Tanbihiyaki Niku Shōmon Raifuku

A precious cut that can only be obtained from about 2 kg from one cow, it is rich in flavor and very tender meat.

Meat that combines the sweetness of marbled fat and the deliciousness of lean meat.

Characterized by a soft, elastic, and smooth texture.

Fine-grained meat quality with low fat and a soft texture.

A cut of soft red meat with a deep flavor. Characterized by its tender texture and rich taste.

It is a high-quality tender part of the thigh.

The most valuable part located in the center of the tenderloin.

The most tender and least fatty rare cut.

Only the front third of the rib is used.

The balance of lean meat and fat is incredibly good, and the tenderness of the meat is top quality.

A rare cut that is soft, has a moderate chewiness, and contains marbling.

A part of the rib that is rich in fat among the various cuts.

A light texture, yet rich flavor, with a crisp and melting aftertaste.

Low in fat and rich in umami, high in protein.

Area near the shoulder blade.

Characterized by its tender meat quality, it has high elasticity and is satisfying to eat.

・2 types of premium items ・2 types of regular items ・2 types of offal ・Grilled vegetables for 2-3 people

・Assorted premium red meat ・Plus grilled vegetables for 2-3 people

・2 types of regular items ・2 types of sausages ・1 type of offal ・1 type of other meat ・Grilled vegetables for 3-4 people

・250g 1738 yen・150g 1078 yen

Kuroge Wagyu 'Furano Wagyu' raised in the Furano Basin of Hokkaido. A crossbreed 'Furano Beef' raised in the same environment as Furano Wagyu. After unique research, we achieved the best meat quality and delicious fat.

The exquisite flavor born from the perfect balance of fat and lean meat is nurtured by the nature of my hometown, Miyagi.

A brand of black-haired Wagyu beef raised and developed in Yamagata Prefecture. One of the finest black-haired Wagyu in the country, captivating with its delicate meat quality.

It is a brand of wagyu with a history of about 400 years, making it one of the most historically significant in Japan.

Kobe beef is Tajima beef that has cleared the strictest grading standards among Japan's three major wagyu.

Black-haired Japanese cattle raised by farmers in the Saga area of the JA Group. Among the approximately 150 brands of beef known as 'XX Beef' across the country, it is one of the top-class high-quality beef in Japan.

Black-haired Wagyu raised in Kagoshima, a region known for its Wagyu production. It is characterized by its finely textured meat and well-balanced marbling.

This part uses only the root of the tongue and is very tender.

6 pieces

2 pieces each of bone-in, herb, and pork

6 Pork Sausages

4 Sticks of Herbs

2 bone-in

・250g 1738 yen・150g 1078 yen

First Stomach

Second Stomach

Fourth Stomach

Large intestine

Cross-section of small intestine

Heart

Blood vessel

・Napa cabbage・Cucumber・Daikon each

・Small serving 583 yen

Salmon, seaweed, and plum

・Large 363 yen ・Medium 308 yen ・Small 253 yen

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