Yakiniku TAKATOEN Kitouen

A complete course menu recommended for first-time visitors. Includes a drink, appetizer, a selection of 3 recommended Wagyu beef cuts (lean and organ meat), a spicy beef soup with rice, and artisanal gelato for dessert.

A luxurious platter featuring 6 different cuts of the premium Obanazawa 'Snowfall' Wagyu. The chef selects the best cuts available that day. Perfect for tasting the variety of textures and flavors this high-end beef offers.

A 3-kind assortment of premium Obanazawa Wagyu beef cuts selected by the chef based on daily availability.

Lean meat steak of Yukifuri Wagyu. It offers a rich beef flavor with less fat, making it tender but not oily.

Premium 'Kalbi' (Short Rib). Heavily marbled, this cut is incredibly juicy and melts in the mouth with a sweet, fatty umami flavor.

'Kainomi' is a rare cut of flank steak closest to the tenderloin. It balances the tenderness of a filet with the rich flavor of short ribs.

Thick-cut 'Misuji' (Top Blade) steak. A rare cut from the shoulder with beautiful marbling and a unique texture that is tender yet satisfying.

'Zabuton' (Chuck Flap) is a highly marbled cut from the shoulder area, known for being one of the most flavorful and tender parts of the cow.

Chateaubriand is the center cut of the tenderloin and the most tender, exclusive part of the beef. Extremely soft and refined in flavor.

Sirloin cut sliced thin for 'Yakisuki'. Grill lightly and dip in raw egg (often served with the dish) for a rich, melting texture similar to Sukiyaki.

Ribeye Roast sliced thin for 'Yakisuki'. The high fat content of the ribeye makes it perfect for quick grilling and pairing with egg.

'Tan-moto' is the root of the tongue. It is the fattiest, softest, and most premium part of the beef tongue.

Thick-cut salted beef tongue. The thickness provides a satisfying crunch and juicy texture.

Special salted beef tongue. A classic yakiniku cut, tender and savory with a lemon pairing.

Upper 'Harami' (Skirt Steak). Although technically an organ meat, it tastes like red meat with a deep, savory flavor and tender texture.

Special Premium Harami. The highest quality skirt steak available, offering superior marbling and tenderness.

An assortment of 3 premium lean red meat cuts of Yukifuri Wagyu. Ideal for those who prefer the flavor of the meat over heavy marbling.

A grand assortment of 6 premium lean red meat cuts. Experience the subtle differences in texture and taste between different lean parts of the Wagyu.

Thinly sliced Rump. A lean cut from the hindquarters, known for its deep red meat flavor and moderate tenderness.

Cubed Rump steak. Cut into cubes to retain juices when grilled, offering a meaty bite.

'Ramushin' is a rare part of the rump, very tender with a fine texture. Served as a steak cut.

Thinly sliced 'Ichibo' (Aitchbone/Rump Cap). It has a layer of fat on top and lean meat underneath, providing a perfect balance of richness and meatiness.

Ichibo cut for 'Yakisuki'. The marbling of the rump cap melts quickly; delicious when dipped in egg after grilling.

Yamagata Wagyu Beef Bowl. A rice bowl topped with simmered or grilled Wagyu beef, savory and filling.