" Omakase" means the restaurant will choose the selction of
Beef Cuts
Beef is a selection of Japanese Meats
Kuroge-Wagyu-tokusenn Kalbi - Rib Flank
Kuroge-Wagyu-tokujyo - Prime roast Rib
Kuroge-Wagyu Ichibo - Top Sirloin Tap
Kokusangyue -Sirloin Steak
Gyu tan - Tongue
Gyu Kakugiri Harami - skirt steak prized for its flavour rather than tenderness
Rump - Lean meat from the buttocks
Pork - Mugifuji Buta Brand
Torobuta - "Torobuta" is from the Cheek to the neck of the pig and characterized by its marbled appearance, similar to fatty tuna.
Thick Cut Bacon - flavoured thick cut of pork
Chicken, Lamb and Shrimp are commonly included