Amuse appetizer (1-2 dishes), bread, European curry, dessert (meal time: about 2 hours)

This is a special Kobe beef sirloin course, made by Kazutaka Seto of Marse Livestock, the best Kobe beef and Sanda beef, purchased by the owner at the Kobe Beef "Female" Kyoreikai on June 10th, and aged for two months. This exquisite L-bone steak, never vacuum-packed, is left to rest whole with the bone attached, and is grilled in a charcoal oven. Marse Livestock's beef reaches its peak after two months of aging. As the meat wholesaler rarely exports the meat outside the prefecture, please take this opportunity to try the ultimate, authentic 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 rib roast course of specially selected Kobe beef, aged for two months by Kazutaka Seto of Marse Livestock, the best Kobe beef and Sanda beef purchased by the owner at the Kobe Beef "Female" Kyoreikai on June 10th. This is a superb product that has never been vacuum-packed and is left to rest whole on the bone. Marse Livestock's beef reaches its peak after two months of aging. As the meat wholesaler rarely exports it outside the prefecture, please take this opportunity to try this authentic, ultimate steak that is only available locally and cannot be found in the Kanto region or other prefectures.

Fillet steak made from delicious female Kobe beef produced by the best producers. If you like fillets, it is best to choose this 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 Superior Kobe Beef Female Kyoreikai / Vacuum-free bone-in fillet will be included. Only 1-2 cuts can be provided. Please make a reservation on tablecheck and then contact us by phone to ensure availability.

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