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You can reasonably compare various cuts of Kyoto Hime beef, including the thigh and rump. In particular, the Ichibo and Hiuchi are considered rare cuts. Enjoy the differences in meat quality and flavor.

Uses rich and dense black wagyu beef offal, red beef tripe, and heart. Since it is cooked in a stone pot, it continues to simmer on the table.

An assortment of tongue, tongue root, tongue tip, and tongue kalbi. You can enjoy all parts of the tongue on one plate.

Thinly sliced black-haired Wagyu beef quickly grilled with a sauce reminiscent of sukiyaki, enjoyed with egg yolk for a new sensation in grilled meat!

Lamb fat is not digested or absorbed unless it is at 42 to 44 degrees, making it ideal for dieting! It is a great meat that is low in calories, low in cholesterol, and rich in iron and B vitamins.

Enjoy the refreshing tenderness of the lean meat while also savoring the richness of the fat. (The image is for two servings.)

This meat has a richness that is completely different from marbled meat, making it recommended for customers who are not fond of rich flavors.

Very tender beef that allows you to savor the original flavor. It is a very rare cut, as only a pair of blocks can be taken from each side of one cow.

Tongue part. Generally referred to as beef tongue.

This is the part of the tongue that is close to the root (near the throat) and is commonly referred to as the upper tongue. The closer to the root, the more fat it contains, making it a popular cut.

The tip of the tongue has little fat and a firm texture.

This is a part called tansagari or tan shita. It has a firm texture and a substantial chew.

This is a precious part located at the tip of the cow's hindquarters, corresponding to the 'dimple' of a human's buttocks, from which only a very small amount can be obtained. It is a meat favored by connoisseurs, combining the sweetness of marbling with the flavor of lean meat.

A very rare cut that can only be obtained from about 2 kg of a whole Tomosankaku cow from the Kanto region. It has the most marbling among the thigh meats. It is also delicious when grilled with salt.

This is a very rare cut of beef taken from the center part of a section called 'ranichi', and only a small amount can be obtained from one cow. It is an exquisite product known for its exceptional flavor, often referred to as the tenderloin of the thigh meat.

Kanto name: A part of the shin-shin inner thigh with red meat. It is characterized by its tenderness and light flavor. This cut has a moderate amount of marbling, is tender, and allows you to enjoy the rich flavor of the meat.

Kanto name: It is red meat located below the Kamenoko inner thigh, rich in protein. It has a fine texture and is tender, and since it comes from a well-exercised part of the animal, it has a good flavor.

Also known as: the thin part of the diaphragm (back side). It is a precious cut that yields only about 2 to 3 kg from one cow.

It is the thick part of the diaphragm (rib side). It is a precious part that yields less than one head from the belly.

Also known as: Himo, small intestine. It is a softer and easier-to-eat part than teppan.

Also known as: the large intestine part of the Shimachou beef. Generally, when referred to as 'horumon', this part is often indicated.

Also known as: Kokoro, the heart part. Despite having little fat, it is rich in umami and offers a crunchy texture.

Also known as: Hatumoto, Bamboo shoot (in some regions referred to as 'Yome Nakase'). It is the part near the heart artery. It has a crunchy texture similar to cartilage.

Also known as: the facial part of the heavenly meat cow. It is a part that moves a lot, so the flavor is very rich.

Contains wagyu beef trimmings and sinews. Packed with thick fried tofu, vegetables, and tteok (Korean rice cake). It is simmering vigorously on the table because it is served in a stone pot.