KALM

Among various meats, the sirloin is the most popular cut with beautifully marbled fat. By grilling the sirloin in a charcoal oven, the abundant fat drips onto the binchotan charcoal, lightly smoking it and imparting a nutty aroma and smokiness. Once the fat has dripped off, it does not return to the meat, resulting in a crispy finish that can be enjoyed until the last bite. This steak is especially recommended for those who have avoided sirloin due to its fatty nature.

Wagyu is said to be best from the shoulder, so the loin cut, which is the farthest from the shoulder (around the rear area), takes the longest to mature. Our restaurant offers Ota beef, which has a fattening period of around 30 months, resulting in a steak that has lost excess moisture and has a rich, deep flavor. Although there are various characteristics of the loin cut, it cannot always be strictly defined as lean meat. However, if you want to enjoy the deliciousness of lean meat, the loin cut is highly recommended.

The filet is the most popular cut loved by everyone, but it is also the most expensive cut, as only about 2% can be obtained from one cow. The filet, which is so delicate and tender that it can be cut with chopsticks, can be enjoyed elegantly and refreshingly with the aroma of binchotan charcoal when grilled. It truly showcases its flavor on special occasions and during business dinners, appealing to people of all ages.

Among the fillets that are only available in very small quantities, the central part is called Chateaubriand and is a highly rare and valuable cut. While it is difficult for marbling to occur in fillets, Chateaubriand is uniquely marbled like fine stars, achieving a good balance between lean meat and fat, resembling a meticulously crafted work of art. From the moment you take a bite, the sweet aroma of the fat and the umami of the lean meat spread throughout your mouth.

• Plate with hamburger and plenty of vegetables (can be changed to dice steak for an additional 550 yen) • Seasonal soup • Bread • Dessert