Kumamoto Basashi Private Rooms Shun Dokoro Gotou Annex

Special Selection of Marbled, Lean, Futae, and Kone

Two types of fresh horse sashimi, horse-shaped spiral, horse meat croquette, seasonal small dish

This is the rib meat between the bones. It has a unique texture, and the more you chew, the more sweetness and meat juice spreads in your mouth.

The thin outer part of the rose, also called 'chouchin'. It has marbling and sweetness, making it exquisite.

This is a cut of three-layered meat from the rib area. It is a delicious and rare cut with a unique texture that concentrates sweetness and umami.

This is a rare cut that has had the odor of beef liver removed. It is characterized by its low fat content.

It is the most tender part of the red meat. The texture is smooth, and it has a very elegant flavor.