Kuroge Wagyu Tagura

Limited to customers within one week before and after the birthday date. Presentation of identification materials such as a driver's license to confirm the birthday is required. Not applicable for elementary school students and younger. Please inform us by phone by the day before that you will be using the coupon.

Sirloin is a tender, finely textured, and very delicious meat. Our recommendation is to enjoy it with salt, pepper, and wasabi. You might usually see it at steak restaurants, but it is also excellent for grilled meat.

This is the part of the shoulder loin that has the most beautiful marbling. The high-quality fat with a very pleasant aftertaste pairs perfectly with white rice.

The amount that can be obtained from one cow is small (about 2kg), and because the meat quality is good, it may not be often seen on barbecue menus. Please take this opportunity!

Also known as 'Ude Sankaku', it is said to be named because it resembles the shape of a chestnut. It is soft red meat.

This is also a precious cut of beef that can only be obtained from about 1.5kg to 2kg from one cow. It is located just below the inner thigh of the cow's hind leg and has the most marbling among the thigh cuts.

This is a cut used for shoulder roast that is tender, flavorful, and has good marbling.

The king among roses. The most delicious part. It represents the shape cut into a triangle from the 1st to the 6th rib section.

This is a well-marbled cut. Depending on the location, there are shoulder bara and tomobara, among others. It is also called abara and is located on the lower side of the body.

This is a part shaped like a shell located next to the tenderloin. It is characterized by a relatively light flavor.

High-quality meat with a rich flavor and marbling. A delicacy that can only be obtained from about 3 kg of meat from one cow.

The exquisite balance of fat and lean meat is popular.

It has a light and healthy flavor.

It is a part of the diaphragm, soft, rich in fat, and has a strong flavor.

It is a thick part of the diaphragm, closer to the ribs than harami. It has a moderate amount of fat in the red meat and is soft, making it recommended.

This is the part of the cow's face. It is a part that moves a lot, similar to the neck of grilled chicken, so it has a very rich flavor.

The exquisite texture of Mino is an addictive deliciousness.

The middle part between the tongue and the jaw, perfect as a snack.

It is the part of the intestine. Addictive deliciousness.

The fourth stomach. The texture is irresistible.

Please try our liver, which has little odor. *Please make sure to cook it well before eating.

Enjoy the finest tongue with salt.

A generous serving of three types of hormone.

How about fresh tongue sashimi?

The unique texture of the tongue is an irresistible deliciousness.

This is a tataki made from a part of the cheek meat that is well-exercised and has a very chewy texture.

Large 330 yen, Medium 270 yen, Small 210 yen