Menu : Sandaime Yakiniku Daitouen

We recommend the raw texture of low-temperature cooking.

Low-temperature cooked Yukhoe

The top choice, the special ribs, uses the maki part of the Japanese king ribs. This cut of meat is the most tender and has a high quality marbling. It has a texture that melts in your mouth and a deep flavor, providing the highest quality taste.

For the upper ribs, we use the more special parts of Uwamisuji and Katasankaku, which have a strong contrast between redness and marbling. The marbling of the Wagyu beef is more pronounced, making the meat more tender and juicy. It is characterized by a rich flavor that spreads the more you chew.

This rib has a visual appearance typical of downtown Yakiniku ribs, with the delicious redness and rich fat of Wagyu Yakiniku (Grilled meat). The taste is better than average short ribs! Excellent CP

A top-of-the-line selection, our special loin uses only the core of the ribs. This cut is extremely tender and features high-quality marbling. The melt-in-the-mouth texture and deep flavor provide an elegant and luxurious eating experience.

For the top loin, we use a higher quality cut of the cutlet. This cut is characterized by fine marbling, which increases the tenderness and juiciness of the meat. This is a dish where you can enjoy the delicate flavor that spreads the more you chew.

Regular loin uses the Kosankaku cut. This cut is characterized by moderate marbling and meat fibers, allowing you to enjoy a firm texture and flavor. This is a popular Yakiniku (Grilled meat) menu because it brings out the natural flavor of the meat.

Misuji is an extremely rare part of Wagyu beef located near the shoulder blade. This part is characterized by being extremely soft and having fine fibers. The marbling is beautiful, and when you put it in your mouth, it has a melt-in-your-mouth texture and deep flavor. The highest quality misuji we carry is a rare and elegant dish that is irresistible to meat lovers.

Chili pepper is a part of Wagyu beef near the thymus gland, and is also extremely rare. This cut has a perfect balance of marbling and lean meat, and you can enjoy the juicy yet firm texture. It has a unique flavor and softness, and offers a luxurious taste. Our restaurant offers the highest quality chili peppers, allowing you to enjoy a special Yakiniku (Grilled meat) experience.

Thick slices of the softest and juiciest part of the tongue. The meat has a rich flavor and a texture that melts in your mouth. We use especially high-quality parts, and the meat is characterized by its texture and deep flavor.

Jotan that is sure to be refilled. It has moderate marbling and softness. It is characterized by its firm texture and rich taste, allowing you to fully enjoy the flavor of the tongue.

This is the part below the center of the tongue, and is a little firmer than the special quality tongue, but it has a nice chewy texture and delicious flavor. This part has firm meat and you can enjoy the unique flavor of the tongue. Tongue has a good balance of firmness and flavor, and provides a variety of flavors for Yakiniku (Grilled meat). The part below the center of the tongue is a little firmer than the original tongue, but it has a nice chewy texture and delicious flavor. This part has firm meat and you can enjoy the unique flavor of the tongue. Tongue has a good balance of firmness and flavor, and provides a variety of flavors for Yakiniku (Grilled meat).

Negitan Shio is made by thinly slicing the lean part of the tongue and seasoning it with green onions and salt. The simple yet strong flavor of the meat and the refreshing taste of the green onions are a perfect match, allowing you to enjoy the refreshing texture.

One of our iconic products is Wagyu Tsurami, a rare cut of meat from the cow's jaw. This cut contains beef muscle that becomes tender when chewed for a long time, giving it a unique texture and deep flavor. It has the marbling characteristic of Wagyu beef, but the more you chew it, the more flavor it releases. Tsurami is especially popular with meat lovers for its rarity and unique texture. The meat fibers are long and firm, but the tenderness and flavor of Wagyu beef are also fully felt, providing a highly satisfying eating experience. We serve this Tsurami in the best condition, allowing our customers to enjoy its special taste.

Daitoen offers US skirt steak, which is especially tender and juicy. Skirt steak is a cut of beef close to the diaphragm, and is characterized by its firm texture, but US skirt steak is especially tender and has a deep flavor. This cut contains a moderate amount of fat, and when grilled, it becomes crispy on the outside and juicy on the inside. Skirt steak is generally seasoned with sauce, but we especially recommend seasoning it with miso. Miso enhances the rich flavor of skirt steak, adding a unique flavor and depth. Seasoning with miso allows you to enjoy the rich flavor of skirt steak even more, providing a special eating experience. Our US tender skirt steak is characterized by its juiciness and deep flavor, and its appeal is further enhanced by seasoning with sauce or miso. We hope our customers will enjoy this rich flavor.

The zebra is a part of the small intestine of a cow, and as its name suggests, it is characterized by its striped pattern. This part has a moderate amount of fat, and is characterized by the flavor that increases the more you chew. You can enjoy the juicy and crunchy texture, and it is one of the popular menu items at Hormone.

Upper meat is the part of the cow's rumen that is particularly tender. It is often served thinly sliced and has a unique plump texture. It has a light taste and goes well with a variety of seasonings.

As a unique Yakiniku (Grilled meat), we offer slow-cooked liver wrapped in pork radish. This dish is made by wrapping soft slow-cooked liver in pork radish, which has just the right amount of fat. The pork radish has a chewy texture that enhances the rich taste of the liver. The slow-cooking process makes the liver safe and delicious even when cooked rare. This cooking method maximizes the creamy texture and deep flavor of the liver, which is combined with the pork radish to create an exquisite harmony. This is our signature dish, and the contrast between the softness of the slow-cooked liver and the chewy texture of the pork radish is what makes it so appealing. This dish offers a new way to enjoy Yakiniku (Grilled meat), and we are sure that our customers will enjoy a special dining experience.

As one of our special grilled dishes, we offer 100% Wao beef tsukune wrapped in pork braid. This tsukune is made by carefully grinding high-quality Wao beef meat, and is characterized by its rich flavor and tenderness. The deep flavor and juicy texture of Wao beef enhance the deliciousness of the tsukune. By wrapping the tsukune in pork braid, the crispy texture of the braid and the flavor of the pork are added when grilled. This combination further enriches the flavor of the tsukune and allows you to enjoy a unique texture. The 100% Wao beef tsukune is delicious on its own, but by wrapping it in pork braid, it becomes even more special. This dish is one of the most popular on our grilled dishes, and offers our customers a special Yakiniku (Grilled meat) experience.

Popular liver sashimi cooked at low temperature

Yukhoe cooked at low temperature.

It's a white senmai sashimi that you don't see very often.