Gyūton Gassen

Standard 6,820 yen / Premium 8,250 yen / Special 9,845 yen

Standard 5,390 yen / Premium 6,820 yen / Special 8,415 yen. A luxurious plate where you can enjoy Okinawa brand meat 'Ishigaki Misaki Beef' and 'Chura Island Agu Pork'. You can enjoy a comparison of beef and pork. This is the chef's recommended menu.

Regular 9,598 yen / Premium 12,384 yen / Special 15,070 yen

[Regular] 6,820 yen / [Premium] 9,130 yen / [Special] 11,500 yen

If you have any parts you are not good with, such as liver, please let the staff know.

We offer standard hormone dishes on a daily basis. If you have any parts you are not comfortable with, such as liver, please let the staff know.

The meat is red and has a firm texture, but the flavor of the meat is rich.

It may become slightly firm, but it is chewy and has a rich flavor.

Characterized by its fine texture, good flavor, and tenderness.

The marbling is rich, with a flavor that has no unpleasant aftertaste, and a melt-in-your-mouth texture and taste.

Finely textured, tender, not greasy, with a refined flavor.

The part where you can fully enjoy the flavor of the meat itself.

Meat with little excess fat, offering a refined and delicious flavor.

It has a lot of muscle fibers, but the more you chew, the more flavor it has.

This part is prone to discoloration if not handled carefully, but it is a tender red meat cut. (Ishigaki Misaki Beef 1,628 yen / Domestic Beef 1,210 yen)

A rare cut that can only be obtained from 2 kg of one cow. The beautiful marbling in the shape of a leaf melts in your mouth. (Ishigaki Misaki Beef 2,728 yen / Domestic Beef 2,178 yen)

This is a cut that can be said to be the king of red meat, as the flavor seeps out when you bite into it. (Ishigaki Misaki Beef 2,310 yen / Domestic Beef 1,628 yen)

The meat has fine threads but is tender and full of flavor. (Ishigaki Misaki beef: 1,485 yen / Japanese beef: 1,210 yen)

Thin connective tissue finely separates the meat, with just the right amount of marbling and abundant gelatin.

It has a slight chewiness, but you can fully enjoy the deliciousness and richness of the fat. (Ishigaki Misaki Beef 1,628 yen / Domestic Beef 1,210 yen)

Meat between the ribs, rich in flavor from the bones, becomes more flavorful the more you chew. (Ishigaki Misaki Beef 1,628 yen / Domestic Beef 1,298 yen)

A new texture that you only understand after trying it. (Ishigaki Misaki Beef 1,408 yen / Domestic Beef 1,100 yen)

Rich and thick flavor with a sweetness from the fat, more than regular kalbi. (Ishigaki Misaki Beef 1,870 yen / Domestic Beef 1,540 yen)

Well marbled, tender, and very delicious grilled meat cut. (Ishigaki Misaki Beef 2,310 yen / Domestic Beef 1,760 yen)

From the side of the rib to the base of the shoulder. A cut with a moderate amount of marbling and tenderness, offering a refined and delicious flavor. (Ishigaki Misaki Beef 2,585 yen / Domestic Beef 1,903 yen)

This is a premium kalbi with even more marbling than regular kalbi. (Ishigaki Misaki Beef 2,728 yen / Domestic Beef 2,068 yen)

The part of the meat with the most marbling among the Bara cuts. The flavor is rich and the taste is guaranteed. (Ishigaki Misaki Beef 2,728 yen / Domestic Beef 2,068 yen)

It is called the king of belly meat with delicious marbling.

The most balanced and delicious cut with umami, tenderness, and marbling. (Ishigaki Misaki Beef 2,728 yen / Domestic Beef 2,178 yen)

A soft part with a rich flavor in the fatty section. (Ishigaki Misaki Beef 3,410 yen / Domestic Beef 2,585 yen)

It is called sirloin because the kings of England awarded the title of Sir. It boasts a soft and exquisite meat quality. (Ishigaki Misaki Beef 3,608 yen / Domestic Beef 2,618 yen)

Very juicy and undeniably delicious umami. (Ishigaki Misaki Beef 1,958 yen / Domestic Beef 1,350 yen)

The tenderloin of one cow accounts for about 3%. It is the thickest part in the center. It is a high-quality cut among the tenderloin.

A premium cut of beef that is finely textured, low in fat, and the most tender among all beef cuts.

Even though it's called muscle, it's very tender and delicious.

Part of the end of the filet.

It is red meat with a coarse and tough texture, but it contains iron, making it recommended for health-conscious individuals.

The meat quality is coarse and firm, but it contains proteins and other components.

Crispy and light texture with a mild flavor. A cut that accompanies the thigh meat.

A cut of meat that allows you to enjoy the flavor of pure red meat. (Ishigaki Misaki Beef 1,628 yen / Domestic Beef 1,353 yen)

Very healthy lean meat with low fat content. (Ishigaki Misaki Beef 1,628 yen / Domestic Beef 1,353 yen)

The central part of the inner thigh meat, especially tender and healthy red meat. (Ishigaki Misaki Beef 2,035 yen / Domestic Beef 1,628 yen)

Rich in flavor and very tender meat with a lot of marbling. (Ishigaki Misaki Beef 2,585 yen / Domestic Beef 2,035 yen)

A gorgeous marbling with beautiful red meat that has less fat.

A part of the peach that is soft, red, juicy, and flavorful. (Ishigaki Misaki Beef 1,958 yen / Domestic Beef 1,628 yen)

A cut with moderate marbling that is tender and flavorful. Lightly searing it is exquisite. (Ishigaki Misaki Beef 2,728 yen / Domestic Beef 2,178 yen)

Moderately chewy and similar to harami, it has a soft texture that smoothly slides down into the stomach at the end. (Ishigaki Misaki Beef 1,628 yen / Domestic Beef 1,353 yen)

Pure red meat, not visually appealing but soft with a texture similar to tenderloin. (Ishigaki Misaki Beef 1,628 yen / Domestic Beef 1,353 yen)

This is US tongue. Local tongue will be provided as soon as it is available.

It has richness and some sinew, but when grilled, it becomes tender and very delicious.

※Locally sourced, irregular arrivals

※Locally produced, irregular arrivals

※Locally sourced, irregular arrivals

Local product, irregular arrivals

Wagyu Harami has a moderate amount of fat and a tender texture, offering a healthy flavor. Wagyu Sagari is the part of the diaphragm closer to the ribs than Harami, with a moderate amount of fat in the lean meat, making it a tender part.

Using Australian Top Mino, it has a thickness not found in Wagyu! The more you chew, the more flavor it releases.

The lean meat is mixed with coarse fat in a net-like pattern, providing richness and a deep flavor. Please enjoy the exquisite umami that spreads throughout your mouth.

A cut that is finely textured and more tender than the tenderloin, making it a high-quality part.

It has a lot of red meat and a protein-rich flavor.

The meat has layers of lean and fat, with a slightly coarse texture and rich flavor.

A high-quality cut of meat that is almost fat-free and has a tender texture. It contains vitamin B1.

This is a type of pork offal with a lean red meat profile, low in fat, and has a slightly firm texture, but is packed with umami flavor.

Served in a tubular form without splitting the large intestine, with a moderate amount of fat left. It features a bouncy texture and the sweetness of the fat.

Teppou is the rectum of a pig, characterized by its chewy texture. Gatsu is easy to eat without any unpleasant smell, with a crunchy and refreshing texture, a staple menu item at hormone shops.

Our popular menu item! We buy the whole cow, so we can get a lot of tendons.

(Onion, Carrot, Bell Pepper, Eggplant, Pumpkin, Leek)

Onion / Carrot / Bell Pepper / Eggplant / Pumpkin / Leek / King Oyster Mushroom / Corn

Bean Sprouts / Fern / Spinach / Daikon

(682 yen) Napa Cabbage Kimchi / Cucumber Kimchi / Daikon Kimchi (880 yen) Assorted Kimchi of 3 Types

Half size 550 yen

The soup base is made from pork bone broth that has been simmered for about 12 hours. (Half size 957 yen)

Half size 1,100 yen

Small 220 yen / Medium 330 yen / Large 440 yen

Kuppa 1,100 yen (Half size 880 yen) / Kalbi Kuppa 1,512 yen (Half size 1,100 yen) / Yukkejang Kuppa 1,650 yen (Half size 1,238 yen)