Yakiniku Champion Nakameguro Atlas Tower

The finest part of the shoulder loin, 'Zabuton.' Lightly sear the meat with special dipping sauce and enjoy it dipped in egg. Please also enjoy a bite-sized portion of rice. 1 piece for 1,800 yen.

The provision of facilities for certified raw meat handlers is limited to those aged high school and above. Individuals who are unwell, pregnant, elderly, or have weakened immune systems are advised to refrain from consuming raw meat.

Recommended for birthdays and anniversaries. *[Reservation required] Please make a reservation by the day before. *We also offer an anniversary course that includes the 'Meat Cake.' Feel free to consult our staff regarding your budget and requests.

We have aged it with extra care to enhance its deliciousness. Please enjoy our premium tongue, which we confidently recommend.

Uses the central part of the tongue. Limited availability.

[2 types of marbled meat, 2 types of lean meat]

The lower part of the rib. It is one of the best cuts of the loin.

This is a rare delicacy that you won't often encounter in the arm. Meat enthusiasts cannot speak of it without having tasted 'Misuji.'

A rare cut located next to the lamp. Richness that rivals sirloin!

A part of the chuck near the tenderloin, it is very tender and allows you to savor the original flavor of the beef.

Among the rare cuts of tenderloin, its tenderness and fineness are exceptionally high, making it one of the finest cuts of premium beef.

The tenderloin, located on the inside of the spine, is a top-grade red meat favored by the Japanese. It is one of the finest cuts of beef, alongside sirloin.

This is a soft red meat connected to the 'misuji'. It is called this because it resembles the shape of a chestnut.

Delicate and soft meat from the peach. It's irresistible for red meat lovers!

A refreshing and delicious red meat from a part of the arm! It is called this because its shape resembles that of a chili pepper.

It is the particularly tender part of the thigh meat. The meat itself is soft and rich in juices.

The premium grade kalbi has a good balance of lean meat and fat. It has a melt-in-your-mouth texture, and the sweetness of the fat is exquisite.

Meat around the rib bones, also known as 'Geta Kalbi.'

The moderate amount of fat melts in your mouth, and the tender texture, along with the sweet aroma and umami that spreads throughout your mouth, truly makes it the king of grilled meat.

We have prepared the thickest part of the loin. This cut is popular among meat lovers.

A cut of meat characterized by its fine texture and tender flavor. You can enjoy the delicious taste typical of beef.

An ultra-rare cut that uses only the thickest part of the harami.

Low-calorie and healthy harami (the upper part of the diaphragm). Despite being an organ meat, it has no strong flavor, is tender, and has the taste and texture of meat itself.

The lower part of the diaphragm (the thick part near the lumbar vertebrae). The meat is tender and has a moderate amount of fat.

An assortment of four recommended types of hormone for the day. (4 items)

The first stomach of a cow. The more you chew, the more flavor it has.

It is thicker than Maruchou (small intestine) and is a particularly soft and rare part found in the large intestine.

A small intestine with a popular crispy texture. Enjoy the sweetness of the fat.

A popular part that allows you to enjoy a crispy texture and the richness of fat at the same time.

A part rich in protein, vitamins A, B1, B2, and iron.

The texture is exactly like 'crispy' and has a flavor similar to that of a well-cooked intestine. It has a good chewiness and is a part favored by offal enthusiasts.

From 250 yen

During dinner time, a service charge of 10% will be added. The content may vary slightly depending on the availability of ingredients. We use domestically produced rice in our restaurant.