We will prepare the recommended cut of the day for you.
Depending on the quality of the meat,
it will be prepared for 27,500-33,000 (tax included). (We mainly provide 1-2 types of steak.)
The recommended steak course can be changed to [SPECIAL] (2-3 types of steak).
1. Recommended steak course 27,500-33,000 (tax included)
2. Recommended steak course [SPECIAL] 46,000 (tax included)
Please fill in when making a reservation

We have various courses, but this is the recommended Kobe beef of the day. We will provide 1-2 types. The grade of meat quality of the course is proportional to the price. You can enjoy the taste of Kobe beef that you can eat in Kobe, grilled in our charcoal oven.

We have a variety of course meals available, but this one features the day's recommended Kobe beef, made with high-grade meat.
We offer 2-3 types.
The quality of the meat in the course is proportional to the price.
This is not Kobe beef that you can get anywhere in Kobe, but specially selected Kobe beef that can only be enjoyed at Baron, and we grill it in our own charcoal oven to let you enjoy the taste.

We offer various courses; this one is a higher grade than our Special Course. You’ll be served a tasting comparison of 3–5 varieties of that day’s finest Kobe beef. This is not the Kobe you might find anywhere in Kobe — it’s a specially selected, top-tier Kobe beef that you can truly enjoy only at baron, grilled in our charcoal oven to bring out its flavor. If you want to experience the ultimate in premium Kobe beef that captivates VIPs around the world, we highly recommend this course.

Savor the ultimate Kobe beef sirloin, carefully sourced from Kobe’s premier butcher shops. This exceptional sirloin comes from a producer honored with a top prize at the JA Rokkō Beef Carcass Exhibition on September 1〈Sanda〉 — a breeder spoken of as a “living legend” (肥育: マルセ畜産勢戸和孝氏).
We serve a pristine L‑bone steak, kept whole with the bone in and never vacuum‑packed, dry‑aged intact and grilled over charcoal.
Each week our owner attends auctions pursuing the 1–2% of Kobe beef that represent the very pinnacle of meat quality.
Because the distributor rarely ships to Tokyo or other prefectures, this authentic, locally available supreme steak is often not found in Kanto or elsewhere — please take this opportunity to taste it.
We are confident that our Kobe beef sirloin, perfected in sourcing, aging, and grilling, is something you will only find at our restaurant.

Extra-premium thick bone-in ribeye. Experience the true essence of Kobe Beef.
We especially recommend this for guests who normally choose filet.
On September 1, it won the Excellence Prize at the JA Rokko beef carcass competition. This special Kobe Beef ribeye was raised by Mr. 勢戸和孝 of Maruse Chikusan, regarded as one of the top producers and often spoken of as a living legend.
The prime cut is never vacuum-packed—kept whole on the bone—and grilled as an L‑bone steak over a charcoal kiln.
Each week the owner attends auctions in search of the tiny 1–2% of Kobe Beef that can truly be called the ultimate in meat quality.
Because the wholesaler rarely distributes this beef to Tokyo or other prefectures, this is a rare chance to enjoy an authentic, ultimate steak available only locally.
We are confident that this obsessively refined, ideal Kobe Beef ribeye steak can be found only at our restaurant.

Hyogo Prefecture is renowned in Japan for having some of the finest beef quality.
We source the rare top-tier cattle of "神戸ビーフ (Kobe beef)", approximately 1–2 heads out of every 100. This course is a tasting comparison of 4–5 different cuts, each grilled to an ultimate finish.
The chef’s recommended course combines specially selected Kobe beef cuts from our careful procurement—fillet, bone-in aged sirloin, rump/イチボ and other premium sections, plus tongue.
We deliver consistently high quality throughout.

【Limited time】Special Kobe Beef T‑bone Steak Course (price per cut)
A T‑bone steak course featuring specially selected Kobe beef. The ultra‑premium Kobe beef raised by Mr. 勢戸和孝 of Maruse Livestock is grilled on the bone over a binchotan charcoal oven.
At present, this item is available only at baron in the world.
The listed price is per reservation/group.
We recommend this for 2–4 guests (maximum 6 guests per group). Please indicate the number of guests in the remarks field. (Note: the T‑bone steak course uses an unvacuumed filet.)

A course focused on top-tier Kobe beef fillet.
The beef is from a female Kobe raised by Mr. Seito Kazutaka of Maruse Chikusan — a very rare supply handled by only a few establishments (about 1–2 head per week).
This is highest-class meat — roughly 1 in 50 Kobe cattle. Auction prices reflect its top-tier status and are equivalent to purchasing 2–3 heads. We receive an ultimate-class, bone-in Kobe fillet delivered non‑vacuum.
We keep the fillet thick for grilling, so the gram weight may vary slightly depending on the thickness of the cut.
For Chateaubriand, an additional charge of about ¥20,000 per person may apply depending on thickness and gram weight.
This item is exclusive to our restaurant. (Note: the T-bone steak course uses a non‑vacuum fillet.)

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