This is a course to compare ribs and loin of Agu pork. By adding our unique cooking method, we can maximize the taste of each part.
Agu pork is characterized by its sweet taste and tasty fat, but it is also very healthy, with only a quarter of the cholesterol of regular pork.

Top quality Wagyu, the rarest and most valuable heifer
This is a course where you can enjoy the special Ishigaki beef fillet on Teppan-yaki.

<Why are heifers delicious?>
The quality of the fat and the fineness of the meat are superior to those of bulls (castrates).
The melting point of the fat of heifers is so low that it melts at human body temperature, so it melts in your mouth the moment you put it in your mouth. The taste is sweet, but not at all sticky, with a crisp aftertaste.
Among the heifers, the meat quality of the heifers is very fine and you can enjoy the rich flavor of the meat itself.

<Ishigaki beef heifer with high scarcity value>
Since the heifer is the mother cow that gives birth to the calf, the amount of meat distributed is quite small. Furthermore, the carefully selected A-4 to A-5 ranked heifer is inevitably more rare. Since the number of Ishigaki cattle is quite small, the scarcity value is very high, and the price is very expensive in proportion. This is the reason why Ishigaki beef females are called "specially selected Ishigaki beef.

<Why are there so few females in the market?>
Female cows are small, hard to gain weight, and their flesh color is maroon with little marble, making them inferior to bulls as a product. Bulls, on the other hand, are tamer, easier to raise, and larger than females, so they can produce more meat. In addition, the meat of bulls is pink and easily to make marble, giving them a beautiful appearance and making them more valuable as a product.

Top quality Wagyu, the rarest and most valuable heifer
This is a course where you can enjoy the special Ishigaki beef loin on Teppan-yaki.

<Why are heifers delicious?>
The quality of the fat and the fineness of the meat are superior to those of bulls (castrates).
The melting point of the fat of heifers is so low that it melts at human body temperature, so it melts in your mouth the moment you put it in your mouth. The taste is sweet, but not at all sticky, with a crisp aftertaste.
Among the heifers, the meat quality of the heifers is very fine and you can enjoy the rich flavor of the meat itself.

<Ishigaki beef heifer with high scarcity value>
Since the heifer is the mother cow that gives birth to the calf, the amount of meat distributed is quite small. Furthermore, the carefully selected A-4 to A-5 ranked heifer is inevitably more rare. Since the number of Ishigaki cattle is quite small, the scarcity value is very high, and the price is very expensive in proportion. This is the reason why Ishigaki beef females are called "specially selected Ishigaki beef.

<Why are there so few females in the market?>
Female cows are small, hard to gain weight, and their flesh color is maroon with little marble, making them inferior to bulls as a product. Bulls, on the other hand, are tamer, easier to raise, and larger than females, so they can produce more meat. In addition, the meat of bulls is pink and easily to make marble, giving them a beautiful appearance and making them more valuable as a product.

* 由於數量有限，我們可能無法在同一天提供。 關於龍的特製石垣牛肉<活的和終極的陳年牛肉> 柳的特製石垣牛肉是一種經過長時間育肥的非常稀有的小母牛。和牛牛肉通常以公牛（24-27 個月大）的形式分佈。雖然公牛肌肉發達，但小母牛的質地更細膩，並且比公牛含有更多的不飽和脂肪酸。 Ryu Tokusen Ishigaki 牛肉經過 900 天或更長時間（35 個月或更長時間）的長時間肥育。通過這樣做，更多的“氨基酸”在肉中積累。含有大量構成鮮味成分的谷氨酸和肌苷酸，以及產生濃郁肉香的脂肪，可生產出口感宜人的優質肉。享受龍特產石垣牛的鮮味。

<Top quality Wagyu, the rarest and most valuable heifer>
This is the best course that includes special Ishigaki beef loin and teppan-yaki of Japanese spiny lobster.
<Why are heifers delicious?>
The quality of the fat and the fineness of the meat are superior to those of bulls (castrates).
The melting point of the fat of heifers is so low that it melts at human body temperature, so it melts in your mouth the moment you put it in your mouth. The taste is sweet, but not at all sticky, with a crisp aftertaste.
Among the heifers, the meat quality of the heifers is very fine and you can enjoy the rich flavor of the meat itself.

<Ishigaki beef heifer with high scarcity value>
Since the heifer is the mother cow that gives birth to the calf, the amount of meat distributed is quite small. Furthermore, the carefully selected A-4 to A-5 ranked heifer is inevitably more rare. Since the number of Ishigaki cattle is quite small, the scarcity value is very high, and the price is very expensive in proportion. This is the reason why Ishigaki beef females are called "specially selected Ishigaki beef.

<Why are there so few females in the market?>
Female cows are small, hard to gain weight, and their flesh color is maroon with little marble, making them inferior to bulls as a product. Bulls, on the other hand, are tamer, easier to raise, and larger than females, so they can produce more meat. In addition, the meat of bulls is pink and easily to make marble, giving them a beautiful appearance and making them more valuable as a product.

品嚐課程可由 2 人訂購。
Ryu的特製石垣牛里脊和從特殊的長期育肥小母牛中精心挑選的黑毛和牛牛里脊 這是一個您可以吃和比較不同肉塊的課程。

這是正宗的高級黑毛和牛鐵板燒套餐。 該藥水適用於低年級學生。

這是一本針對小學低年級兒童的書。

我們提供帶有華麗裝飾的 Ryu 自製蛋糕。
慶祝生日或週年紀念日的特別晚餐怎麼樣？
體積足夠 4 個成人使用，但您可以將剩菜帶回家。
由於都是手工製作，製作需要時間，所以請至少在預訂前 5 天下訂單。

<Top quality Wagyu, the rarest and most valuable heifer>
Comparing taste of Special Ishigaki beef fillet and Special Ishigaki beef loin & teppan-yaki of Japanese spiny lobster.
<Why are heifers delicious?>
The quality of the fat and the fineness of the meat are superior to those of bulls (castrates).
The melting point of the fat of heifers is so low that it melts at human body temperature, so it melts in your mouth the moment you put it in your mouth. The taste is sweet, but not at all sticky, with a crisp aftertaste.
Among the heifers, the meat quality of the heifers is very fine and you can enjoy the rich flavor of the meat itself.

<Ishigaki beef heifer with high scarcity value>
Since the heifer is the mother cow that gives birth to the calf, the amount of meat distributed is quite small. Furthermore, the carefully selected A-4 to A-5 ranked heifer is inevitably more rare. Since the number of Ishigaki cattle is quite small, the scarcity value is very high, and the price is very expensive in proportion. This is the reason why Ishigaki beef females are called "specially selected Ishigaki beef.

<Why are there so few females in the market?>
Female cows are small, hard to gain weight, and their flesh color is maroon with little marble, making them inferior to bulls as a product. Bulls, on the other hand, are tamer, easier to raise, and larger than females, so they can produce more meat. In addition, the meat of bulls is pink and easily to make marble, giving them a beautiful appearance and making them more valuable as a product.