RANICHI

A luxurious set exclusive to lunch. Enjoy three types of high-quality Wagyu beef and beef tongue. Served with rice, soup, and side dishes, with a choice of dessert or coffee after your meal. It's a style where you grill it yourself over charcoal.

A set of Wagyu lean meat with less fat and a strong, inherent meat flavor. It's refreshing and easy to eat; the key is not to overcook it.

A set of juicy Wagyu Karubi with plenty of fat. It has a rich umami and sweetness, and pairs perfectly with rice.

A mixed set where you can enjoy both lean and fatty Wagyu beef. Taste the balance of meat umami and fat sweetness at once.

A set using flavorful cuts from around the ribs, such as Nakaochi Karubi. It's juicy and the flavor spreads with each bite.

A sirloin set using Wagyu beef from the thigh. It has a fine texture, is light, and allows you to enjoy Wagyu healthily.

A set where thinly sliced sirloin is lightly seared and dipped in beaten raw egg, in a sukiyaki style. The rich egg and the sweetness of the Wagyu blend exquisitely.

A set where thinly sliced sirloin is lightly seared and eaten with a refreshing grated daikon and ponzu sauce. The ponzu neutralizes the fat in the meat, allowing for a refreshing taste.

A set where fresh Wagyu lean meat is lightly seared for about 10 seconds and eaten. You can choose between 'Yakisuki' eaten with egg or 'Yakishabu' eaten with ponzu sauce, according to your preference.

A set where fatty Wagyu is lightly seared for about 10 seconds to enjoy a melt-in-your-mouth texture. You can choose between the rich 'Yakisuki' or the refreshing 'Yakishabu'.

A single order of sirloin meat that can be added to your set.

Additional beef tongue for those who ordered the lunch set. It has a firm texture and is recommended to be eaten with lemon for a refreshing taste.

An assortment of five types of A5 Wagyu beef, recommended for the day and carefully selected by the chef. A luxurious dish where you can compare various cuts.

An assortment of three types of A5 Wagyu beef carefully selected by the chef. Ideal for those who want to enjoy popular cuts in small portions.

A cut of sirloin from the shoulder area, characterized by moderate marbling and a rich flavor. It's a suitable cut for sukiyaki and yakiniku.

A rare cut from the inside of the shoulder blade, it is extremely tender, with a unique texture and rich umami.

A cut from the shoulder loin with particularly good marbling (fat), characterized by a melt-in-your-mouth texture and strong sweetness.

A cut with a good balance of lean meat and fat, and a solid meat flavor. The umami develops with each chew.

One of the highest quality cuts from the belly, with beautiful marbling. It is extremely juicy and has a rich flavor.

A5 rank Wagyu beef. Currently sold out.

Known as the king of steaks, this cut is tender, with a superb balance of fat sweetness and meat umami.

A rare cut from the belly, close to the fillet, it is extremely tender with an exquisite balance of lean meat and fat.

Meat from between the ribs, characterized by its rich fat and hearty umami.

A standard cut for yakiniku. Enjoy the sweetness of the fat and its rich flavor.

A cut from the waist to the hip. Characterized by its strong lean meat flavor and tender texture.

A special menu item carefully selected from the highest quality parts of the misuji. Enjoy a melt-in-your-mouth texture.

An advantageous plate featuring two types of rare cuts recommended for the day.