Aged Beef Yokohama

We have carefully selected three pieces each of our proud highest quality cuts and popular rare cuts. Today's recommended cuts are also included, making it perfect for those who want to compare various cuts! *Available for two or more people.

An assortment that allows you to indulge in the rich flavors of artfully aged marbled beef. *Available for two or more people.

How about tasting rare cuts for those who are well-versed in Wagyu and those who are not? You are sure to find your favorite cut! *Available for two or more people.

This is a satisfying assortment for when you want to enjoy a variety of flavors in small amounts. It is an assortment of 5 types, one piece each.

This is a platter consisting only of red meat that allows you to experience the effects of aging. Delicious, tender, and healthy!

Juiciness that drips with meat juice. This quality at this price is unimaginable.

This is a healthy red meat that has become moderately tender and has increased in flavor due to aging.

A rare cut near the tenderloin, part of the rib. It has a moderate amount of fat and is tender.

This is a part located above the main misuji, which has less fat. Perfect for those who are not fond of fat!!

A rare cut that yields only about 2kg from one head. Sweet and refreshing red meat.

It is a triangular-shaped part located on the shoulder. It has moderate marbling and tenderness.

This is a particularly tender part of the peach meat. It is finely textured red meat.

The center meat of a peach called Shintama. Exceptional tenderness among red meat.

Only the finest parts of the belly are carefully selected. The melt-in-your-mouth flavor is exquisite.

A texture similar to harami with marbling like premium kalbi. A cut with a strong aging aroma.

Connected by the vertical bar, it has a good balance of sweetness and umami.

Tender and sweet red meat.

A part located under the saddle. It has a strong aroma of aging.

This is the center part of the rib roast. It is a dish that allows you to enjoy the exquisite flavor of the fat.

This is the central part of Kurashita (shoulder loin) that has even more marbling.

A triangular piece of meat attached to the outer side of the shin. It has a crisp texture and is the highest grade of marbled meat among the thigh cuts.

It is the part that surrounds the rib core, with a fine marbling.

This is the king of kalbi!! It melts in your mouth the moment you take a bite.

It is the most tender part, so tender that it can be easily broken apart with chopsticks.

The finely marbled fat is exquisite, and the texture of the meat is artistic.

This is a very delicious part of the shoulder loin. It has exquisite meat flavor.

The highest quality cut in terms of taste and aroma. Once you taste it, you will never forget the flavor.

Please enjoy the quickly grilled thinly sliced sirloin with the rich egg yolk of Okukuji egg.

This is a cut of meat between the bones that has strong umami and aging aroma.

One side of the roast meat is grilled with a special grated ponzu sauce on top.

Kalbi marinated in a Japanese style grated daikon sauce. Perfectly pairs with rice!

Beef tongue eaten with simple salt is exquisite. Do not overcook.

This is a classic dish.

The slowly aged beef tongue enhances umami, texture, and rich aroma, resulting in unparalleled deliciousness.

One serving

A classic menu item characterized by its unique flavor

This is a hormone with a crunchy texture that becomes addictive.

It is the fourth stomach and has a rich flavor.

Also known as Shimachou. It is a tender part.

It is the part of the heart. A straightforward deliciousness without any peculiarities.

Excellent freshness with plenty of vitamins and iron!! Please enjoy the sweetness and richness.

The chewy texture is irresistible. The sweetness of the fat spreads throughout the mouth.

This is a healthy and delicious chicken raised with the clean air of the Oyamamountain foothills and fresh underground natural water.

This is a three-breed pork rib raised in the vast land, high-quality water, and magnificent environment of Hokkaido.

Homemade prosciutto carefully prepared over a week. The aroma of aging and the moderate saltiness pair well with alcohol.

This is a classic Korean pickled dish made with napa cabbage that has been carefully fermented.

It is a flavorful radish kimchi.

This is a light kimchi with cucumber and finely chopped vegetables.

Salted fish intestines. Perfect as a side dish for alcohol.

An assortment of our restaurant's proud kimchi, including napa cabbage, radish, cucumber, etc.

Our salad is the number one popular item.

This is a snack seaweed with the aroma of sesame oil.

Combining crunchy green onions enhances the texture.

The lean cuts are refreshing, while the marbled cuts enhance the sweetness; this is a classic grated ponzu.

The fragrant garlic chip pairs perfectly with any part.

It is a rich egg.

A simple soup with vegetables and eggs. It has a mild flavor.

Made with sautéed wakame and plenty of Korean seaweed with sesame oil.

Spicy soup with aged wagyu beef and vegetables.

A simple soup made from beef bone broth. It has a rich yet light flavor.

Bibimbap finished in a hot stone pot. The sweet and spicy sauce adds an accent.

This is a flavorful garlic rice topped with chunky diced steak.

Bibimbap finished with aged Wagyu cooked in a hot stone pot. The sweet and spicy sauce adds an accent.

Added rice to Yukgaejang soup.

Added rice to the shank meat solrongtang soup.

This is freshly cooked rice carefully prepared from contract farmers' direct delivery rice. ◇Small 264 yen ◇Medium 300 yen ◇Large 396 yen

Half 715 yen, refreshing cold noodles with a kimchi accent.

This is a salad made with Kishu plums and vegetables. Please enjoy it while dissolving the pickled plum. ◇Half 759 yen

You can choose from visually stunning glass sweets. Please ask the staff for details.