肉匠　川もり

■ Assortment of three types of Kyoto-style kimchi

■ Chooregi Salada

■ Chef's carefully selected masterpieces

[8 carefully selected yakiniku dishes]

■ Specially selected Wagyu beef tongue, thinly sliced

→This popular dish is so soft and thin that you can eat as much as you want.

■ Wagyu beef tongue tendon

→An extremely rare cut with only about 100g being obtained from one cow.The more you chew it, the more flavorful it becomes.

■ Upper Mino

→A popular Kawamori dish made by ultra-thinly slicing only the thickest parts.

■ Wagyu Skirt Steak or Wagyu Tenderloin

→Either option will be provided depending on availability.

■ Tenniku (Japanese beef cheek)

→Rare beef cheek meat.These ultra-thin slices are a Kawamori specialty.

■ Wagyu beef with chilli pepper

→The meat around the shoulder blade is highly rated as the most delicious red meat.

■Specially selected loin

→The finest grilled sukiyaki made with the king of meat, the highest grade A5 Wagyu beef sirloin, served with Tsukimi sauce.

■ Wagyu beef fillet

→ Uses the queen of meat, "highest grade A5 Wagyu beef fillet".It's delicious when eaten with salt and wasabi.

■ Sudachi cold noodles

■ Dessert