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The most tender, flavorful and premium part of the hele.
Chateaubriand is the thickest part of an elongated heuret. It is one of the rarest and finest parts of beef, as it is the part that enhances the tenderness and fineness of the beef, and it is a part of the beef from which only a few kilograms can be obtained from one cow.

Issho's meat sushi is different. We serve authentic, carefully selected and prized meat in Aburi-zushi.
Enjoy the delicious taste that melts in your mouth.

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 the cow's buttock, which is the "hump" of a human buttock, and is a very precious part that can only be obtained in small quantities.
The sweetness of the marbling combined with the flavor of the lean meat makes this meat a "connoisseur's" favorite.
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 that is closest to the fillet.
It is so called because its cut-out form resembles the body of a shellfish.
It is moderately sinewy and offers 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 well-defined tern in the triangular rose section.
The highest 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.
Mizji is a part of the shoulder ribs located on the shoulder of the front leg, and is a very rare part, from which only 2 kg of the 50 kg shoulder ribs can be obtained.
It seems to be called this because of the three large stripes in the meat in the arm region.

Part of shoulder loin.
The meat, which is pink in color with a tannin, 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 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 just enough to melt the fat.
Rump is the buttock meat behind the sirloin, which is the uppermost part of the thigh.
A more detailed classification would be to call this the remaining portion of the rump that has been cut out of the underside (ichibo) in the broad sense.
This meat is highly regarded among peaches because of its reddish color and very tender texture.

Sotohira is the meat located on the outer thigh portion of the hind leg (rear side of the thigh).
It is the coarsest part of the thigh because it is the part that is moved most often, but it is also the part that has the most flavor.
This part is rarely seen at yakiniku restaurants in the Kansai region. Please enjoy it only lightly roasted.

Uchihira is the meat located on the inner thigh portion of the hind leg (the front side of the thigh).
Unlike sotomomo, the meat is beautifully lean with few threads and no fat, giving it a light and refreshing flavor.
Kanto name is "Uchimomo". Tender and light. Please eat it just by lightly roasting it.

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

Enjoy the bold, thickly sliced tongue.

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

The highest grade ribeye and sirloin are used.
Tender and rich, it is a blissful dish to be eaten.

We chose a place with a good stern rose tern.
This meat has the best flavor of fat.

Meat from the diaphragm area. Please enjoy the bold, thickly sliced tongue.

Authentic kalbi with a focus on the stern ribs.

The meat between the ribs, from the part of the meat used mainly as bone-in ribs.
Bones removed. 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.

Set of 5 types of 2 sheets each.

Manager's Selection! Rare Steak of the Day

Sirloin ribeye steak! It melts in your mouth.
Want to eat steak? We have also prepared half-size portions for those who want to enjoy various parts of the steak as well!

Tender, flavorful hele steak!
Half sizes are also available.

First stomach. Very tender and easy to eat among hormones.

Small intestine. It is characterized by the sweet taste of aburami, or fatty techeon.

A rare and fatty part of the mino.

Striped intestine. A representative of hormone. The delicious 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 is a part that moves well, so it is rich in flavor.

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. It is rich in nutrients and goes well with our special hormone sauce.

How about an assortment of today's best hormones?

Very meaty in the rectum.
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/Meat

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

Third stomach. The senmai without peculiarities.
Served with special vinegared miso sauce!

Special handmade chanja using only cod stomach

Fukuchi White" from Aomori Prefecture

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 and tasty, with tender meat simmered for 3 hours.
Spiciness can be adjusted.

It features a light Japanese bonito-based broth and the firm texture of Morioka cold noodles.
(No buckwheat flour is included.)

Delicious "Uda Rice" produced by the owner's father with all his heart and soul.
Delicious rice made with sincerity and produced by pure mountain water and the difference in temperature between cold and hot.

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

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