Wagyu Yakiniku, Aged Ootoro Gyutan, Kokusan Gyu Horumon (Japanese beef hormone) Date-no-Kura

Please enjoy it after searing for 10 seconds.

Please enjoy the exquisite flavor of the highest quality black Wagyu beef and the deliciousness of its fat.

Yukke made from low-temperature cooked beef tongue.

This is a large 120g piece of harami! It has been scored for easy eating, so please cut it to your preferred size and enjoy♪

This is the highest quality liver from black Wagyu beef! It is a very popular item in Date's online shop, with a rich flavor that has no unpleasant odor. Please grill it to your preferred doneness and hand it to the staff. It will be cut in the kitchen. After cutting, please grill the raw parts again at the table until well cooked and enjoy.

An extremely rare cut that can only be obtained from 200g per whole cow (1 slice 429 yen). Ranked number 1 on Amazon and Rakuten! This specialty dish uses only the 'Tan Shin', an extremely rare cut that can only be taken from 200g of a whole cow! <Delicious Cooking Method!> 1. Grill the surface for about 30 seconds. 2. Grill the other side for about 30 seconds. 3. Let it rest for 1 minute on the edge of the iron plate (where the heat does not reach). *Feel free to cut it in half and serve with pickled green chili peppers.

A specialty hormone that allows you to enjoy the rich flavor of domestic beef fat (Half 539 yen). This hormone is very popular in the online brand 'Uchi Horm' for beef small intestines from Date. You can enjoy the rich flavor of domestic beef fat. <Delicious Cooking Method!> 1. Grill until the skin side (fold side) is crispy and golden brown. 2. Flip it over and grill the fatty side. 3. When the milky white fat color turns transparent, it is done. 4. Cut with scissors and enjoy!

The most meaty and fatty part among the 'Upper Stomach' cuts, the first stomach, Special Premium Fatty Beef Stomach is an extremely rare cut that can only be obtained from about 5% of the first stomach!

You can enjoy various types of hormone at a super bargain! (Large 1,078 yen, please choose from spicy miso, salt, or sauce)

With homemade sauce!

Incredibly delicious! The manager's homemade potesara!

Please ask the staff!

Ask

[Recommended] Salt sauce [Flavor and texture] Mild ←□□★□□→ Rich and tender ←□□□★□→ The more you chew the firm red meat part of the beef tongue, the more delicious it becomes, a part favored by connoisseurs.

[Recommended] Miso and salt sauce [Taste and texture] Light ←□★□□□→ Rich and soft ←□□□★□→ Firm beef's fourth stomach, also known as red senmai, becomes plump and swollen when it's ready to eat.

[Recommended] Salt sauce / sauce [Taste and texture] Mild ←□□□★□→ Rich and soft ←★□□□□→ A hidden gem with a texture and flavor similar to beef thymus, commonly known as oppai, and foie gras.

[Recommended] Salt sauce [Flavor and texture] Mild ←□★□□□→ Rich and tender ←□□□★□→ Firm beef aorta with a crunchy texture and a refreshing taste from a rare cut

[Recommended] Miso and sauce [Taste and texture] Light ←□□★□□→ Rich and soft ←□□★□□→ Firm pork cheek meat, low fat, healthy, only two fistfuls can be taken from one pig

[Recommended] Miso and salt sauce [Taste and texture] Light ←□□★□□→ Rich and soft ←□□□★□→ Firm pork large intestine, full of collagen, with a juicy and plump appeal

[Recommended] Salt sauce [Taste and texture] Mild ←□□★□□→ Rich and tender ←□□★□□→ Firm

[Recommended] Miso and salt sauce [Taste and texture] Light ←□★□□□→ Rich and soft ←□□□★□→ Firm female pig uterus; low in fat, high in protein, low calorie & healthy part

A new style of eating meat with bell peppers instead of lettuce

Also goes well with aged fatty beef tongue

The egg is an image.

Spicy Green Onion Cold Noodles

Tuna mayo, pickled radish, plenty of Korean seaweed, can be eaten as is or made into a rice ball

(Large) 429 yen (Medium) 319 yen (Small) 209 yen