Boiled mountain tripe, served in ponzu sauce (citrus soy sauce)

Boiled Wagyu beef, served in ponzu sauce (citrus soy sauce)

Oxtail is slowly cooked to a fall-off-the-bone tenderness and added into our richest house made beef broth.

Thin-sliced beef tongue. Starting your grill with this is a Japanese standard

The classic cut of rib has a juicy flavor in each bite. This cut is found in most yakiniku restaurants, but ours is considered a grade above the rest.

Flank is the leanest cut of rib with a satisfying texture.

A classic cut of yakiniku known for its lean but flavorful offering. Though considered lean, ours is still marbleized.

Chuck eye roll is an area with a deep beef flavor with larger areas of flavorful marbling.

American outside skirt steak, with a less fatty robust flavor profile.

Japanese inside skirt steak with a robust flavor profile.

Blade steak, a cut from the shoulder area that is tender. Marbleized very finely it offers suppleness without the juiciness of fat.

The rump is our 2nd to leanest cut of meat that may surprise how flavorful and yet soft it is when not overcooked. Popular among yakiniku fans.

Chuck eye is characterized as a lean cut that offers a clean flavor due to less marbling. It holds a deep flavor that will call you back for more.

Filet mignon cut for the grill. This filet is so superb in tenderness it does not need any marinade to make it delectable.

Chuck rib is the most marbled and tender cut of rib we offer with a melt-in-your-mouth feel.

Flap meat has a good balance of leaner meat and beef flavor with still a supple bite.

Chuck flap is presented with more marbling than the classic cut.

Prime Ribeye is the most marbled cut of the loin.

Chuck tender Is our leanest cut. Named after its appearance which looks like a chili pepper though it should not be mistaken as spicy. Offering a deep flavor with a soft chew that satisfies lean meat lovers' search for flavor.

Is from the inside the H-bone of the hip. An extremely tender cut due to it not being often exerted in use. This is a very small area therefore a limited cut.

``Tenderloin`` - good marbling and a light taste, this is the most tender cut of beef

``Assorted lean cuts``- 2 of the chef's selection of lean cuts

``Assorted lean cuts``- 3 of the chef's selection of lean cuts

``Mountain chain tripe`` - the first stomach. Thick, and crunchy

``Large intestine``, this part has some fat, but the flavor is much lighter than meat fat

Rich in nutrients, iron, vitamins and minerals

``Abomasum``, the fourth stomach. Very rich in taste, and the softest part of the intestines