WAGYU YAKINIKU beef by KOH 廣尾

※There are also 3 varieties and 7 varieties available. ※The platter includes a good balance of lean and marbled cuts. ※2 pieces of each recommended cut. ※If you choose 3 pieces of each recommended cut: Platter fee + 2,000 yen.

We serve the softest part of the tongue, the tongue root, cut thickly using our unique cutting method. This is the most popular menu item at our restaurant.

Harami refers to the diaphragm of the cow. The diaphragm is the muscle that separates the chest and abdomen. It has a high-quality marbling with fat, and among beef offal, it has a moderate richness that matches well with sweetness. (Salt flavor is also available)

The meat is finely textured and has a smooth mouthfeel. Compared to sirloin, it is more tender, has less fat, and is easy to eat, which is why it is referred to as the 'Queen of Meat.'

The meat is tender, with less marbling and a strong umami flavor, making it a refreshing cut of lean beef from the rear.

A popular cut with a good balance of lean meat and marbling, characterized by its tender texture.

The meat quality is finely textured, with little fat and concentrated umami of the red meat, characterized by a firm and smooth texture.

A muscle located adjacent to the femur, positioned as if it covers the shin from the inside. It has high-quality red meat and is very flavorful.

This is a very muscular part, characterized by being one of the leanest cuts of beef, allowing you to enjoy the texture of the meat.

Perfect in every aspect of taste, texture, and appearance. The ultimate rare cut known as the 'King Of Tender.'

The meat quality is finely textured and has a smooth mouthfeel, making it softer and easier to eat compared to sirloin, with less fat, earning it the title of 'Queen of Meat'. You can order your preferred gram amount.

Lambosso, which is the second most tender cut after the tenderloin, has particularly tender meat quality among the rump cuts, with minimal gamey flavor, allowing you to fully enjoy the rich taste of the red meat.

This is a very luxurious cut that is located closer to the rear compared to the rump, allowing you to enjoy the sweetness of the fat with a moderate amount of marbling.

The balance of fat and lean meat is actually very good, making this cut very easy to eat. It is so delicious that it melts in your mouth.

Luxurious sukiyaki made with selected Wagyu and the rare foie gras from around the world. Served in a skillet and cooked over a charcoal grill.

Quickly grill the meat marinated in special sukiyaki sauce, then mix it with egg and serve it over white rice.

Selected from carefully chosen meats, only cuts with a perfect balance of marbling and lean meat selected by KOH are used.

A rare delicacy made with black-haired Wagyu beef tongue, simmered for a long time until tender and finished with a special demi-glace sauce.

Finely ground selected black-haired Wagyu beef, grilled rare, please enjoy by breaking the rich yolk and mixing it with the meat.

A traditional Russian dish. This exquisite Beef Stroganoff, born in the 16th century by the Stroganov family, uses black wagyu beef based on a broth made from beef bones and tails.

A specialty dish from Florence, Italy. A very popular item finished with KOH's original tomato cream sauce.

Using Morioka cold noodles. It includes special sesame sauce topped with seasonal vegetables and roast beef.

Made with Morioka cold noodles. Topped with homemade roast beef.

A dish that is satisfying even in authentic Korea.

Beef tail soup

Large...600 yen Medium...500 yen Small...400 yen

Made with Madagascar vanilla beans. Topping sauces: Salted Caramel Nuts 250, Strawberry 150, Raspberry 150, Salted Caramel 150