700 years ago, at the end of the Kamakura period, when Nara was called Yamato, the "Ten Illustrations of National Cattle," which depicted fine cattle, already listed Nara as one of the countries that produce fine cattle, under the name of Yamato beef.
Currently, 14 designated cattle producers raise the cattle with love in the blessed natural environment of Nara Prefecture.
Momoshiki purchases A4 rank female cattle from Kanai Livestock in Uda City, Nara Prefecture, among others. Please enjoy the fine texture, soft meat quality, and delicious flavor that only female cattle can offer.

First, heat the iron pot and add beef tallow. If you heat it too quickly over high heat, it will burn easily, so it's best to heat it over medium heat.

Once the iron pan is hot, cook the meat on both sides. Pour the sauce over the meat, mix it in, and it's done. Mix it with the egg and enjoy.

Add the vegetables and sauce and bring to a boil, then reduce heat to low and add the remaining meat and simmer. Make sure to keep the sauce at a level where the surface of the pot is occasionally visible.

This is Momoshiki's signature product. The sauce is made using soy sauce from a long-established brewery in Yoshino, and is carefully prepared with a generous amount of dried shiitake mushrooms and kelp from Tsukigase, with the aroma of bonito.

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

・Extra loin (60g) 1320 yen
・Extra vegetables (1 portion) 660 yen
・Morimura red egg (1 piece) 110 yen
・White rice (free refills) 330 yen
・Udon noodles for the finale 220 yen

・Miwa somen noodles
・Seasonal delicacies
・Pickles

Shigureni with an appetizing ginger aroma.
Cooked in a sweet and spicy sauce until tender.
A superb dish that lets you fully enjoy the deliciousness of the meat.

The most notable feature of Yamato beef is its lean meat.
The surface of this prized lean meat is seared to give it a fragrant finish, sealing in the juices, and then cooked slowly at a low temperature.
The tender meat is packed with flavor.

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