2025.07.18

Rare Wagyu Cuts in Shinjuku: The 8,500-Yen Premium Course

Introducing the Kobeya Premium Three-Cut Platter, the centrepiece of the Premium Course

Every one of them lets you enjoy the full “flavour of the beef” that its own character brings

🥩 Select Wagyu skirt (harami)

The cut: a rare cut taken near the diaphragm

Texture: lean but nicely marbled, juicy and rich

Harami is a rare cut taken near the diaphragm. It is lean but carries just the right amount of marbling, which makes it a luxurious plate offering juiciness and depth at the same time.

Because we buy our select Wagyu skirt only when it is in perfect condition, the fineness of the texture and the sweetness are on another level. The moment it goes into your mouth, the juices that flood out of that firm bite tell you exactly what beef is supposed to taste like.

It is not heavy with fat either, so you can keep going slice after slice.

🍺 Suggested pairings

Ice-cold draught beer
Red wine

The depth of the beef and the lift of the drink together mean neither your chopsticks nor your glass will stay still.

👑 Yamagata beef sirloin

Its title: “the artwork of beef”

Character: superb marbling and an elegant sweetness

Yamagata beef sirloin, sometimes called “the artwork of beef”, is defined by superb marbling and an elegant sweetness. The glistening threads of fat melt away gently, and once it is in your mouth the texture seems to dissolve around you.

The clean, refreshing aroma and deep richness that only cattle raised in the rich nature of Yamagata can give will reach you every time a slice finishes cooking, and build the anticipation.

The balance with the firm lean meat is spot on, and every mouthful brings a full, contented happiness.

🍷 Suggested pairings

Red wine
A Chita highball also works well

Both lift the sweetness of the fat while leaving a solid finish.

✨ Zabuton (chuck flap)

The cut: deep in the chuck roll, beneath the shoulder blade

Also known as: “the shoulder cushion”

Texture: extremely tender and thick, with a superb feel on the tongue

Zabuton, which sits deep in the chuck roll beneath the shoulder blade, is exactly what “the shoulder cushion” suggests: extremely tender and thick.

Our select Wagyu zabuton has an excellent balance of fat and lean meat, and it melts away almost immediately. The bright fat dissolves in an instant, releasing a toasted aroma and a deep, savoury flavour.

The cut face, with its beautiful fine marbling, is a work of art slice by slice. It is a superb plate for a special evening.

🥃 Suggested pairings

Sudachi sour
A clean highball, made with Hakushu

It resets the sweetness of the fat and builds anticipation for the next bite.

🍽️ Try them side by side

Each cut is a fine plate that lets you enjoy the full “flavour of the beef” its own character brings, and all three are part of the Premium Course line-up. Dishes such as the premium salted beef tongue are made with just as much care and taste excellent, but do try these three, the heart of the course, side by side, and let the depth of them get to you.

Spend a blissful evening with the Kobeya Premium Three-Cut Platter