Sakaba Yakiniku Kaido

We use A5 Wagyu beef ribs, which are called "YOKOME". Enjoy the moderate texture and excellent beef flavor of the ribs.

Using the A5 Wagyu rib section, enjoy the concentrated umami in the crispy marbling.

Meat located between the chukabara and the outer bara. It looks similar to harami. This is a top-quality dish with a decent chewiness and melting fat. Of course, it uses A5 Wagyu! This dish often sells out.

A rare cut of meat from the belly area, yielding only about 2 kg from a single cow. It has less fat compared to regular kalbi and is lighter in flavor. Eating Sasa Meat No. 5 is sure to bring a smile to your face.

This is a cut from between the ribs of a cow, named Geta Kalbi because its shape resembles geta (traditional Japanese wooden sandals). It is extremely flavorful, but it might be a bit fatty. You can be satisfied with just this first dish.

A classic kalbi served with a special green onion salt. A dish that is light yet packed with flavor.

It is a thin red meat located between the skin and fat of the belly. It is characterized by its rich flavor and slightly tough texture. It's irresistible for offal lovers!!

The classic tongue, which can be broadly divided into four types: the base, middle, tip, and underside. Our restaurant uses the base as much as possible.

Classic tongue with special green onion salt. They pair perfectly.

The phantom tongue offered only on a few weekdays at our shop. Please grill the lemon along with the tongue in the lemon sandwich. Once grilled, take a big bite. The acidity of the lemon and the umami of the tongue blend together. Experience the tenderness of the tongue!

A cut from the back to the shoulder of the cattle. It is a moderately marbled red meat. It has a mild flavor and can be eaten lightly.

A5 Wagyu ribeye. It is characterized by its tenderness and fine marbling. The marbling is also outstanding.

A5 Wagyu rib. This meat is attached in a way that covers the ribeye. It is not as tender as the ribeye, but it has excellent marbling. The flavor is rich and the elegance stands out.

A5 Wagyu ribeye. This is the king, the central part of the rib roast. You can enjoy the fine marbling and melt-in-your-mouth texture. It's a dish that you can't eat too much of.

Beef cheek. A dish with a firm texture and concentrated flavor.

The diaphragm of the cow. It has a firm texture and a rich meat flavor. Although harami is classified as offal, it is a dish that is close to red meat.

This is meat cut from a soft area around the hip bone, known as the 'rump.' It has a higher marbling than the rump, offers a firm texture, and allows you to enjoy the rich flavor of red meat.

This refers to the area from the waist to the buttocks. It has a relatively light and savory flavor.

Beef small intestine, a staple of grilled meat!!