YAKINIKUNIKUDARAKE

We source Tajima-bloodline Tamura beef—produced by the renowned Tamura Chikusan, creators of Kobe Beef—from the Tokyo market. The meat is aged for 1 to 2 weeks to maximize umami, offering a melt-in-your-mouth texture thanks to its low melting point.
Our fresh, non-vacuum-sealed offal comes from Omi beef, Shiretoko beef from Ohashi Farm, and Tamura Chikusan’s Kobe and Tamura beef. We carefully select richly flavorful cuts such as red offal, white offal, wagyu tongue, and harami.
By personally visiting producers and handpicking only the finest ingredients, we serve each dish with uncompromising dedication.