炭火和牛いっ心

Generally, marbled beef is said to be greasy. However, the beef raised under 'Meijin' is characterized by a low melting point and a light fat content, making it a refreshing beef that does not become tiresome even when eaten in large quantities. The reason for this is that it is produced based on the idea that 'if you give cows what Japanese people say is delicious, those cows will become delicious beef.' 'The beef that is given the most delicious grains, raised for a long time, and becomes marbled is the most delicious beef.' The specially formulated feed 'Meijin' developed from this concept is a high-quality feed that insists on premium ingredients and even adds expensive vitamin C. It is precisely because they grow up eating this feed that the deliciousness of 'Meijin Wagyu' is exceptional.

Serves 3-4 people (enough to fill 3 people) Contents: A5 Rank Shoulder Roast, Honmisuji, Tongue, Head Brisket

The amount is just right for two people. Contents: Tongue, A4 Kainomi, A4 Inside, A4 Tateita, A4 Frank

Recommended for 1 to 2 people. (This is a sufficient amount for one person.) Contents: Tongue, A4 Taitai, A4 Kainomi

Wagyu Upper Kalbi and Upper Pork Belly Value Set 360g, please enjoy with your favorite seasoning!

The rare part of the arm with marbling, rich in flavor and tender

The texture of the red meat near the shoulder blade is tender like fillet meat.

It is characterized by a strong umami flavor with lean meat and less fat, making it not greasy.

Super rare cut with marbling, excellent meat quality, rich flavor, and very delicious.

Red meat from the base of the leg with little marbling and rich flavor

Red meat with little sinew, tender and rich in flavor

Super rare cut, also known as Marushin, with exquisite marbling and exceptional flavor

Also known as Hiuchi fat, the balance of fat and lean meat is actually very good and very easy to eat.

Characterized by the sweetness of fat and rich flavor

Red muscle meat located between the skin and fat of the front belly. You can enjoy the rich flavor of the meat.

The meat quality is finely textured with a bit more fat

The part between the ribs, tender and full of flavor.

Rich in fat and the most flavorful among beef

A medium between Uchiharamy and Kalbi and Filet.

It has marbling, is tender, and has a light flavor

The balance of fat, lean meat, and umami is top class. Rare cut.

Marinated upper harami with a punchy garlic salt sauce!

A classic popular cut, the flavor of the meat is outstanding

The fourth stomach. Also known as soft gila, easy to eat, fatty, and has a rich flavor.

Also known as Shimachou, it is a part of the large intestine that is rich in fat, high in nutritional value, and has a rich umami flavor.

The first stomach. It is thick and white, with little odor.

150g

One piece

One piece

Cucumber kimchi

Exquisite recommendation

Our shop's popular No. 13 piece

Salmon, Plum

Korean Style

Black honey x kinako x vanilla ice cream is an unbeatable combination. A classic favorite.

Perfect after grilled meat, it has a gentle sweetness and a nostalgic taste.

The high-quality anko with a moderate sweetness is reputed to be enjoyable even after grilled meat. It pairs exceptionally well with matcha ice cream.

This is a higher-grade silk ice cream made with 100% Hokkaido cream.

A portion of the menu is posted. There may be additions of new menu items or changes in prices, so please check the official website for details. *All-you-can-eat options are listed on the course page.

Lime, Lemon, Calpis, Orange, Plain

Oolong tea, Calpis, Cola, Ginger ale, Orange juice, Melon soda

Shouchikubai

Limited quantity.