Mone

We prepare 2 to 3 dishes daily using carefully selected Wagyu beef and seasonal ingredients.

The tenderness that can be easily shredded with chopsticks from the least active muscle part of the tenderloin

Tender and soft texture with lean meat

Carefully selected with moderate marbling

Thinly sliced with egg yolk or ponzu sauce

Thinly sliced egg yolk or ponzu

Using Tanmoto

Using Tanmoto

Juicy hand-cut without freezing

With plenty of grilled green onions

Properly cut red meat of the day starting from 1800

Properly cut marbled meat of the day starting from 1800

The shape is irregular, but the taste is outstanding

A well-known and extremely popular cut, best enjoyed grilled.

Crispy texture with recommended salt

Fatty and plump with spicy miso is recommended

Salt is recommended

Shiitake mushrooms, Nagaimo, Manganji peppers

A refreshing salad made with seasonal fruits

Salad with sesame oil and Korean seaweed

The seasoning is only salt and pepper

A slightly spicy soup

A simple soup made with rich eggs

Hidden popular menu item

Napa cabbage, cucumber, nagaimo, yamato kelp

Beef cutlet with rice

Packed with plenty of garlic for a punch

Uses plenty of beef tendon

Rich Mascarpone

Lightly finished almond tofu

3 types of flavors