The course will consist of consommé soup, appetizer, beef jerky, bread, various steaks, and dessert. The meat will be prepared based on the recommendation of the day.

The course will consist of consommé soup, two appetizers, beef jerky, bread, various steaks, curry rice, and dessert. We will provide recommended meat.

The course will consist of consommé soup, two appetizers, beef jerky, bread, various steaks, curry rice, and dessert. We will recommend the meat for you, but please let us know if you have any preferences.

Amuse appetizer (1-2 dishes), bread, European curry, dessert (meal time: about 2 hours)

① 33,000-38,000
② ¥38,000-55,000 ※Specially selected Kobe beef (sirloin, fillet, sirloin cap, etc.)

Slaughtered on February 3rd (Mita) This is a specially selected Kobe beef sirloin, fattened by Kazutaka Seto of Marse Livestock, a top producer who is said to be a living legend. This top-quality L-bone steak has never been vacuum-packed and is left to rest whole on the bone, and is grilled in a charcoal oven. The owner goes to auctions every week in search of the 1-2% of Kobe beef that can be said to be the ultimate quality. Currently, Marse Livestock's loin has been aged for 2 months, which has made it even more delicious. Since the meat wholesaler rarely ships it outside the prefecture, please take this opportunity to try the authentic, ultimate steak that is only available locally and cannot be found in the Kanto region or other prefectures. We are convinced that the ideal Kobe beef sirloin steak, which has been perfected to the fullest, is only available at our restaurant.

Slaughtered on February 3rd (Mita) This is a special Kobe beef rib roast, raised by Kazutaka Seto of Marse Livestock, a top producer who is said to be a living legend. This top-quality L-bone steak is never vacuum-packed and is left to rest whole on the bone, then grilled in a charcoal oven. The owner goes to auctions every week in search of the 1-2% of Kobe beef that can be said to be the ultimate quality. Currently, Marse Livestock's loin has been aged for 2 months, which gives it a more authentic flavor. The meat wholesaler rarely ships it outside the prefecture, so please take this opportunity to try the authentic, ultimate steak that is only available locally and cannot be found in the Kanto region or other prefectures. We are convinced that the ideal Kobe beef rib roast steak, which has been perfected to the fullest, is only available at our restaurant.

Fillet steak made from delicious female Kobe beef produced by the best producers. If you like fillets, it is best to choose this course over the "Recommended Steak Course" or "Course Select." *If several people would like to try a variety of dishes, please use the "Compare and Eat" course, which has a set budget.

This course is a combination of the chef's recommended Kobe beef fillet, bone-in aged sirloin, special cuts such as rump and ichibo, and tongue, all of which are carefully selected by our restaurant. Hyogo Prefecture is said to have the highest quality beef in Japan. We purchase 1-2 rare cows out of every 100 cows to produce the highest quality Kobe beef, and for this course we compare 4-5 different cuts and grill them to the perfect finish.

This is a special Kobe beef T-born steak course. It is grilled in a binchotan charcoal oven with the bone still attached. It is only served when the meat is of excellent quality. The listed price is per group. We can accommodate up to 6 people per group. We recommend 2 to 4 people to share the meal.

A thick-cut fillet steak made from a female Kobe beef raised by top producer Kazutaka Seto of Marse Livestock on March 7th. The meat is cut to a certain thickness before grilling, so the grams of meat may vary slightly depending on the thickness of the fillet. Please note that the price of Chateaubriand may vary by about 10,000 yen per person depending on the thickness and grams. As it is available approximately one month after the auction, it may not be available, so please make a reservation if you would like this, as it is stored completely differently from sirloin. Since we purchase the meat by the whole leg, we also have the ultimate fillet that has not been vacuum-processed separately. It is rare that we have it in stock, but please contact us if you would like it.

Kobe beef raised by Kazutaka Seto of Marse Livestock, which is extremely rare, with only 1-2 cattle per week. This is the ultimate class fillet of Kobe beef, delivered whole and unvacuum-processed. Since the fillet is grilled to a perfect thickness, the weight of the meat varies slightly depending on the thickness of the fillet. Please note that for Chateaubriand, the price will be an additional 10,000-20,000 per person depending on the thickness and grams, and for filet mignon and tate, the price may vary downwards. We aim to provide the meat within one month of the auction, so it may not be available. Since we purchase the meat by the whole leg, we also have the ultimate fillet that has not been vacuum-processed. It is rare that we have it in stock, but please contact us if you would like one.