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The most tender and flavorful part of the hele.
The highest quality part.
The most tender and flavorful part of the fillet.
The highest-quality cut.

3 kan (approx. 3.75 kg, 8.3 lb)
Issho's meat sushi is different.
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 helo. The finest cut.

Châteaubriand refers to a cut of sirloin that is long and narrow,
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 the Hele cut—but also,
Since this is just a small portion of our Hele—from which we can only harvest a few kilograms per fish—
It is considered one of the finest cuts of beef and is regarded as an extremely rare cut.

Issho's meat sushi is different.
We serve our carefully selected, premium-quality meat as seared sushi.
Please enjoy this exquisite flavor that melts in your mouth.

A rose with well-defined veins in the triangular petal section.
The best part of a rose.
The triangular rose 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 from its marbling.
A rare cut that yields only 2 to 3 kg per animal.
A cut from the thigh (maru). The fat has a distinctive 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 harvested from a single cow, weighing about 3 kg.

Meat inside the arm. It is soft and has a unique texture.
Only 2 kg of this rare meat can be obtained from a single cow.
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 use a degree of stir-fry.
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 “upper arm triangle,” and 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 begins 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.
Serve lightly scalded.
This is the outer thigh. It has more fat than the inner thigh.
Please eat it after lightly grilling it.

Part of our thigh. Tender and light.
Serve lightly scalded.
This comes from the thigh. It has a mild, delicate flavor.
Please enjoy after lightly grilling.

The center of the buttocks (lamp). Second only to Hele in softness.
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 fillet.

The leaner part of the rose.
It is the part with the strongest 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 is a luxurious cut of beef tongue, made using only the core and the middle section of the tongue.
This is a premium beef tongue made exclusively from the core and center portion of the tongue.

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

I chose a good cutting from the stern rose.
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.

From the meat between the ribs, primarily used as bone-in kalbi...
This is the boneless version. The king of kalbi.
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 types of meat, with three cuts of each.
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 different 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? But for those who also want to enjoy a variety of cuts, we offer half-size portions too!
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 would also like to try different cuts, we offer half-sized portions as well!

Tender, flavorful, superb hele steak!
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.

Shima-chō. A classic example of offal. The rich flavor of the fat is simply exquisite.
Striped intestine. A prime example of hormones. The fat has an exquisite flavor.

The first stomach. Among offal, it’s very tender and easy to eat.
The first stomach. It is very tender and easy to eat compared to other organ meats.

Small intestine. It’s characterized by the sweet, savory flavor of its fat—it’s like a fatty version of “tettchan.”
Small intestine. It has a sweet, oily flavor and tastes like fatty tetchan.

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

The fourth stomach. It's quite thick and is one of the most flavorful parts 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. Because it's a part of the animal that moves a lot, it has a rich flavor.
Cheek meat. It’s a cut that gets a lot of movement, so it has a rich flavor.

The stern fillet. The rich, savory flavor that unfolds the more you chew makes it well worth trying!
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 that takes only a little bit.
Only a small amount can be removed from the tip of the tongue.

The lower part of the tongue. It's a type of offal with a rich, savory flavor.
The underside of the tongue. It is a hormone with a strong umami flavor.

Liver. It's packed with nutrients and pairs perfectly with our special offal sauce.
Liver. It’s nutritious and goes perfectly with our special hormone sauce.

Please enjoy today's best selection of offal.
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.

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

The kidney part. It has a unique flavor—once you try it, you’ll definitely be hooked!
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.

Aorta. It has a crunchy texture and a mild flavor.
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)
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.

"Angel Shrimp" are famous for being served at high-end restaurants and traditional Japanese restaurants throughout the country.
It has absolutely no fishy odor, allowing you to fully savor the shrimp's natural umami and sweetness.
Angel shrimp are famous 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 Made Exclusively from Cod Stomachs
Special handmade chanja made exclusively from cod stomachs

Kimchi chef'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 yet full of umami, featuring melt-in-your-mouth meat simmered for 3 hours.
Spiciness can be adjusted.
It's spicy yet delicious, and features tender meat that has been simmered for 3 hours.
*The level of spiciness can be adjusted.

We cut the tendon from Japanese Black beef into bite-sized pieces, season it with a sweet and savory sauce featuring a hint of ginger, top it on a bed of rice, and serve it with kombu broth and plenty of green onions.
The tendon from Kuroge Wagyu beef is cut into bite-sized pieces, seasoned with ginger for 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.)

"Uda Rice"—delicious rice made with love by the shop owner's father
This delicious meal is made with care, drawing on the pure mountain waters and the contrast between hot and cold.
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 differences.

Our signature soup, featuring melt-in-your-mouth beef shank that’s been 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 that takes great care in selecting its 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