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★Min. 2 people
Enjoy rare, high-quality Japanese Black beef at western-style tables!
From our trusted supplier of high-quality and safe goods that we stock and use, we recommend the Chuck Flap among all the cuts of Japanese Black beef. Raised in a warm climate in Miyazaki, this beef has a good balance between lean meat and marbling. Its appeal is its refreshing aftertaste. By going to farms where the meat is inspected for hygenie and wholesale markets, we not only quality check and order food, we also pay careful attention to the transportation process and the temperature control, as well as to the timing of the offered products. We purchase boned ribs, which are especially scarce. Depending on the part of beef, the cutting process can change. We cut it in such a way that it's an easy-to-eat size, while still being pleasing to the eye. Depending on how you cut the beef, the marbling changes, so we prepare the beef in the most appealing way possible. In the restaurant, there are western-style tables and also private rooms available, so large groups are welcomed.
▼TIME：
Start at your requested time
▼LOCATION：
燒肉 Motoyama
Die Han buildense 2F , 7-10-12 Nishi Shinjuku , Shinjuku-ku, Tokyo
Mon.-Sun.5pm-11:30pm
▼MENU：（no raw chicken is served.）
- Today's rare region
- Assorted specialty region (Misuji (shoulder tender), Tougarashi (shoulder to arm), Sankaku (short rib))
- Special tongue
- Marinated pork
- Pork neck
- Special skirt steak
- Marinated Kobe beef
- Fresh organ
- Wagyu nigiri
- Assorted Kimchi
- 6 kinds of namul (seasoned vegetables)
- Lettuce
- Assorted vegetables
- Korean rice soup
- Fruits sorbet
▼GOOD TO KNOW：
- Reservation is done upon receiving your payment. Confirmation e-mail will be sent to you.
- Please advise us, in advance, if there are any religious or health restrictions, allergies, or any case when you ask us for availability.
★Min. 2 people
Enjoy rare, high-quality Japanese Black beef at western-style tables!
From our trusted supplier of high-quality and safe goods that we stock and use, we recommend the Chuck Flap among all the cuts of Japanese Black beef. Raised in a warm climate in Miyazaki, this beef has a good balance between lean meat and marbling. Its appeal is its refreshing aftertaste. By going to farms where the meat is inspected for hygenie and wholesale markets, we not only quality check and order food, we also pay careful attention to the transportation process and the temperature control, as well as to the timing of the offered products. We purchase boned ribs, which are especially scarce. Depending on the part of beef, the cutting process can change. We cut it in such a way that it's an easy-to-eat size, while still being pleasing to the eye. Depending on how you cut the beef, the marbling changes, so we prepare the beef in the most appealing way possible. In the restaurant, there are western-style tables and also private rooms available, so large groups are welcomed.
▼TIME：
Start at your requested time
▼LOCATION：
燒肉 Motoyama
Die Han buildense 2F , 7-10-12 Nishi Shinjuku , Shinjuku-ku, Tokyo
Mon.-Sun.5pm-11:30pm
▼MENU：（no raw chicken is served.）
- Today's rare region
- Assorted specialty region (Misuji (shoulder tender), Tougarashi (shoulder to arm), Sankaku (short rib))
- Special tongue
- Marinated pork
- Pork neck
- Special skirt steak
- Marinated Kobe beef
- Fresh organ
- Wagyu nigiri
- Assorted Kimchi
- 6 kinds of namul (seasoned vegetables)
- Lettuce
- Assorted vegetables
- Korean rice soup
- Fruits sorbet
▼GOOD TO KNOW：
- Reservation is done upon receiving your payment. Confirmation e-mail will be sent to you.
- Please advise us, in advance, if there are any religious or health restrictions, allergies, or any case when you ask us for availability.
