Yakiniku Sakeba Gyuzen

The menu listed below is an excerpt. For detailed menu information, please check the official site. Internet reservations are prioritized through the official website, making it convenient.

The large Wagyu rib roast featured in famous magazines is our signature menu item. It comes with increased thickness and satisfaction! In one slice, you can enjoy four types of cuts: Maki, Rib Core, Kaburi, and Geta. Please savor each flavor.

The pride of our restaurant, the 'Gyūzen Roast', uses carefully selected high-quality black-haired Wagyu beef. It is so tender that it melts in your mouth, with a well-balanced, just-right amount of fat that is popular among women.

This dish features the softest part of the beef tongue, hand-cut to a perfect thickness. It has a satisfying texture, and when enjoyed with a refreshing lemon sauce, the rich umami flavor of the beef tongue spreads throughout your mouth.

1. Thick Cut Upper Tongue 4 pieces 2. Misuji 2 pieces 3. Special Upper Kalbi 4 pieces 4. 2 Shrimp 5. Thick Cut Yamagata Pork Loin 1 piece 6. Gyusen Loin 4 pieces 7. Chicken Breast Kalbi 4 pieces

1. Upper Tongue 4 2. Skirt Steak 4 3. Wagyu Short Rib 4 4. Beef Intestine 4 5. Pork Belly 6 6. Beef Ribeye 4

❶ Upper Tongue 4 ❷ Skirt Steak 4 ❸ Beef Ribeye 4 ❹ Thick Cut Bacon 4 ❺ Chicken Skirt Steak

Limited quantity! We will cut a specially selected portion just for you from a whole piece of fresh tongue!

Only a very small amount can be obtained from one cow, so please understand if it is sold out.

Cut with a perfect thickness that can only be achieved by hand. We are confident in our price and quality.

It's regular, but not regular!!

The pride of our restaurant, the 'Gyusan Roast', uses carefully selected high-quality black-haired Wagyu beef. It is so tender that it melts in your mouth, with a well-balanced, refreshing flavor and just the right amount of fat, making it a popular dish among women.

Our signature dish is the large rib roast of Wagyu, featured in famous magazines. You can enjoy four different cuts: 'Maki, Rib Core, Kaburi, and Geta' in one slice. Please savor each flavor.

This is a rare cut that can only be obtained from 2 to 3 kilograms of a single cow. It is refreshing, but has a strong umami flavor.

Meat around the pelvis. Limited quantity, available until sold out.

This name comes from its position on the upper part of the misuji. Its fine fibers are attractive for their tenderness and rich flavor. The marbling is elegant, and when grilled, it harmonizes perfectly with a roasted aroma and juiciness. At Gyūzen, it is served cut like diced steak, and we offer it as a rare cut that is grilled to a rare degree and enjoyed with wasabi and soy sauce.

Beef diaphragm. In our restaurant, we select and cut the softest part of the harami.

Please enjoy it dipped in a hot sauce made by mixing garlic, butter, and our special sauce. A hidden popular menu item at our restaurant!!

Offered at a great price!! This is a belly meat with red and fatty parts overlapping between the ribs. It is rich in fat, and the meat has a deep flavor and sweetness. We recommend seasoning it with salt.

When it comes to grilled meat, it's definitely kalbi.

The leanest cut of kalbi meat.

A cut of beef close to the tenderloin, with a tender texture.

Carefully selected cuts of well-marbled head and triangular cuts.

Hatsu, which the owner also loves! We recommend seasoning with salt. If you choose salt, it is served with ginger sauce.

Delicious hormone with plump fat. Large intestine.

Domestic beef liver. Be sure to cook it thoroughly to the center before enjoying.

After all, the texture of Mino is addictive!

The photo is for image purposes only

Large 450 yen, Medium 350 yen, Small 250 yen

Regular size / 880 yen Half size / 500 yen

Regular size/880 yen Half size/500 yen