US cuts.
Per slice sirloin.
Chuck-eye.
Brisket.
Bottom.
Rib-eye.
Round.
Round.
Black pepper wagyu stew with celery puree.
Ratatouille with dry aged wagyu with parmesan cheese.
With marinated negi on the top.
Seared tongue steak with demi-glazed sauce, cream and parsley.
Spicy mixed rice with wagyu, vegetables and egg.
Fillet wagyu with saffron rice in a clay pot.
Top with oroshi sauce and Japanese herbs.
Served with crispy onion and Japanese balsamic.
Seasonal vegetables with side of yuzu peppers.
Dry aged and salted.
Seasonal market vegetables.
Egg yolk.
Red lettuce, sweet snap pea, bell peppers, broccoli and yazawa dressing.
Kale, spinach, tomato, nuts, garlic and ponzu dressing.
Boston lettuce, cucumber and sesame oil dressing.
Potato, onion, wagyu and carrots.
Served with arugula and avocado.
Sliced short ribs, salted or with sause.
Sliced outside skirt, salted or with sauce.
Sliced beef tongue.
Sliced kurobuta pork, salted or sauce.
Sliced from free range jidori style chicken, salted or sauce.
Lettuce wraps with miso paste.
Umami rice topped with ginger and Japanese wagyu and served in a very hot clay pot.
Served in a clay pot.
Minced Japanese wagyu curry rice with an egg.
Minced raw Japanese wagyu on rice.
Sesame and Chile ramen.
Served with green onion and wagyu.
Rice in oxtail soup.
Rice in beef broth with Japanese wagyu and vegetables.
100% juice.
100% juice.