Cuts
Master the anatomy of Wagyu. Discover the perfect grilling time and seasoning for every cut to elevate your Yakiniku experience.
View DetailsAkami
The soul of the beef. Pure, lean red meat primarily from the thigh, offering a profound, earthy, and iron-rich umami experience.
View DetailsChateaubriand
The absolute pinnacle of luxury. The exact center of the tenderloin, yielding less than 1kg per cow. Astounding fork-tender texture.
View DetailsGyutan (Beef Tongue)
The defining ritual of Japanese Yakiniku. The thick, premium base of the tongue (Toku-jo) delivers an addictive crunchy texture followed by melting richness.
View DetailsHarami (Outside Skirt)
The undisputed king of Yakiniku flavor. Technically an internal organ (the diaphragm), this heavily exercised muscle delivers profound, iron-rich, gamey umami.
View DetailsIchibo (Aitchbone / Picanha)
The elegant bridge between pure fat and profound red meat. Located at the top of the rump, featuring a thick, sweet fat cap over fine-grained, tender muscle.
View DetailsKainomi (Flap Meat)
The ultimate hybrid cut. Sitting exactly where the rib meets the tenderloin, it perfectly balances extreme velvety softness with rich, deep beef flavor.
View DetailsKurimi (Shoulder Clod)
The ultimate amino acid test. A heavily worked, highly muscular cut from the foreleg that delivers the absolute purest, most intense expression of beef umami.
View DetailsMisuji
The phantom of the shoulder. A rare, leaf-shaped cut known for its sweet marbling and a central tendon that melts into rich gelatin when grilled.
View DetailsRibeye (Ribulose)
The King of Marbling. The absolute pinnacle of fat accumulation and tenderness, creating a dramatic, fiery grilling experience.
View DetailsRump
The zenith of lean meat (Akami). Incredibly tender with a profound, unadulterated red meat flavor and elegant marbling.
View DetailsSagari (Hanging Tender)
The phantom rib. An incredibly rare, thick, and dense cut from the diaphragm that delivers the absolute peak of gamey, primal beef flavor.
View DetailsSankaku-Bara (Chuck Rib / Premium Karubi)
The King of Karubi. The most highly marbled cut of chuck rib, offering a majestic white spiderweb pattern of fat, intensive sweetness, and a buttery melt-in-your-mouth experience.
View DetailsShimochou (Large Intestine / Striped Horumon)
The king of Horumon (offal) featuring a thick striped muscular skin and a rich, sweet monounsaturated fat cushion that melts on the grill.
View DetailsShin-Shin (Knuckle Center / Round)
The Empress of Lean. The absolute center of the knuckle, featuring an exceptionally fine-grained, lean muscle structure, velvety tenderness, and a clean, pure beef flavor.
View DetailsSirloin
The undisputed King of Beef. Intensely marbled, incredibly tender, with a profound Wagyu aroma.
View DetailsSpecial Mino (Premium Tripe / Rumen)
The Emperor of Horumon. The thickest, most tender center part of the first stomach, offering a scallop-like clean flavor and a deeply satisfying, crunchy texture.
View DetailsTatebara (Plate Finger / Short Rib)
The lower part of the short rib, offering extremely rich marbling, high fat sweetness, and a buttery melt-in-your-mouth experience.
View DetailsTogarashi (Chuck Tender)
The Juicy Revelation. A highly prized chuck shoulder cut resembling a chili pepper, packed with rich meat juices and a deeply satisfying, robust beefy umami.
View DetailsTomo-Sankaku (Tri-Tip)
The hidden gem of the hind leg. A miraculous triangular cut that develops extreme leaf-like marbling within a massive block of lean round muscle.
View DetailsUchi-Momo (Top Round / Inside Round)
The leanest prime cut from the thigh, packed with high concentrations of iron and amino acids, presenting fine sashi (marbling) in a dense beefy texture.
View DetailsZabuton
The cushion of the shoulder. Known for having the most intense, densely packed marbling of any shoulder cut, offering an incredibly plush, melting texture.