Shiretoko Beef

Our Shiretoko Wagyu Beef is sourced exclusively from Ohashi Farm in the Higashimokoto area of Ozora, located in north-eastern Hokkaido. The cattle are painstakingly raised and cared for, using a specially designed feed made from Hokkaido ingredients.

Shiretoko Beef

This is a high-grade Wagyu Beef with vibrantly beautiful marbling and a tenderness that melts in your mouth. This exquisitely marbled beef is considered a work of art.

Saroma Kuroushi Beef

This is a crossbreed of Holstein and Japanese Black. The meaty texture of Holstein and delicious flavor of Wagyu are combined for a well-balanced taste experience.

Kobe Beef

The marbling of this Wagyu Beef is so fine and ingrained with the muscle that it has a melting point low enough to melt in contact with human skin. Yamanami is registered as a designated Kobe beef restaurant, so you can be sure you're getting an authentic taste.

Japanese Ise-Ebi Lobster

This lobster is famous for its rich taste and firm texture that can only be found when caught in Japan. Grilling it helps to seal in the juices, making it packed with irresistible flavor.

Hokkaido Seafood

We are very particular about using select seafood from the bountiful waters of Hokkaido, such as Ezo Scallops, Red King Crab, and Ezo Abalone. Depending on the time of year, we also serve seasonal fish, including Kinki, Flounder, Tokishirazu Salmon, and Cherry Salmon.

Hokkaido Produce

We procure seasonal vegetables, such as Asparagus, Northern Ruby and Inca's Awakening Potatoes, Sweet Tomatoes, and various Mushrooms. We also get some rare produce from all over Japan, depending on the season.

Moshio Seaweed Salt

This seaweed salt is made by adding the extract of second-year kelp from the town of Kumaishi to the finest kettle-cooked salt and then recrystallizing it. The mild flavor of the kelp brings out the sweetness of meat dishes.

Shiretoko Beef

Our Shiretoko Wagyu Beef is sourced exclusively from Ohashi Farm in the Higashimokoto area of Ozora, located in north-eastern Hokkaido. The cattle are painstakingly raised and cared for, using a specially designed feed made from Hokkaido ingredients.

Shiretoko Beef

This is a high-grade Wagyu Beef with vibrantly beautiful marbling and a tenderness that melts in your mouth. This exquisitely marbled beef is considered a work of art.

Saroma Kuroushi Beef

This is a crossbreed of Holstein and Japanese Black. The meaty texture of Holstein and delicious flavor of Wagyu are combined for a well-balanced taste experience.

Kobe Beef

The marbling of this Wagyu Beef is so fine and ingrained with the muscle that it has a melting point low enough to melt in contact with human skin. Yamanami is registered as a designated Kobe beef restaurant, so you can be sure you're getting an authentic taste.

Japanese Ise-Ebi Lobster

This lobster is famous for its rich taste and firm texture that can only be found when caught in Japan. Grilling it helps to seal in the juices, making it packed with irresistible flavor.

Hokkaido Seafood

We are very particular about using select seafood from the bountiful waters of Hokkaido, such as Ezo Scallops, Red King Crab, and Ezo Abalone. Depending on the time of year, we also serve seasonal fish, including Kinki, Flounder, Tokishirazu Salmon, and Cherry Salmon.

Hokkaido Produce

We procure seasonal vegetables, such as Asparagus, Northern Ruby and Inca's Awakening Potatoes, Sweet Tomatoes, and various Mushrooms. We also get some rare produce from all over Japan, depending on the season.

Moshio Seaweed Salt

This seaweed salt is made by adding the extract of second-year kelp from the town of Kumaishi to the finest kettle-cooked salt and then recrystallizing it. The mild flavor of the kelp brings out the sweetness of meat dishes.