresponds to the heart, with few muscle fibers, tender texture, and less gamey or greasy taste.

The tip of the tongue, referred to as 'Tan Saki'. It has a light flavor with little oil.

The rice chosen by a rice professional (Sommelier Rice, Taste Evaluator Certification No. 015059) has firm grains that are shiny, providing a pleasant texture, sweetness, and the more you chew, the more the deliciousness spreads in your mouth.

Enjoy the sweet and savory simmered black-haired wagyu beef with carefully selected dragon eggs.

Small 858 yen Regular 1,078 yen

Small 220 yen Medium 275 yen Large 385 yen