This barbecue restaurant buys whole Omi Sawai hime cows to offer over 30 Shimofuri and Akami Wagyu cuts that are aged separately and prepared in a variety of ways, including tartare, sushi, soup and seared steak. In addition to typical steaks for two to four people to share, thickly sliced pieces in smaller portions are also available for smaller parties. Rare cuts such as top round and inside skirt tend to run out but can be pre-ordered.