Shinsaibashi Yakiniku Sin

This is a rare and highly valued dish, as only one serving can be obtained from each cow. The meat is thick and plump yet meltingly tender on the tongue, making it worthy to be called the chateaubriand of the tongue.

The chef's recommendations are served from red meat to standard short ribs and loin. The content varies depending on the day's stock, so you can find a new flavor every time you visit. Try to find your favorite.

Even the marbling looks beautiful. You can taste the full flavor of the female beef. The chef, who has been involved with butcher stores for a long time, has a good eye for choosing meat, and his cutting method brings out the true flavor of Wagyu beef.