Menu : Kabuto

・Bean sprout namul 473 yen ・Spring namul 473 yen ・Spinach namul 473 yen ・Assortment of three types of namul 935 yen

・Korean-style cucumber 550 yen ・Japanese-style kimchi 550 yen ・Korean-style radish 550 yen ・Kimchi platter 1,210 yen

・Sanchu with homemade miso 704 yen ・KABTO salad 836 yen ・Choregi salad 913 yen

Wagyu senmai sashimi 836 yen Grilled cold premium Saga beef 1,188 yen Grilled premium Saga beef sirloin yukhoe 2,035 yen

Stewed Saga beef tendon 825 yen Boiled Cow tongue with wasabi 968 yen

From 4,400 yen

Thinly slice the sirloin part. Lightly grill large slices of Saga beef over charcoal and enjoy with refreshing ponzu sauce. You can order from 1 piece. Once you try it, you will be addicted to it.Please enjoy the plump sweetness and flavor.

Enjoy the ultimate grilled flying beef sirloin.

100g 6,050 yen 150g 9,130 yen

100g 7,040 yen 150g 10,560 yen

100g 8,250 yen 150g 13,200 yen

100g 10,670 yen 150g 15,950 yen

Sirloin Steak 100g ~ 11,880 yen ~ Chateaubriand 100g ~ 19,250 yen ~ [What is Tobigyu...] It is a common name among professionals who use Saga beef, and it is a masterpiece that surpasses the rank that categorizes Saga beef (first class) It is a mythical cow that is extremely rare and valuable, being one in thousands or tens of thousands of cows. Please enjoy the genuine surprise and excitement recognized by meat professionals who have been watching Saga beef for a long time.

This is the bottom part of the strawberry. It is a particularly tender part of the thigh meat and is often used as Steak meat. It is also very popular among women as it has less fat than pork loin and is very healthy. It is difficult to get marbling, but the meat itself is soft and juicy, making it an excellent substitute.

This is the meat from the shoulder area. It was given this name because its shape resembles a chili pepper. It is characterized by the fact that it is easy to fill. Because the muscles that are often exercised are concentrated in the cow's front legs, the meat is firm, contains a lot of gelatin, and has a strong flavor.

It is a particularly tender part of the thigh, with relatively little fat and a lot of lean meat. It has less marbling than pork loin, but the meat itself is soft and has plenty of juice. It is famous all over the world for its excellent meat quality and deliciousness, and is also called ``rump''. Enjoy the low cholesterol and healthy taste.

The meat attached to the rib bones is used as short ribs. The upper part of the belly is called the ``middle belly'' and is characterized by thin layers of lean meat and fat that overlap alternately, and is also called sanmainiku. It's a wonderfully marbled meat with plenty of fat and a mild flavor.

The shoulder meat is about 5 times the size of Tomosankaku. It is recommended for women as it has the least fat of all shoulder meats. It is a layer of lean meat and fat that has a coarse texture and a chewy texture, giving it a very soft and juicy taste.

This is meat that comes from the middle ribs. The sweetness of the meat and its moderate elasticity make it even more delicious. It has a good balance of artistic marbling and lean meat, and has a variety of meats, making it a popular cut among women. It is an extremely valuable rare meat that can only be harvested from about 1 kg from one cow.

Tomobara meat is used as short ribs. This part has less lean meat and more oil. The meat is marbled, so the soft and delicious meat juices spread throughout your mouth. This meat contains a lot of vitamin A and minerals, and is popular as a cut of meat.

This is the meat from the tip of a cow's rump. Because the cow's hip bone is H-shaped, it is called H-bone, and from there the name came to be called ichibo. It has a good balance of fat and is probably the most valuable part of thigh meat. The rich flavor of the marbled fat fills your mouth.

It is a spherical piece of lean meat located below the thigh, and has a fine texture, and is characterized by the fact that it is easily marbled compared to other thigh meats. Compared to other parts, it has less fat and the outside is a little tough and stringy, but it's a secretly popular part because it has a fine texture and a rich flavor.

This is the core part near the center of the soft part further inside the inner thigh. Although it is thigh meat, it is extremely tender and has a fine texture, making it a tender and delicious meat with lean meat and crisp marbling.

This is meat obtained from the part of the tomobara. It has fine vertical cells that make it look very beautiful, and the meat is chewy and very soft. It is easy to marble and enjoy a rich flavor with lots of umami. This is a very high quality part of the rose.

This is the meat from the shoulder area. It is called sanji because when viewed from the side, there are three lines: upper, middle, and lower. It has a lot of marbling and is so fatty that it would be comparable to a large fatty tuna (fatty fatty tuna) if you compare it to a fish.It is a high-quality piece that you can only enjoy if you buy the whole fish. This is a masterpiece where you can enjoy the deep flavor of Wagyu beef.

This name comes from the part of the meat just below the shoulder loin that is shaped like a cushion. It has fine marbling and is packed with flavor. This is the part where the fat is slightly sweet and you can enjoy the meat to your heart's content. This is the highest quality part, thick and marbled.

This is the meat from the rib roast that is wrapped around the core. This is a very valuable part that only weighs about 4kg per cow. We recommend making reservations at least one month in advance, as they sell out quickly even when they arrive.

This is the meat contained within the shoulder ribs, and represents the triangular shape of the 1st to 6th ribs. It is the king of roses, with easy marbling, and is irresistible for short rib lovers. Because it has a lot of fat, you can enjoy a rich flavor.

・Heart (heart) 836 yen ・Liver (liver) 858 yen ・Urute (tracheal cartilage) 1,210 yen ・Shimacho (large intestine) 1,078 yen ・Maruchō (small intestine) 1,078 yen ・Hormone (small intestine) 1,078 yen ・Upper minnow (first stage) Tripe) 1,540 yen ・Assorted hormones 1,760 yen

・Yaki chicken thigh 825 yen ・Sangentontontoro 946 yen ・Bimei pork 1,540 yen

・Pumpkin 462 yen ・Sweet potato 462 yen ・White onion 462 yen ・Eringi mushroom 462 yen ・Raw shiitake mushroom 704 yen ・Onion 462 yen ・Maitake mushroom 583 yen ・Asparagus 704 yen ・Garlic sesame oil grilled 704 yen ・Assorted vegetables 946 yen

・Large shrimp (1 piece) 638 yen ・Live large scallop with shell (1 piece) 968 yen ・Live clam (1 piece) 1,078 yen ・Stingray fin 748 yen

・Stone-grilled bibimbap 1,078 yen ・Stone-grilled garlic rice with minced Saga beef 1,078 yen

・ Cold Noodles 1,078 yen *We use buckwheat flour for the noodles. Please refrain from eating if you are allergic to buckwheat.・Silver rice 429 yen ・Silver rice (large) 583 yen

・Egg soup 704 yen ・Top-quality Saga beef wakame soup 704 yen ・Top-quality Saga beef yukkejang soup 1,188 yen ・Gomtang soup 1,188 yen ・Wagyu beef tail soup 1,188 yen

・Korean seaweed 473 yen ・Changja 704 yen ・Mixed nuts 726 yen

This is a truly blissful dish where you can enjoy the extremely rare flying cow, one in thousands or tens of thousands of cows, served with a rich homemade sesame sauce. Please fully enjoy the flavor of the meat.

Enjoy a luxurious meal of the rare "flying cow". Udon noodles are recommended as a finishing touch to Sukiyaki. Please enjoy the juicy taste.

・Top-quality Saga beef sirloin (single item) 8,250 yen ・Top-quality Saga beef “Tobigyu” (single item) 100g ~ 11,880 yen ~ ・Nabe vegetables (single item) 1,078 yen ・Zozui set (2 servings) 825 yen ・Udon set (2 825 yen ・ Ramen set (2 servings) 825 yen

・Today's Ice cream (vanilla, matcha, mascarpone) 583 yen ・Seasonal sorbet (yuzu, grape) 583 yen ・Warabi mochi with ice cream 946 yen ・Mille Crepes with ice cream 946 yen