Niku Kappou - Niku Kabuku

With various beef parts such as chuck flap, tongue, and ichibo (aitchbone), the content changes with the seasons. Combining seasonal ingredients and meat makes a blissful taste. You will be surprised by the new deliciousness of "rice, meat, and seasonal ingredients" cooked in an earthenware pot.

Instead of focusing on the brand, the restaurant selects the best meat of the day. Only the best A5-grade female beef is used for the dish, carefully char-grilled over charcoal for over an hour. The tender meat's flavor and sweetness will melt in your mouth!

The "kainomi" is a popular rare meat part, with flavors like lean filet meat and juicy softness. It is combined with caviar in a very luxurious and stylish caviar tin. The taste is irresistible.