700 years ago, at the end of the Kamakura period, when Nara was called Yamato, the prefecture was already listed as one of the producers of high-quality beef cattle, under the name Yamato beef, in the "Ten Illustrations of National Cattle," which depicts high-quality cattle.
Currently, 14 designated breeding farms raise Nara cattle with loving care in the blessed natural environment of Nara Prefecture.
At Momoshiki, we source A4-ranked female cattle from Kanai Livestock in Uda City, Nara Prefecture. We hope you will enjoy the fine-grained, tender meat and delicious flavor that only female cattle can offer.

This is Momoshiki's signature dish. The sauce is made with soy sauce from a long-established Yoshino brewery, and is carefully crafted with generous amounts of dried shiitake mushrooms and kelp from Tsukigase, accented with the aroma of bonito.

A4 Yamato beef loin / white wood ear mushrooms / large tofu / Totsugawa beech mushrooms / konjac / hand-baked gluten / onion / green onion / green vegetables / red onion

The popular "Yamato Beef and Bamboo Shoot Colorful Rice Bowl" is making a spring appearance.

Enjoy the rich flavor of Yamato beef and seasonal bamboo shoots.

Carefully cooked beef rice bowl topped with the vibrant colors of spring.

Enjoy the first bowl as is. For the second bowl, add condiments.

Finish it off by pouring our homemade broth over it and enjoying it as ochazuke (rice with broth).

Shigureni is an appetizing dish with the aroma of ginger.
Simmered in a sweet and spicy sauce until tender.
A superb dish that allows you to fully enjoy the umami of the meat.

What makes Yamato beef special is its lean meat.
The surface of this prized lean meat is seared to create a fragrant aroma, sealing in the juices, and then slowly cooked at a low temperature.
The tender meat is packed with flavor.

You can grill your own melt-in-your-mouth prime loin steak.
Place the medium-cooked meat on a bed of shigure and enjoy it with condiments.