This page explains the meat that will be the main dish.
We hope you will read this page and fully enjoy the deliciousness of the meat.
Kobe Beef Premium Sirloin
The quality of Kobe beef sirloin is one of the best, and the flavor of the sirloin is marinated with the aroma of charcoal, making it an indescribably wonderful taste. The chef's recommendation. Please try it.
Kobe Beef Fillet
The tenderloin carefully selected at the Kobe beef market is one of the rarest parts of Kobe beef, which has only two tenderloins per head, and is smaller than Kuroge-Wagyu beef. The meat has a fine and moist texture, so please try it.
Kobe Beef Fillet Chateaubriand
Although Kobe beef is of the highest quality, the fillet is not often marbled, but Chateaubriand is an exception and is interspersed with artistic marbling. It might be an exaggeration to say that there is no greater meat existence on this planet. It's one of the highest rated miraculous parts of filet.
Kobe Beef Rump
Grilled over Kishu Binchotan charcoal in a furnace, it has a charcoal aroma, firm red meat and a smooth texture. If you eat it in 5mm slices, it tastes even better.
As proof of Kobe beef, one of the three major beef breeds in Japan, it is stamped with a logo in the shape of “Nojigiku,” the flower of Hyogo Prefecture.
