Shu-en-ten

We do not accept reservations for the lunch menu. It is easier to guide you if reservations are made about 3 weeks to 1 week in advance. For private room reservations, we recommend making them 1 month in advance.

This is a set of yuzu ponzu, garlic, yuzu pepper, and fresh seven spices.

A dish that allows you to enjoy various types of Miyazaki beef, all served raw. Includes Yukhoe, Hokkaido sea urchin beef sashimi, truffle beef sashimi, Tosa-style pickled Parmigiano, and a bite-sized tartare steak.

This is a proud dish that combines the finest sea urchin, salmon roe, and scallop from Hokkaido with the tenderloin's core meat, lightly seasoned with a hint of Kamebishi soy sauce. (Orders are accepted from 2 pieces.)

Only the core of the tongue, considered to be the most delicious part of Wagyu tongue, is used. This dish is a must-try and can only be prepared for 1 to 4 servings, making it a guaranteed sell-out.

Experience the authentic taste of traditional Korean cuisine with a 'Wa' flavor that enhances the ingredients... Enjoy the exquisite Yukke that can only be made at Shuen!

How about Yukke that melts in your mouth? (The photo is for two servings)

We have finely chopped the Arare beef until it becomes coarse minced meat. Enjoy the exquisite harmony of meat and spices.

A precious dish that can only be taken from a small part of the harami, it is a product that sells out immediately.

This is a limited menu item available only on the day of arrival, made with fresh Wagyu heart (heart). Enjoy the crunchy texture with garlic ponzu sauce.

We have completely removed the odor of hachinosu, allowing you to enjoy only the refreshing umami in this sashimi.

Black senmai carefully prepared to be pure white. Enjoy with Korean vinegar miso.

Please enjoy it like fugu with our homemade meat ponzu sauce.

Orders start from two pieces.

A generous dish featuring a luxurious assortment of rare cuts. Only the most recommended rare cuts of the day are carefully selected. *Please ask the staff about the contents of the rare cuts. *Orders are accepted from two servings.

Quickly sear both sides and enjoy it with the special sauce. The rich and mellow flavor pairs perfectly with rice. *Orders are accepted from two servings.

This cut comes from an area of the back that has little movement, resulting in a high-quality marbling. The finely textured fat provides a melt-in-your-mouth tenderness. Enjoy the carefully selected premium meat cut into thick slices.

A rare cut known as the 'Queen of Beef,' which can only be obtained from 3% of a single cow. It is low in fat, allowing you to fully enjoy the rich flavor of the lean meat. We serve it cooked to perfection to bring out the ultimate taste of the fillet.

Once upon a time, a British king was so impressed by the deliciousness of loin (roast meat) that he bestowed the title of sir (a noble honorific) upon the meat, which is how it came to be called sirloin. ROS is the tip of the sirloin. Its more refined texture compared to roast and richer than Chateaubriand truly offers a royal class flavor.

Chateaubriand is a cut of beef that can only be taken from about 2 kilograms of meat from a 100-kilogram animal, which is less than half of the tenderloin. It has more marbling than regular tenderloin and can be cut with chopsticks, just like tenderloin. This dish is characterized by its richer flavor compared to tenderloin.

A high-class roast meat taken from a cut known as 'Kurashita'. It has a meaty texture yet melts in your mouth, with a flavor that balances the umami and sweetness of the meat. Also known as 'Zabutons'.

This meat comes from below the shoulder blade, and its marbling is artistic. You can enjoy the sweetness of a flavor that can only be obtained from about 2 kilograms of meat from one cow.

The king of ribs. For those who think kalbi is too fatty, please give this a try. The Sankaku served at Shuen is high-quality beef with good marbling, and it has been properly aged so that the unsaturated fatty acids melt quickly, allowing for a refreshing taste in your mouth.

This meat is taken from the 'Shintama' just like Hiuchi, and is also known as 'Shinshin'. It is a tender cut with little marbling, making it ideal for dishes like Yukke. When eaten rare, it offers the best flavor.

This is a premium kalbi with tender marbling surrounding the rib roast core, featuring beautiful marbling throughout.

A part of the shoulder roast, it has slightly less marbling compared to the loin and is a tender, lean cut of meat that connects to the misuji. It is also known as 'Ude Sankaku' because its shape resembles a chestnut.

A cut taken from the shoulder loin, which has less marbling compared to other loin cuts, but stands out for its tenderness. It is considered ideal for dishes like Yukke along with 'Marushin', so it is recommended to eat it rare.

Used as a high-class kalbi in many restaurants. It is taken from the middle belly part and is named so because it resembles the shape of a shell when cut. There is a commonality in that it is firm yet tender and has a rich flavor.

This is a cut of meat located at the top of the tomobara, known for its fine marbling and firm texture, making it a superb kalbi dish.

This meat comes from the part of the buttocks called the lamp, also known as 'Rannaka.' It is characterized by its moist and rich flavor, as well as a tenderness that is unexpected for red meat, making it a popular choice for steak.

This is the meat that surrounds the Ichibo and is also called 'Akabera'. The texture is firmer than Ichibo and has a bit more chewiness, but it is also evaluated to have a depth of flavor comparable to Ichibo.

A tender part taken from the 'Shintama' area of the thigh, known for its fine marbling, also referred to as the tenderloin of the thigh. It is called 'Tomo Sankaku' and is considered an exquisite dish for barbecue lovers.

A rare cut that covers the center part of the thigh meat like a turtle's shell. It features thick muscle fibers with a firm texture and a rich flavor that intensifies with each bite.

A part of the neck that yields only about 1.5 kg from one head. Please enjoy the rich flavor of the wild meat with our special yuzu pepper sauce.

The muscle part surrounding the harami. Although it is muscle, it is very flavorful, and like the senbon, the taste takes precedence over the toughness, making it a favorite among connoisseurs.

Red meat taken from the back shin, tender and flavorful, to the extent that it is called a fillet taken from the shin.

Like 'Tsurami' and 'Harami-suji', this part of 'Sotomomo' is often perceived as having a strong chewiness and a 'hard' image. However, the Senbon from A-grade beef does not feel hard due to the umami that emerges the more you chew.

This sauce, with the richness of beef fat, the flavor of butter, and the aroma of garlic, is perfect for red meat, brought together by the sweet soy sauce from Southern Kyushu.

The finest beef tongue is extremely thick. The taste and tenderness are supreme.

This is the very popular Premium Beef Tongue Salt at Shuyuan. The three-person serving shown in the photo is recommended.

After grilling the tongue, wrapping it with salted green onions gives it a unique spiciness. The recommended serving is for three people as shown in the picture.

A block grilled dish made from the center part of the tongue, which has excellent marbling, aged for over two weeks to achieve a tender finish that exceeds extreme pressure.

A rare cut of black tongue. This tongue is not typically available in regular supplies and is a rare tongue eaten by professionals.

Served at a special price, this is a cut from the shaped tongue.

If you think of kalbi, this is it!! This quality is where Shuyuan's kalbi begins.

We focused on enjoying kalbi lightly seasoned with high-quality rock salt, sweet mineral-rich sea salt, and green onions. This dish is all about the salt on the meat! It's a simple dish that allows you to savor the flavor easily.

For kalbi lovers, 'Seeing is believing' - first, please enjoy!

This roast is the foundation of all the meats at Shuyuan. You will surely be surprised to ask, 'Is this the cheapest one?'

The most popular and beloved dish among regulars at all Shuyuan locations. Its deliciousness is better experienced than described.

This is a skirt steak that can be quickly seared and eaten rare.

Meaty harami with strong red meat.

A thick cut of the most meaty and firm part of a single piece of Wagyu Harami, prepared with a generous 120g of Harami Chateaubriand.

Marinated in a special sauce made luxuriously with fruits like apples, along with aromatic vegetables and pork belly around the ribs. The meat, made even more tender with fruit juice acidity, is popular among women.

If you really want to eat this, please confirm when making your reservation. This is a special menu item where the meat from the jar rib is cooked whole without cutting. It is very filling even for 2 to 3 people.

A cut of meat that is favored by connoisseurs, comparable to the rare part of the thigh known as 'senbon.' The chewy texture allows you to savor the umami with each bite.

The name comes from the English term for beef brisket, which is loved in America as a barbecue staple. Enjoy it lightly with Shuyuan's original ponzu sauce!

This is a delicacy that is eaten before tongue in Hiroshima.

A classic known only to those who know Nagasaki Yakiniku.

Soft and flavorful pork trotters from Miyazaki, cooked sous-vide in the store, grilled from the bone and served with Korean vinegar miso for a tender and glossy finish!

Made exclusively from black pigs known as the 'Black Jewel of Satsuma.' A safe and secure dish that children will also enjoy.

Only fresh Japanese beef liver without the unique odor! However, please make sure to cook it before enjoying.

Imagine the flavorful, tender, and high-quality 'gizzard' served at upscale yakitori restaurants. This dish highlights the umami of the meat with its unique texture.

This dish features only the thickest part of the senmai, specially selected for tasting. It's a unique item that will surprise you with the thought, 'Is this what senmai is like?'

Named for its appearance resembling a honeycomb. Its texture and flavor are appreciated by those who love beef tripe.

Wagyu small intestine is characterized by the quality of its fat and the perfect balance of fat content, with the tenderness of the intestinal wall and flavor being exquisite! It is a classic dish.

A part of the large intestine also known as Techan. The history of Japanese hormone dishes starts with this Shimachou... Wagyu Shimachou is characterized by its tenderness.

Even those who are not good with offal can enjoy this! Low in fat, healthy, and tender. Its taste and texture make it a must-order dish for offal lovers. Especially recommended for women!!

Appeared as the 'ultimate white meat' in the 2007 movie 'Pork Belly'! Grilled whole, it is surprisingly juicy on the inside and has a crispy texture on the outside. A masterpiece of the so-called ultimate hormone.

The barbecue restaurant in the downtown area of Kobe serves various hormones marinated in a spicy miso, making it a great accompaniment for drinks and white rice. We offer a generous 200g at a reasonable price.

A selection of classic kimchi including napa cabbage, cucumber, and radish, along with special kimchi made with chives and green onions, depending on the season.

A healthy appetizer made by mixing scallop sewu and namul, wrapped in a large serving of wrapping vegetables (sold separately).

When the sticky yamato is pickled in kimchi, it becomes a rich and flavorful kimchi.

The namul at Shuyuan is all homemade from vegetables, and it is a confident namul that undergoes a taste check each time.

Plenty of coleslaw and colorful vegetables, guaranteed to aid digestion and promote smooth blood flow. Tossed with homemade vegetable dressing. Quality upgraded!

Market Price

When you wrap healthy grilled meat with lettuce, blue pepper, ssamjang, and garlic oil, you are in Korea.

Soft red meat vacuum heated and marinated in Tosa soy sauce broth. Generously topped with Parmigiano.

As the name suggests, this dish can be wrapped in seaweed and enjoyed as a snack with alcohol or with plain rice.

Kimchi made from cod entrails, with no unpleasant odor, featuring a kimchi-flavored salted seafood taste.

Garlic is served roasted in sesame oil, prepared as if fried.

Large pickled shallots with a perfect balance of umami, sweetness, and acidity, reminiscent of the flavors from the countryside.

Authentic Bibimbap 997 yen, Stone-Grilled Bibimbap 997 yen, Authentic Yukhoe Bibimbap 1,499 yen, Stone-Grilled Yukhoe Bibimbap 1,499 yen, Yakiniku Restaurant's Meat Miso TKG 589 yen, Specialty Kalbi Soup 1,097 yen, Yukhoe Junk Soup 1,580 yen, Freshly Cooked Rice (Large) 545 yen, Freshly Cooked Rice (Medium) 445 yen, Freshly Cooked Rice (Small) 345 yen

Korean Cold Noodles (made with buckwheat flour) 1,142 yen Korean Cold Noodles (made with buckwheat flour) <Half> 735 yen Yukgaejang Noodles (egg noodles) 1,580 yen Clam Solongtang Noodles (egg noodles) 1,580 yen Grated Yam Spicy Bibim Noodles (made with buckwheat flour) 1,142 yen Grated Yam Spicy Bibim Noodles (made with buckwheat flour) (Half) 735 yen

Shijimi Sollongtang 1,285 yen, Yukgaejang Soup 1,285 yen, Galbi Soup 798 yen

Today's cherry blossom ice cream 498 yen, cherry blossom seasonal fruit sorbet 498 yen, cherry blossom ice cream & sorbet 798 yen, Shuyuan special almond tofu 498 yen, hot cake with rich milk ice cream 798 yen