Koshitsu Yakiniku Sanbyoshi Bettei

We have several types of rare cuts recommended for the day. Availability may vary depending on stock status. Please ask the staff for more details.

Characterized by the highest quality and tenderness of the meat, this cut has a very strong marbling and is often used for premium kalbi.

The charm lies in its delicate marbling and extremely tender texture. It is a cut from the upper arm of the front leg, characterized by a pattern that resembles leaves. The presence of three large muscles within the meat is said to be the origin of the name 'Misuji.'

The central part of the rib roast, which is cylindrical in shape. It is often used as premium rib due to its fine marbling among the roasts, and its soft flavor is comparable to sirloin, making it truly remarkable.

A triangular part located on the ribeye. It is called 'Maki' because it is positioned wrapped around the rib core. It is rich and juicy with marbling, and like the rib core, it is loved as a premium cut.

A premium marbled meat located at the base of the inner thigh, also known as 'Hiuchi' due to its resemblance to a fire starter. Its appeal lies in the fact that it is relatively light to eat despite having a lot of moisture and fat.

A refined marbled meat that covers the outer side of the buttock. It is said to be called Ichibo due to the H-shaped bone of the cow's buttock, which is referred to as H-bone. This cut has a firm texture and allows you to enjoy a rich flavor of red meat.

A part of the belly meat close to the flank. It is the most red and tender part of the belly meat, with a juicy flavor that is appealing. It is called 'Kainomi' because it resembles the shape of a shell.

A very tender cut of red meat that is located even further inside than the inner thigh, with high moisture content and fine marbling. It is a popular cut that is light yet rich in flavor.

The part of the cow from the waist to the rear. It is connected to the sirloin, which is synonymous with high-quality meat, and while it is classified as red meat, its moderately marbled texture is appealing. With a rich and meaty flavor, it is recommended even for those who are not fond of fatty cuts.

A part of the arm, named for its shape resembling a chili pepper. It is a very juicy cut with a strong flavor of red meat, and it can be used not only for grilled meat but also for high-quality roast beef.

A tender cut of red meat that connects to the chuck, known for its resemblance to the shape of a chestnut. It is light and allows you to enjoy the rich flavor of red meat.

The inner part of the outer side of the hind leg, known as 'sotomomo'. It is also called 'shikinbou' due to its stick-like shape. It has a firm texture and offers a rich flavor unique to red meat.

It is characterized by a marbled appearance with fat forming a thick line. It has a lot of red meat and is a cut with a moderate amount of marbling. It has a moderate tenderness, allowing you to savor the rich flavor of the meat.

The most tender and flavorful cut of red meat from the leg. It is called 'Lamb Chump' and is located in the core of the lamb's hindquarters. Its tenderness and juiciness are exceptional, making it a popular choice among top steak houses for red meat cuts.

Thick cut from the part with the most marbling ※ Limited quantity (1 serving per group)

Limited quantity only

The charm of high-quality fat sweetness

Fine marbling with a melting texture

The highest quality cut of beef tenderloin with the best meat quality

This is a proud specialty of Sanbyoshi.

Fresh beef liver. Please grill it well before enjoying.

Juicy popular part with plump fat

Beef heart. A classic and popular cut.

Using Shinshu SPF Sterile Pork

A platter that you can enjoy with a daily changing selection.

Using our shop's special broth. The carefully crafted broth is the charm.

Rich soup simmered for 10 hours with beef bones