焼肉処 葡萄匠屋 吹田店

A thick cut of 150g from the finest part of the selected champion tenderloin, even more delicious.

Rich Wagyu aroma, collaboration of marbling and lean meat with real wasabi

Popular misuji. A cut of meat from the shoulder with a strong marbling. Thick cuts are good, but thinly sliced with grated daikon and ponzu is also the best.

The cuts may vary depending on the day. There may be days when you get rare cuts such as lamp, ichibo, hiuchi, upper brisket, and necktie.

Sirloin, selected rib and short rib, selected lean meat, daily special cut

Sirloin, special selected rib and short rib, special selected lean meat, daily special selected cuts

Upper loin, upper kalbi, lean meat, harami, shrimp squid, hormone set

Premium Sirloin, Premium Kalbi, Lean Meat, Harami, Shrimp and Squid, Hormone Set

Half: 600 yen

Half: 880 yen

Half: 880 yen

The most popular cut seasoned with olive oil, garlic, and salt. The photo is for two servings.

Includes upper salt tongue, specially selected thick-cut tongue, and tongue tips.

The tongue is cut thick and served. The crispy texture is unique to the thick cut.

Please quickly grill thinly sliced beef for 5 seconds on each side before enjoying. You can choose from dipping sauces: grated ponzu or egg yolk sauce.

Female Wagyu rib roast, shoulder roast, the photo is for two servings

Half: 770 yen

Half: 580 yen

Large serving: 550 yen

Onion, Mushroom, Pumpkin

Small: 300 yen, Medium: 380 yen, Large: 450 yen

Mini: 550 yen

Half: 550 yen

Half: 650 yen

Half: 650 yen

Half: 350 yen

Half: 380 yen