Kiwami (extreme top level)Saitobi (top level) beef

• ◆Serving of Saitobi (top level) special
• [Serving for 2 to 3 people] 12,000yen (tax included 13,200yen)
• ◆“Saitobi (top level)” Hida beef super special chateaubriand
• 6,000yen (tax included 6,600yen)
• ◆“Saitobi (top level)” Hida beef super special rosu (chuck/rib/loin)
• 4,000yen (tax included 4,400yen)
• ◆“Saitobi (top level)” Hida beef super special fillet (tenderloin)
• 3,800yen (tax included 4,180yen)
• ◆“Saitobi (top level)” Hida beef super special karubi (bone-less short rib)
• 2,800yen (tax included 3,080yen)
• ◆Super special harami (skirt steak)
• 2,800yen (tax included 3,080yen)
• ◆Super special beef tongue
• 2,900yen (tax included 3,190yen)
• ◆Super special dry-aged beef tongue
• 2,900yen (tax included 3,190yen)

The Manager’s carefully-selected sumibiyaki (char-grilling items)

• ◆Shimofuri (marbled beef) (special) of the day
• [Salt & pepper, salt-based sauce, or regular sauce] 1,200yen (tax included 1,320yen)
• ◆“Saitobi (top level)” Hida beef shimofuri (marbled beef) cut of the day
• [Salt & pepper, salt-based sauce, or regular sauce] 1,200yen (tax included 1,320yen)
• ◆Hida beef pickled in sealed pot
• 980yen (tax included 1,078yen)
• ◆Beef tongue with salt
• 1,400yen (tax included 1,540yen)
• ◆Beef tongue with Welsh onion
• 1,500yen (tax included 1,650yen)
• ◆Thick-sliced beef tongue
• 2,100yen (tax included 2,310yen)
• ◆Welsh onion karubi (bone-less short rib)
• 1,600yen (tax included 1,760yen)
• ◆Thin-sliced beef tail on the bone for grilling
• 960yen (tax included 1,056yen)
• ◆Superb quality beef entrails
• [Miso sauce or salt-based sauce] 780yen (tax included 858yen)
• ◆Liver
• 780yen (tax included 858yen)
• ◆Heart
• 680yen (tax included 748yen)
• ◆Rumen
• 880yen (tax included 968yen)

• *There may be a slight difference from the written menu. Thank you for your understanding.