Wagyu Yakiniku Ten Gamushara Akasaka

This is the tongue of a cow. It has a unique chewy texture and a light flavor with less fat. It is commonly eaten with lemon sauce.

A high-quality cut of beef tongue, fattier than regular tongue. It is tender, juicy, and offers a rich, deep flavor.

This is the rib meat of a cow. It contains a lot of fat (marbling) and is a classic yakiniku menu item characterized by its rich flavor and sweetness that melts in your mouth.

Thinly sliced meat layered multiple times. It becomes fluffy as it incorporates air, offering a different tenderness than regular meat.

This is the muscle of the diaphragm of a cow. It looks like lean meat, but it is very tender and you can enjoy the deep, rich flavor and juiciness of the meat itself.

A platter where you can enjoy half portions of popular tongue (beef tongue) and harami (diaphragm).

A combination that goes well with rice, featuring fatty kalbi and tender harami in equal portions.

An assortment of rare cuts that are only available in small quantities from a single cow. The contents may vary depending on the day.

A luxurious beef bowl made with high-quality Kuroge Wagyu beef. The meat, simmered in a sweet and savory sauce, pairs perfectly with rice.

A standard course that includes classic yakiniku cuts (tongue, kalbi, rosu, harami), from appetizers to dessert.

A highly satisfying course that includes classic yakiniku, seared yukke, and 2 rare cuts.

A luxurious premium course where you can savor premium ingredients such as premium tongue, premium kalbi, and fillet, along with 4 rare cuts.

All-you-can-drink plan including alcoholic and soft drinks.

All-you-can-drink plan limited to soft drinks.