ST.HUBERTUS

A refined sweetness with marbling, a luxurious and rich meat flavor, and the appeal of juicy meat juices. The wide area from the shoulder to the lower back is called the loin, and a part of that loin is referred to as 'sirloin.' Located near the lower back of the cow, it is a place that hardly moves, resulting in tender and melt-in-your-mouth deliciousness.

The delicate and tender flavor of the meat is its charm. It is the best cut of beef in history. Among the cuts of beef, it has overwhelmingly low activity, and the meat fibers are fine and delicate like silk threads. You can fully enjoy the original deliciousness of the lean meat. Grilled over charcoal, it is cooked to perfection, maintaining its tenderness while concentrating the umami.

We carefully select high-quality black-haired wagyu beef with a fine texture that melts in your mouth. Additionally, we age the meat for one month after butchering. It is prepared in the most delicious state for when our customers visit. We meticulously remove sinews and excess fat from the meat. We are waiting for our customers with tender and optimal quality.

The outside is crispy and has a fragrant browning, while the inside is soft and fluffy, creating a melt-in-your-mouth texture.

You can enjoy it with extra virgin olive oil from Tuscany, Italy, drizzled with Setouchi lemon from Hiroshima Prefecture. Villa di Vetrice Olio Extra vergine d’Oliva has a high transparency and fresh green color. It has a spicy sensation that tingles the nostrils, along with the rich aroma of ripe fruits like green apple, pear, and mango, accompanied by a refreshing grass-like feeling. This olive oil is said to pair well with the local specialty dish, Bistecca Fiorentina (Florentine-style beef steak). Selected black-haired wagyu beef is grilled in view from the dining area. After grilling, it is rested for a while to allow the meat to settle. This dish allows you to enjoy the original flavor of the meat simply with olive oil and lemon.

Yonezawa Beef is a representative Japanese beef raised in the Okitama region centered around Yonezawa City in Yamagata Prefecture. It is counted among the 'Three Great Japanese Wagyu' alongside Kobe Beef and Matsusaka Beef, with a history that dates back to the era of the Yonezawa Domain. Only cattle that are carefully raised with love by producers in the rich natural environment of the Okitama Basin are allowed to bear the name 'Yonezawa Beef.' Its finely marbled texture and delicate melt-in-your-mouth quality are further enhanced when paired with deep Italian sauces and herbs. Prepared as grilled or tagliata, it is a dish that allows you to fully enjoy the inherent flavors of the ingredients, making it a perfect choice for lunch or dinner in Ginza.

Sirloin is the cut that allows you to fully enjoy the charm of Yonezawa Beef A5 rank. The beautiful marbling of lean meat and fat is truly a work of art. When cut thick and grilled to a fragrant finish as a bistecca steak, the high-quality fat melts and spreads a rich sweetness and umami throughout your mouth along with the meat juices. In the thinly sliced version called tagliata, it pairs excellently with balsamic vinegar, arugula, and Parmigiano, allowing you to firmly appreciate the meat's quality amidst the lightness characteristic of Italian cuisine. As the main dish of a special course, it beautifully enhances celebrations and business meetings. This menu is also very popular among customers dining in large groups, such as family gatherings or business meals. A luxurious moment will surely enrich the memories of special days.

The fillet is an extremely rare cut that can only be obtained from a single cow. With low fat content and a finely textured meat quality, it is surprisingly tender and cuts easily with a knife. The refined umami unique to Yonezawa Beef A5 grade is concentrated, and when paired with a sauce enhanced by fond de veau and truffles, it further accentuates the delicate flavor of the lean meat. This dish, carefully sautéed to lock in the umami, is a masterpiece that we highly recommend for those who want to savor the exquisite taste of high-quality lean meat.

Yamagata Beef is a carefully raised brand of black-haired Wagyu that meets strict standards, cultivated in Yamagata Prefecture. It is nurtured by the significant temperature differences unique to Yamagata and the tireless efforts of producers, resulting in finely marbled meat with a rich flavor. Alongside Yonezawa Beef, it is highly regarded as a representative brand of Yamagata Prefecture and is appreciated nationwide. The simple cooking methods typical of Italian cuisine further enhance the deep flavors of the ingredients themselves. You can enjoy it in a wide range of settings from lunch to dinner in Ginza.

The A5 rank Yamagata beef sirloin features a robust flavor of red meat harmoniously balanced with just the right amount of marbled fat. When prepared as a thick-cut bistecca steak, you can directly enjoy the natural aroma and strong taste of the meat. It pairs well with balsamic sauce and the fragrance of rosemary, creating a dish with depth where the sweetness of the fat and the umami of the red meat overlap. This menu item is often chosen for celebrations with family or business lunches, making it a popular choice for gatherings of large groups. As the centerpiece of a luxurious course, it creates a special moment to share joy.

The A5 rank Yamagata beef fillet is a luxurious cut that combines tender meat texture with a robust red meat flavor. With less excess fat, the umami of the meat spreads gently with each bite, allowing you to feel the inherent strength of the ingredients. Finished with refreshing herbs and olive oil, it becomes a healthy yet satisfying dish. This exquisite item is perfect for those seeking high-quality red Japanese beef, suitable for entertaining in Ginza or celebrating special occasions.