Wagyu Kurabu By AAN Foods

The ultimate premium buffet tier granting access to all exclusive Platinum items, plus everything in the Gold and Classic tiers. Enjoy the highest quality Wagyu cuts and premium seafood.

Premium beef ribeye cut known for its generous marbling and rich flavor. Tender and juicy, best enjoyed grilled.

Lightly seared Wagyu beef, sliced thin and served rare. typically dressed with a citrusy ponzu sauce and garnishes.

A signature large-format sushi piece featuring a generous slice of premium Wagyu beef. Offers a mouthful of rich, savory meat flavor.

Fresh salmon roe from Hokkaido. These orange pearls burst with a savory, salty ocean flavor.

Surf clam sashimi with a distinctive red and white appearance. It has a firm, slightly chewy texture and a mild sweetness.

Premium scallops from Hokkaido that have been lightly smoked. The smoking process adds a depth of flavor to the natural sweetness of the scallop.

Thick-cut beef tongue scored in a diamond pattern. The scoring helps render the fat and provides a unique texture when grilled.

Sushi topped with Wagyu beef and a slice of creamy avocado. A rich combination of savory meat and buttery fruit textures.

Lean red meat tuna sashimi. It has a firm texture and a clean, metallic iron flavor typical of high-quality tuna.

Sushi topped with meat from the Zuwai crab (snow crab). Sweet, delicate, and fibrous crab meat on vinegared rice.

Sushi featuring medium-fatty tuna belly. Strikes a balance between the rich creaminess of otoro and the meaty flavor of akami.

The Gold tier buffet offering a wide selection of premium beef cuts and sushi. Includes all items in the Classic tier.

Slices of beef shoulder loin. A flavorful cut that balances lean meat with fat, suitable for grilling.

Japanese-style steak tartare made with seasoned raw beef and topped with an egg yolk. Rich, creamy, and savory.

Beef thigh or round cuts. A leaner option with a strong meaty flavor, best grilled quickly to retain tenderness.

Selected lean portions of beef. Low in fat, offering a pure beef taste and firm texture.

Boneless short rib slices. A popular yakiniku cut known for its high fat content and intense juiciness.

Lean beef cut in a diamond pattern. The scoring makes the lean meat more tender and helps it absorb marinades.

Marbled beef slices specifically for Sukiyaki. The fat renders beautifully in the hot pot, creating a melt-in-the-mouth texture.

Thin slices of lean red meat for Sukiyaki. Offers a hearty beef flavor without being overly oily.

Thicker steak cuts from lean Wagyu muscle. Provides a satisfying chew and robust flavor.

Beef tongue seasoned with salt (Shio). A classic yakiniku starter with a unique crunchy yet tender texture.

Beef tongue slices topped with chopped green onions (negi). The onions add a fresh, sharp contrast to the rich tongue.

Lightly torched beef served with ponzu sauce. The torching brings out the aroma of the fat, balanced by the sour sauce.

Japanese curry rice made with Wagyu beef chunks. A savory, slightly sweet and spiced stew served over rice.

Sushi topped with a slice of Wagyu beef. The heat from the rice gently warms the beef fat.

Sushi topped with surf clam. The clam provides a nice textural contrast to the soft sushi rice.

Sushi topped with saltwater eel. Typically simmered until soft and glazed with a sweet sauce.

Flounder fish grilled with either simple salt or savory teriyaki sauce. The flesh is delicate and white.

Okhotsk Atka mackerel, a popular fish for grilling. It has oily, flavorful flesh that flakes easily.

Hand-rolled sushi cone filled with salmon and spicy sauce. Crispy seaweed wrapper with fresh fillings.

Hand-rolled sushi cone with yellowtail and plum paste (ume). The sour plum complements the rich fish.

Fresh salad topped with deep-fried soft shell crab. Crunchy, savory crab contrasts with crisp vegetables.

Sweet carbonated soft drink. Served cold.

The classic buffet tier featuring essential Japanese dishes, seafood, and sushi options. A great entry point to the menu.

Fresh salmon sashimi sourced from Norway. Known for its bright orange color and rich, fatty texture.

Scallop sashimi from Hokkaido. Sweet, creamy, and tender raw scallops.

Mackerel cured in vinegar (Shime Saba). The curing process firms the texture and adds acidity to cut the fish's oiliness.

Yellowtail sashimi. A fish with whitish-pink flesh, offering a buttery texture and mild flavor.

Raw white shrimp sashimi. Sweet and translucent with a soft, melting texture.

Squid sashimi. Firm and slightly chewy with a clean, mild taste.

Salmon head simmered in soy sauce and sweet stock. The meat around the head is gelatinous and flavorful.

Sushi topped with the fin muscle of flatfish. Prized for its crunchy texture and rich, oily flavor.

Gunkan-maki (battleship sushi) topped with marinated salmon roe. Salty bursts of ocean flavor.

Standard tuna sushi using the lean red meat. Classic and refreshing.

Sushi topped with smoked salmon. Combines the savory smoke flavor with vinegared rice.

Salmon sushi that has been seared with a torch (Aburi). The heat melts the surface fat, creating a creamy texture.

Classic nigiri sushi with a slice of fresh salmon.

A sushi creation featuring smoked salmon topped with salmon roe. A double dose of salmon flavor.

Yellowtail nigiri sushi. Rich and buttery fish on rice.

Yellowtail sushi seared with a flame. Enhances the aroma and softens the texture.

Scallop sushi. A whole or sliced scallop served over sushi rice. Sweet and tender.

Sushi topped with vinegared mackerel. Tangy and savory.

Sushi topped with boiled octopus. Chewy and slightly sweet.

Sushi topped with Amaebi (sweet shrimp). Known for its sticky texture and clear sweetness.

Sushi topped with grilled freshwater eel and sweet glaze (tare).

Grilled scallop wrapped in dried seaweed (nori). A savory snack with oceanic flavors.

Seared yellowtail (Buri). The exterior is cooked while the inside remains raw, served with sauce.

Sushi roll filled with salmon. A simple and popular maki roll.

Premium raw meat dish made with top-grade A5 Kobe beef, seasoned and served with egg yolk. Extremely tender and rich in fat.

A curated platter of Wagyu beef cuts served as a welcome dish. Allows diners to sample high-quality meat before the buffet.

A fresh assortment of sashimi served as a starter. Typically includes salmon, tuna, and other seasonal fish.