Motoishi Songpa Bangi Branch

Only the highest grade meat selected on the same day is provided, with three recommended cuts by the chef.

Includes various cuts such as chuck flap tail, eye of round, top sirloin, triangle roast, fan steak, and flower rib depending on availability.

Only the highest grade of meat selected on the same day is provided, with three recommended cuts by the chef.

Includes chuck flap, eye of round, top sirloin, triangle roast, brisket, and short ribs, subject to availability.

Thickly sliced from the best part of the beef brisket.

A premium ingredient known for its unique texture and flavor compared to other meats and offal

A cut located in the center of the rib, only separating the well-marbled meat for a juicy and tender texture that melts in your mouth.

A hot pot dish made by simmering pork bones for 10 hours in a broth, with intestines, wagyu beef, and lamb added for a rich flavor

Thin strands of marbling and sinew that stretch out like a fan, chewy and flavorful with each bite

One of the best parts with a chewy texture and excellent juiciness

Made from the belly part of the cow, where the marbling of fat plays a role in making the beef the most juicy and flavorful.

It consists of layers of meat and fat, providing a chewy texture.

Seasoned ribs flavored with salt and fruit instead of soy sauce (pre-seasoned 150g)

Special crab innards sauce. The remaining sauce tastes even better when eaten with egg fried rice.

A popular Mottoishi menu made with premium Wagyu beef chuck flap