Yakiniku Sugimoto HOUSeN

Exquisite thick-cut tongue, harami, premium loin, and cheek meat beautifully arranged in a sparkling wooden box. Enjoy a memorable supreme platter that can only be experienced at HOUSeN.

Tenderloin, Chateaubriand, Premium Rump, Premium Kalbi - beautifully arranged in a wooden box, the exquisite and highest quality black wagyu. Enjoy a memorable supreme platter that can only be experienced at HOUSeN.

Beautifully arranged in a wooden box, the sparkling top-quality Matsusaka beef and glossy black wagyu. Enjoy a memorable supreme platter that can only be experienced at HOUSeN. Matsusaka Beef: Exquisite thick-cut tongue, harami, exquisite loin, cheek meat. Black Wagyu: Filet, grilled sukiyaki, chateaubriand, exquisite rump, exquisite kalbi.

Black Wagyu beef. Carefully selected only the finest cuts confidently provided by Sugimoto, which has been in business for over 100 years.

Black Wagyu. A dish that spreads the rich flavor of marbled meat and the aroma of Wagyu in your mouth, a truly satisfying delicacy.

Black-haired Wagyu. A beautifully marbled, carefully selected high-quality roast meat.

Matsusaka beef. The meat is tender and refreshing, with a pleasant elasticity that is appealing.

First, enjoy our pride, the salt-grilled tongue. We use only the flavorful center part.

Only 1 to 2 servings can be taken from one head, using only the most delicious part at the base of the tongue, which is extremely tender and juicy.

A special dish that features various cut-off parts of meat marinated in a special sauce, made possible by a butcher shop. It is a recommended item that is reasonable and has a sense of volume.

A selection of cuts with a light yet strong umami flavor.

A refined flavor with delicate marbling.

Please enjoy the special flavor unique to Matsusaka beef, which has a mild taste.

Please grill the sukiyaki meat quickly on the grill and enjoy it dipped in egg yolk.

A rare cut from the center of the tenderloin, only about 600g can be obtained from one animal. Selected high-quality meat.

You can feel the original flavor of the red meat with its soft and finely textured quality.

A rare cut of meat that offers the deliciousness of both lean and marbled textures with a moist quality.

The most tender part of beef, distinguished by its fine texture and rich flavor.

A muscular part of the beef's fore shank. A rare dish in yakiniku restaurants, it has a chewy texture and is packed with flavor.

The texture of sweet, melting fat.

A cut that is thicker in meat and has less fat than the small intestine.

The fourth stomach. A part with a moderate amount of fat and a chewy texture.

Rich flavor with little odor.

Heart. Tender texture with a mild flavor.

The second stomach. A carefully processed cut with little odor.

It has a chewy texture and a mild flavor, making it recommended for offal beginners.

Pork small intestine, perfect as a snack with alcohol. Served with a special miso sauce.

Thick-cut bacon from Iberico pork with a strong umami flavor.

Using Mikawa pork, it is 'refreshing', 'chewy', and 'rich in flavor'.

Locally sourced from Aichi Prefecture, using Oku Mikawa chicken. Soft and juicy flavor.

Locally sourced from Aichi Prefecture, using Oku Mikawa chicken. A part with a moderate texture and umami flavor.

A Caesar salad with lightly roasted Iberico pork bacon.

A simple green salad finished with sesame dressing. Dressing changes are also accepted.

Finished with a refreshing Japanese-style dressing.

A selection of seasonal vegetables. The contents may vary depending on the season. Please ask the staff for details.

Using garlic from Aomori Prefecture.

Wraps meat for a refreshing and healthy dish.

After 'Let's have a beer' it's definitely 'Kimchi'.

A famous side dish for grilled meat. The flavor of sesame is prominent.

Kazunoko provides a good accent, this is a refined tasting squid kimchi.

Carefully prepared third stomach, senmai. Refreshing with vinegar miso.

Uses Matsusaka beef gill.

A gentle flavor adjusted for acidity to pair well with meat.

Exquisite rice soup made with Matsusaka beef tail soup.