Bishoku Leilai

The 7-item all-you-can-eat set includes rice, miso soup, vegetables, sweets, etc., which is normally priced at 1,000 yen, but it will be free for the number of people ordering the omakase platter and the number of people ordering the set menu. *Sharing is prohibited. *Small children who cannot eat a serving of meat can share. *Even for meat items of 150g or more, the detailed contents of the free 7-item all-you-can-eat set are as follows: appetizer, salad, grilled vegetables, rice, miso soup with beef tendon stew, dessert, and matcha. Comes with a delightful dessert♪

Recommended! Includes 50g of sirloin, 50g of zabuton, 50g of triangle kalbi, 50g of rairanp, 50g of harami, and 50g of beef tongue. Comes with all-you-can-eat set of rice, miso soup, vegetables, etc. for 2 people [total of 300g]. Individual price... 21,000 yen

Includes 50g of Chateaubriand, 50g of Tomosankaku, 50g of Misuji, 50g of Premium Tongue, 50g of Rib Cap, and 50g of Cheek. Comes with unlimited servings of rice, miso soup, vegetables, and more for 2 people. Total weight: 300g. Individual price: 16,000 yen.

A set of 7 items including 50g of Tomosankaku, 50g of Togarashi, and 50g of Kuri, with all-you-can-eat rice, miso soup, and vegetables for one person [Single serving, total 150g]. Individual price... 9,500 yen

A set of 7 items including 50g of fillet, 50g of sirloin, 50g of ribeye roll, rice, miso soup, vegetables, etc. All-you-can-eat. [One serving, total 150g]...18,000 yen (Individual price...21,000 yen) / [Two servings, total 300g]...33,000 yen (Individual price...42,000 yen)

Zabuton 50g / Ichibo 50g / Shoulder loin 50g Set meal for one person with all-you-can-eat rice, miso soup, vegetables, etc., 7 items in total ・ [1 serving, total 150g]... 8,000 yen (individual price: 9,500 yen) ・ [2 servings, total 300g]... 14,500 yen (individual price: 19,000 yen)

Cheek 50g / Hormone 50g / Heart 50g Set meal for one person with all-you-can-eat rice, miso soup, vegetables, etc. [1 serving, total 150g] Single item price... 4,000 yen

Set includes 50g of Chateaubriand, 50g of Sirloin, 50g of Ribeye, rice, miso soup, vegetables, and more. All-you-can-eat. [1 serving, total 150g]...¥19,000 (Individual price...¥22,000) [2 servings, total 300g]...¥36,000 (Individual price...¥44,000)

Includes 50g of turtle meat, 50g of offal, and 50g of heart, along with a set of 7 items including rice, miso soup, and vegetables, all you can eat [1 serving, total 150g]. Individual price... 4,250 yen

All-you-can-eat set with 50g of rib roast, 50g of red pepper, and 50g of premium tongue, along with rice, miso soup, vegetables, and 7 other items [1 serving, total of 150g] - Individual price... 12,000 yen

Triangular rib 50g/Lei Litchi Rump 50g/Sagari 50gAn all-you-can-eat 7-piece set including rice, miso soup, vegetables, etc. for 1 person [150g total for 1 person], single price ... 7,500 yen *The image is of "Matsu". The meat is served in a round tub in the same way.

Shinshin 50g/seared liver 50g/horumon 50g7-piece set including rice, miso soup, vegetables, etc. for one person [150g in total for one person], single price ... 4,500 yen *The image above is of "Matsu" (pine). The meat is served in a round tub in the same way.

This is a luxurious cut of fillet meat, with only the center part being cut. It is said to be named after François-René de Chateaubriand, a nobleman and gourmet during the time of the French Revolution. He was known to have ordered his chefs to cook only Chateaubriand for him due to its exquisite taste. It is an extremely rare cut with less than 1% (approximately 600g) available from a single cow, often referred to as the 'ultimate lean meat' or the 'phantom cut'. The meat fibers are fine, resulting in a tender texture that can be easily cut even with chopsticks.

Refers to the muscle (corresponding to the major psoas muscle) that connects the backbone and both legs. It is a rare part that can only be taken from 2-3% of a single cow. It is lean but rich in flavor, with the tenderness of the meat being its main feature. It is also known as the 'Queen of Meat'. The commonly heard 'Tenderloin' (English name) and 'Filet' (French name) refer to the same part.

Located in the upper part of the loin behind the fillet, the sirloin is known for its fine texture and moderate marbling. It is characterized by a strong sweetness, tender lean meat, and a rich flavor, earning it the nickname 'King of Meats'. Eiko says it has a taste that she will never forget in her lifetime, and both her daughter and granddaughter prefer the sirloin the most. Enjoy a moist and rich flavor.

The ribeye is the part between the shoulder loin and sirloin, located directly above the ribs, in the central area from the shoulders to the back. The term 'rib' in English means ribs. It is tender with a refined sweet flavor. The cross-section is visually stunning with a pattern resembling a fawn's coat, giving it a powerful appearance. The taste is positioned between sirloin and fillet, with a perfect balance of lean meat and fat.

It is called Ribeye Roll because it has a shape that wraps around the ribeye. The marbling is fine with plenty of fat and a low melting point, so when you put it in your mouth, the sweetness of the meat spreads and disappears delicately. In general yakiniku restaurants, it is often called special loin.

Zabuton is a part of the shoulder loin located on the rib side. It is known for having the most marbling among the red shoulder loins, and is famous for its delicious taste. It is also called 'Hanesita' or 'Chuck Flap' in English. It is highly praised for the harmonious combination of the rich umami flavor of the red meat typical of shoulder loin and the elegant sweetness of the fat without any strong taste.

The inside of a cow's foot is called 'tomo'. When cut for commercial use, the shape becomes triangular, hence the name 'tomo-sankaku' derived from the inside of the foot 'tomo' and the triangular shape 'sankaku'. The triangular shape when cut for commercial use resembles a flintstone, so in some regions like Kansai, it is also called by the alias 'hiuchi'. Although the overall appearance seems to have a lot of marbling, it is a light and not too fatty cut.

Misuji is a cut of meat located on the outer side of the shoulder blade. It is characterized by fine marbling despite being lean. It is called 'Misuji' (three stripes) because there are three tendons running through the center of the meat, with the top and bottom tendons removed before serving. This cut is from a part of the shoulder that is not heavily exercised, making it tender and very easy to eat. Known for having the most marbling among cuts from the arm, it is important to be cautious when cooking as overcooking can make it tough and dry.

This is an extravagant kalbi taken from the triangle rose, which is considered the king of the belly. It is a cut from around the chest ribs in a triangular shape. During the shaping process, it becomes trapezoidal in shape, so it is also called 'trapezoid'. The frost is thick, and it has a melting texture in the mouth like fatty tuna. It is often served as 'premium kalbi' in regular stores.

A part of the shoulder near the scapula. It is named after its appearance resembling a capsicum. It is not spicy like chili peppers nor is it bright red in color, but rather it is named after the visual resemblance to a capsicum, making it a simple naming. It is a relatively tough cut with visible muscle fibers. On the other hand, it has a stronger umami flavor compared to other cuts, making it a flavorful beef cut.

This is the part from the waist to the buttocks, thighs. The meat is fine-grained and tender, with no peculiar taste in the fat, and has a very elegant taste. If you are not a fan of rich flavors and want to eat healthy lean meat, this is the perfect part. It is the most recommended part among the parts provided by Lei Li, offered at a service price. It is because the master and grandmother want you to eat cheap and delicious meat! You will surely be impressed by eating such tender meat at such a low price!?

The chuck eye roll is located next to the lamp, around the bone of the buttocks. There are various theories about the origin of the name, but it is said to be a colloquial term for referring to the bone of a cow's buttocks, such as 'H-bone' in English. Compared to the lamp, it has a lot of marbling and offers a firm texture. If you want to enjoy both the fat and the taste of the meat, chuck eye roll is recommended. If you prefer less fat, lamp is the way to go.

Shinshin is a portion that has a round shape located between the outer thigh and rump. It is further divided into smaller portions. Shinshin can be classified into three categories: Shinshin, Kamenoko, and Tomosankaku. The name is derived from its round shape resembling a ball, and it is named Shinshin because it is said to be taken from the middle of the thigh, meaning 'even more at the center.' It has a light amount of fat, giving it a fine and soft texture, making it an easy-to-eat part.

Refers to the upper part of the front leg from the shoulder. It is a part with a lot of movement, so the muscles are well developed, rich in protein, with a rich and interesting taste. Since it is a firm meat, be careful not to overcook it. The taste is surprisingly not too heavy, and the taste of lean meat comes to the forefront. It has a good texture and deviates slightly from the soft and fatty image commonly associated with beef.

The beginning part of the long loin meat that stretches from the shoulder to the buttocks. The origin of 'loin' comes from 'roast = bake', meaning a part suitable for baking and eating. The general term for the meat from the shoulder to the waist of a cow (shoulder loin, rib loin, sirloin) is called loin. It is considered a part with a lot of muscle due to high activity, but the shoulder loin of Tochigi Wagyu is very tender, and the master fell in love with this part and started his business.

Located on the upper side of the ribeye, it is flat and thin in shape. It is called so because it is attached to the upper side of the ribeye like wearing a hat. Also known as 'Rib Cabri'. Although it is slightly firmer compared to ribeye, it can be considered a very tender part when viewed in the context of beef as a whole.

A part located near the base of the hind leg, outside the sirloin. Despite its cute name 'Turtle Shell', it is named after its resemblance to a turtle shell. It has a high moisture content but does not retain moisture well, so if overcooked, the fibers will shrink and become dry. It is recommended to lightly sear it.

This is a collection of sliced miscellaneous pieces from unspecified parts. Due to using scraps, there is quite a variation in size. It is a fun cut to eat as the taste changes with each bite, as it is collected from various parts of Tochigi Wagyu. It includes end cuts of premium cuts like sirloin, making it a great deal at 2,500 yen for 100g. It is surprising how high-quality it is for trimmings.

Beef tongue has parts such as 'base of the tongue', 'middle of the tongue', and 'tip of the tongue', and it is said that from the base to the tip, it goes in the order of base of the tongue → middle of the tongue → tip of the tongue. The muscles develop and become tough towards the tip of the tongue, creating a strong texture. At Rairai, the base of the tongue is treated as 'premium beef tongue'. The base of the tongue is the highest grade part with the most fat, allowing you to enjoy a soft texture and juiciness.

Harami refers to the diaphragm and is called 'belly meat'. It has a different texture and taste from other organ meats, and is a popular cut because it is easy to eat without the typical organ flavor. The taste is similar to kalbi and is overall light. By grilling until a nice char forms on the surface, the meat's umami and aroma are enhanced, making it even more delicious.

A part of the diaphragm located in the rib area, with the ventral side called 'Sagari' and the dorsal side called 'Harami'. It is said that this name was given because it looks like it is hanging from the diaphragm. Compared to Harami, Sagari has a slightly lower amount of fat and a stronger lean meat flavor. Also known as 'Hanging Tender' in English and 'Six Skirt' in Australia.

Beef cheek refers to the part of the cow's cheek, ranging from under the eyes to the nose. It is a popular and rare cut of meat. There are regional differences in the naming, and it may also be referred to as 'Tsurami', 'Head Meat (Kashiraniku)', 'Tsuara', 'Hoppe', or 'Tenniku'. It is a part of the cow that moves a lot, so it is relatively muscular. As a result, it is characterized by having many tendons, and you can enjoy the rich flavor unique to beef cheek that cannot be found in cuts like sirloin or short ribs.

Although it is a staple menu item for yakiniku (Japanese BBQ), beef tongue is actually a rare cut that can only be obtained from about 1.5kg of beef from one cow. Among them, this 'black tongue' taken from Japanese black cattle is said to be very rare in the market, and is only handled in about 2-3% of yakiniku restaurants nationwide. The richness, aroma, and texture are distinct from the usual tongue (white tongue), and it is one of the parts that you should definitely try. At Rairai, we handle the middle part of the tongue as 'beef tongue'. *The finest tongue and miso tongue are also black tongue.

We marinate the tip of the black tongue in our original miso sauce to make it tender, and sell it as 'Miso Tongue'. The tip of the tongue has a unique crunchy texture, and can be eaten refreshingly with a good flavor. Please be careful not to overcook as the miso sauce burns easily.

Refers to the liver. It is a part with a unique smell and texture, and preferences vary. However, domestic beef liver does not have a strong smell, and the more you chew, the sweeter it becomes rather than bitter. Many people who are not good at it can eat domestic beef liver. Liver is also a highly nutritious part, containing minerals such as iron and potassium, and vitamins such as vitamin A and B group. Raw consumption is prohibited, so please be careful with the way you cook it.

In fact, there are over 20 different parts of beef hormones. The rumen uses the geara (fourth stomach) and is a popular part familiar to hormone lovers. While the other three parts function like the human esophagus, only the geara performs the original role of secreting digestive juices as a stomach. The fat provides a relatively rich and intense flavor among hormones. Since it is rich in fat, it is best enjoyed by grilling it well and removing some of the fat. Also, although it cannot be said definitively, in Kansai it is called 'hormone,' while in Kanto and Kyushu it is often called 'motsu.' As a side note, the first stomach is called 'mino,' the second stomach is called 'hachinosu,' and the third stomach is called 'senmai.'

This is the heart part. There are various theories about its etymology, but it is said that it is derived from the English word 'Hearts' and the pronunciation of 'heart' is 'hatsu'. It is a part with very little fat and you can feel the umami of the meat. It has thin muscle fibers and a unique crunchy texture. It has no smell and is not heavy, so you can eat it refreshingly.