와규 마츠시타 카미도오리점
和牛 まつした 上通り店 / Wagyu Matsushita Kamidori Branch
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고급 흑모 와규를 만끽할 수 있는 고기구이집
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最高級黒毛和牛A5ランクの人気の焼肉コース。(肉総量250g) 厳選された状態のいい最上級のお肉を入荷し、熟成（ウエットエイジング）管理しています。前菜から始まり、流通量の少ない黒毛のタン、厳選塩焼き、ポン酢で食べる焼きしゃぶ、炙り握り、トリュフ握りと卵ソースで食べる焼きすき、タレ焼き、〆の茶漬け、デザートなどで構成される期間限定のコースです。
黒毛和牛の中でも人気の希少部位を使った焼肉コース。(肉総量280g) 前菜から始まり、流通量の少ない黒毛和牛のタン、ポン酢で食べる焼きしゃぶ、炙り寿司、塩焼き、トリュフ握りとたまごソースで食べるの焼きすき、タレ焼き、極上ハラミ、〆の牛茶漬け、デザートなどで構成される黒毛和牛の人気の部位を堪能できるコースです。
黒毛和牛の最上級厳選希少部位を使用した贅沢な焼肉コース。(肉総量280g)厳選した最高級黒毛和牛A5ランク（BMS11,12)のお肉を、熟成（ウエットエイジング）管理し、コース仕立てでお出ししています。前菜から始まり、流通量の少ない黒毛和牛のタン、焼きしゃぶ、炙り寿司、トリュフ握りとたまごソースで食べる焼きすき、希少部位のタレ焼き、極上ハラミ、〆の牛茶漬け、季節のデザートなど記念日や接待でのご会食向けの贅沢なコースです。 ※当日の入荷状況によりメニューが変わる場合がございます。
최고급 고베규와 샤토브리앙이 들어간 고급스러운 고기구이 코스. (고기 총량 280g) 엄선한 최고급 흑모 와규 A5등급(BMS11,12)의 고기를 숙성(습식 숙성) 관리하여 코스 요리로 제공하고 있습니다. 전채를 시작으로 유통량이 적은 흑모와규의 두툼한 탄, 구이 샤브샤브, 아부리 스시, 고베규와 샤토브리앙 스테이크, 트러플 초밥과 계란 소스를 곁들인 구이 스키야키, 희귀 부위 양념구이, 최상급 안창살, 마무리로 소고기 차즈케, 계절별 디저트 등 기념일이나 접대 회식용 호화로운 코스입니다. 입니다. 당일 소고기 수급 상황에 따라 메뉴가 변경될 수 있습니다.
저희 가게의 특선 고기는 주방장의 안목으로 엄선한 최고급 A5 등심을 사용하고 있습니다. 고기와 어울리는 저희 가게의 수제 소스와 오이타의 특산품인 계란말이와도 궁합이 잘 맞습니다. 첫 번째 고기는 직원이 손님이 앉은 자리에서 직접 구워 조리하여 제공합니다. 그 후, 야채와 고기를 넣고 양념장을 넣어 익힌 후 손님이 직접 조리해 드셔보실 수 있습니다.
특선 고기는 주방장의 안목으로 엄선된 최고급 A5등급 등심을 사용합니다. 다시마 육수에 담근 고기를 먼저 안데스산 암염으로 심플하게 드셔보시기 바랍니다. 고기에 곁들인 저희 가게에서 직접 만든 폰즈와 참깨 소스와의 궁합도 뛰어나며, 마무리로 먹는 우동도 호평을 받고 있습니다.
Our special meat is the highest grade A5 sirloin, carefully selected by our chef. Our homemade Warishita sauce goes well with the meat and our special Oita egg, Akagango, is a perfect match. The first piece of meat is grilled, prepared and served at your table by our staff. After that, vegetables and meat are added to the dish, and after cooking, the meat is cooked for the customer. 4 slices (140g) of A5 sirloin, vegetables, 2 pieces of Wagyu nigiri sushi (red meat and medium fatty tuna), thin udon noodles, and sherbet.
The highest grade A5 sirloin, carefully selected by our chef, is used for our special meat selection. The meat is dipped in kelp broth and served simply with Andean rock salt. The meat is served with our homemade ponzu (Japanese sauce) and sesame sauce, and the udon noodles are also very popular. 4 slices (140g) of A5 sirloin, vegetables, 2 pieces of Wagyu nigiri sushi (red meat and medium fatty tuna), thin udon noodles, and sherbet
Available for 4 or more persons. (Limited to those who order a course meal.) Glass change system: last order in 90 minutes. Perfect Ebisu draft beer, Kaku highball, Lemon shochu highball, Yuzu shochu highball, Barley shochu (on the rocks with water or soda and hot water), Imo shochu (on the rocks with water or soda and hot water), Umeshu soda, Grapefruit shochu highball, Glass white wine, Glass red wine, Spritzer (white wine and soda), Sangria (red wine and orange), Cassis soda, Sangria (red wine and soda), Sangria (red wine and soda), Sangria (red wine and soda) Sangria (red wine + orange), Cassis Soda, Cassis Orange, Cassis Grapefruit Soft Drinks, Oolong Tea, Orange Juice, Grapefruit Juice, Calpis Soda, Peach Soda, Mineral Soda Water
Can be added to the Yakiniku Course (minimum 4 persons). (4 or more persons) Glass change system, last order in 90 minutes. The above brands are subject to change. Evisu Draft Beer, Scotch Highball (Glenlivet 12years), Kaku Highball, Nama Shibori Lemon Shochu-Hai, Yuzu Shochu-Hai, Okinawa Pineapple Shochu-Hai, Barley Shochu Kishiroku (on the rocks, with water, with soda, or with hot water), Imo Shochu Akagirishima (on the rocks, with water, with soda, or with hot water), Sake, Japanese sake, and sparkling wine Sparkling wine Cava, White wine Matua Sauvignon Blanc, Red wine Beringer Pinot Noir (medium body), Red wine Barossa Clancy's (full body), Spritzer (white wine + soda), Sangria (red wine + orange), Kitty (red wine + Ginger Ale), Cassis Soda, Cassis Orange, Cassis Grapefruit, Umeshu Soda, Umeshu Rock Soft Drinks, Oolong Tea, Mineral Soda Water, Ginger Ale, Orange Juice, Grapefruit Juice, Framboise Soda, Peach Soda
This luxurious yakiniku course includes Kobe beef and chateaubriand. (Total meat weight 330g) Carefully selected top-quality black Wagyu beef is wet-aged and served as a course. Starting with appetizers, this is a luxurious course for anniversaries and dinner for entertaining guests, including thick slices of tongue, yakishabu, seared sushi, Kobe beef and chateaubriand steak, yakisuki with truffle nigiri and egg sauce, grilled rare parts with sauce, superb jalami, beef chazuke to finish, seasonal desserts, and more! The menu is subject to change depending on availability on the day of the event. The menu is subject to change depending on availability on the day. Assorted appetizersCold meat appetizerGrilled shabu-shabu with extra thick sliced black tongue steakSelected sirloinSelected hele seared nigirizushiKobe beef & chateaubriand grilled sukiyakiChateaubriand grilled chateaubriand with extra thick sauce3 kinds of extra fine jalamiGyu toro salmon roe chazukeDessert
A popular yakiniku course featuring the highest grade of Japanese black beef, A5 rank. (Total meat weight 250g) The highest quality meat in good condition is carefully selected and received and managed for aging (wet aging). This limited-time-only course begins with appetizers, and consists of black hair tongue, which is rarely distributed, grilled shabu shabu with ponzu (Japanese citrus juice), seared nigiri, carefully selected shio-yaki, grilled sukiyaki with truffle nigiri and egg sauce, grilled tare-yaki, chazuke (rice with sauce) as the finishing dish, and dessert. Appetizer assortmentCold meat appetizerThree kinds of black tongueYakishabuYakishabuJoanomo seared nigiriSushiSushi grilled with saltTwo kinds of yakisukiJoanomo special sauceThree kinds of beef tenderloin with salmon roe chazukeToday's ice cream
A yakiniku course featuring the most popular and rare parts of Kuroge Wagyu beef. (Total meat weight 280g) Starting with an appetizer, this course allows you to enjoy the most popular parts of black Wagyu beef, consisting of Tan (black Wagyu beef tongue), which is rarely distributed, Yakishabu with ponzu sauce, Seared sushi, Shio-yaki, Yaki-sukiyaki with truffle nigiri and egg sauce, Tare-yaki, Extra fine Harami, Gyu-chazuke (beef with green tea) as a finishing dish, and dessert. Appetizer assortmentCold meat appetizerThree kinds of black tongueGrilled shabu-shabu rib core roastSeared nigirizushiTwo kinds of superlative salted grilled beefYaki-sukiyakiThree kinds of special sauce for the top thighWagyu beef halamiBeef tenderloinSalmon roe chazukeDessert
A luxurious yakiniku course using the finest selected rare parts of Japanese black cattle. (Total meat weight 290g) The highest grade A5 black Wagyu beef is carefully selected, managed by wet aging, and served in a tailored course. Starting with appetizers, this is a luxurious course for anniversaries and business dinners, including tan, yakishabu, seared sushi, chateaubriand steak, yakisuki with truffle nigiri and egg sauce, grilled rare parts with sauce, superb jalami, beef chazuke to finish, seasonal dessert, and more. The menu is subject to change depending on the availability on the day. Appetizer assortmentCold meat appetizerExtreme thick cut black tongueExtreme black tongue grilled shabu-shabu rib core loinSeared special selection of hele nigirizushiChateaubriand steak yakisukiExtreme red meatThree kinds of special sauceExtreme jalamiBeef tenderloinSalmon roe teazukeDessert
This is an all-you-can-drink course available for a minimum of 4 persons. Only available by phone. Our chef carefully selects only the highest quality A5 ranked beef (BMS11,12) for our meat, which is then wet-aged. This all-you-can-drink course starts with appetizers and consists of tan (black Wagyu beef tongue), which is rarely distributed, grilled with salt, grilled shabu-shabu with ponzu sauce, grilled sukiyaki with truffle nigiri and egg sauce, grilled with sauce, chazuke (rice with green tea) to finish, and dessert.
Uses only a small portion of the core of the tongue.
Thick cut from the core part of premium tongue
Low in fat and recommended for women.
This cut is from around the rib bones, with a grid cut made for you to enjoy in your preferred size.
Please enjoy with grated ponzu sauce.
Please enjoy with grated ponzu sauce.
Please enjoy it dipped in egg in the style of sukiyaki.
Please enjoy it dipped in egg in the style of sukiyaki.
Today's carefully selected 5 types (the meat selection changes daily), grilled vegetables with salt (you can add one piece of each of the 5 types of meat for an additional 3600 yen).
This is the part around the lower back of the loin.
Very tender and fatty, the 'Rib Roast' means 'meat from the rib bones' and is a cut located between the shoulder roast and sirloin. The oval-shaped part in the center of the cross-section is called the 'eye of the roast,' which is one of the most tender cuts with a fine grain and a high marbling content.
This is the most central part of the tenderloin, boasting unparalleled tenderness. It can only be served in about 1kg from one Wagyu cow, making it the ultimate delicacy.
Characterized by being very tender and low in fat, the rare cut of tenderloin is best enjoyed when not overcooked.
This is a very tender and flavorful meat that comes from the core of the lamb's loin, located between the waist and the rear, specifically from the lamb's ichibo.
This is meat from the area below the shoulder blade, a rare cut that can only be obtained in small quantities from a large cow. It is the part of the arm with the most marbling.
A flavorful cut of red meat from the tip of the rump
Beef round meat, also known as maru shintama, has a fine texture, is tender, has less fat, and has a rich flavor.
Soft red meat from the tip of the butt
A tender cut of red meat connected to the shoulder, also known as 'Ude Triangle', resembling the shape of a chestnut.
It is a lean cut of red meat from the inner thigh of the chicken.
Thick cut from the part of the Harami that only a few percent can be obtained.
Tender and flavorful meat from the diaphragm area.
A cut that hangs from the diaphragm, with a flavor similar to red meat.
The cheek meat of the cow is a well-exercised part, so the flavor is rich.
Cows have four stomachs, and this is the first stomach.
This is a part of the beef large intestine, also known as Shimacho.
It is beef heart, and once you taste it, the flavor becomes addictive.
It has a rich flavor with a crunchy texture under the tongue.
We serve roast beef finished with vacuum low-temperature cooking in a Yukke style.
Only using the tongue root of black-haired Wagyu beef
We serve thinly sliced meat with a seared sashimi style.
We serve a rare grilled steak cold.
One piece
One piece
One piece
Rice (Medium) 400 yen Rice (Large) 500 yen
Kirin Lager, Asahi Super Dry, Sapporo Black Label
On the rocks, with water, with hot water, with oolong tea, with soda
On the rocks, with water, with hot water, with oolong tea, with soda
On the rocks, with water, with hot water, with oolong tea, with soda
On the rocks, with water, with hot water, with oolong tea, with soda
On the rocks, with water, with hot water, with oolong tea, with soda
On the rocks, with water, with hot water, with oolong tea, with soda
On the rocks, with water, with hot water, with oolong tea, with soda
Shizuoka / Special Junmai 1 Go 1350 yen
Nara / Junmai sake one cup 1800 yen bottle 720ml 7000 yen
Saga / Junmai Ginjo 1 Go 2800 yen Bottle 11000 yen
Ibaraki Junmai Ginjo
Akita
Akita
(Spain, Dry)
half 12000 yen
half 15000
half 52000 yen
(New Zealand - Dry)
(Japan - Dry)
(Germany, Rheingau, slightly sweet)
(Italy, Trentino, Alto Adige, Dry)
(USA, Napa, Dry)
(France - Dry)
(France, Burgundy, Dry)
(California Napa / Medium Body)
(Japan / Medium Body)
(Italian / Full Body)
(Spain / Full Body)
(Italian / Full Body)
(Italy / Full Body)
(Japan / Full Body)
(Israel / Full Body)
(New Zealand / Medium Body)
(California Napa / Full Body)
(California Napa Valley / Full Body)
(California Napa Valley / Full Body)
(Napa Valley / Full Body)
(France Cote du Rhone / Full Body)
(Chile / Full Body)
(Merlot based/Napa Valley/full body)
(California Napa Valley / Full Body)
(Margaux 2nd Growth / Full Body)
(Medium body)
(Medium body)
(Medium body)
(Full-bodied)
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