食事处 へそ

This is a luxurious beef bowl made with the finest Kobe beef produced at the Usunaga Ranch, simmered in a flavorful broth seasoned with kombu and bonito flakes. Egg yolk included for an additional 100 yen. The rice portion is the same for all sizes (240g), with varying amounts of meat (the image shows size M+). Large rice portion (340g) is an additional 200 yen. M 1500 yen, M+ 2200 yen, L 2800 yen.

The beef bowl is simmered with a special sauce, but the yakiniku rice bowl is finished with a special yakiniku sauce that is sweet and spicy. Add an egg yolk for an extra 100 yen. The rice portion is the same for all sizes (240g), but the amount of meat varies (the image shows size M+). A large serving of rice (340g) is an additional 200 yen. M 1500 yen, M+ 2200 yen, L 2800 yen.

A rice bowl topped with carefully selected Wagyu beef. At the end, you can pour Japanese-style broth over it to make Hitsumabushi. The amount of rice is the same for all sizes (240g), but the amount of meat varies (the image shows size L). Extra large rice (340g) is an additional 200 yen. S 1900 yen M 2500 yen M+ 2900 yen L 3500 yen

A luxurious dish that allows you to enjoy both the highest quality Kobe beef rice bowl produced by Kobe Usunaga Ranch and the black wagyu steak meat, carefully selected for its umami, in hitsumabushi style. Egg yolk included for an additional 100 yen. The rice portion is the same for all sizes (240g), with varying amounts of meat (the image shows M+ size). Large rice portion (340g) is an additional 200 yen. M 2400 yen, M+ 2800 yen, L 3400 yen.

This steak uses the finest cuts of Kobe beef produced by the Usunaga Ranch. The moderate texture and the unique meat aroma and umami of Kobe beef overwhelm other wagyu, making you realize what you have been eating until now. Please enjoy it with wasabi soy sauce. The rice portion is the same (240g), but the amount of meat varies (the image shows size M+). A large serving of rice (340g) is an additional 200 yen. S 2900 yen M 3900 yen M+ 4900 yen L 5500 yen

This steak is made from the rare Wagyu 'Mita Seto Beef' and 'Yamasan Beef', which are used in hitsumabushi and are extremely limited in distribution, only available at specific retailers. It has a moderate chewiness and is filled with rich meat juices and umami. It contains a high amount of unsaturated fatty acids, so it is not greasy and can be enjoyed without feeling heavy on the stomach. Please enjoy it with wasabi soy sauce. The rice portion is the same (240g), but the amount of meat varies (the image shows size M+). An extra large rice portion (340g) is an additional 200 yen. S 1900 yen M 2500 yen M+ 2900 yen L 3500 yen

A luxurious beef bowl made with the highest quality Kobe beef produced by the Kobe Usunaga Ranch, simmered in a flavorful broth seasoned with kombu and bonito flakes, served with rice and meat separately. Add an egg yolk for an additional 100 yen. The rice portion is the same for all sizes (240g), with varying amounts of meat (the image shows size M+). A large serving of rice (340g) is an additional 200 yen. M 1500 yen, M+ 2200 yen, L 2800 yen.

This dish uses a generous amount of 'Kobe Beef' produced by the Usunaga Ranch in Kobe. It is simmered sweet and savory in a rich sukiyaki-style sauce made with the finest Rausu kelp from Hokkaido, Shodoshima soy sauce, red wine, and honey.

As 'delicious lean black wagyu beef', we select the highest quality black wagyu beef based on factors such as the producer, age, weight, meat color, fat content, meat quality, appearance, texture, and aging process, primarily from female cattle. Please enjoy the rich flavor of the meat.

Kobe beef is a top-tier brand of beef known worldwide, specifically the 'Kuroge Wagyu.' As you may know, in recent years, the preference for 'marbled meat' has increased to the point of causing indigestion. However, in the case of Kobe beef, there is a rule that only 'Tajima cattle' with high-quality fat can be classified as Kobe beef. Additionally, the improvement policy emphasizes the 'quality of fat,' making it one of the few brand beefs that focus on ensuring it remains delicious until the last bite.

Looking at our pricing, the more knowledgeable you are about meat, the more you will say, 'It's cheap!' Kobe beef is currently in high demand worldwide, and even within Japan, foreigners are eagerly enjoying it. As a result, the current price of carcass meat is circulating at twice the price of premium black-haired wagyu. If black-haired wagyu is 2,000 yen, then Kobe beef is 4,000 yen. It's an astonishingly high price.

When it comes to marbled meat, there is a common perception that it is bad for the body. However, as mentioned above, the fat in Kobe beef, which is superior in 'fat quality', contains a high amount of unsaturated fatty acids such as oleic acid, linoleic acid, and omega-3 fatty acids, which is completely different from the marbled meat of typical black-haired wagyu. These fatty acids are high-quality components found in olive oil, flaxseed oil, and fish, and are said to lower bad cholesterol levels and help prevent high blood pressure and arteriosclerosis. Additionally, they are believed to suppress the synthesis of triglycerides and reduce triglycerides in the blood, making them not only not harmful but essential fats for health.

In our restaurant, we mainly use 'Tsukiakari' rice from Fukui Prefecture. The grains are large, and the texture is firm when chewed, with a sweetness that gently rises from within, making it the best. Additionally, we cook our rice using gas. As older generations may know, the deliciousness of traditional gas-cooked rice is in a league of its own. It absorbs plenty of moisture, and when cooked, the grains stand firm, resulting in a fluffy texture and flavor that is completely different from that of electric cooking.

Our restaurant's dipping sauce is made from broth using kombu from Hokkaido and bonito from Makurazaki, combined with soy sauce from Shodoshima, Kikumasamune sake, and red wine, focusing on the harmony of flavors brought by the ingredients and the beef. Therefore, we do not use braised meat for reasons other than flavor adjustment, and we always start cooking after receiving an order. This may result in a wait or occasionally chewy pieces of meat, but it is all to maximize the deliciousness of Kobe beef. We use only completely natural ingredients, and the carefully crafted flavors are designed to be safe for even small children to enjoy.