Tanbiyaki Niku Wagyu-en

A platter to enjoy all types of tongue.

A proud dish of our restaurant, wrapped in tongue with wild garlic and tied with Kujo green onions.

The thick cut tongue from the root with the best fat marbling. A flavorful dish that releases juices with every bite.

Thinly sliced tongue from the root with the best fat marbling.

A refined flavor with a moderate amount of fat.

A lean and light tongue with a chewy texture.

A rare cut that can only be obtained from one cow, with only 300g available. Served with a special garlic salt sauce.

Phantom Harami. A carefully selected cut from the limited amount that can be taken from one cow. A top-quality item that may sell out quickly.

A rare cut taken from the diaphragm of the cow. It is tender and characterized by a deep flavor that expands with each bite.

The most iron-rich red meat with excellent flavor. Recommended for beauty as well.

A tender cut that allows you to enjoy its juiciness.

A part of the inner thigh that has a very slight snow-like marbling. It is characterized by its tenderness and mild flavor.

Features exquisite umami with juicy meat.

Also known as "shoulder loin" or "Kurasita," this is a premium cut of meat characterized by its exceptionally beautiful marbling and melt-in-your-mouth fat.

A delicate and tender part located at the boundary between shoulder loin and rib loin, featuring marbling.

A classic cut of shoulder roast. Characterized by its juicy, tender texture and deep flavor.

A rare cut that connects the shoulder loin to the neck, yielding only about 2 kg from one whole animal. Tender red meat with a deep flavor.

A cut from the inner part of the front leg. Also known as shoulder meat due to its shape. Rich in muscle flavor with a tender and juicy texture.

Characterized by a firmer texture with more red meat than Misugi.

Outer part of the front leg. It has a deep flavor and tenderness, recommended for those who prefer red meat.

The most active part of the front leg of the cow. Rich flavor and a chewy texture with red meat.

The pink marbled part of pork belly. A juicy section characterized by its fragrant fat.

A flavorful cut taken from the chuck flap, with a balanced mix of lean meat and fat. Characterized by the juicy meat that flows as you chew.

A classic of grilled meat. A red meat with a unique aroma and flavor derived from the chuck flap.

A tender cut found between the ribs. A deep flavor harmonized with a perfect balance of fat and muscle.

A Korean classic. Thinly sliced pork belly seasoned with sauce.

A true delicacy. A unique cut with distinctive fat that can only be obtained from a single cow, yielding just 5 kg.

The red meat located on the inside of the tomobara. A rare cut that has tenderness and juiciness that rivals harami and hire.

A light and tender texture. A marbled part located at the end of the tomobara.

A cut that is very similar to Harami, even softer and more flavorful than Harami.

Beef tenderloin. A juicy cut with a good texture.

A carefully selected assortment of today's recommended Omi beef prepared with heartfelt dedication.

A great platter that allows you to enjoy both the marbled and lean cuts of Omi black-haired wagyu beef at the same time.

A luxurious platter featuring only the finest cuts of Omi beef.

The best platter to fully enjoy the charm of Omi beef that our restaurant takes pride in.

The first stomach of the cow. Characterized by a soft texture and unique flavor due to careful preparation.

The second stomach of the cow. A part that has not yet developed into senmai, shaped like a honeycomb. It has a unique flavor and is treated as a high-end ingredient in Italy.

The third stomach of the cow. It is most commonly used in sashimi and has a unique aroma and texture.

The fourth stomach of the cow. A fragrant cut with excellent texture and no strong flavor. Recommended for those who are not fond of the fat in offal.

Tender and fragrant mino sandwiched with the fat of black-haired wagyu beef.

Beef large intestine. A classic hormone that enhances the unique aroma and overflowing meat juices, bringing out the savory richness of the fat to the extreme.

Beef throat. Texture similar to cartilage.

Beef heart. It has a lean, mild flavor with depth. Rich in iron and abundant in unsaturated fatty acids, it is excellent for beauty effects.

Beef aorta. A dish with a slightly firm and unique texture that becomes addictive.

Beef cheek meat. Lean and tender, it pairs well with both sauce and salt, offering a rich flavor.

A cut from the inner part of the foreleg. Also known as fan meat due to its shape. Rich in muscle flavor with a tender and juicy texture.

Part of the inner side of the front leg. Also called fan meat due to its shape. Richness of the muscle and a soft, juicy texture.

A tender cut that allows you to enjoy its juiciness.

A tender cut that allows you to enjoy its juiciness.

The most beautiful marbled cut called Zabuton. The smooth fat is its charm.

The most beautiful marbled cut called Zabuton. The charm lies in its light fat.

The king of roasts. In the original region, it is also called the ribeye and tenderloin. A soft and flavorful juicy cut.

The king of roasts. In the original, it is also called the ribeye and tenderloin. A soft and flavorful juicy cut.

The highest quality cut of loin. A part that allows you to feel the overflowing meat juices, just the right chewiness, and rich flavor.

The highest quality cut of loin. A part that allows you to feel the overflowing meat juices, just the right chewiness, and rich flavor.

Red meat that can only be obtained from 7 kg of one cow. The deliciousness of the meat juice and just the right amount of marbling.

Red meat that can only be obtained from 7 kg of a single cow. The deliciousness of the meat juice and just the right amount of marbling.

The most rare cut, boasting the best flavor, the king of beef. Exquisite lean meat with just the right amount of marbling from the finest Omi beef.

The most rare cut, boasting the best flavor, the king of beef. Exquisite lean meat with just the right amount of marbling from the finest Omi beef.

A perfect balance of meat, sea urchin, and perilla, with a melt-in-your-mouth texture and rich umami flavor. A proud dish of our restaurant.

Freshly harvested senmai. Crunchy texture with a white miso-based sauce.

A luxurious dish made with delicious parts of chili grilled rare, with only the insides taken. Seasoned in authentic Korean style.

A luxurious dish made by grilling the surface of fresh raw liver and taking only the inside.

Includes 2 eggs, 100 yen for each additional egg

Includes 2 eggs, 100 yen for each additional egg

Carefully selected domestic pork belly with three layers of fat, lean meat, and fragrant fat.

Meat from the neck of the pig. Enjoy the fragrant marbled meat with a crunchy texture.

Grilled over charcoal, the American Jansville sausage is very delicious.

Domestic young chicken thigh. Good texture with a rich and savory flavor.

A part of domestic chicken around the neck. It is a very rare part that can only be obtained about 20g from one chicken, and it has excellent elasticity.

Exceptional freshness. The king of shrimp, Kuruma Ebi, grilled over charcoal. Sashimi is also available.

Grilled scallops with shell over charcoal with butter.

Enjoy fresh Sazae from Mie Prefecture baked in a shell.

A whole squid grilled boldly.

Grilled live clams from Chiba Prefecture over charcoal.

Thick and juicy large shiitake mushrooms.

The texture of bamboo shoots, the aroma of rice. Sweet Makomo bamboo shoots with salt.

A classic mushroom for grilled vegetables.

Aromatic Matsutake, Tasty Shimeji

A representative vegetable of Kyoto. A large eggplant with thick flesh and a firm texture.

A Kyoto vegetable pepper that has no spiciness and gives a subtle sweetness.

Sweet and delicious onion with the highest sugar content in Japan.

Sweet shishito peppers grown in Kochi

A fragrant and tender green asparagus with a refined flavor.

Delicious corn from Hokkaido grilled with butter.

A fragrant Kyoto vegetable with plenty of leek juice.

Golden color with a soft melt-in-the-mouth texture and elegant sweetness.

Crispy texture and rich flavor from charcoal grilling of lotus root.

Oil grilled healthy garlic from Aomori Prefecture.

Crisp texture and sticky thickness.

A texture that becomes addictive, with a sweet mouthfeel.

A classic of grilled vegetables. Sweet and fluffy delicious pumpkin.

Plain, strong, ginger high, coke high

Bottle: 8,600 yen

720ml: 10,800 yen

Bottle: 18,500 yen

Bottle: 19,500 yen

Bottle: 24,000 yen

Bottle: 39,800 yen

Bottle: 39,800 yen

1 cup: 1,880 yen

1 cup: 2,180 yen

1 go: 1,480 yen

1 go: 2,280 yen

1 go: 900 yen

1 go: 900 yen

Four Go Bottle: 4,680 yen

Four Go Bottle: 3,680 yen