cooking

Five kinds of luxuriously marbled Yamagata beef.
Please note that the contents may be subject to change due to the rarity of the parts.

Yamagata Beef One Head Course: 6 different parts of beef, seafood, etc.

Top Quality Yamagata Beef Ribs
The finest part of the ribs, with fine grain.

A whole cow is divided into six different parts, each of which can be enjoyed in its own way.

Super Special Sirloin (Sirloin)
Super Special Mizji (Ude)
Ichibo (Lan-i-chi)
Shoulder rose (Shoulder)
Inner thigh
Kalbi (ribs)

Fat, Flavor, Sweetness, Texture
All have different tastes in different parts of the body.
You can feel the original depth of beef and how to enjoy eating it.

A moderately fatty and flavorful part of the fish.
Various textures can be enjoyed.

brisket classita

The part of the back that runs from the back to the thigh. It is one of the most expensive parts of the meat.
It is synonymous with finely marbled meat with fine and tender tannins.

rib cine
rib-machine

It is the part from the waist to the buttocks and is a large red meat.
A very tender, tasty, and unctuous portion.

lamp

It is the area around the shoulder blade and is characterized by a lean base marbling.

three-legged race

It is a well-fatty part of the meat and has a rich flavor.
medium-rare kalbi

The healthiest and least fatty part of beef.

Enjoy the taste of real Wagyu beef raised in a cold climate.

It is a flavorful meat with a fatty taste that is one rank above ribs.

The meat is very fatty and meltingly delicious, which is exactly what it is.

The king of yakiniku. It is a rare part of the ribs, of which only a very few can be obtained.
The meat has a sweet aroma and melts in your mouth beyond chewing.

Mainly made from the thigh part, which has less fat. It has a light flavor.

It has a deep, melt-in-your-mouth flavor with a fine texture that makes it hard to believe it is a loin.

The flavor and meat quality is no less than that of the finest ribs. It is a rare part that is hard to find in yakiniku restaurants. It is an exquisite dish.

The finest part of the meat with fine fat.

When it comes to yakiniku, the first thing you should try is tan shio. Please enjoy it with lemon sauce.

It offers a part of the beef tongue with an extremely large number of stings.
Its tenderness and deliciousness make it hard to believe that it is beef tongue.

Only the fatty large intestine of beef is used.

The first stomach of a cow. The minnow, which grows and matures by eating lots of grass every day.
The crunchy texture is especially delicious.

The meat around the diaphragm. It boasts a meat quality as good as that of ribs.

This is the meat around the neck of the pig. It is a popular product sold for its elasticity, chewiness and flavor.
You can choose between salt and sauce flavors.

A recommended dish that brings out the flavor of chicken.

The thick sauce goes well with it.

The elegant flavor and taste of yuzu kosho is recommended.

Only fresh, large scallops are used. The plump texture is superb.
piece

The freshness of the shrimp is outstanding, and the sweetness of the shrimp is outstanding.

This grilled squid boasts a glossy and chewy texture.

Assorted scallops, squid, and shrimp.

Assorted onions, Shishito peppers, carrots, eggplant, leeks, bell peppers, and mini-tomatoes. Contents vary depending on the season.

Eringi mushrooms, maitake mushrooms, shiitake mushrooms

Assorted erinokin, maitake mushrooms, and shiitake mushrooms.

Fine flavor and melt-in-your-mouth texture.

Salad with 8 kinds of vegetables. The colors are also vivid.

The outside is crispy and the inside is soft and fluffy.

Kimchi with Chinese cabbage

Cucumber Kimchi

The chef's daily kimchi recommendation.

A value-priced assortment of kimchi, kakgeki, and oi kimchi.

Four types of spinach, radish, bean sprout, and royal fern are proudly plated.

Crispy coarse-textured grilled seaweed. Enjoy with snacks.

Vegetables and condiments wrapped with meat
Sanchu, homemade sanchu miso

A salad with a spicy dressing dressed with a selection of salad greens.

It is lightly salted and lightly seasoned to make it refreshing and easy to eat.

Made with TSUYAHIME from Yamagata

It is a refreshing and wholesome salty porridge.

Porridge with sweet and spicy kalbi broth.

Yukkejang soup porridge.

Bibimbap with colorful namul.

Bibimbap mixed in a stone oven heated over high heat. The aroma is appetizing.

A dish to close out the meal with a focus on soup.

Kalbi On-men, Yukkejang On-men

A light soup rich in marine products.

A hearty soup with lots of vegetables wrapped in a fluffy egg.

Authentic beef broth simmered in sweet and spicy sauce.

A spicy soup with a lot of ingredients.

This ice cream is made from Yamagata's ingredients, which are carefully selected by Yamagata's artisans.

It has a refreshing and plump texture.