The Japanese name is premium roast. That was very confusing, but apparently ro-su in Japanese means sirloin

So there's 90g of beef. The sirloin is quite meaty, less melt in your mouth despite the intense marbling(but still v tender ofc), and has a stronger beef flavour than the karubi. Pretty good, and ridiculously value for money at 2915yen

Miso soup was flavourful, cooked w dashi not plain water, and beef shigure(the beef in dark sauce, there's also a mabushi set where you have rice covered w this thing) which was intensely flavoured.

Hida beef is considered top class because of its intense marbling in many different parts of the beef, as compared to other breeds which has a lot of marbling only in the sirloin ribeye kalbi etc(that's what I read)