Wagyu Yakiniku Need

The tongue root is cut into steak style.

The green onion salt is served on a separate plate.

It uses the middle and tip of the tongue. It is marinated to pair well with beer and rice.

Limited quantity product. Hard-to-obtain Wagyu Harami can also be provided directly from the ranch! No antibiotics or hormones are used in the feed for the cows.

It is a tender harami with little fat.

This is a popular product marinated in a sweet sauce. It goes well with rice and beer.

We have prepared a selection of 3 recommended items that change daily. It is a more economical combination than ordering each item individually.

This is the triangle belly known as the king of kalbi.

It is topped with homemade green onion salt sauce.

This is the tender part of kalbi.

If you want to taste Wagyu, the classic Jou Karubi is the way to go. You can enjoy the sweet fat of Wagyu.

This dish features kalbi marinated in a sweet sauce, perfect to enjoy with rice and beer.

A popular cut with fine marbling that comes from a part of the shoulder.

Part of the front shin. It has a light texture similar to tongue.

This is the central part of the tenderloin. Once you eat this, you won't be able to eat other cuts. (Served in approximately 150g)

Marbled meat between the sirloin and the round. Many industry professionals prefer this cut.

The red meat. It has a very light texture.

This is the softest part of the shoulder loin. It is a high-quality cut with a good amount of marbling.

We offer a daily selection of 3 types of recommended hormones. It is more economical than ordering individually.

The best part of the liver is cut thick. Please enjoy it after grilling with sesame oil and salt.

It is a low-calorie and light part.

It has no strong flavor and is a popular part with a crunchy texture. It is sliced against the grain. There are flavors of Kanazawaji Miso and Basil.

It is red meat.

Techan. A classic in grilled meat. A popular cut.

It has no odor and a crunchy texture.

You can enjoy the sweet fat of Wagyu beef. Grill from the intestine side, and a light grill on the fat side is okay.

A daily assortment of grilled vegetables.

This is a homemade coarse-ground wiener.

It is a major artery, it is crunchy.

Please enjoy fresh Black Wagyu in sashimi style.

This is sashimi made from the harami of black Wagyu beef. It pairs well with sweet soy sauce and ginger.

This is sashimi made from the heart of Black Wagyu beef. It is very tender.

The surface of the thigh meat is grilled and made in Yukke style. Please enjoy it with a raw egg and special sauce.

I grilled the surface of the thigh meat to make tataki. Please enjoy it lightly with ponzu and sliced onions.

This is homemade jerky. It is perfect as a snack with beer.

It is homemade. The breast meat of Awaji chicken is steamed in a steam convection oven.

It has a refreshing taste that goes well with grilled meat.

This is a collagen-rich soup simmered for three days with Wagyu bones. The seasoning is just salt and pepper.