Takumi no Oju Wagyu Idaten

The meat from the inner thigh of an A5 female cow is prepared as tataki.

The A5 female cow's thigh meat from the inside flat part is prepared as tataki, and the sukiyaki is made with slices of the original brand beef 'Daikoku Sen Gyuu', along with tofu and wheat gluten, slowly simmered in a special broth.

The meat from the A5 female cow's thigh, known as Uchihira, is seared and topped with specially sourced sea urchin and marinated salmon roe in soy sauce.

The meat from the inside of the thigh of an A5 female cow is prepared as tataki, and then topped with a sauce made of garlic and ponzu.

Carefully simmered with sliced belly of the original brand beef 'Daikoku Sen-gyu', tofu, and wheat gluten in a special broth.

Carefully simmered with slices of the highest quality black-haired Wagyu ribeye, tofu, and wheat gluten in a special broth.

Beef from the A5 Uchihira cut seasoned with a special sauce, sliced original brand beef 'Daikoku Sen-gyu', tofu, and wheat gluten are slowly simmered together with a dipping sauce.

Sushi made with A5 female beef from the inside of the thigh, seared with a burner.

The meat from the inside of the thigh of an A5 female cow is made into sushi and then smoked after being served in a dish.

This dish features high-quality Wagyu beef and konjac simmered slowly in a unique blend of miso, topped with an egg yolk.

The A5 grade female cow's thigh meat called 'Uchihira' is prepared as tataki and seasoned with a special sauce.

The A5 grade female cow's thigh meat, known as 'Uchihira', is seared over charcoal and cooked at low temperature for 3 hours to ensure tenderness and retain flavor.