Tokyo XXX

For 3-4 persons. GRADE A5 WAGYU. Consists of: Genkaichi, Ichibo, Mizuji, Tokujoshin-tan, Wakame soup, Rice, Egg, Namul Mori-awase, Kimchi Mori-awase

A cut adjacent to the tenderloin. Very tender texture in the hip meat. All are very tender red meat cuts.

A very tender cut of meat. The deliciousness of the meat lingers, while you enjoy the fresh, unique taste of the red meat.

Normally, the hip is a red meat cut, but within the hip, there is a specific part at the end with beautiful marbling. This rare cut has an enhanced richness compared to regular hip meat.

A rare cut, only 3kg available from the center of the chuck. Beautiful marbling in the meat. You can experience ultimate sweetness, richness, and tenderness.

Considered a supreme red meat cut. Although not intensely flavorful, the sweetness and taste increase with each chew.

Today's Dry Aging Beef. Aged for a period to maximize the condensed deliciousness.

We present thinly sliced rare pork neck, served with eggs from acorns-fed chickens. Lightly grilled for 5 seconds, mixed with sauce and egg, then wrapped with rice. The remaining egg can also be enjoyed with rice.

We thinly slice the most tender part of carefully selected A5 grade beef and lightly grill it to reduce some of the fat, allowing you to enjoy the refreshing shabu-shabu style flavor with grated daikon radish and ponzu sauce.

Chuck Rib. Even within the chuck cut, we select only the most beautifully marbled end pieces. Packed with umami, considered the richest and most delicious part of the rib. Even with a light grill, the aroma of Wagyu beef will tantalize your senses.

Short Rib. With a smooth texture and marbling that melts in your mouth like otoro, fully enjoy the abundant, fragrant juices that burst in your mouth.

Brisket. A perfect balance between red meat and fat. The highlight is the full-bodied meat flavor. Recommended for those who prefer less fatty cuts.

Special Cut Tongue. Only the most tender part of the tongue is selected. Enjoy the crispy texture and delicious, juicy meat. The amount cut from one tongue is very small, so it is limited.

Tongue. We offer the chewy and tender part from the center at a special price.

Outside Skirt. A premium cut of diaphragm muscle with a tender texture, similar to red meat and with a rich flavor. It is also low in fat, making it healthy.

Intestine. Pleasantly chewy texture. Sweet and umami flavor that fills the mouth when chewed.

Stomach. The crispy texture evokes the aroma of offal, the most popular among Japanese people.

Beef Liver. Fresh liver, suitable for sashimi, cut into cubes and lightly seared on each side for 10 seconds before serving.

Beef Abomasum. The fourth stomach is a cut with a rich flavor and moderate fat. As it is the last stomach before the intestines, it has a particularly thick and moderately chewy texture.

Heart. Beef heart. A cut that those who enjoy offal may dislike due to its mild flavor.

Omasum. The third stomach. A cut with a crispy texture and considered the healthiest.

Black Pork Cheek. A rare cut from the cheek of the pig, with a small amount available per animal. Not commonly found in restaurants.

Black Pork Belly. When talking about Kurobuta pork, the belly is a must. Our original special sauce. Enjoy with a marinated egg.

Black Pork Loin. Well-rounded and rich flavor, with the unique sweetness of Kurobuta pork (miso flavor).

Black Pork Fillet. The perfect balance between the sweetness of the fat and the rich red meat. Tender loin. The highlight is the absence of any pork odor.

Black Pork Thigh. Low in fat, and although mild in flavor, it is high in protein.

Ox tail Soup. Enjoy the rich flavor and aroma extracted from oxtail and Japanese onions simmered overnight. A simple dish with a profound taste.

Beef Karubi Soup. Karubi beef is simmered until the broth is fully flavored. Added with egg and vegetables for a tender and mellow taste.

Piri-Kara Daikon Soup. With daikon radish slowly simmered and mixed with slightly spicy pickled cabbage, this is our restaurant's signature dish.

Kimchee Soup. A rich soup with pork and kimchi, as well as tofu and egg. A hearty hot soup with plenty of ingredients.

Bibimbap in a hot stone bowl. Classic bibimbap served in a hot stone bowl, making the rice almost scorched.

Cold Noodle. Flavored like the authentic recipe from a renowned local restaurant in Morioka. A dessert that will leave a lasting impression.

Chicken Curry Rice. A curry created using hotel ingredients, a masterpiece. A curry born from the fusion of spices in the sauce and various ingredients.

Bibimbap. For those who prefer it not hot, this is for you.

Beef Karubi Ramen. A rich, creamy soup with ramen noodles, offering a perfectly simple flavor to finish the meal.

Assorted Namul. A mix of 4 kinds of vegetables, prepared Korean-style, including the rare fiddlehead fern found in Thailand.

Assorted Kimchee. Napa cabbage, cucumber, daikon radish (3 kinds). Our signature original recipe.