Menus

Signature Wagyu 6 Course Menu

*The course must be ordered by every guest seated at the same table.
*The last order is at 8:30 PM.

[ 6 Courses ]

160 pp
‍𐃯Sake and/or Wine Arrangement 5 Glasses: 70 pp

-Appetizer-𐃯

Wagyu Consommé Terrine

Dutch Shrimp, Cucumber sauce

-Sushi- 𐃯

3 Pieces A5 Wagyu Sushi, Oscietra Caviar, Ikura

-Ippin- 𐃯

A5 Wagyu Chateaubriand Katsu Sando

Homemade Shokupan Bread, Katsu Sauce

-Main Course- 𐃯

Your choice of:

Yakiniku (Japanese bbq grilled at your table by yourself)
‍Gyutan, A5 Wagyu Yakiniku, Cuts of the Day, Namul, Kimchi

or

Steak of the day (grilled on charcoal by our chefs)
‍A5 Wagyu Steak of the Day, Seasonal Vegetables, Namul, Kimchi

-Shime- 𐃯

A5 Wagyu Ribeye “Yaki Suki” Donburi
Sous Vide Egg Yolk

-Dessert-

Affogato with Matcha / Espresso or Yuzu Sorbet

Á La Carte

Appetizers and Bites to Share
‍

Edamame
‍
French Fries Served with WagyuMayo
(Extra Sauce +2)

Kimchi, Namul, Tsukemono

Fried Eggplant with Miso Sauce

Wagyu Carpaccio

Wagyu Yukhoe
(Korean Style Steak Tartare )

8
‍
8

‍
8

18

28

28
‍

Signature Dish
‍

Wagyu Chateaubriand Katsu Sando
Breaded Wagyu chateaubriand in homemade Japanese milk bread,
with Dijon mustard and original katsu sauce.

Half Portion (50g Wagyu)
Full Portion (100g Wagyu)

45
65

Salads

Roasted Vegetable Salad
Seasonal root vegetables and leaves, Wagyu Crisps, Walnuts, Sesame Dressing

Daikon Salad
Daikon Radish, Red Radish, Cress, Mizuna, Katsuobushi, Ume and Shiso, with Homemade Ponzu Dressing

28

24

‍

Wagyu Sushi
‍

A5 Wagyu Filet Mignon with Oscietra Caviar
Without caviar

A5 Wagyu Sirloin with Ikura
Without ikura

3 Pieces A5 Wagyu Sushi, Oscietra Caviar, Ikura

21
12

21
12

44

‍

Soups

Miso Soup

A5 Wagyu Kalbi Soup
Rich Wagyu Broth with Charred Wagyu, Kimchi and Egg

5,5

22

Rice Dishes

Japanese Steamed Rice

Stone Pot Wagyu Cheese Curry Rice
Price per person, minimum order for 2 people

Stone Pot Wagyu Garlic Rice
Price per person, minimum order for 2 people
‍

4

14

14

“A5 Grade” Wagyu

Highest grade Wagyu, sourced from Iga (Mie Prefecture, Japan) and Furano (Hokkaido).

‍

Steaks
Grilled in the kitchen on binchotan charcoal by our chefs
Served with grilled vegetables and seasonal steak sauce
‍

Chateaubriand (min. 200g)       74/100g
Sirloin (min. 200g)                        68/100g
Ribeye (min. 200g)                                  68/100g
Picanha (min. 200g)                     57/100g
Steak of the Day (min. 200g)          ***
‍
‍

Yakiniku
Traditional Japanese BBQ cuts grilled at the table.
‍

Chateaubriand

Sirloin

Picanha

Chuck Short Rib / Chuck Flap

Marinated “Karubi”
(Assorted Cuts from the Rib)

Premium “Gyutan”
Dutch Holstein Beef Tongue

62 /100g

58 /100g

48 /100g

42 /100g

32 /100g

22 /100g

‍

A5 Wagyu Ribeye “Yaki Suki” Donburi
With Sous Vide Egg Yolk

Yakiniku Tasting Set (250 g)
Chateaubriand, Sirloin, Ribeye, Picanha, and Chuck Short Rib (or Chuck Flap)

Assorted Wagyu Platter
A Variety of Assorted Cuts Chosen by the Chef

300g
150g

34

148

148
78

*Cow hashioki (traditional chopstick rests) from Japan are available at €20 each. Please let us know if you’re interested.
・Kindly inform us of any allergies or dietary restrictions

‍

Chef’s Seasonal Wagyu Kappo Menu