WAGYU SAND

Using Yonezawa beef processed in-house, we have locked in the flavor of the meat and finished it juicy.

This is homemade roast beef made using only lean thigh meat, perfectly finished with low-temperature vacuum cooking.

This cut is characterized by moderate marbling and fine meat texture, making it easy to eat with a mild flavor and not overly greasy. It is a popular cut among meat enthusiasts.

A cut located at the rear of the thigh, combining the sweetness of marbling and the flavor of red meat. It has a moist texture and is a rare cut that can only be obtained in about 2kg from a whole cow.

A lean cut of meat from the lower back to the buttocks, with fine grain and a tender flavor. A valuable part of lean meat.

Characterized by its tenderness and low fat content, it has a refined taste. The filet accounts for 3% of the whole cow, making it a rare and premium cut.

The center cut of fillet meat, low in fat but very tender, an extremely rare cut. Juicy and elegant flavor spreads in the mouth. Noble taste.

A new texture made by finishing fluffy eggs as katsu. The sweet sauce is also great.

This is a sandwich that is moist, with a moderate amount of saltiness and a spread of umami flavor.

The pork we handle is Yonezawa pork from Yamagata Prefecture, known for its sweet richness and umami. We prepare this uniquely different brand of pork to be juicy.

You can't stop your hands, a hidden specialty French fry.