Menu : Shu en ten

We do not accept reservations for the lunch menu. We recommend making reservations approximately 3 to 1 week in advance.

A ``specialty'' dish where you can eat all kinds of raw Miyazaki beef. Yukhoe, Hokkaido sea urchin beef sashimi, truffle beef sashimi, Tosa pickled parmesan, bite tartare Steak

Sea urchin from Hokkaido, caviar and truffles from Miyazaki. This is a masterpiece created by the quality of the materials.

I finished it in a yukhoe style using only the top part, which is used for tongue sashimi.

We only use the core of the tongue, which is said to be the ``most delicious Cow tongue.'' This item is sure to sell out and is only available for 1 to 4 people.

Enjoy the exquisite Yukhoe that can only be made at Shuen, with a "Japanese" taste that takes advantage of the authentic Korean traditional taste and ingredients!

How about Yukhoe that melts in your mouth?

Wrap sea urchin with top-quality Miyazaki beef sashimi. Please enjoy the sweetness and splendor of these two ingredients.

Anraku beef was pounded until it resembled coarse minced meat. Enjoy the exquisite harmony of meat and spices.

This is a rare item that only a small amount can be harvested from the skirt steak, and it sells out quickly.

We can only offer fresh Wagyu beef hearts, so this menu is only available on the day it arrives. Enjoy the crunchy texture with garlic ponzu sauce.

We have removed all the odor of hachinosu and finished it as sashimi so that you can enjoy only the refreshing flavor.

A lot of time and effort has been put into turning the black senmai into pure white. Enjoy with Korean vinegar miso.

A dish made with hand-made plum meat that is light and refreshing, mixed with lightly blanched mint and perilla leaves. Perfect for sake and shochu.

Enjoy it like a fugu with homemade meat ponzu sauce.

Sashimi made from the rare core part of a pig's stomach, which is boiled and soaked in ice water.

A hearty dish with a luxurious assortment of rare parts. We carefully select only the most recommended rare parts of the day. *Please ask our staff about the contents of rare parts. *We accept orders for a minimum of 2 people.

Quickly sear both sides and enjoy with the special sauce. The mellow and rich flavor goes perfectly with rice. *We accept orders for 2 people or more.

The high-quality mesh sash is ideal for areas on the back that are rarely moved. It also has a melt-in-your-mouth soft texture brought about by the fine marbling. Enjoy carefully selected high-quality meat in thick cuts.

It is a rare cut that is known as the "queen of beef" and only 3% can be harvested from one cow. It is low in fat and allows you to enjoy the flavor of lean meat to your heart's content. We deliver the fillet at a level of heat that brings out the best flavor of the fillet.

Long ago, the King of England was impressed by the deliciousness of loin, and gave the meat the title of sir (an honorific title for a nobleman), which led to it being called sirloin. ROS is the tip of the sirloin. The meat quality is more elegant than loin and richer than chateaubriand, giving it the true taste of royal class.

Chateaubriand can only be harvested from 100kg of meat, which is only about 2kg of fillet, and less than half of that. You can see more sashimi than normal fins, and like fins, you can cut them into pieces with chopsticks. A dish characterized by a richer flavor than fillet.

A high-class loin meat made from a loin-type cut called "Kurashita." Although it has a meaty texture, it melts in your mouth, and has a well-balanced taste of sweetness and umami. Also known as "Zabton".

The meat is from the area below the shoulder blade, and its marbledness is almost artistic, and you can enjoy the sweetness that only about 2 kg can be obtained from one cow.

King of roses. If you think short ribs are too fatty, please try it. The Anraku Beef Sankaku served at Shuen has high-quality marbling (fat) and is aged well, so the unsaturated fatty acids dissolve quickly and the taste is refreshing.

Like Hiuchi, this meat is obtained from Shintama, and is also known as Shin-Shin. It is a soft lean meat with little marbling and is the perfect cut for Yukhoe, etc., so if you eat it rare, it has the best taste.

This is a high-quality rib roast that is soft and has beautiful marbling all around the heart of the rib roast.

This is a part of the shoulder loin, and is a soft, lean meat that has a little less marbling for a loin and is connected to the misoji. It is also called ``arm triangle'' and got its name because its shape resembles a chestnut.

This is a part that can be taken from shoulder loin, and although it has less marbling than other loin meats, it is extremely tender. It is said to be perfect for yukhoe, along with ``marusin,'' so it is recommended to eat it rare.

Many restaurants use it as high-class short ribs. It is the part that can be removed from the middle rose, and when cut it looks like a shell, hence the name. I also feel that they have something in common in that the muscle fibers are firm yet soft and flavorful.

The meat is located at the head of the tomobara, and is a masterpiece of short ribs with a delicate marbling and a firm texture.

This meat is obtained from the part of the butt called the rump, and is also known as ``rannaka.'' It is characterized by its moist flavor and softness that makes it hard to believe that it is lean meat, making it a popular choice for Steak.

It is also called ``Akabera'' because of the meat that surrounds the Ichibo. The meat quality is firmer and a little more chewy than Ichibo, but the depth of flavor is said to be on par with Ichibo.

It is a soft part of the peach that is obtained from a part of the peach called ``Shintama'' and is also called ``Tomosankaku,'' and is the perfect dish for Yakiniku (Grilled meat) lovers.

A rare part that covers the marushin (the center of the thigh) like a turtle shell. It has thick muscle fibers, an elastic texture, and a delicious flavor that comes with every bite.

A part of the neck that can only be removed from a single animal by around 1.5 kg. Enjoy the wild flavor of the meat with our special yuzu pepper.

The muscular part around the skirt steak. Although it is made of muscle, it has a very good taste, and like senbon, it is a meat that is loved by connoisseurs, with its umami coming before its firmness.

The lean meat is taken from the back shank, and is so tender and flavorful that it is even called shank fillet.

Like ``Tsurami'' and ``Haramisuji,'' this is a part of ``Sotomomo,'' which tends to have a strong chewy image and is often associated with ``hardness.'' Anraku beef senbon doesn't feel tough because the more you chew it, the more flavor you get.

This sauce is perfect for red meat, combining the richness of beef tallow, the flavor of butter, and the aroma of garlic with sweet soy sauce from Southern Kyushu.

A service price for the parts cut out from the tongue molding.

If you grill the tongue and then wrap it in salted onion, the spiciness of the onion will become addictive. We recommend the 3 servings shown in the photo.

Shuen's very popular top tongue salt. We recommend the 3 servings shown in the photo.

Only the center part of the tongue, which has excellent marbling, is aged for over two weeks to make it soft and grilled under extreme pressure. *The staff will prepare the food at your table.

The highest quality black tongue is extremely thick. Cow tongue with the best taste and tenderness.

A rare part of black tongue. This is a rare tan that is not included in the tan that is normally purchased, but is eaten by professionals.

This is synonymous with short ribs! Shuen's short ribs begin with this quality.

The best ribs! ! ! ! ! ! ! ! ! ! !

All I thought about was how to enjoy the crispy ribs sprinkled with highly salty rock salt, sweet sea salt full of minerals, and green onions. Salt for meat! This is a dish that you can easily enjoy.

For short rib lovers, “a picture is worth a thousand words” so try it first!

This loin is the basis of all Shuen's meat. "Is this the cheapest?" You'll probably be surprised.

This is one of the most popular and beloved items at all Shuen restaurants. It's a taste that says ``a picture is worth a thousand words.''

Skirt steak that can be quickly grilled and eaten rare.

Skirt steak is lean and meaty.

Shuen's popular skirt steak, which is delicious even as it is, has been cut into thick, chewy pieces. Shuen's skirt steak is "red meat" so please try it rare.

Seasoned vegetables and the pork belly around the ribs are marinated in a special sauce made with generous amounts of fruits such as apples. The meat, which is made even softer with fruit juice acid, is also popular with women.

If you really want to eat, please check when making a reservation. A special menu in which the Tsubo rib meat is grilled whole, without being cut. It's a filling meal that can be eaten by 2 to 3 people.

A favorite part of the peach, along with the rare part of the peach, ``Senbon.'' The texture of the meat is chewy, and the more you chew, the more flavor you can enjoy.

It comes from the English word for beef brisket, "brisket," and is a beloved Barbecue staple in the United States. Enjoy with Shuen's original ponzu sauce!

It is so special that in Hiroshima people eat the kone first before the tongue.

A staple of Nagasaki Yakiniku (Grilled meat) that only those in the know know.

I made a ``salted salt sauce'' just for this pork belly. Please give it a try.

We use only Kurobuta pork, which has the nickname "Satsuma's black jewel", to make our special sausage. It is a safe and secure product that children will also enjoy.

We offer 5 types of hormones that our store manager recommends the most based on stock availability.

Only fresh Japanese beef liver without the distinctive odor of liver! but! ! Be sure to heat it before enjoying.

Imagine the delicious, soft, and high-quality gizzards served at high-end Yakitori (grilled chicken skewers) restaurants. This is a dish where the texture and flavor of the meat stand out.

It is the only fat in the stomach, and it is a rare hormone that can only be obtained in small quantities between the stomach and the intestines, with a well-balanced taste.

Only the thickest part of the senmai is used. This is a unique item that will leave you wondering, "Is this what senmai used to be?"

It got its name because it looks like a beehive. Its texture and flavor are also appreciated by mino lovers.

The small intestine of Wagyu beef is characterized by its high quality of fat and just the right amount of fat, and the softness of the intestine wall and taste are an exquisite balance! This is a standard item.

The part of the large intestine also called the tekchan. The history of Japanese hormones begins with this zebra butterfly. Wagyu Shimachō is characterized by its tenderness.

Even those who don't like hormones can use it! It's low in fat, healthy, and soft. Its taste and texture make it a must-order dish for offal lovers. Especially recommended for women!!

It appeared as the ``ultimate white meat'' in the 2007 movie ``Bulgogi''! Because the small intestine is grilled whole, it's surprisingly juicy on the inside and crispy on the outside. This is a masterpiece of hormones that is said to be the ultimate.

Yakiniku (Grilled meat) in the downtown area of Kobe offer various kinds of offal, rubbed with spicy miso, and served as an accompaniment to alcohol or white rice, so they offer it in 200g pieces at a reasonable price.

In addition to the standard Chinese cabbage, cucumber, and daikon radish, we also have an assortment of special kimchi from time to time, such as chives and green onions.

A healthy appetizer made by mixing beef shigure and namul and wrapping it in a pile of wrapped vegetables (sold separately).

Kimchi is made from cod innards and has no odor, with a kimchi-flavored salty taste.

Pickling trotted yams in kimchi creates a richly flavored kimchi.

All of Shuen's namul is made in-house using vegetables, and we are confident that we check the taste every time.

Chinese cabbage, cabbage, cucumber, or yam

Filled with coleslaw and colorful vegetables, it's sure to improve your intestinal health and blood flow. You can choose from two types of dressing: sesame cream and vegetable. Quality version up!

It's delicious when grilled! Grilled seasonal vegetables in foil.

Fresh Chinese cabbage mixed with crunchy shungiku. The plenty of shredded seaweed and ponzu sauce will refresh your mouth and make the meat delicious again and again.

When you wrap Yakiniku (Grilled meat) with sanchu, green tang, ssamjang, and oil garlic, which are essential for healthy yakiniku, you are in Korea.

Soft lean meat is vacuum heated and marinated in Tosa soy sauce soup stock. Sprinkle with plenty of Parmesan.

Pork cartilage is slowly simmered with aromatic vegetables for 8 hours. It's so soft that you won't believe it's cartilage, and it's full of collagen. Enjoy it with refreshing ponzu sauce...

Miyazaki pork's umami pork feet are vacuum-cooked in restaurant to make them soft and smooth, then roasted from the bone and coated with Korean vinegar miso to make them smooth and glossy!

A classic tail dish in Kyushu. The tail is simmered until it's soft and tender, then instantly seared for a fragrant flavor. It's also full of collagen.

Just as the name suggests, it can be wrapped in seaweed and served as an accompaniment to alcohol or white rice.

Garlic pieces are fried in sesame oil and enjoyed. Please let us know if you would like to heat the food.

It's a large piece of rakkyo, and has the exquisite flavor, sweetness, and sourness of a rural grandma.

Authentic bibimbap 997 yen Stone-grilled bibimbap 997 yen Authentic yukhoe bibimbap 1,499 yen Stone-grilled yukke bibimbap 1,499 yen Hachinosu's Korean porridge 589 yen Yakiniku Yakiniku (Grilled meat) meat miso TKG 589 yen Famous galbi soup 997 yen Yukhoe jangkuppa 1,580 yen Freshly cooked rice (large) ) 485 yen Freshly cooked rice (medium) 395 yen Freshly cooked rice (small) 295 yen

Korean Cold Noodles (using buckwheat flour) 1,142 yen Korean Cold Noodles (using buckwheat flour) <half> 735 yen Yukgaejang noodles (egg noodles) 1,485 yen Shijimi seolleongtang noodles (egg noodles) 1,485 yen Spicy bibim noodles (using buckwheat flour) 898 yen Delicious and spicy bibim noodles (using buckwheat flour) (half) 598 yen

Freshwater clam seolleongtang 1,285 yen Yukgaejang soup 1,285 yen Seafood stew with seasonal seafood 698 yen Fluffy egg soup 435 yen Regular wakame soup 435 yen Plenty of vegetable soup 435 yen

Today's Sakurabana ice cream 498 yen Sakurabana seasonal fruit sorbet 498 yen Sakurabana ice cream & sorbet 798 yen Shuen Kin's almond tofu 498 yen Hot Toku special rich milk ice cream 798 yen