RISTORANTE DI BISTECCA ORIGINALE OKINAWA 473

The current president, who grew up in the post-war Okinawa in the American residential area 'American Housing' and is well-versed in authentic steak culture, says: 'I have dedicated my life to searching for the highest quality steak, and I have found it here.' The strong flavor of the meat is the symbol of our restaurant. We express the dynamism of American cooking and the delicacy of Wagyu through the precise grilling of our skilled chefs. This is a dish that we can confidently present for a date with a loved one, as a highlight of your Okinawa sightseeing, or for anniversaries and business entertaining.

The steak delivered by 473 is a mysterious individual that has been quietly nurtured for over 32 months under the rich climate of Okinawa, enveloped by the tropical sea breeze. Furthermore, we focus on the 'Ribeye,' where the umami of the lean meat and the beauty of the marbling are most delicately expressed. This is because the grading of Wagyu is determined by the cross-section of the Ribeye. In other words, the part that most eloquently reflects that individual is the Ribeye. A steak cannot be discussed without referencing the part that serves as the basis for its grading. We deliver this mysterious individual, nurtured by the history and climate of this island, in the purest form of steak. Experience the emotion that can only be found at 473.

The pinnacle of Wagyu, delving even deeper. This is a special cut taken only from the center of the fillet, which can be obtained in very limited quantities from a single cow. It offers a softness that evokes tranquility and a clear umami flavor. Delicate yet possessing a deep aftertaste, this flavor reflects the elegance of Wagyu in its purest form. We carefully select this rare cut from the finest black-haired Wagyu nurtured in the climate of Okinawa. The meat, raised under the sea breeze and sun, is rich yet does not feel heavy, gently unraveling the moment it touches your mouth. We do not apply excessive embellishments. Through cooking alone, we bring out the inherent beauty of the meat. The softness felt the moment the knife touches it. The pure meat juices that slowly spread in your mouth. This dish embodies the essence of Okinawa's time and the philosophy of 473. Please enjoy a memorable evening.

Without being limited to specific cuts, the chef identifies the Wagyu that shines on that day. A discipline as a craftsman that allows for 'no compromise whatsoever.' It starts from the moment of procurement. From the treasures of Okinawa, including Ishigaki beef, to the three major Wagyu of Japan. We provide 'the correct choice of the day' that meets 473 criteria, cooked to perfection.

The founder of the bone-in wagyu steak culture 473. What we offer is a culture. We have pioneered the 'bone-in wagyu steak culture' that no one in Japan has ever walked before. People from all over the world gather to seek that experience. A magnificent bone, a rich aroma, overwhelming umami. The bone-in wagyu steak culture started here. The pinnacle of Okinawa steak culture. 473. Bone-in Kobe beef that is not available in general circulation. Why does this unprecedented dish exist in Okinawa? It is because we are the founders of the bone-in wagyu culture and inherit the 'source' of Japanese wagyu culture. 'Source and Peak' is the place where these two intersect. 473. This is a special steak that connects two of the finest cuts, sirloin and tenderloin, with a single bone. By grilling it bone-in, the aroma, umami, and aftertaste deepen, allowing you to experience a new charm of Kobe beef. This is a special dish available by reservation only, served with a calf registration certificate.

This is a special steak that allows you to savor the original flavor and aroma of the sirloin with the bone removed. By grilling it on the bone, the strength of the meat, the refined sweetness of the fat, and the deep aftertaste are further enhanced. It is a special dish served with a calf registration certificate and is available by reservation only.

The TOMAHAWK Experience of A5 bone-in Kobe beef, offered only by 473 places in the world. This special steak allows you to fully enjoy the overwhelming presence created by the long, beautiful bone, the rich flavor unique to ribeye, and the abundant meat juices. By slow-cooking it on the bone, we maximize the roasted aroma and deep flavor. This is a special dish available by reservation only, served with a calf registration certificate.

Our restaurant is the first in the Okinawa restaurant industry to be a certified Kobe beef dealer, providing authentic Kobe beef. We confidently recommend it for special occasion dinners or when welcoming important guests. Please enjoy the finest Kobe beef sirloin selected from competitions at your leisure.

If you want to savor the flavor of Kobe beef to the fullest, we recommend the 'Ribeye,' which has the most beautiful balance of lean meat and fat among Kobe beef, allowing you to enjoy the rich taste of the meat itself. This is the ribeye of award-winning Kobe beef that we want those who know the real thing to choose.

This is a sirloin steak made from A5 rank Matsusaka beef, one of Japan's three major wagyu. You can enjoy the exquisite flavor created by the finely textured meat, melt-in-your-mouth tenderness, and elegant sweetness. At 473, we serve it at a doneness that maximizes the inherent charm of Matsusaka beef.

This is a ribeye steak made from A5 rank Matsusaka beef, which represents Japan. It features rich marbling and a deep umami flavor, with an astonishingly juicy taste. The rich aroma and melt-in-your-mouth texture are carefully grilled one by one for your enjoyment. Please savor the luxurious Matsusaka beef steak at 473.

Okinawa has a unique steak culture that has been passed down since the era of U.S. military rule. While many of these focus on foreign beef, we have quietly engaged with the Okinawan black-haired wagyu. The climate, history, and human activities of this land are all reflected in our 473 steaks. The presence of the meat cannot be fully expressed through thin slices of grilled meat or teppanyaki, and the deep aftertaste unique to Okinawan wagyu cannot be achieved with imported beef. Our steak embodies both of these qualities. Table charge is 500 yen.

This is the final breath of life infused into the black-haired Wagyu beef nurtured by the climate of Okinawa. It is Ryukyu Kaku Maki. While enveloping it in Ryukyu ancient sake, the aroma slowly permeates the fibers of the meat. The rich and fragrant aftertaste rises abundantly, intertwining the essence of Okinawa's time and memories with the steak. Table charge 500 yen.