横綱三四郎 西荻窪店

We offer the Kagoshima Wagyu, which shone as the number one in the 11th National Wagyu Ability Competition, at a reasonable price. The overwhelmingly tender quality red meat spreads the refreshing fat and rich flavor of the firm red meat throughout your mouth, allowing you to enjoy a moment of bliss. Additionally, we have a long-standing relationship with our supplier of over 10 years, who selects the best internal organs of the day, and we procure only a limited quantity of fresh offal for that day. This is a dish that can only be tasted at 'Sanshirou,' where we are particular about freshness, cuts, and preparation.

Japan's best Kagoshima Wagyu * Winner of the 11th National Wagyu Skills Competition Group Grand Prize, focusing on marbled lean meat, this is a must-order platter that allows you to enjoy three recommended cuts of the day at an excellent cost-performance ratio.

Japan's best Kagoshima Wagyu * Winner of the 11th National Wagyu Skill Competition Group Grand Prize. This platter focuses on lean cuts and allows you to enjoy three recommended parts of the day at an excellent cost-performance ratio. It is a must-order assortment.

An assortment that allows you to enjoy all four parts of beef tongue (upper tongue, regular tongue, tongue tip, tongue base) at once. Please compare the different textures, fat content, richness, and chewiness of each.

A dish where the chef arranges a selection of over 20 different types of hormone cuts to suit the customer. Each cut is carefully prepared, processed, and sliced differently. Please experience the difference from other restaurants.

The thickest part of the tenderloin, only about 400g can be obtained from one cow. At our restaurant, we serve it in a 'tataki style' to maximize the enjoyment of its angelic texture.

Indulge in thick cuts of the king of red meat, this price offers great value. Experience the 'real red meat'.

We offer the most tender part of the beef tongue, the root section, cut thickly for a luxurious experience. This product is the most popular in terms of juiciness and tenderness.

We are confident in its tenderness, which is why it is cut thick. Among the many grilled meat menu items, we recommend it as the best match with charcoal grilling.

Cut thick because we are confident in its tenderness. Among the many grilled meat menu items, we recommend it as the best match with charcoal grilling.

It is more reasonable compared to domestic products. Please try comparing it with domestic ones.

It is more reasonable compared to domestic products. Please try comparing it with domestic ones.

The part of the beef that is close to the back of the rib is called the middle rib, but Kainomi is the closest to the fillet within that rib. Therefore, it is a rib meat, but it possesses the deliciousness and tenderness of the red meat of the fillet, making it a very attractive cut.

This is our top recommendation among Kagoshima Wagyu red meat, known for being the most tender and flavorful cut. It is located in the center of high-quality thigh meat, which is why it is called Shinshin. This product is offered as a special loin at other restaurants.

After thoroughly draining the blood from the beef bones and parboiling them, they are polished to a shine. Then, while carefully removing the scum, they are simmered for 36 hours with a secret seasoning, resulting in a carefully finished dish.

A completely original dish made based on Morioka cold noodles. The noodles are firm and characteristic of cold noodles, featuring a white color. It is well-balanced with cucumber namasu and kimchi, and the portion is about 70% of the usual amount, making it a perfect and addictive finishing noodle.

We carefully prepare the fresh offal of the day to remove any unpleasant odors before serving. A delicacy that can only be enjoyed when fresh!

Upper Liver Hormone Marucho Mino Sand Senmai Hachinosu Hatsumoto Hatsutansaki Tanshita

Bonito Breast Bag Pork Tantan Tontoro Kutsubera

Seseriyagen Nankotsu Toriharamisunagimo