Aburiya Kanemon

This meat is a very rare cut. Please understand that some cuts may be out of stock. Also, in order to enjoy the true flavor of Kobe beef, we do not season the meat. Please enjoy it with salt or after dipping it in the sauce.

Chateaubriand is a 160g cut that can only yield about 5 steaks from a single fillet, and its superior meat quality and tenderness that can be easily shredded with chopsticks astonish those who taste it.

A part close to the tip of the tail, weighing 160g

The finest cut of beef, a long muscle section located on the inner side of the spine of the sirloin, weighing 160g. Only about 3% of a whole cow yields this tender red meat. Its tenderness and flavor are well-known.

One of the best cuts of beef. Meat from the area behind the thoracic vertebrae. Please experience the beautiful appearance, the marbling, the balance of fat, the tenderness of the meat, and the melting sensation when it enters your mouth. ・300g…18,700 yen ・200g…12,760 yen ・100g…6,600 yen

One of the finest cuts of beef. It is the part that corresponds to the back of the cow. This is the unparalleled marbled rib roast of the highest quality Kobe beef. Please enjoy the melt-in-your-mouth flavor. ・300g…16,500 yen ・200g…11,660 yen

A part of 100g shoulder loin. It is tender and flavorful, with good marbling. An unforgettable taste.

100g of the lower part under the saddle. It has a rich and juicy flavor.

280g fillet, sirloin, combination of haneshita or anshita