키분야 간스케 모토스케 코사라요리 토마츠사카규

A dish using the rare front fillet cut, which has a strong flavor and satisfying texture, fried healthily in olive oil.

Also known as perfect for crunchy snacks

Matsusaka Beef MIX Hormone with Grated Daikon and Ponzu Sauce

Satisfaction that you will understand once you eat it

We lavishly dipped a whole slice (80 grams when grilled) of Matsusaka beef shoulder loin into our homemade dashi. Enjoy the aroma of the fat and the tender texture of the meat.

Uses the inner thigh of the momo meat; the fat is not greasy and the meat quality is tender.

Matsusaka Beef A5 Rank Sirloin Used

Rare cut from around the shoulder blade, served as nigiri with chili

Nigiri made with Matsusaka beef special tongue

Matsusaka beef sirloin and uni marriage

Toro Taku of Matsusaka Beef Sirloin

Using the softest part of the tongue

Uses the red meat part from the middle to the tip of the tongue, similar texture to basashi.

The contents will change depending on the day's catch. A selection of about 4 to 6 types.

Varies by season. 780 yen - Bluefin Tuna, Yellowtail, Striped Jack, Squid, Red Snapper, Shrimp, etc.

We have included cream cheese with instant smoked Iburi Gakko.

Prices fluctuate based on market conditions.

The price varies depending on the supply.

Winter limited menu - Nabe finishing (Ramen, Zosui) each 500 yen