Manryō Atsumi

Wagyu ribeye is considered one of the most premium cuts of beef, characterized by a firm texture while overflowing with juicy meat juices, allowing you to enjoy both the umami of the meat and the sweetness of the fat.

Wagyu rib roast served in a sukiyaki style with egg. A must-have item with rice.

It is a particularly rare cut of shoulder meat, shaped like a triangle, and is called Kurimi. It has little fat.

A popular cut for those who like red meat, made from thigh meat. It has a firm texture, is fibrous and elastic, and allows you to enjoy the flavor of red meat rather than the sweetness of fat.

A menu item that is overwhelmingly popular among women, enjoy it with refreshing grated daikon and ponzu sauce!

Generously and luxuriously using aromatic vegetables (carrot, onion, myoga, mitsuba, perilla, mizuna), delicious, and healthy!

Sauce variety

The center part of the inner thigh meat, characterized by its tender and elegant flavor despite being red meat, is also referred to as the second tenderloin.

Hiuchi

Salt and sauce each

Salt and sauce each

Salt and sauce each

Salt and sauce each

Salt and sauce each

Salt and sauce each

Salt and sauce each

Salt and sauce each

Salt and sauce each

Salt and sauce each

Salt and Sauce each

Salt and Sauce

Charcoal Salt

Refreshing with Shiso and Myoga

・Small…660 yen

・Small 550 yen

・Small... 660 yen

Small... 790 yen

・Small…660 yen

Large... 400 yen, Medium... 300 yen, Small... 250 yen

Half 760

Bibim (mix) and noodles make bibim noodles.

Small 660