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 also serve you 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)

This is a specially selected Kobe beef sirloin, raised by Kazutaka Seto of Marse Livestock, the best in Sanda, and purchased by the owner himself at the Kobe Beef Kyoreikai on November 11th. The producer is said to be a living legend. Baron always has Kobe beef from Marse Livestock. Furthermore, these are never vacuum-packed, but are left to rest whole on the bone, and are grilled in a charcoal oven as the finest L-bone steaks. We go to auctions every week in search of the 1-2% of all Kobe beef that can be said to be the ultimate meat quality. Currently, Marse Livestock's loin has been aged for 2 months, so we are offering it in earnest. The wholesaler of the meat almost never ships it outside the prefecture, so please take this opportunity to enjoy 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.

This is a specially selected Kobe beef rib roast, raised by Kazutaka Seto of Marse Livestock, the best in Sanda, and purchased by the owner himself at the Kobe Beef Kyoreikai on November 11th. The producer is said to be a living legend. Baron always has Kobe beef from Marse Livestock. Furthermore, these are never vacuum-packed, but are left to rest whole on the bone, and are grilled in a charcoal oven as superb L-bone steaks. We go to auctions every week in search of the 1-2% of all Kobe beef that can be said to be the ultimate meat quality. Currently, Marse Livestock's loin has been aged for 2 months, so we are offering it in earnest. The wholesaler of the meat almost never ships it outside the prefecture, so please take this opportunity to enjoy the authentic, ultimate steak that can only be found locally and cannot be found in the Kanto region or other prefectures. We are convinced that only our restaurant can offer the ideal Kobe beef rib roast steak, which has been perfected to the fullest.

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 course selection. *If you would like to eat a variety of dishes with several people, please use the tasting course with a set budget. (Limited) ●Marse Livestock "Seto Kazutaka" Fattening November 11th Best Kobe Beef Female Joint Meeting / Vacuum-free bone-in fillet. This will be available in the price range of 70,000 to 90,000 depending on the thickness and grams. It is best to make a reservation on tablecheck and then contact us by phone to ensure it is available.

This course is a combination of the chef's recommended Kobe beef fillet, bone-in aged sirloin, special cuts such as rump and aitchbone, and tongue, all of which are carefully sourced at our restaurant. Hyogo Prefecture is said to have the highest quality beef in Japan. We source one or two rare cows out of every 100 cows to produce the highest quality Kobe beef, and this course allows you to compare four or five different cuts. The chef will grill them all at the same time using his outstanding skills.

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.

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