Teppan Dining Gion Sho Nawate

The characteristic of filet meat is that it is incredibly 'tender'! It has little fat, a fine texture, and a smooth mouthfeel, with a subtle sweetness that is not overpowering. It is also referred to as the queen of meats. (150g)

When it comes to sirloin, it's all about the marbling. It features a good balance of fat within the lean meat, with the fat being sweet and the meat's umami flavor being well-defined. The sirloin of Black Wagyu has more marbling compared to the lean meat, allowing for a particularly melt-in-your-mouth texture. (150g)

Ichibo is a cut of meat from the hip area of the cow. It has beautiful marbling and offers a rich, sweet flavor that combines both the umami of lean meat and marbled fat. The texture is firm yet tender, and it is a rare cut that yields only about 2 kg from a whole cow, making it very popular among food enthusiasts. (150g)

Loin refers to a part of the lamb (hind leg meat) that is finely textured, rich in juice, and deeply flavorful, making it popular among those who are not fond of fatty cuts. Similar to fillet, it is tender and has a rich aroma, highly regarded as a premium meat. (150g)

Cut for easy eating

Shoulder Loin 200g

100g

5 pieces