Seven hundred years ago, during the late Kamakura period, when Nara was known as Yamato, the "Ten Pictures of National Cattle" already listed Yamato beef as one of the leading producers of high-quality cattle.
Currently, 14 designated producers lovingly raise these cattle in the blessed natural environment of Nara Prefecture.
At Momoshiki, we source A4-grade female cattle from Nakao Farm in Nara City. Please enjoy the fine-grained, tender texture and excellent flavor unique to female cattle.

Matsutake mushrooms and Yamato beef. Enjoy a blissful moment savoring only the finest, carefully selected ingredients.

Yamato beef / 30g matsutake mushrooms / Hand-baked fu (wheat gluten) / Kujo green onions / Udon noodles (for finishing the meal) / Rice / Matsutake mushroom Miwa somen noodles / Lightly pickled vegetables included

*You can change the amount of matsutake mushrooms from 30g to 50g for an additional 800 yen.

This is Momoshiki's signature dish. The sukiyaki sauce is made with soy sauce from a long-established brewery in Yoshino, and is carefully prepared using dried shiitake mushrooms and kelp from Tsukigase, with a rich bonito flavor.

Ingredients: Yamato beef A4 loin / Daiteppo tofu / Totsukawa buna shimeji mushrooms / Konjac / Hand-baked fu (wheat gluten) / Onion / Green onion / Green vegetables / Yoshino specialty eggs

The aroma of ginger in this simmered dish is sure to whet your appetite.

The meat is simmered in a sweet and savory sauce until it's incredibly tender.

This is an exquisite dish that allows you to fully appreciate the delicious flavor of the meat.

What's particularly noteworthy about Yamato beef is its lean meat.

The surface of this prized lean meat is seared to a fragrant crisp, sealing in the juices, and then slowly cooked at a low temperature.

The result is tender meat with concentrated umami flavor.

Enjoy our melt-in-your-mouth premium sirloin steak, which you grill yourself.

Place the medium-rare steak on top of the shigure mabushi (rice bowl with simmered beef and vegetables) and enjoy it with the condiments.

• Yamato beef A4 shoulder loin
• Totsukawa buna shimeji mushrooms
• Oteppo tofu
• Hand-baked fu (wheat gluten)
• Green onions
• Seasonal green vegetables
• Udon noodles

*The cut of meat used is different from the premium sukiyaki.

* Yamato beef sukiyaki
* Rice
* Pickles
* Miso soup

The most remarkable aspect of Yamato beef is its lean meat.

The surface of this prized lean meat is seared to a fragrant crisp, sealing in the juices, and then slowly cooked at a low temperature.

The result is tender meat with concentrated umami flavor.

• Yamato Beef Mabushi
• Miwa Somen Noodles
• Seasonal Specialty
• Pickles

Jabara is a mysterious citrus variety from Kitayama Village that grows from the only tree in Japan. It's not sweet and sour, but rather sour-sweet. It goes well with sukiyaki.

This beer uses specialty malt without using any secondary ingredients, and has a rich, robust flavor. It uses the American hop "Amarillo," and is characterized by its citrus, flowery aroma and robust bitterness.

The world's first liqueur made from deep-roasted hojicha tea.
By using plenty of aromatic home-roasted hojicha tea without any added flavorings, the original aroma of hojicha tea lingers for a long time.

*The photo shows hojicha milk.

Made with a generous amount of ripe plum flesh from Nishiyoshino, Nara Prefecture.
Enjoy the creamy texture of the concentrated umami and acidity of ripe plums.

This sake highball is refreshing and easy to drink, making it a great choice even for those who are not familiar with sake.
Try this Momoshiki original recipe using the delicious Harushika grapes.