Binchotan Steak Ro Sakai

Carefully selected ingredients representing the season, such as high-quality meat, fresh seafood, and seasonal vegetables, are prepared. The simple yet delicate method of charcoal grilling brings out the charm of the ingredients.

The main dish of the "Steak Course" is a choice of fillet or sirloin. You can savor the delicious taste of the meat in three different styles: special soy sauce, house-made ponzu (Japanese citrus juice), and Bolivian rose salt.

Chateaubriand, one of the finest beef filets, is served luxuriously in tataki style (seared). The contrast between the savory, grilled surface and the bright rosé stands out, making it one of the most popular items in the course.

"Specially Selected Japanese Black Beef Steak Course" Course A allows you to choose fillet or sirloin, while Course B allows you to enjoy Chateaubriand. The meat is grilled over binchotan charcoal, bringing out the flavor of the meat. Served with soy sauce, ponzu sauce, salt, and green chili peppers.

We offer carefully selected ingredients that represent the season, such as meat that has been carefully selected for its quality, fresh seafood, and seasonal vegetables. The simple yet delicate process of charcoal grilling brings out the best in the ingredients.

Made with carefully selected Wagyu beef. The thinly sliced meat brings out its elegant flavor and tenderness in this exquisite dish. When quickly dipped in the special soup stock, the fat slowly melts, creating a texture that melts in your mouth.

This dish cannot be ordered alone. Please order it as an add-on to your course. If you would like to change the course contents, please consult with our staff.

White (November-December) / Black (October-April) / Summer (May-September)

Butter grilled, charcoal grilled, fried, omakase

Butter-fried, fried, or assorted