Melting Wagyu

Fat that dissolves the moment it touches your palate. Crafted to highlight the exceptionally low melting point of Takamori Wagyu, this dish is presented in two layers — the upper a generous dice of raw beef, the lower a tartare seasoned with fresh green peppercorns preserved in salt, sourced from Kalimantan island.

Hire-katsu Slider — Our Signature

The dish that defines us. A small brioche bun filled with a crisp Wagyu fillet cutlet (hire-katsu) — designed around the contrast between the yielding softness of the fillet and the satisfying crunch of the breading. Finished with house-made truffle mustard and a signature sauce.

Tan-moto — Wagyu Tongue Root, Thinly Sliced

Only the root of the tongue — the most tender section — served exclusively in this course as thin, delicate slices rather than the thick-cut style of our regular menu. A house-made salted tare (sauce) was developed specifically to complement this cut. Enjoy with herb salt or salted ponzu.

Wagyu Donabe — Clay Pot Rice

Rice slow-cooked in a traditional clay pot (donabe), absorbing a rich dashi drawn over many hours from Wagyu cuts — leg, shoulder, and tongue. Finished with the rendered fat of the ribeye, which deepens every grain with umami.

Ura-mori — The Hidden Selection

4 Cuts Selection

Four cuts chosen by the chef from our most prized selections — including Chateaubriand. The specific cuts change depending on what is at its best that day. Learn more about each cut below.

　　　Powered by MeatBook

Mino Sauté — Served as a Salad

Mino (beef honeycomb tripe), sautéed and presented in a light salad style. This dish traces back to one of the original menu items from when the restaurant first opened. We have reimagined it as a refreshing mid-course palate reset — something clean and easy between the richer dishes around it.

Jin Ramen

Honestly, this bowl makes me a little envious of the person who created it. Developed exclusively for this hidden course in collaboration with ramen chef Naoto Seki, it is built around kombu water, shijimi clam dashi, and a house-made oyster oil. The goal was not richness, but resonance — a broth that lingers as a quiet finish rather than a heavy one. Please enjoy every last drop.

Seasonal Gelato

A house-made gelato crafted with the finest seasonal fruit. Light, clean, and gently sweet — the perfect note on which to end the evening.