마츠사카규 탕카비야키니쿠 도카이테이

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Approximately 6,000 heads are shipped annually. Only purebred Tajima cows that have not yet given birth (females) are carefully raised one by one over a period of more than 900 days with great care. You can enjoy the finely textured meat with moderate marbling and rich flavor.

Meat near the shoulder blade. Strong umami flavor with a lot of juice.

The part that is closest to the fillet. It is characterized by the umami and tenderness of the red meat of the fillet.

Part of the diaphragm. Soft and contains moderate fat, with a strong meat flavor.

Shoulder loin cut. It has a light flavor of red meat.

The central part of the shintama. It has little fat and a pleasant texture.

The outer part of Shinshin. It has marbling but a light flavor. Each

Part of the rear. Rich flavor of red meat. Each

Triangular cut of meat, a staple of grilled meat. Each

The beauty of marbling and the best flavor. Each

Part of the arm. A balanced flavor of marbling and lean meat.

Shoulder loin cut. Characterized by fine and beautiful marbling. The sweetness and tenderness of the meat are the best.

The part behind the rib roast. It has a low melting point of fat and a melting flavor.

The central part of the fillet, the most rare part weighing about 600g from a 6kg fillet. The king of red meat.

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(Aomori Prefecture produced)

(Kyushu produced)

(Hokkaido product)

(Uonuma Koshihikari) - Medium... 400 yen - Small... 300 yen

(Our most popular dish)

(Light Soy Sauce Flavor)

A service charge of 10% will be added separately.