Takeyan

Ribeye, Sirloin, Skirt or Flank

Perfect for one person: 'Loin, Shintama, and Sogari or Harami'!

We use the chuck loin.

We use the rib loin.

Using the tender 'Shintama' cut from the thigh, it has a 'meaty' flavor with very little fat.

We will boldly cut and serve the best parts of today's 'sashi' (marbled meat) in thick slices. A volume of 200g!

A mix of 6 to 7 types of today's recommended hormone. Since it's served in small portions, it's perfect for two people, even for those who are not fond of it!

A fatty part of the 'tongue root' of Wagyu beef, rivaling high-end restaurants!

This is a relatively crisp and refreshing part from the 'tip' of the tongue compared to the special tongue.

The flavor of tongue with the fat of kalbi! This is the 'tang shita' that comes with wagyu tongue. Please wrap it with chopped green onions.

The liver, with its moist sweetness, is unique to Wagyu.

Heart, with a salty flavor, lightly grilled, please enjoy it refreshingly.

Diaphragm, it's Wagyu, so it's tender and has such marbling.

It is a part of the diaphragm, along with harami, but it has more 'red meat', so it can be enjoyed in a refreshing way. In some restaurants, it is served as harami.

First stomach, a bit chewy, but full of flavor, recommended with salt.

Third stomach, recommended grilled with salt, has a delicious crunchy texture.

The fourth stomach, a part that was previously used for 'stewing', is juicy with fat... rich and delicious.

Now established as a fan favorite for 'maruchan and motsunabe ingredients.' The source of 'sweet fat - collagen.'

The large intestine, when it comes to 'horumon' at most yakiniku restaurants, this is the Shima intestine.

Beef cheek from Wagyu, commonly known in French cuisine, with a slightly gamey flavor from wine braising.

A platter of seasonal vegetables.

A dish from 'Shibaura and Ba' that is served as staff meal!

Homemade napa cabbage kimchi, mild spiciness.

Cod kimchi, a little spicy!

Original Japanese-style salad.

Lettuce for wrapping grilled meat, served with miso and garlic green chili.

Final soup rice. (Two types: spicy 'red' or light 'white'.

A white soup simmered for 2 to 3 days using Wagyu bones.

The smooth texture of the white noodles going down the throat.

Classic vanilla ice cream.

Daily changing sherbet, such as yuzu, cassis, and strawberry.