니쿠노마츠자카 히라카타몰점

A5-ranked Japanese marbled loin meat, a menu item that allows you to enjoy the sweetness of the meat. <Domestic beef is tender and rich in flavor thanks to Japan's unique breeding methods and processing techniques.

Lunch menu available only at Hirakata Mall Our popular sukiyaki is served in a pot for one. (*Not available during the period of 12/31~1/3)

Our signature dish is our homemade warishita, made with tamari soy sauce from Tokai Brewery in Mie Prefecture. ＜The beef is tender and rich in flavor, thanks to Japan's unique breeding methods and processing techniques.

Our signature dish is our homemade Warishita, made with Tamari soy sauce from Tokai Brewery in Mie Prefecture. ＜Kuroge Wagyu beef is raised as the highest quality beef for meat, and has a fine texture with moderately lean and tender meat that melts in the mouth. We use only carefully selected Kuroge Wagyu beef from all over Japan.

This menu allows you to enjoy the sweetness of A5 grade marbled loin meat. ＜The meat quality is fine and tender with moderately tight lean meat that melts in the mouth. We use only carefully selected Kuroge Wagyu beef from all over Japan.

This menu allows you to enjoy the sweetness of A5 rank marbled loin meat. ＜Matsusaka beef is the pride of Japan's Wagyu beef brand that meets strict standards: raised between Undegawa and Miyagawa (Matsusaka City, Mie Prefecture) for at least 16 months, with a marbling rank of 3.4.5 or higher, and a female virgin cow from a Tajima cow breed.

＜Japanese beef is tender and full of flavor thanks to Japan's unique breeding methods and processing techniques. <Sirloin>Fine and soft texture, with just the right amount of sinew and a juicy flavor.

Using 130g of Japanese beef loin. This is a lunchtime-only menu item that allows you to enjoy the sweetness of the sashi and the juiciness of the meat. (*Not available during the period of 12/31~1/3)

＜Japanese beef is tender and full of flavor thanks to Japan's unique breeding methods and processing techniques. <Sirloin>Fine and soft texture, with just the right amount of sinew and a juicy flavor.

＜Japanese beef is tender and full of flavor thanks to Japan's unique breeding methods and processing techniques. <Sirloin>Fine and soft texture, with just the right amount of sinew and a juicy flavor.

＜The meat is fine and tender with moderately tight lean meat that melts in the mouth. We use only carefully selected Japanese black beef from all over Japan. <What is sirloin> The texture is fine and soft, with just the right amount of sinew and a juicy flavor.

＜The meat is fine and tender with moderately tight lean meat that melts in the mouth. We use only carefully selected Japanese black beef from all over Japan. <What is sirloin> The texture is fine and soft, with just the right amount of sinew and a juicy flavor.

＜The meat is fine and tender with moderately tight lean meat that melts in the mouth. We use only carefully selected Japanese black beef from all over Japan. <What is sirloin> The texture is fine and soft, with just the right amount of sinew and a juicy flavor.

＜Matsusaka beef is the pride of Japan's Wagyu beef brand, which meets strict standards: raised for at least 16 months between Kumogawa and Miyagawa (Matsusaka City, Mie Prefecture), with a marbling rank of 3.4.5 or higher, and a female virgin cow from the Tajima cow breed. ＜Sirloin" is a tender, fine-textured beef with just the right amount of sinew and a juicy flavor.

＜Matsusaka beef is the pride of Japan's Wagyu beef brand, which meets strict standards: raised for at least 16 months between Kumogawa and Miyagawa (Matsusaka City, Mie Prefecture), with a marbling rank of 3.4.5 or higher, and a female virgin cow from the Tajima cow breed. ＜Sirloin" is a tender, fine-textured beef with just the right amount of sinew and a juicy flavor.

＜Matsusaka beef is the pride of Japan's Wagyu beef brand, which meets strict standards of being raised between Kumogawa and Miyagawa (Matsusaka City, Mie Prefecture) for at least 16 months, having a marbling rank of 3.4.5 or higher, and being a virgin female cow from the Tajima breed. ＜Sirloin" is a tender, fine-textured beef with just the right amount of sinew and a juicy flavor.

This is an all-you-can-drink menu (90 minutes) that can be ordered with a course meal for a minimum of 5 people, which also includes a glass of wine carefully selected by the sommelier.

This is an all-you-can-drink menu (90 minutes) that can be ordered with a course meal for a minimum of 5 people.

＜Japanese beef is tender and full of flavor thanks to Japan's unique breeding methods and processing techniques. <Here> The finest of all beef parts, characterized by its low fat content and extremely tenderness.

＜Japanese beef is tender and full of flavor thanks to Japan's unique breeding methods and processing techniques. <Here> The finest of all beef parts, characterized by its low fat content and extremely tenderness.

＜Japanese beef is tender and full of flavor thanks to Japan's unique breeding methods and processing techniques. <Here> The finest of all beef parts, characterized by its low fat content and extremely tenderness.

＜The meat is fine and tender with moderately tight lean meat that melts in the mouth. We use only carefully selected Japanese black beef from all over Japan. <Here> The finest of all the beef parts, with the least amount of fat and extremely tender.

＜The meat is fine and tender with moderately tight lean meat that melts in the mouth. We use only carefully selected Japanese black beef from all over Japan. <Here> The finest of all the beef parts, with the least amount of fat and extremely tender.

＜The meat is fine and tender with moderately tight lean meat that melts in the mouth. We use only carefully selected Japanese black beef from all over Japan. <Here> The finest of all the beef parts, with the least amount of fat and extremely tender.

＜Matsusaka beef is the pride of Japan's Wagyu beef brand, which meets the strict standards of being raised between Kumogawa and Miyagawa (Matsusaka City, Mie Prefecture) for at least 16 months, having a marbling rank of 3.4.5 or higher, and being a female virgin cow from the Tajima breed of cattle. ＜Sirloin" is a tender, fine-textured beef with just the right amount of sinew and a juicy flavor.

＜Matsusaka beef is the pride of Japan's Wagyu beef brand, which meets strict standards: raised for at least 16 months between Kumogawa and Miyagawa (Matsusaka City, Mie Prefecture), with a marbling rank of 3.4.5 or higher, and a female virgin cow from the Tajima cow breed. ＜Sirloin" is a tender, fine-textured beef with just the right amount of sinew and a juicy flavor.

＜Matsusaka beef is the pride of Japan's Wagyu beef brand, which meets the strict standards of being raised between Kumogawa and Miyagawa (Matsusaka City, Mie Prefecture) for at least 16 months, having a marbling rank of 3.4.5 or higher, and being a female virgin cow from the Tajima breed of cattle. ＜Sirloin" is a tender, fine-textured beef with just the right amount of sinew and a juicy flavor.