BISTRO CarneSio

Since I have experience in both Western and Yakiniku (Japanese BBQ) restaurants, I have confidence in cooking red meat. I select the best domestic beef every time regardless of where it is produced. The meat I select is characterized by strong taste and softness. I'm particular about all the parts including "Skirt", "Aitchbone", and "Lump", but among them, "Beef Tongue" is the special dish I'd like you to try. Not thinly cut but grilled as a whole, its chewy texure and strong flavor is unique to our selected ingredients. Since the restaurant has a counter and an open kitchen, we try to cook as we see the customers' situation. Cooking and seasoning is fine-tuned to the needs and preferences of the customer, so I try to serve the dish that best fits that customer. Our concept is to provide domestic beef of A5 grade and delicious wine as reasonably priced as possible. As well as a girls party or a family meal, the older people also visit us when they "want to eat meat"! read more