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The softest and most flavorful part of the hele. The highest quality part.
Chateaubriand is the thickest part of the center of an elongated shaped heuret.
The tenderness and fineness that characterize the heuret are enhanced, and since only a few kilograms of the heuret can be obtained from a single cow, it is one of the rarest and finest parts of the beef.

Issho's meat-aburi sushi is different.
We serve authentic, carefully selected and prized meat in Aburi-zushi. Enjoy the exquisite taste of the meat as it melts in your mouth.
The lightly seared, marbled fat of the meat amplifies the sweetness and stimulates the taste buds of those who eat it.

A piece of meat from the buttocks. It is a rare part of the buttocks with a unique flavor and tannin, and only about 3 kg of it can be obtained from the first class.
It is the end of a cow's buttock, which is the "buttock excrescence" in human terms, and is a very precious part that can only be obtained in very small quantities. The sweetness of the marbling combined with the flavor of the lean meat makes this meat a favorite of "connoisseurs.
It is called H-bone because the rump bone of a cow is H-shaped, and from there it is called ichibo.

The lean part of the rose. This is the part with the strongest flavor.
The kainomi is the part of the nakabara closest to the fillet. It is so called because the shape of the cut resembles that of a shellfish. It is moderately sinewy and has a juicy flavor.
The only one piece of each side can be obtained, making it a very rare and popular part of the meat.

A rose with a firm sinew in the triangular rose section. The best part of the rose.

Meat inside the arm. It is tender and has a unique texture. Only 2 kg of this rare meat can be obtained from one cow.
Misuji is a part of the shoulder ribs located on the shoulder of the front leg. It is a very rare part of the shoulder ribs, from which only 2 kg of the 50 kg of ribs can be obtained. It is a very rare part of the shoulder ribs, and is a world apart from the loin and the thigh.
It seems to be called this because of the three large stripes in the meat in the arm region.

A piece of shoulder loin. The meat is pink with tannin and has a sweet flavor.

The center of the peach (maru). Maru is the part of the peach. It is called this because of its round shape. It is called this way in Kansai, but the Kanto name is "shintama.
Popular for its tender lean meat and moderate fat. Try it with just a touch of grill.

A particularly tender part of the meat, mainly lean. It is best to grill it to the point where the fat melts out.
Rump is the meat of the buttocks behind the sirloin, the uppermost part of the thigh. A more detailed classification would be the rest of the rump in the broad sense of the word, with the lower part (ichibo) cut out.
It is the most highly regarded meat among peaches because of its reddish color and very tender texture.

Sotohira is the meat located on the outer thigh portion (rear side of the thigh) of the hind leg. It is the coarsest part of the thigh because it is the part that is moved most often, but it is also the most flavorful.
It is a rarely seen part of the meat, rarely used in yakiniku restaurants in the Kansai region.
Serve lightly scalded.

Uchihira is the meat located on the inner thigh portion of the hind leg (the front side of the thigh).
Unlike sotomomo, it is a beautiful red meat with few strips and no fat, giving it a light and refreshing flavor. The Kanto name is "uchimomo. Tender and light.
Serve lightly scalded.

The center of the buttocks (rump). It is the second most tender part of the rump, after the heuret. It has a little more fat and richness than marushin.
Lamb shing is characterized by its fillet-like shape and is the most tender part of the red meat.

This is a luxurious tongue made only from the core to the middle of the beef tongue!

We use the highest grade ribeye and sirloin. Tender and rich, it is a blissful dish that you must try.

Meat from the diaphragm area. It is tender and has a unique flavor. Salt is recommended!

Choice of a good portion of stern ribs. It is the best meat with the best fat taste!

A genuine top quality rib with special attention paid to the stern ribs!

This is the meat between the ribs, with the bones removed from the portion used primarily as bone-in ribs. This is the king of ribs!

Cut-off portions of shoulder loin and stern ribs.

The set includes three cuts of each of the three types of meat.

The set includes two pieces of each of five types of meat.

Manager's Selection! Rare Steak of the Day

Top grade sirloin ribeye steak! It will melt in your mouth. For those who want to eat steak but also want to enjoy various parts of the meat, half-size steaks are also available! Half size is also available for those who want to enjoy various parts of the steak!

Tender, flavorful, and superbly cooked hele steak! Half size also available.

The first stomach. A very tender and easy to eat part of the hormone.

Small intestine. It is characterized by the sweet taste of oiliness and is like a fatty tecchang

A rare part of the mino, especially with fat.

Striped intestine. A representative of hormone. The taste of fat is superb.

The fourth stomach. It is the thick and tasty part of the stomach.

The heart of the cow. It is a soft, less frizzy and easy-to-eat part.

Cheek meat. It's the part that moves a lot, so the flavor is rich.

The stern ribs are the most popular part of the meat. The more you chew, the richer the flavor comes out!

It is the tip of the tongue that takes only a little bit.

The lower part of the tongue. It is a hormone with a strong flavor.

Liver. Rich in nutrients. Goes perfectly with our special hormone sauce!

Assorted best hormone of the day....

Rectal portion. Very thick. Boiled for easy eating.

Third stomach. Enjoy the crunchy texture!

Cartilage of the trachea. The crunchy texture is addictive.

The kidney part. It has a unique peculiar taste, and if you get hooked on it, you will be addicted to it!

Second stomach. Light and soft.

Large arteries. Crunchy, chewy, and unctuous.

The lungs. Characterized by its chunky texture.

Thigh/Head

Tenshi no Ebi is famous as the shrimp used in high-class restaurants and ryotei in Japan. They have no odor at all, and the original flavor and sweetness of the shrimp can be enjoyed.

The third stomach. Served with special vinegared miso sauce!

Bean sprouts, senmai, and cucumber.

Onion, early red, and potherb mustard salad. With sesame dressing .

Korean porridge.

The sinewy meat of Japanese black beef, cut into bite-size pieces and seasoned with ginger and sweet and spicy seasoning, is served on rice with kombu dashi and plenty of scallions.

Spicy with a hint of flavor, with tender meat simmered for 3 hours. Spiciness can be adjusted.

Donburi Bibimbap with special gochujang sauce.

Morioka cold noodles are made with a light Japanese bonito-based broth. (No buckwheat flour is included.)

The owner's father wholeheartedly produces delicious "Uda Rice," a delicious rice made with sincerity from pure mountain water and the difference in temperature between winter and winter.

Our specialty soup with tender shank meat simmered for 3 hours!

The tail is slow-cooked for 6 hours.

Soup with wakame seaweed and egg

Soup with Korean rice cakes

Brulee-like pudding. Smooth and tender.

Handmade by a fruit shop, made with the finest ingredients.