Niku Bakuren

The course starts with "Seasonal Appetizers," which features carefully selected Japanese black beef. Domestic pork and duck may also be served depending on the season and availability. It is very satisfying to the "Cold Tea Soba with Cod and Salmon Roe" served as the final dish.

It is a luxurious item of the best meat with fine marbling. Once the meat is quickly cooked, dip it in the truffle-flavored sukiyaki sauce and enjoy it on a piece of bread, as is the restaurant's style. The mildness of the egg yolk adds to the taste and takes it beyond expectations.

The beef tongue, one of the staples of the yakiniku menu, is purchased from the best quality at the time. It is cut to a firm thickness and then carefully knifed to give it texture and flair. The flavor of the meat fills the mouth.