燒肉 天安門

Kalbi made from domestic Japanese black cattle

Loin of domestic black wagyu beef

A cut of domestic wagyu beef from the forearm. The gelatinous tendon running through the center becomes tender when cooked. Enjoy the black-haired wagyu beef chuck flap from Itoigawa. Please excuse us if it is sold out.

The small intestine of domestic Japanese beef. It is very fatty and rich in collagen.

The large intestine of domestic Wagyu beef. The main difference from the small intestine is that it is so tender that it can be easily chewed. It also has a good amount of fat.