Tokyo Yakiniku Akane

A high-end, rare cut of beef said to be the most delicious. It is so tender that it can be cut without using your teeth, even though it is thickly sliced. With a meat quality of A4 rank or higher of black-haired Wagyu beef, this price offers the best cost performance.

Also known as Hiuchi because it resembles a flint stone. A rare part located towards the rear. It has the highest grade marbling in the buttocks, making it perfect as a companion to white rice.

A rare cut from the rear part. You can feel the moderate marbling and the deliciousness of the lean meat. Those who are knowledgeable about grilled meat may like it a lot.

A rare cut of red meat from the rear. With little marbling, its light texture is popular among those who love red meat.

A rare cut with the highest grade marbling among roses. Some restaurants serve it as premium kalbi.

Also known as Hanishita, it is a rare cut from the shoulder area. Since it is close to the sirloin, the meat quality is good, and the moderately marbled fat is also of high quality.

A rare cut from the shoulder with a leaf shape. It is characterized by a tendon in the middle. It allows you to taste the umami of the meat, making it popular among yakiniku enthusiasts.

The name comes from its shape resembling a togarashi. It is a cut of red meat. It is light yet has the umami of the meat, making it a part that red meat lovers should try.

A rare cut of beef from the rib area. A popular cut with an exquisite balance of lean meat and marbling.

Also known as Marushin. A rare part of the peach. Recommended for those who like lean meat as it is light in flavor.

Also known as Marukame. It is a lean meat used in dishes like Yukke. It is characterized by being low in fat and tender.

A very popular menu item that is quickly grilled and enjoyed with a raw egg, perfect with rice.

We serve it with salt.

Uses soft domestic tongue with rich fat.

A value assortment that includes three types: tongue, upper tongue, and either tongue tip or tongue bottom.

If you think tongue is best with green onions, please enjoy this together.

A selection of rare cuts and high-ranking parts of black wagyu beef chosen by the chef, arranged according to the day's recommendations. It comes with two cuts each, making it a great deal.

A selection of rare cuts and high-ranking parts of black wagyu beef chosen by the chef, arranged according to the day's recommendations. Comes with two cuts of each type, perfect for those who want to compare different varieties. More economical than ordering individually.

Pigs raised with a portion of truffles added to their feed. Characterized by the sweetness of the fat.

Beef large intestine. It's irresistible for fat lovers.

Beef small intestine. Round and bouncy.

Beef stomach. This is the upper part of the beef stomach, including Mino sandwich.

Beef heart.

Beef liver.

Beef cheek meat.

Beef artery. It is characterized by a crunchy and crispy texture.

The fourth stomach of a cow.

A mixed selection of hormones as you like. Contains 3 to 4 types.

Thinly sliced mino quickly grilled and served with green onions. It is also delicious with grated ponzu sauce. Does it look just like fugu sashimi tessa?

A generous assortment featuring two angel shrimp, two scallops, and squid.

Bean sprouts, fernbrake, komatsuna, daikon namasu

Enjoy the tender part of the tongue that has been simmered until soft, topped with ponzu sauce.

Well-known, a substitute for beef yukke. It has become a staple.

I worked hard to peel off the black parts. There is no unpleasant smell, making it an easy-to-eat popular menu item. Please enjoy it with vinegar miso.

Made with chicken from Miyazaki Prefecture. Enjoy with wasabi soy sauce.

For those who love it, nothing can start without this. Please enjoy it with vinegar miso.

A dish with a rich broth and ginger flavor. Many repeat customers.

A dish made by simmering domestic tongue until tender, perfect for eating on a cold day.

We will bring three types of dressing, so please enjoy it with your favorite flavor.

A light yet rich, authentic tail soup.