Sumibi Yakiniku Tsunku

They use rare, domestically produced tongue, which is often hard to find. The part of the tongue varies depending on the stock. Even though it is thick, it has a softness that is easy to bite. You will enjoy a different taste from those produced overseas.

A masterpiece featuring fresh Japanese Black Wagyu beef prepared that day glazed with salty-sweet sauce. The cuts differ depending on the stock but mainly use thigh meat and rare tri-tips. Green onions and shiso (beefsteak plant) go well with this dish, letting customers enjoy the simplicity and delicious flavors of the meat. 

The aitchbone is a cut that is part of the thigh, an area at the end of the rump. Despite people thinking of it as a hard cut, it is actually quite soft. It has moderate fattiness and a firm chewiness. The more one bites into it, the more the flavors come out.