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The softest and most flavorful part of the here.
The finest cuts.
The most tender and flavorful part of the fillet.
The highest-quality cut.

3 kan
Isshō's meat sushi is a cut above the rest.
We serve our carefully selected, premium-quality meat as seared sushi.
Please enjoy this exquisite flavor that melts in your mouth.
3 pieces
Issho's meat sushi is a little different.
We offer grilled sushi made with authentic, carefully selected, high-quality meat.
Enjoy the exquisite flavor that melts in your mouth.

The softest and most flavorful part of the heire. The finest cut.

Châteaubriand refers to the elongated cut of beef from the sirloin,
This refers to the thickest part in the center.
Chateaubriand, a French politician and writer,
Because he preferred to have this cut of meat prepared, it was named after him.
Not only is this cut known for its softness and fine texture—hallmarks of Hele beef—but also,
Since this is just a small portion of our Hele—from which we can only get a few kilograms per fish—
It is considered one of the finest cuts of beef and is regarded as an extremely rare cut.

Isshō's meat sushi is a cut above the rest.
We serve our carefully selected, premium-quality meat as seared sushi.
Please enjoy this exquisite flavor that melts in your mouth.

A rose with a well-defined tern in the triangular rose section.
The highest part of the rose.
The triangular rose-shaped section has a beautiful marbled pattern.
This is the best part of the rose.

A cut from the thigh (round) of the beef. It has a unique, sweet flavor with a good amount of fat.
A rare cut that yields only 2 to 3 kg per animal.
A cut from the thigh (maru). The fat has a unique sweetness.
A rare cut that can only be obtained from top-grade meat, weighing just 2 to 3 kg.

A cut from the rump. It has marbling and a distinctive rich flavor.
A rare cut that yields only about 3 kg per animal.
A cut from the rump. It has marbling and a distinctive flavor.
A rare cut that can only be obtained from a single cow, weighing about 3 kg.

The meat from the upper arm. It’s tender and has a distinctive texture.
A rare cut that yields only 2 kg per animal.
Meat from the inner part of the arm. It's tender and has a unique, chewy texture.
A rare cut, with only 2 kg obtained from a single cow.

Part of shoulder loin.
The marbled, pink meat has a sweet, savory flavor!
A cut of shoulder roast.
The pink flesh has a sweet taste!

The center cut of the thigh (Maru). It's popular for its tender lean meat and just the right amount of fat.
Please take this with a grain of salt.
The center of the thigh (maru). It is popular for its tender red meat and moderate amount of fat.
Best served lightly grilled.

The part of the shoulder cut that connects to the misuji.
It is tender, relatively lean, and full of flavor.
It is also known as the “arm triangle,” but because it resembles a chestnut, it is commonly called “Kuri.”

Pork butt. A particularly tender cut consisting mainly of lean meat.
Please cook it just until the fat starts to render.
Butt meat. Particularly tender cuts of lean meat.
Grill until the fat melts.

The outer thigh cut. It has more fat than the inner thigh.
Please enjoy it after lightly toasting it.
This is the outer thigh. It has more fat than the inner thigh.
Please eat it after lightly grilling it.

The "Uchi-momo" cut. Tender and mild.
Please enjoy it after lightly toasting it.
This comes from the thigh. It has a mild, delicate flavor.
Please enjoy after lightly grilling.

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.
The center of the buttocks (ramp). Its tenderness is second only to the fillet.

The part of the rose that has the most red flesh.
This is the part with the strongest umami flavor.
The part of the rose that has a lot of lean flesh.
This is the part with the strongest flavor.

Part of shoulder loin.
It has just the right amount of marbling, allowing you to fully enjoy the meat's rich flavor and taste.
Part of the shoulder loin.
It has just the right amount of marbling, allowing you to fully enjoy the flavor and taste of the meat.

Enjoy the bold, thickly sliced tongue.
Please enjoy this thick-cut tongue.

This luxurious tongue is made only from the core to the middle of the beef tongue.
This is a premium cut of beef tongue made exclusively from the core and center portion of the tongue.

We use the highest-grade ribeye and sirloin. Tender and rich—this is a truly sublime dish you simply must try.
We use the highest-quality rib roast and sirloin. It’s a tender, rich, and utterly delightful dish that you simply must try.

We chose a place with a good stern rose tern.
This meat has the best flavor of fat.
We selected the portion of the stern rib with the best marbling.
This meat has the best flavor from its fat.

A cut of meat from the diaphragm. It's tender and has a distinctive umami flavor.
Meat from the diaphragm. It is tender and has a distinctive flavor.

Authentic, top-quality kalbi, carefully selected from the stern section.
Authentic, top-quality short ribs, with a focus on the ribs themselves.

The meat between the ribs, from the part of the meat used mainly as bone-in ribs.
Bones removed. King of ribs.
The meat between the ribs, which is mainly used as bone-in short ribs.
The bones have been removed. The king of ribs.

Cut-off portions of shoulder loin and stern ribs.
Trim the shoulder loin and stern rib.

We've put together a set of three cuts each of three different types of meat.
A set of 3 cuts of 3 different types of meat.

We've put together a set of five varieties of premium meat, with two slices of each.
A set of 2 pieces each of 5 types of the finest meat.

1,940 yen per person

Manager's Selection! Rare Steak of the Day
Carefully selected by the store manager! Today’s Rare Cut Steak

Enjoy top-grade sirloin and ribeye steaks! They'll melt 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!
120g 2,680 yen (tax included) / 200g 4,280 yen (tax included)
The finest sirloin and ribeye steaks! They melt in your mouth.
If you want to eat steak but also want to try different cuts, we also offer half-size portions!

120 g: 4,480 yen (tax included) / 200 g: 6,980 yen (tax included)
A steak made from the finest, tender and flavorful sirloin!
Half sizes are also available.
120g 3,880 yen (tax included) / 200g 6,580 yen (tax included)
A tender, flavorful steak made from the finest fillet!
Half sizes are also available.

Striped intestine. A representative of hormone. The delicious taste of fat is superb.
Striped intestine. A prime example of hormones. The fat has an exquisite flavor.

First stomach. Very tender and easy to eat among hormones.
The first stomach. It is very tender and easy to eat, compared to other organ meats.

Small intestine. It is characterized by the sweet taste of aburami, or fatty techeon.
Small intestine. It has a sweet, oily flavor and tastes like fatty tetchan.

A rare and fatty part of the mino.
A rare, fatty cut of mino.

The fourth stomach. It is the thick and tasty part of the stomach.
The fourth stomach. It's meaty and the tastiest part of the stomach.

The heart. It's tender, mild in flavor, and easy to eat.
The heart. It's tender and has a mild flavor, making it easy to eat.

Cheek meat. It is a part that moves well, so it is rich in flavor.
Cheek meat. It’s a cut that gets a lot of movement, so it has a rich flavor.

The stern ribs are the most popular part of the meat. The more you chew, the richer the flavor comes out!
This is the part of the stern rose that gets more delicious the more you chew it, so it's definitely worth trying!

The tip of the tongue—you can only move it a tiny bit.
Only a small amount can be removed from the tip of the tongue.

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

Liver. It is rich in nutrients and goes well with our special hormone sauce.
Liver. It’s nutritious and goes perfectly with our special hormone sauce.

How about an assortment of today's best hormones?
Enjoy today's best selection of assorted offal.

Very meaty in the rectum.
Boiled for easy eating.
This is the rectum, and it's very meaty.
It is boiled to make it easier to eat.

Third stomach. Enjoy the crunchy texture!
The third stomach. Enjoy the crunchy texture!

The kidney part. It has a unique peculiar taste, and if you get hooked on it, you will be addicted to it!
The kidney part. It has a unique flavor that will definitely have you coming back for more!

Second stomach. Light and soft.
Second stomach. Light and soft.

Cartilage of the trachea. The crunchy texture is addictive.
Tracheal cartilage. The texture is addictive.

Large arteries. Crunchy, chewy, and unctuous.
Aorta. Crunchy and chewy, with a mild flavor.

The lungs. Characterized by its chunky texture.
A part of the lungs. It is characterized by its chewy texture.

Thigh meat 780 yen (tax included) / Breast meat 780 yen (tax included)

It's not greasy, yet it's juicy, and the rich flavor spreads with every bite.
It’s juicy without being greasy, and the more you chew, the richer the flavor becomes.

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.
Angel shrimp is well known for being served in high-end restaurants and traditional Japanese restaurants in Japan.
It has absolutely no odor, and you can enjoy the natural umami and sweetness of the shrimp.

Third stomach. The senmai without peculiarities.
Served with special vinegared miso sauce!
Third stomach. The Senmai shows no abnormalities.
Enjoy it with our special miso sauce with a hint of vinegar!

Special handmade chanja using only cod stomach
Special handmade chanja made exclusively from cod stomachs

Kimchi Master's Special Kimchi
Special kimchi made by a kimchi artisan

Fukuchi White" from Aomori Prefecture
"Fukuchi White" from Aomori Prefecture

Korean Porridge
Korean rice porridge

Spicy and tasty, with tender meat simmered for 3 hours.
Spiciness can be adjusted.
It's spicy yet flavorful, and features tender meat that's been simmered for 3 hours.
*The level of spiciness can be adjusted.

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.
The tendon from Kuroge Wagyu beef is cut into bite-sized pieces, seasoned with ginger to create a sweet and spicy flavor, and served over rice, accompanied by kelp broth and plenty of green onions.

(Small) 680 yen (tax included)

This dish features a light, Japanese-style bonito-based broth and the chewy texture characteristic of Morioka cold noodles. (It does not contain buckwheat flour.)
(Small) 580 yen (tax included)

A light Japanese-style bonito-based broth with the chewy texture of Morioka cold noodles. (Does not contain buckwheat flour.)

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.
Large: 330 yen (tax included) / Medium: 280 yen (tax included) / Small: 220 yen (tax included)

Delicious "Uda rice," made with love by the owner's father
Delicious rice made with love, nurtured by pure mountain water and temperature variations.

Our specialty soup with tender shank meat simmered for 3 hours.
Our signature soup, made with tender shank meat that has been simmered for 3 hours.

The tail is slow-cooked for 6 hours.
The tail was simmered gently for 6 hours.

Soup with wakame seaweed and egg
Seaweed and Egg Soup

Handmade by a fruit shop, made with the finest ingredients.
3 types: 440 yen (excl. tax) / 1 piece: 160 yen (excl. tax)

Handmade by a fruit shop that is particular about its ingredients.

"Tashiro Coffee," a long-established coffee roaster