Begokko no Karubi

Kuroge Wagyu rare cuts, four types of premium cuts

Kuroge Wagyu rare cuts, one type of premium cut, one type of upper cut, two types of selected lean skirt steak

Black Wagyu rare cuts, one type of upper cut, two types of selected lean skirt steak, domestic chicken thigh

Thick Cut Upper Beef Tongue Salt (Tongue Base), Beef Tongue Salt

Thickly sliced tongue salt, beef tongue salt, pork tongue salt - three types

Selected four types: pork ribs, pork belly, pork tongue, and young chicken thigh

3 types from Shirokoro, pork liver, pork heart, and throat cartilage

Mino, Hatsu, Liver, Maruchou

Three types: squid, scallops, shrimp

5 pieces

1ヶ

1 piece

Today's rare cuts menu is provided on a separate sheet. Our restaurant offers over 20 types of rare cuts, but the daily availability is around 7 types, which may change or sell out depending on stock and sales. Thank you for your understanding. [Shoulder] - Zabuton (Marbling degree…★★★★★) The most beautiful marbling among the loin cuts. - Shoulder Loin (Marbling degree…★★★★★) Even the lean cuts are superbly marbled. [Arm] - Misuji (Marbling degree…★★★★★) A phantom cut that yields only a little over 1 kg from the top grade. - Shakushi (Marbling degree…★★) A well-exercised part of the arm with juicy flavor in the lean meat. - Togarashi (Marbling degree…★★★) A refreshing lean cut that releases flavor the more you chew. - Kurimi (Marbling degree…★★★) A soft lean cut with sweetness similar to Misuji. [Shoulder Brisket] - Brisket (Marbling degree…★★) A slightly firm texture with moderate marbling in the lean meat. - Geta Kalbi (Marbling degree…★★★★) Also known as Nakaochi Kalbi, it has a juicy and meaty flavor. - Sankaku Bara (Marbling degree…★★★★★) The finest kalbi! The king of belly meat. [Rib Loin] - Rib Roll (Marbling degree…★★★★) A part wrapped around the ribs with delicate texture. - Rib Core (Marbling degree…★★★★★) The center of the rib loin with the best balance of lean meat and marbling!

[Loin] - Sirloin (Marbling degree...★★★★★) A top-quality cut awarded the title of Sir by the British king. - Chateaubriand (Marbling degree...★★★★★) Only a few cuts can be taken from one cow, lucky if you can eat it! - Tenderloin (Marbling degree...★★★★★) No longer just red meat, the best cut that melts in your mouth. [Friend Rib] - Kainomi (Marbling degree...★★★★) The meat fibers are fine with a unique deliciousness. - Sasami (Marbling degree...★★★★) A firm texture, a star cut among the ribs. [Thigh] - Inside thigh (Marbling degree...★★) A refreshing red meat thigh. - Habaki (Marbling degree...★★) Soft and easy-to-eat red meat. - Shikinbo (Marbling degree...★★) A slightly firm texture, recommended for red meat lovers. - Nakaniku (Marbling degree...★★★) A highly popular cut as upper thigh meat. [Rump] - Rump (Marbling degree...★★★★) A healthy and iron-rich red meat cut. - Ichibo (Marbling degree...★★★★★) A cut that combines richness and sweetness! [Shintama] - Shinshin (Marbling degree...★★★) Refreshing with the natural sweetness of the meat. - Kamenokou (Marbling degree...★★) More of an all-rounder than a special impact. - Friend Triangle (Marbling degree...★★★★★) The cut with the most marbling in the thigh, a top-quality cut with sweetness.