Mad Beef

A bite-sized appetizer to start the meal. Likely a savory beef-based creation given the restaurant's theme. Served as a single mouthful to stimulate the palate.

A dish featuring Wagyu chuck eye meat. The rich beef is paired with sweet mango, tart green apple, and crispy garlic chips for contrast. Likely served raw or lightly seared.

A beef sandwich featuring Wagyu meat inside soft milk bread. Seasoned with a sweet and savory sukiyaki sauce. Rich, tender, and comforting.

A soup dish featuring Wagyu finger rib meat. The broth is made from beef bones and blood, creating a deep, savory flavor. Garnished with daikon radish and leek.

Features Picanha (rump cap), a popular Brazilian cut known for its flavor and fat cap. Served with pumpkin and green pepper. Accompanied by a special green herb sauce.

Hanger steak, known for its strong beefy flavor and texture. Served with umami-rich miso butter and enoki mushrooms. A hearty and savory meat dish.

Tenderloin steak from Angus beef, prized for its softness. Served with mashed potatoes, sweet peas, and a classic red wine reduction sauce. A traditional steakhouse profile.

A rice bowl topped with Wagyu Denver cut (chuck underblade). Enriched with an egg yolk for creaminess and confit garlic for savory depth. Rich and filling.

A clear, clarified soup made from Wagyu beef stock. Golden in color with an intense, pure beef flavor. Light in texture but rich in taste.

A unique dessert incorporating Wagyu beef fat, likely in the ice cream or pastry for richness. Infused with apple wood smoke and balanced with tart raspberry and lemon zest. A savory-sweet finish to the meal.