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Goro's signature Hiroshima beef Wagyu fins in a sumptuous yakiniku dish.

Goro's signature Wagyu sirloin of Hiroshima beef in a sumptuous yakiniku dish.

Goro Yukke served with egg *Photo shows Goro Yukke.

Our buyers travel all over the country to select high quality Wagyu beef for each season. Our chefs will provide you with the cut that best suits the part of the beef.

Uemoto wasabi, a type of wasabi grown in the clear waters of Yoshiwa, Hatsukaichi City, is used. The fresh aroma and authentic taste of wasabi goes well with meat. We grate the wasabi at your table after receiving your order.

<Our lean Wagyu beef is aged for a secret period of time before being served to you.
In addition to Kobe Beef, Matsusaka Beef, and Omi Beef, which are currently considered to be of the highest quality, Yonezawa Beef, Miyazaki Beef, Hida Beef Maezawa Beef, and Sendai Beef are all black Japanese beef purchased from cattle markets in Hyogo Prefecture. 99.9% of all Tajima beef is now considered to be of Tajima origin.

Assorted scraps, etc. The shape is uneven, but the taste remains the same.

Part of the rose, next to the fillet, less marbling and tender meat!

Rare part of shoulder ribs. It is rich in tannin and has a melt-in-your-mouth flavor.

Hiroshima specialty: Carefully selected beef front ribs cut into very thin slices. Grilled quickly and seared *Photo shows kone.

Tajima beef is smaller than Ito (Shimane) and Kiko (Tottori) Wagyu cattle (average weight of Wagyu cattle is about 700kg), weighing about 500kg, and has fine texture and delicate taste. The meat has a fine texture and delicate taste. The Satsuma Beef "Kyoku" is made from calves that have the blood of the traditional Tajima Beef and are raised on a contract farm in Kagoshima with an A5 rating and a BMS of 10 or higher (Kobe Beef has BMS of 6 or higher).

The most tender and beautifully sinewy *Photograph shows the loin (Krasita).

Usually, Wagyu beef is hung for one or at most two days to drain the blood, but not for long because it reduces the weight of the individual. However, Goro's meat is hung for more than 7 or 10 days. This is because the meat tastes better after the blood is drained and the water content of the meat is reduced. In addition, Goro's meat is aged at a specified temperature for more than 20 to 30 days. The aging process more than triples the amount of the tasty components, glutamic acid and inosinic acid. This process is possible only at Goro. (Big Arm Central Kitchen)

Comes with real wasabi from Uemoto Wasabi. Grilled in chunks to lock in juices and make it juicy.
Please let us know how many grams you would like.
Our staff will bake it for you.
From 100g and up

Comes with real wasabi from Uemoto Wasabi. Grilled in chunks to lock in juices and make it juicy.
Please let us know how many grams you would like.
Our staff will bake it for you.
From 100g and up

Eggs used *50 yen per egg sauce (tax included)

Eggs used *50 yen per egg sauce (tax included)

Eggs used *50 yen per egg sauce (tax included)

It is a rare part of the arm, and only about two kilograms can be obtained from one head. The fat is not too fatty.

<Did you know? Meat also has a season.
Goro's pride is that we purchase a whole cow of meat and thoroughly control it in our state-of-the-art central kitchen. That is why the flavor of the meat comes out well. We are able to serve it at the most delicious timing. Please experience the moment of delicious meat at Goro!

The photo shows the upper mino.

A wide variety of hormones that are second to none in variety and freshness. We carefully prepare them every day at our own factory. We hope you will try our "Japanese beef hormone," which is hard to find anywhere else.

This salad uses bright and flavorful baby leaves from Morisaki Farm in Setoda, Ikuchishima Island, nestled in the Seto Inland Sea.

We use pickles made by NIPOTE, a sugar pickling studio

Morisaki Farm in Setoda, Hiroshima] Morisaki Farm is located in Setoda, Ikuchi Island in the Seto Inland Sea. Morisaki Farm produces delicious hydroponically grown baby leaf vegetables. Baby leaf" is a vegetable that has taken root as a new salad ingredient in the U.S. It has a soft texture and has no peculiar taste, and is gaining popularity as an ingredient suitable for people of all ages. Because the young shoots are harvested for their nutritional value, there is no need to grow them large, and very little pesticide is used.

<Mizuna
Enjoy the crunchy texture!
＜モネット＞
It is characterized by its non-habitual taste and pleasant to the palate.
<Red Cos
Also known as red romaine. Characterized by its soft and crunchy texture.
<Red potherb mustard
Characterized by a faint aroma and crunchy texture
<Red Mustard
Attractive mustard flavor with a hint of mustard
<Detroit
Beautiful bright purple veins.

*Baby leaves are subject to change depending on the season and weather.

Please allow about 20 minutes.

Please allow about 20 minutes.

Nita rice represents the best of Koshihikari rice. The rice is fluffy and glossy when it is cooked, but the grain is firm around the edges and chewy inside, and the more you chew it, the more the flavor and sweetness increases. It goes well with meat.
White rice is cooked to order at our restaurant.
1 cup of rice is about 2 small servings of rice.
Please allow 20 to 30 minutes for cooking.

<当店は仁多米を使用しています。>
It was awarded "Special A" in the Gastronomic Rice Ranking by the Japan Grain Inspection Association. It is called "Uonuma Koshihikari of the East, Nita Rice of the West.

Rice is not included.