Eitoman

The lunchtime signature is Wagyu demi-glace beef. Diners have described a meal that begins with salad and soup, followed by a glossy demi-glace sauce served around rice, with a generous helping of beef tendon and offcuts. The beefy soup leads into a substantial main course, making this a satisfying choice for a lunch focused on meat. One account notes that regular and large portions were available for the same price, 1,000 yen. At lunchtime, the Wagyu demi-glace beef is a natural place to start.

In the evening, the focus shifts to courses featuring Wagyu from the first dish through to the final course. The course priced at 1 man includes misuji yukhoe, Wagyu tail chawanmushi, 30-day-aged tongue and 5 grilled meat selections. Grilled sukiyaki comes with a bite of rice, and the meal ends with cold noodles in Wagyu-bone broth and dessert. The progression lets diners sample different cuts, with rice alongside the sukiyaki and noodles to finish. For a more substantial course, another option priced at 1 man 5,000 yen includes sirloin and Chateaubriand.

Some diners who have tried the courses recall watching meat being cut and grilled over the counter, as well as the beef stew served at the end. Seating includes both counter places and private rooms, offering a choice between watching the course unfold up close and dining in a private space. The menu also features a beef-bone beer, said to be made using bones collected from Wagyu—a potentially intriguing pairing for the meat dishes.