Manzo Wagyu Stagionato Yakiniku WATERRAS Kanda Akihabara

Recommended for those who want to compare and taste various cuts.

A luxurious and hearty assortment where you can enjoy the artistic marbling further aged to perfection.

Whether you are familiar with Japanese beef or not, how about trying a tasting of rare cuts? You will surely find your favorite cut!

An assortment of lean cuts that allow you to feel the effects of aging.

Juicy with dripping meat juices. This quality at this price is unbelievable.

A healthy lean red meat that is tender and flavorful due to aging.

A triangular-shaped part located on the shoulder. It has a moderate marbling and tenderness.

A cut with a texture similar to skirt steak, marbling like top rib, and a strong aging aroma.

A part located above the main streak with less fat. For those who are not fond of fat!

A rare cut that can only be obtained about 2kg from one head. Sweet and refreshing lean meat.

A particularly tender part of the peach meat. It is finely grained red meat.

The central part of a peach called shintama. Exceptionally tender among red flesh.

Carefully selected from the finest part of the beef ribs. The melt-in-your-mouth deliciousness is exquisite.

Connected to the vertical belly, it has a good balance of sweetness and umami.

A rare part near the fin meat in a rose. It has a moderate amount of fat and is tender.

Tender and sweet red meat.

The part under the saddle. It has a strong aroma of maturity.

The center part of ribeye. A dish where you can enjoy the elegant richness of fat.

The king of kalbi! Melts in your mouth the moment you taste it.

The highest quality cut with exceptional taste and aroma. Once you try it, you won't forget the flavor.

The most tender part, so tender that it can be easily pulled apart with chopsticks.

The finely marbled meat is exquisite, with a fine texture that is almost artistic.

The most delicious mythical part of the shoulder loin. It is the essence of premium meat.

The core part of Kurashita (shoulder loin) with even more marbling.

Marbling with fine texture that surrounds the rib core.

A triangular piece of meat attached to the shinshin. The best marbled meat in the thigh.

Thinly sliced sirloin steak quickly seared and served with beaten egg and special sauce. Enjoy!

The chewy and juicy brisket pairs well with devil's cut.

We combined the rich umami of aged pork loin with refreshing grated ponzu sauce.

Tongue aged for 14 days increases tenderness and umami.

A dish where you can enjoy both the juicy umami and the rich umami flavors.

Eating beef tongue with simple salt is still the best. Be careful not to overcook it.

A classic dish.

A thick and premium tenderloin steak. Enjoy the texture of the tenderloin.

A classic menu item known for its unique flavor.

Beef Mino is a hormone with a crispy texture and addictive chewiness.

It is a rich taste in the fourth stomach.

Also known as Shimachou. It is a part with a good texture.

The heart of the animal. A straightforward and delicious taste without any peculiarities.

Fresh and rich in vitamins and iron!! Enjoy the sweetness and richness.

Irresistible chewy texture. The sweetness of the fat spreads throughout the mouth.

A classic napa cabbage kimchi from Korea that is carefully fermented.

A flavorful daikon kimchi that aids digestion.

A light kimchi with thinly sliced vegetables sandwiched in cucumbers.

Kishu Nankoume plums marinated in special Yamnyom sauce.

Kimchi with a crunchy texture just as it is.

Assorted selection of our famous kimchi.

Bean sprouts boiled until crisp, mixed with sesame oil and soy sauce dressing.

Blanched spinach mixed with sesame oil and salt.

Daikon and carrots pickled in sweet vinegar for a refreshing taste.

Mizuna mixed with umeboshi and sesame oil dressing.

A namul dish that enhances the sweetness of asparagus with a Japanese dashi broth, giving it a salad-like sensation.

Assortment of Korean and Japanese namul, mixed at random.

The third stomach. It is fresh, so it has no peculiar taste and has a crunchy texture.

Homemade prosciutto carefully prepared over 2 weeks. The aroma of aging and the perfect amount of saltiness pair well with alcohol.

A salad that can be enjoyed deliciously as a salad even with meat.

A salad that can be enjoyed deliciously as a salad even with meat.

A daikon salad with three types of textures, grated and sliced, with a yuzu salt dressing.

The most popular salad at the yakiniku restaurant.

Sanchu, which used to be eaten only by nobles and royalty, is also known as thousand gold vegetable.

Four types of mushrooms cooked in butter soy sauce.

Aomori-grown garlic grilled in sesame oil on foil

Enjoy fresh vegetables with a Japanese-style sauce.

A simple soup made with vegetables and eggs. It has a mild flavor.

Made with wakame sautéed in sesame oil and plenty of Korean seaweed.

Spicy soup with aged beef and vegetables.

A simple soup made from beef bones. It has a rich yet light flavor.

Freshly cooked rice from contract farmers delivered carefully.

Bibimbap finished in a hot stone pot. The sweet and savory sauce and the aroma of the scorched rice are amazing.

Bibimbap finished in a sizzling stone pot. The sweet and savory sauce adds an accent.

Garlic rice with plenty of umami, topped with diced steak.

Rice added to Yukkejang soup.

Rice added to Sollontang soup.

Naengmyeon is a refreshing cold noodle dish with kimchi as an accent.

A salad-style dish with Kishu plum and vegetables. Enjoy it while mixing in the pickled plum.

Refreshing cold noodles with plenty of sudachi citrus flavor.

Several types available daily. Please choose your favorite.

The finest vanilla ice cream made with Madagascar vanilla seeds.

Available daily with different flavors. Please ask the staff for more details.