The signature loin is available at 1430 yen for ribeye and 1650 yen for sirloin. The mille-feuille loin, which is grilled by stacking three thin slices of loin on top of each other, is also very popular at 1,430 yen.

Homemade sauce made by boiling beef and other meats for a long time to extract the flavor and shed excess meat fat.

The Omi beef yakiniku set meal, available only for lunch, has an irresistible sweetness of fat. The 100 grams of Omi beef is a surprisingly large portion. Includes wakame soup.

Light, soy sauce-based homemade sauce with a flavor that does not linger on the tongue.

Taste Omi beef and Kobe Tajima Gen, carefully selected by our meat masters, over charcoal fire. The photo shows part of a course meal. Courses start from 7,000 yen.

Three types of dipping sauces are available: homemade dipping sauce, homemade beef sauce made from Omi beef (nikubishio), and wasabi slepphire paste.

Top quality meat, the owner's top recommendation: Top Harami 950 yen (for one person) and Top Mino 800 yen (for one person)

Deep, rich, spicy garlic-flavored sauce. A variety of condiments are also available.

Sukiyaki-style yakiniku course for 6,480 yen (all-you-can-drink included). In addition to the Sukiyaki-style loin, salted tongue, top harami, pork tenderloin, and other parts of the meat, there are also a variety of side dishes.

Homemade sweet and spicy sauce made by cooking onions, apples and garlic until tender