Assorted wagyu beef, 5 kinds
A platter of five different cuts of wagyu beef.
- Ingredients: Wagyu beef
tax included
Assorted Wagyu beef
- Ingredients: Wagyu beef, Beef
tax included
Premium grilled tongue seasoned with salt
Meat dish made using the tongue called "premium tongue", seasoned with salt and grilled.
- Ingredients: Beef tongue
tax included
Premium beef tongue with salt and green onion
A meat dish prepared by topping high-grade beef tongue with green onions flavored with shiodare (salt-based sauce).
- Ingredients: Beef tongue, Scallion/Green onion/Leek
- Flavor: Salt
- Cooking: Bake/Roast
tax included
Assorted beef tongue, 3 kinds
An assortment of 3 kinds of beef tongue.
- Ingredients: Beef tongue
tax included
Extra premium grilled tongue seasoned with salt
Meat dish made using the tongue called "extra premium tongue," seasoned with salt and grilled.
- Ingredients: Choice grade beef tongue
- Flavor: Salt
- Cooking: Bake/Roast
tax included
Thickly-sliced tongue
A meat dish of thickly-sliced tongue.
- Ingredients: Beef tongue
tax included
Premium wagyu top blade
High grade Wagyu beef top blade, a cut from the shoulder.
- Ingredients: Beef top blade, Wagyu beef
- Cooking: Bake/Roast
tax included
Extra premium loin
Meat dish made using a cut from the back called "extra premium loin."
- Ingredients: Beef chuck, Japanese black wagyu
tax included
Wagyu beef togarashi
A beef dish prepared from the meat portion surrounding a cow's shoulder blade area called togarashi.
- Ingredients: Wagyu beef
tax included
Hiuchi (inner thigh)
A beef dish made using meat from the inner thigh called "Hiuchi".
- Ingredients: Japanese black wagyu
tax included
Premium beef bottom flap
A beef dish prepared from premium rank meat from a cow's ribs, called kainomi (bottom flap).
- Ingredients: Japanese black wagyu
- Cooking: Bake/Roast
tax included
Chuck eye
A cut of beef taken from the area between the front foreleg and shoulder called "Kurumi".
- Ingredients: Japanese black wagyu
- Cooking: Bake/Roast
tax included
Wagyu beef shintama (knuckle -part of the round)
A dish made by using the core part of a Wagyu beef round.
- Ingredients: Wagyu beef, Beef round
tax included
Wagyu beef loin yakishabu
- Ingredients: Beef spencer roll, Japanese black wagyu, Hen's egg
- Flavor: Grated daikon and ponzu
- Cooking: Bake/Roast
tax included
Spencer roll yakisuki
A cut of beef known as the spencer roll that is first cooked on a griddle or shallow pan, then simmered in soy sauce and sugar until sweet and salty. Dipped in beaten egg before eating.
- Ingredients: Beef spencer roll, Hen's egg
- Flavor: Sugar, Soy sauce
- Cooking: Simmer, Bake/Roast
tax included
Premium loin
Meat dish made using a cut from the back called "premium loin".
- Ingredients: Wagyu beef premium loin
tax included
Premium loin
Meat dish made using a cut from the back called "premium loin".
- Ingredients: Wagyu beef premium loin, Scallion/Green onion/Leek
tax included
Extra premium loin
Meat dish made using a cut from the back called "extra premium loin."
- Ingredients: Wagyu beef premium loin
tax included
Premium skirt
Meat dish made using a cut from the diaphragm called "premium skirt".
- Ingredients: Beef skirt
tax included
Premium skirt
Meat dish made using a cut from the diaphragm called "premium skirt".
- Ingredients: Beef skirt, Scallion/Green onion/Leek
tax included
Wagyu beef skirt steak
A meat dish made using a cut of Wagyu beef from the diaphragm called the skirt steak.
- Ingredients: Beef skirt, Japanese black wagyu
tax included
Wagyu beef hanger steak
A meat dish made using a cut of Wagyu beef from the diaphragm called the hanger steak.
- Ingredients: Wagyu beef, Beef hanging tender
tax included
Premium short ribs
Meat dish made using a cut from the ribs called "premium short ribs".
- Ingredients: Wagyu beef premium boneless short ribs
tax included
Marbled short ribs (Kalbi)
A meat dish prepared from marbled meat around the rib area called kalbi.
- Ingredients: Wagyu beef extra premium boneless short ribs
- Cooking: Bake/Roast
tax included
Beef fillet
Beef dish made using a cut from the lower back called "Hire."
- Ingredients: Beef fillet, Japanese black wagyu
- Cooking: Bake/Roast
tax included
Wagyu beef chateaubriand steak
A meat dish prepared by using the thickest rare part from the center of Wagyu beef hire (a cut from the lower back).
- Ingredients: Beef fillet, Wagyu beef
tax included
Rump
Meat dish made using a cut from the lower back called "Rump."
- Ingredients: Beef rump, Wagyu beef
- Cooking: Bake/Roast
tax included
Ichibo (rump cap)
Meat dish made using a cut from the rump called "Ichibo."
- Ingredients: Beef rump cap, Japanese black wagyu
- Cooking: Bake/Roast
tax included
Extra premium beef sirloin
A meat dish prepared from extra premium rank beef sirloin from a cow's back portion to the loin.
- Ingredients: Beef sirloin, Japanese black wagyu
tax included
Premium wagyu top blade(Omi beef)
High grade Wagyu beef top blade, a cut from the shoulder.
- Ingredients: Beef top blade, Omi beef
- Cooking: Bake/Roast
tax included
Wagyu beef togarashi(Omi beef)
A beef dish prepared from the meat portion surrounding a cow's shoulder blade area called togarashi.
- Ingredients: Omi beef
tax included
Chuck eye(Omi beef)
A cut of beef taken from the area between the front foreleg and shoulder called "Kurumi".
- Ingredients: Omi beef
- Cooking: Bake/Roast
tax included
Premium wagyu rump cap(Omi beef)
High grade Wagyu beef rump cap, a cut from the rear.
- Ingredients: Beef rump cap, Omi beef
- Cooking: Bake/Roast
tax included
Premium wagyu rump(Omi beef)
High grade Wagyu beef rump, a cut from the rear leg.
- Ingredients: Beef rump, Omi beef
- Cooking: Bake/Roast
tax included
Wagyu beef shintama (knuckle -part of the round)(Omi beef)
A dish made by using the core part of a Wagyu beef round.
- Ingredients: Beef round, Omi beef
tax included
Kamenoko (lower beef thigh)(Omi beef)
A meat dish prepared using the beef lower beef round (lower thigh) area called "kamenoko" (lower thigh).
- Ingredients: Omi beef
- Cooking: Bake/Roast
tax included
Premium beef inner thigh(Omi beef)
A beef dish prepared from premium rank meat from a cow's inner thigh area, called hiuchi.
- Ingredients: Omi beef
- Cooking: Bake/Roast
tax included
Kurobuta pork sausage
Sausage made from Kurobuta pork meat and fat that have been seasoned with condiments.
- Ingredients: Kurobuta pork, Wiener
- Cooking: Bake/Roast
tax included
Grilled pork shabu-shabu
Thinly sliced, lightly grilled strips of pork. Eaten with ponzu dipping sauce.
- Ingredients: Kurobuta pork
- Flavor: Ponzu
- Cooking: Bake/Roast
tax included
Grilled red rice prawn
- Ingredients: Shrimp
- Cooking: Bake/Roast
tax included
scallop
- Ingredients: Scallop ligament
- Cooking: Bake/Roast
tax included
Grilled squid
- Ingredients: Kisslip cuttlefish
- Cooking: Bake/Roast
tax included
Assorted seafood
- Ingredients: Seafood
- Cooking: Raw
tax included
Assorted grilled vegetables
- Cooking: Bake/Roast
tax included
Shiitake Mushrooms
A dish of shiitake mushrooms fried in pan with a little bit of oil.
- Ingredients: Shiitake
- Cooking: Bake/Roast
tax included
Seared Manganji peppers
- Ingredients: Manganji pepper
- Cooking: Seared
tax included
Vegetables for wrapping
Vegetables for wrapping and eating grilled meat.
- Ingredients: Lettuce, Wild sesame leaves, Red leaf lettuce
- Cooking: Roll
tax included
Vegetables (topping)
Vegetables can be added as an extra topping.
- Ingredients: Vegetable
tax included
Assorted wagyu beef offal
Platter of various Wagyu beef offal called horumon.
- Ingredients: Beef organ meat, Japanese black wagyu
- Cooking: Bake/Roast
tax included
Tecchan (beef large intestine)
A beef dish made using the large intestine called "Tecchan".
- Ingredients: Beef large intestine
tax included
Aka-senmai
Meat dish made using a cow's fourth stomach.
- Ingredients: Beef book tripe
tax included
Premium rumen
Meat dish made using a cut from the stomach called "premium mountan chain tripe".
- Ingredients: Beef mountain chain tripe
- Cooking: Bake/Roast
tax included
Hachinosu (reticulum / second stomach chamber)
Meat dish made using a cut from the stomach called "Hachinosu."
- Ingredients: Beef honeycomb tripe
- Cooking: Bake/Roast
tax included
Aorta
Meatdish made using the aorta called "Korikori."
tax included
Liver
- Ingredients: Beef liver
- Cooking: Bake/Roast
tax included
Wagyu beef kotetsu
A meat dish prepared by using Wagyu kotetsu (small intestine).
- Ingredients: Wagyu beef, Beef small intestine
tax included
White Senmai (third stomach)
- Ingredients: Beef book tripe
tax included
Minosando (first stomach)
Meat dish made using the first stomach called "minosando" ("mino sandwich"), a cut from the stomach wall lined with fat in-between.
- Ingredients: Beef mountain chain tripe
tax included
Tsurami (cheek)
Meat dish made using a cut from the cheeks called "Tsurami."
- Cooking: Bake/Roast
tax included
Hatsu (heart)
Meat dish made using a cut from the heart called "Hatsu."
- Ingredients: Beef heart
- Cooking: Bake/Roast
tax included
Tongue tip
A grilled dish beef tongue's end portion called the "tongue tip."
- Ingredients: Beef, Beef tongue
- Cooking: Bake/Roast
tax included
*Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.
*Photos shown are for illustration purpose only.
*Price may vary.
* The price is in Japanese Yen (JPY)
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)