Los Angeles


This is a part of the beef shoulder rib eye. It's a rare cut , only a few kg are taken from one cow. In Particular, we get the Zabuton from the side of the ribeye. 
We prepare your Zabuton with a little special sweet sauce and it will be grilled lightly by your server table side.  We normally cook it medium rare, but we will cook it to your desire. We completed by bathing its in a beaten egg yolk and we wrap a small rice ball with your Zabuton. 
You will see a beautifully marbled slice of meat. There is no harshness in the aftertaste. You can enjoy the elegant and luscious texture, a taste that is full-bodied-upscale like a mouthful of sukiyaki.
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