Ueda Shiki Yakiniku Macelleria

Assortment centered around lean tuna sashimi

Assortment of the butcher's specialties

A luxurious assortment centered around the ultimate, complete with steak

A small assortment of ultimate flavors for you to try. Please request it.

The richness of sirloin spreads throughout your mouth

The ultimate steak experience!!

..Cabbage Kimchi 300 yen Namul Assortment 380 yen (Bean sprouts, spinach, zenmai, carrot namul) Sausage 300 yen Black Wagyu Tendon Stew 500 yen Spicy Hormone Hot Pot 500 yen.

A famous cut known as the 'part that is so delicious it earned the title of sir (noble)' for steak, typically served thick and cylindrical at butcher shops

Contrary to its name, it has a beautiful marbling. It is one of the top-class tenderness among Japanese beef, and it is a rare cut that can only be obtained about 4 kilograms from one cattle.

Known as the part that meat connoisseurs rave about, its texture is similar to Otoro and its biggest feature is that only about 2 kilograms can be taken from one cow, making it a rare cut.

Known as the 'King of Rose Meat', it is incredibly tender with a wonderful balance of meat umami and sweet fat richness.

Named for its shape resembling a shell, with a taste similar to harami but with a texture that can be easily torn apart by hand, hence the name 'Horohoro'

A part that looks like bamboo leaves, Sasanic, with firm fibers that release umami as you chew

A rare cut located at the tip of the preferred buttock used in Brazilian cuisine, churrasco. This meat combines the elasticity of lean red meat with the sweetness of marbling and the umami of red meat.

The most premium and rare part in the peach meat world. This part has the most marbling, deep flavor, and tenderness in the peach. It is a valuable part that cannot be obtained more than 2 kilograms from one cow.

A high-end cut rarely found in yakiniku restaurants. Once placed on the grill, do not take your eyes off it!! Be careful not to overcook, as it has a very tender and light elegant flavor.

The more you chew, the more umami overflows

We have a great selection!!

A type of meat known only to connoisseurs, with a taste similar to tenderloin

Taste used for steak, be careful not to overcook

Part used in yukhoe, becomes tough if overcooked

Not only the butcher, but also lean meat from black Wagyu

A lucky bag of meat - maybe there's something good?

Marinated in the butcher's special black miso sauce

This is the go-to for horumon

Perfect balance of texture and umami

It's not really a stomach. It's a modified esophagus.

First, try this!

Top sirloin & bottom flap

Small intestine, rapidly gaining popularity!!

Marinated in special miso sauce

Add it to the 'Torori, Mild' sauce, make it into Tsukimi sauce, put it on rice, or make a luxurious egg over rice

Mash it with chopsticks in the 'crispy, fluffy' sauce, use it as stamina sauce, put it in rice and drizzle soy sauce into your mouth, or wrap it in meat and eat it.

A versatile ingredient that goes well with anything, such as sauce, rice, soup, etc.

Simmered slowly for 10 hours to concentrate the umami and richness.

Topped with green onion and garlic on a tail soup that condenses richness and depth

Half size for easy eating

Large Rice 300 yen, Medium Rice 200 yen, Small Rice 150 yen. Stone-grilled Pipinba 580 yen (half size for easy eating).

If you want to eat meat in a healthy way

Please choose a dressing: - Butcher's special dressing - Spicy dressing - Caesar salad dressing

Assorted 7 types (serving for 2-3 people) 680 yen. Corn 300 yen, Pumpkin 250 yen, Onion 250 yen, Shiitake Mushroom 250 yen, Eringi Mushroom 250 yen, Cabbage 250 yen, Shishito Pepper 250 yen.

..Strawberry and vanilla marble vanilla ice cream yuzu sherbet.