Thick-Cut Meats at a Long-Established Yakiniku Restaurant

La Shomon Honten

Tabiiro’s picks: signature dishes

A tasting of thick-cut lean meat showcasing its natural umami

"Akami Three-Cut Platter" for Savoring the Natural Flavor of Beef

The featured "Akami Three-Cut Platter" makes full use of whole-cattle purchasing, with the three best cuts selected from five options sourced that day. Rare cuts such as the favored "Kurimi" may also be included. Each piece is deliberately cut thick to bring out the natural umami of the lean beef, helping retain juiciness after grilling while allowing rich flavor to spread with every bite. The substantial texture of the thick cuts and the depth of flavor characteristic of Kuroge Wagyu come together in a satisfying platter.

Interior

A spacious setting for a relaxed meal

The spacious interior offers more than 130 seats in a bright, open setting. Seating options include tables suited to small groups, sunken kotatsu seating for a more relaxed meal, and a variety of private rooms well suited to celebrations and larger gatherings. Both the first and second floors feature generous layouts with ample space for comfortable dining.

From the Tabiiro Editorial Team

Since its founding in 1970, the restaurant has earned lasting support for both the quality of its meat and the distinctive flavor of its house-made sauce. Serving the finest meat available that day brings new flavors with each visit, while the ample seating and spacious interior provide a comfortable setting for a relaxed meal.