和牛 名匠 牛国屋 西大宮店

A proud kalbi mainly made with Wagyu belly meat

Only the finest parts of Wagyu belly meat are used

A juicy dish mainly using the 'geta' cut of rib meat.

Mainly uses ribeye and triangular brisket for kalbi

Rare cuts at a bargain price!

Mainly uses thigh meat

Mainly uses high-quality parts of the thigh meat

A dish made with juicy kalbi meat prepared in the Showa style, served with a moon-viewing sauce.

Our most popular item!

Boldly cut thick from the core part of the tongue!

The rare cut of shoulder loin is named after its resemblance to a 'zabuton' (Japanese cushion) and is juicy and meaty.

Vibrant marbled sirloin cut into steak!

The part between the loin and the belly is named after its resemblance to 'clam meat', combining the flavor of the loin with the juiciness of the belly.

A rare cut of thigh meat characterized by its moist marbling, derived from the English term 'H-bone'.

Derived from the rare cut 'three muscles' found in the shoulder, it has a melt-in-your-mouth tenderness.

Please enjoy it grilled rare with moist, high-quality red meat.

Derived from the fact that the renowned novelist 'Chateaubriand' favored this highest quality rare cut.

High protein, low calorie

Only the high-quality part of the harami is cut into large pieces!!

Melt-in-your-mouth hormone with no unpleasant odor♪

Only high-quality parts that are crunchy and crispy are used.

Rich-tasting beef liver

A platter of 18 rare cuts. Served on our original meat-shaped plate.

A platter of 9 types including rare cuts

An assortment of four types: upper rib, harami, loin, and marinated rib

A platter of six types including premium kalbi, harami, loin, marinated kalbi, regular kalbi, and liver.

A dish made by simmering beef tendon until tender and finishing it with homemade gochujang.

A dish made with beef offal finished in a Japanese-style broth.

All made from scratch. Sweet and spicy kimchi.

Homemade, refreshing cucumber kimchi that is not spicy at all

Sweet and spicy radish kimchi with a crunchy texture

Four types of namul: bean sprouts, greens, fernbrake, and radish