Yakiniku House Daishogun Kanazawa Branch

Course meals feature abundant Kaga Hyakuman-goku ingredients. Starting with specialties like "Kiwai Tan (premium beef tongue)" and "Yakiniku White Rice," you can enjoy the restaurant's charm by comparing three types of rice and experiencing the meat the staff grills at its best.

Served with years of expertise and exquisite ingredients. The meat is carefully selected with discerning eyes and carefully cut by skillful chefs. The "Noto Beef Course" is prepared using "Noto Beef" as the main ingredient and offered with the know-how gained over many years. Noto Beef is available as an addition to the courses or can be ordered a la carte.

This is a masterpiece combining Ishikawa's ingredients with the Kobe brand Ota Bef. The eggs are sourced from Tanaka Farm in Saitama. Rice-derived salt koji enhances the flavor of the sweet shrimp. It is delicious on its own and pairs exceptionally well with freshly cooked rice.