Yakiniku Champion JR Hakata City

The best part of the shoulder loin, 'Zabuton,' from two slices. Lightly sear the meat with special dipping sauce and enjoy it dipped in rich Mikawa eggs.

※We will provide this after 4 PM. We have luxuriously thick-cut the soft and rare part located at the base of the tongue.

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

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

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 a part of the arm. Meat enthusiasts cannot speak of it without having tasted 'Misuji.'

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

It is a part of the rib meat located near the tenderloin, and it is very tender, allowing you to savor the original flavor of the beef.

It is a cut with soft red meat and a deep flavor.

This is a high-quality red meat also known as 'ude sankaku'. It is called this because it resembles the shape of a chestnut.

A part of the arm with a strong flavor of red meat! It is called this because its shape resembles a chili pepper.

A selection of carefully chosen marbled and lean meats.

Using the finest part of the rib, the flavor wafts from the melting fat.

Meat around the rib bones, also known as Geta Karubi.

A classic of grilled meat, the elegant fat is delicious.

We have prepared the thickest part of the roast. It is a popular cut among meat lovers.

It has a low fat content and a strong meat flavor.

The part on the back side of the diaphragm. Please enjoy plenty of meat juice and umami.

The part of the diaphragm on the rib side. It has juiciness and elasticity, is low in calories, and healthy.

We have prepared an assortment of the recommended hormones of the day.

A part that has become particularly thick in the stomach. The texture is appealing, resembling that of a scallop.

It is thicker than Marucho (small intestine) and is a particularly soft part of the large intestine.

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

With a crunchy texture, rich umami and sweetness fill your mouth!

A classic dish of offal. You can enjoy its moist texture and just the right amount of elasticity.

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

From 250 yen

Meat increase + ¥400 (Kalbi, Roast)

Extra meat + ¥500 (Premium Kalbi, Premium Roast)

Meat Increase + ¥400

One roll (8 pieces) of the Yakiniku Champion Roll, which has been featured in various TV shows and magazines, and has become a famous souvenir at Haneda Airport's Edo Koji. Grilled with a champion secret sauce using carefully selected A5 Wagyu beef, it is wrapped with freshly cooked rice along with kimchi, lettuce, and a special sauce. This dish is very popular as a souvenir due to its meaty volume. Please enjoy!

Depending on the purchasing situation, the contents may vary slightly. Our store uses domestically produced rice.