Wagyu Yakiniku DAIKOKUYA Suita Kishibe

Using the highest grade black-haired Wagyu beef A-5 rank!

◆Uses the highest grade A-5 rank◆ A very rare cut that can only be taken from the shoulder loin (Chukatsu) for about five servings, and it is the most tender part of the lean meat◆ Please enjoy it. It is very popular and a rare delicacy that you won't easily find in various yakiniku restaurants. ◆ Depending on the restaurant, it may be referred to as [Maki] or [Maki Triangle].

◆ Uses the highest grade A-5 rank. A must-try for those who want to enjoy good meat! ◆ Can be cut thick or thin, with salt or sauce, according to your preference! *Please be sure to inform the staff when ordering. ◆ Among shoulder roasts, it has particularly high quality and fine marbling. ◆ It has a shape similar to Zabuton, which is why it is called Zabuton in Kanto.

◆Uses the highest grade A-5 rank◆ This cut comes from the shoulder (chuck) and connects to the ribeye and sirloin, being the most concentrated part among them. ◆ A dish that we can proudly serve as a yakiniku restaurant.

Since it is from the arm, the texture is different from kalbi and loin. It is not greasy despite its appearance. Made with pure black-haired Wagyu beef.

• Signature Kalbi (Black Beef) • Loin • Harami • Tongue • Chicken Thigh • 3 Sausages

・Premium Kalbi (Black Beef) ・Premium Roast (Black Beef) ・Harami ・Premium Mino ・Techan ・3 Sausages

(There are over 400g of recommended lean meat for the day.) This is a selection of the best cuts of black-haired wagyu beef and other top-quality meats of the day. It's irresistible for those who love marbled meat★

Can be added to the platter.

・Salted tongue (one serving) ・Yam potato kimchi ・Lettuce

All meats can be served with salt or sauce. If you like ponzu or prefer sweet sauce, please let the staff know. Please enjoy with our special salt sauce.

You might wonder, salted heart? But if it's fresh, it has no peculiar taste and is quite delicious. The part is the heart.

This is the tip of the tongue.

This is a classic salted dish. If you're unsure what to order, please feel free to ask for this.

We prepare this daily at our restaurant!! It is tender because we make fine cuts with a knife. It goes well with salt or sauce☆

Using tongue meat.

It has less fat than kalbi. There may be slight variations depending on the time. It is so tender that you won't believe it's regular roast, so please order without worry. I believe you will definitely be satisfied with the price, volume, and taste.

Using the middle cut (geta) of black wagyu. It is soft and very popular♪

We use sagari. It's the most popular cut of lean meat. Actually, it's a type of hormone.

Using cuts from number 4 to 5♪ Do you prefer salt or sauce?

We use outside belly cuts such as tomobara and franks. When it comes to grilled meat, outside belly is essential. Please enjoy this reliable flavor.

This is our original menu item. It is perfect as a snack with drinks and is a very popular dish. Please be sure to try it when you visit.

This is cheek meat. It has a firm texture because it comes from a well-exercised area. In fact, it is a type of offal.

~Trivia about the origin of hormones~………………………………………………………………………………1. In Osaka, there is a theory that the chef at a restaurant throws away certain items every day, which became known as hormones. 2. In Greece, the term for 'stimulating things' or 'awakening' is 'holmao,' which evolved into 'hormone' in Japan………………………………………………………………………………It's up to you to believe it (laughs)

The key is not to overcook it. It has little fat and is easy to eat.

All of our cuts are hand-sliced. We make deep cuts on both sides with a knife to allow the sauce to soak in, so we are confident in our preparation! Personally, I prefer salted Mino.

Also known as Shimacho. A classic dish.

There are shops that call it bamboo shoots or hatsumoto, but crispy is the standard. Our shop cuts it deeply with a knife, so you can enjoy just the right texture. We are confident!

Rich and fatty! For fat lovers, this is the one. It feels like the hormone.

It has a crunchy texture. It uses the same ingredient as raw sen, so please do not overcook it. It will become tough.

This is not a beehive. It is a cow's stomach.

It's the largest among the offal! I'm not good with grilled liver, so I don't eat it much, but I try to eat it when I'm tired.

In fact, only red senmai is the stomach. Mino, hachinosu, and senmai are the esophagus. Please try the real stomach!!

This is a bump located between the senmai and hachinosu. It is also referred to as beef abalone. It has a milky texture.

This is a very rare part of the hormone. It is said to be the beef foie gras, a dish that enthusiasts cannot resist. Limited quantity available.