Teppanyaki Miyachi Toyosu
Teppanyaki Miyachi Toyosu. Dry aging is a time-consuming technique that involves aging beef in a dry environment while maintaining constant "temperature, humidity, and airflow" to condense the umami. It significantly enhances flavor, meat quality, and tenderness.




LUNCH
11:30-14:30 (L.O. 14:00) All dishes include salad, rice, and miso soup
Ginza Miyachi Aged Beef
Dry aging is a time-consuming technique that involves aging beef in a dry environment while maintaining constant "temperature, humidity, and airflow" to condense the umami. It significantly enhances flavor, meat quality, and tenderness.
Weekday Dinner / Course
Weekday Dinner A La Carte Menu
Kuroge Wagyu A5 Lean Beef Course
All-you-can-eat Kuroge Wagyu A5 lean beef for 90 minutes (last order at 60 minutes). Please refrain from ordering with other courses. Includes today's amuse-bouche, seasonal salad, today's lean beef dish, aged sirloin 50g (+1,500 JPY excl. tax) / aged fillet 50g (+2,000 JPY excl. tax), aged Kuroge Wagyu hamburg steak, A5 Kuroge Wagyu lean steak (all-you-can-eat), Uonuma Miyuki white rice, miso soup, pickles, dessert
LUNCH DRINK MENU
Corkage Fee: 3,000 yen per bottle
Beer
Highball
Japanese Gin
Sour
Cocktails
Wine
Shochu
Choose from on the rocks, with water, or with soda
Fruit Liqueur
Choose from on the rocks, with water, or with soda
Soft Drinks
End of menu