Miyazaki Beef A5 Ultimate Assortment
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Recommended Wagyu 6-Kind Assortment
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Trial Wagyu Assortment
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Negi tan shio (salted tongue with green onions)
Meat dish made using the tongue called "Tan," seasoned with salt and topped with green onions.
- Ingredients: Beef tongue, Scallion/Green onion/Leek
- Flavor: Salt
- Cooking: Bake/Roast
tax included
Beef tongue base
A cut of beef taken from the back of the tongue called "Tan-moto".
- Ingredients: Beef tongue
- Cooking: Bake/Roast
tax included
Sirloin steak
Thickly cut and grilled meat portion called "Sirloin."
- Ingredients: Beef sirloin
- Cooking: Bake/Roast
tax included
Spencer roll steak
Thickly cut and grilled meat portion called "Spencer Roll."
- Ingredients: Beef spencer roll
- Cooking: Bake/Roast
tax included
Wagyu beef chuck flap
A meat dish prepared by using Wagyu beef chuck flap (a cut from the shoulder).
- Ingredients: Wagyu beef
- Cooking: Bake/Roast
tax included
Chuck rib
Meat dish made using a portion of meat cut from the ribs called "Sankaku-bara".
tax included
Kainomi (bottom flap)
A beef dish made using rib meat from the area nearest to the waist called "Kainomi".
tax included
Brisket (yakiniku)
Breast meat "shoulder clod" from a cow's foreleg groin area called "brisket."
- Ingredients: Beef brisket
- Cooking: Bake/Roast
tax included
Chateaubriand steak
A cut of beef from the center, thickest part of beef fillet.
- Ingredients: Beef chateaubriand
- Cooking: Bake/Roast
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Rump and aitchbone meat
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Top Round
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Knuckle
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Shoulder Clod
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Assorted seafood
- Cooking: Raw
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Sauteed shrimp
Shrimp sauteed with butter or oil.
- Ingredients: Shrimp
- Flavor: Butter
- Cooking: Bake/Roast
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Squid
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Sauteed scallop
Scallop seasoned with salt and pepper, and sauteed with butter or oil.
- Ingredients: Scallop
- Flavor: Salt, Butter, Pepper
- Cooking: Bake/Roast
tax included
A5 Miyazaki Beef Shabu-Shabu Set
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Shabu-Shabu Vegetable Assortment
Platter of various different fresh vegetables that changes every day.
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Beef sirloin shabu-shabu
Thinly sliced beef sirloin (a cut from the back of the cow to the loin area) quickly dipped in boiling water or broth. Eaten with dipping sauce.
- Ingredients: Beef sirloin
- Flavor: Dashi
- Cooking: Boil
tax included
Chuck Roll
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Clod
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Chinese cabbage (extra)
Chinese cabbage are available for ordering to add into the hot pot.
tax included
Garland Chrysanthemum
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Spring onion (extra)
You can order extra spring onion.
tax included
Mizuna (potherb mustard) (extra)
Mizuna (potherb mustard) may be ordered to add into the hotpot.
tax included
Enoki Mushrooms
A dish of enoki mushrooms fried in pan with a little bit of oil.
- Ingredients: Enoki mushroom
- Cooking: Bake/Roast
tax included
Shiitake mushrooms (extra)
Shiitake mushrooms may be ordered to add into the hotpot.
tax included
Daikon radish (extra)
Daikon radish may be ordered to add into the hot pot.
tax included
Bean thread noodle (additional ingredient)
You can order bean thread noodle as an additional ingredient of nabe (hot pot).
tax included
Tofu
- Ingredients: Tofu
tax included
Kimchi
- Ingredients: Garlic chives, Chinese cabbage, Garlic
- Flavor: Fish sauce, Red pepper
- Cooking: Pickle
tax included
Cubed daikon radish kimchi
Cubed, bite-sized daikon radish marinated in kimchi seasonings.
- Ingredients: Garlic chives, Daikon radish, Garlic
- Flavor: Fish sauce, Red pepper
- Cooking: Pickle
tax included
Cucumber kimchi
Cucumber cut and marinated in kimchi seasonings.
- Ingredients: Cucumber, Garlic chives, Garlic
- Flavor: Fish sauce, Red pepper
- Cooking: Pickle
tax included
Assorted Kimchi
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Assorted Namul
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A5 Miyazaki Beef Sushi
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Seared Wagyu Roll with Sea Urchin and Salmon Roe
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French Fries
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Chicken Wings
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Beef Cutlet
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Garlic Foil Bake
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*Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.
*Photos shown are for illustration purpose only.
*Price may vary.
* The price is in Japanese Yen (JPY)
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)