La Shomon Tarumi

Tender beef tendon cooked in ajillo, creating an irresistible harmony of oil's flavor and a spicy kick that comes later!

Our chef, who honed their skills in French cuisine, creates a unique dessert exclusively for the bar, changing daily. Please be sure to give it a try!

It is said that the origin of aged meat comes from the time when there were no refrigerators, and meat was hung to preserve it in cool places like caves. At La Shomon, by resting the meat in a controlled environment, the umami components are concentrated deeper within. After a storage period of about 60 days, the meat that takes the stage offers a rich flavor that is distinctly different from the usual meat you consume.

A rare cut that can only be taken from 2 kg of meat. It has a cute shape like a leaf and beautiful marbling. Please enjoy the sweetness and flavor of the meat that melts in your mouth.

A large cut following the sirloin, it has moderate marbling among red meats. The meat itself is tender and juicy.

The inner part has fine marbling. The taste is very refreshing and sweet, and when you bite into it, the flavor seeps out. It can be said to be the classic cut of red meat.

This is the tip of the beef kidney, corresponding to the 'dimple' on a human's backside, featuring a combination of sweet marbling and the savory flavor of lean meat, a favorite among connoisseurs.

Kurimi is a cut of red meat that comes from the shoulder. It has less excess fat, is tender, and is characterized by its rich flavor. Recommended for those who enjoy red meat.

It has a moderate amount of marbling, but since it is a cut close to the tenderloin, the meat is soft and has a light flavor. It is recommended for those who prefer red meat and also seek the tenderness of marbled meat.

A part of the base of the thigh of the friend bar, where you can enjoy the deliciousness and richness of the fat.

A cut from between the bones of the middle rib, characterized by its rich flavor. Grill the whole piece and serve it cut with lemon.

The king of the belly meat. Only the best parts of the triangular belly are used.

Please enjoy the difference in flavor based on the cuts of the belly meat.

This cut, known as the under saddle, has a light flavor with minimal marbling and a tender texture.

The part closest to the ribeye, with a tender and refreshing flavor.

This is a high-quality cut from the lower back, also known as Haneshita. It is a premium meat with fine marbling.

Large 380 yen, Medium 330 yen, Small 290 yen, Mini 240 yen

A special menu item only available at our restaurant! This is a collaboration ice cream with Chef Rave☆