Wagyu Yakiniku Kakunoshin Roppongi Branch

The item led Kakunoshin to be featured in the media. Umami flavors are kept in the meat by grilling the meat in chunks. A waiter serves at one table, from grilling to serving. 

The top blade is tender and juicy because it was carefully aged for over two months. As the restaurant's head office is in Iwate, they use "Iwate Minami beef" mainly. When you put it in your mouth, you can enjoy the unique aging smell created by the bone.

Created by the collaboration of Kakunoshin with a sushi restaurant. The pairing of Zabuton (a.k.a Haneshita; Chuck flap, which is on the back shoulder of a cow) and Uni from Hokkaido amazes many people.

Kakunoshin was featured in the media because of the chunks of meat. By grilling the meat in chunks, the flavor doesn't escape. Another great thing is that there is a staff member at each table who will grill all the meat for you.

This is a masterpiece created through a collaboration between a certain sushi restaurant and Kakunoshin. The harmony of Zabuton (also known as Haneshita) from the shoulder loin of the cow and Hokkaido sea urchin never fails to captivate anyone who eats it.