Barbacoa Roppongi Hills

Meat from the hump on the cow's back (Cupim). Characterized by a fibrous texture similar to corned beef and rich fatty umami, it is a rare cut representative of churrasco.

Sirloin steak. It has a good balance of fat and lean meat, offering a juicy and tender texture.

Bone-in beef short ribs. Slow roasting brings out the rich flavor from the bone and the sweetness of the fat.

Kainomi (part of the flank). It has a good balance of lean meat and fat, and is characterized by its very juicy and tender texture.

Ichibo (rump). The most popular cut in churrasco. The contrast between the savory outer fat and the tender inner red meat is exquisite.

Wagyu rump. Lean red meat with a rich, natural flavor and tenderness.

Lean red meat from the hip to the rump of the cow. It is low in fat, light, and has a rich meat flavor.

Picanha (rump steak) with garlic flavor. A steak with a garlic aroma that whets the appetite.

Picanha (rump steak) with black pepper. The spicy flavor enhances the meat's umami.

Bone-in lamb. It has a unique flavor and is tender and juicy.

Chicken thigh meat. Marinated in a special sauce and grilled, it has crispy skin and juicy meat.

Chicken hearts. Characterized by their plump, elastic texture and rich umami. A standard cut in Brazil.

Pork shoulder loin. It has a moderate amount of fat, and a tender, flavorful taste.

Brazilian-style fresh sausage. Characterized by its meaty texture and flavorful spices, it bursts with juice when bitten.

Whole roasted onion. Roasting enhances its sweetness and creates a melt-in-your-mouth texture.

Grilled cheese, seared to a crisp on the outside and melted and gooey on the inside, with a perfect balance of savory and salty flavors.

A classic churrasco dessert. Roasting brings out its sweetness and mellows its acidity. It is commonly eaten with cinnamon.