JAPANESE BEEF

KOBE, HYOGO PREFECTURE • TENDERLOIN / NEW YORK STRIP / RIB EYE
100% Tajima Cattle, very rare and exclusive, refined sweetness, rich flavor, delicate texture

SNOW BEEF, HOKKAIDO PREFECTURE • TENDERLOIN / RIB EYE
Snowflake like marbling, raised in below freezing temperature, rich flavor, delicate texture

'MIYAZAKI, MIYAZAKI PREFECTURE • TENDERLOIN
Firm, tender and smooth in flavor, derived from Japanese cattle

‘OHMI’, SHIGA PREFECTURE • TENDERLOIN
Exclusive to Japanese emperors, distinct lustrous fat, sweet smooth flavor

JAPANESE HYBRID, KUMAMOTO PREFECTURE • TENDERLOIN
Japanese brown cattle, mellow flavor, lack of excess fat makes it healthier

AUSTRALIAN HYBRID, BALLAN-VICTORIA • TENDERLOIN
Full blood & Wagyu cattle crossbred, distinctive nutty flavor

DOMESTIC WAGYU, WASHUGYU BRAND-OREGAN • TENDERLOIN
Black Angus & Wagyu cattle crossbred, butterly flavor, fine marbling

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