Chuck eye
A cut of beef taken from the area between the front foreleg and shoulder called "Kurumi".
- Ingredients: Beef
- Cooking: Bake/Roast
tax included
Kainomi (bottom flap)
A beef dish made using rib meat from the area nearest to the waist called "Kainomi".
tax included
みすじ
tax included
Beef fillet
Beef dish made using a cut from the lower back called "Hire."
- Ingredients: Beef fillet
- Cooking: Bake/Roast
tax included
Steak of the day
Steak that changes every day.
- Ingredients: Japanese black wagyu
- Cooking: Bake/Roast
tax included
Other grilled / sauteed dishes
- Ingredients: Beef
- Cooking: Bake/Roast
tax included
Beef nigiri sushi
Sushi rice topped with thinly-sliced beef and hand-pressed into nigiri sushi.
- Ingredients: Beef, Vinegared rice
- Cooking: Cut
tax included
Roast beef
- Ingredients: Beef, Sea urchin
- Flavor: Soy sauce
- Cooking: Bake/Roast
tax included
Teppanyaki
Dish prepared by grilling ingredients on a griddle.
- Ingredients: Wild oyster, Beef
- Cooking: Bake/Roast
tax included
Beef nigiri sushi
Sushi rice topped with thinly-sliced beef and hand-pressed into nigiri sushi.
- Ingredients: Beef, Vinegared rice, Sea urchin
- Cooking: Cut
tax included
Seafood and steak set
- Ingredients: Beef, Oyster, Sea urchin
- Cooking: Teppanyaki
tax included
Brisket (yakiniku)
Breast meat "shoulder clod" from a cow's foreleg groin area called "brisket."
- Ingredients: Beef brisket
- Flavor: Salt and green onion
- Cooking: Bake/Roast, Seared
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)