Yakiniku Fuji
焼肉 藤
| M | D | M | D | F | S | S |
|---|---|---|---|---|---|---|
9 | 10 | 11 | 12 | 13 | 14 | 15 |
16 | 17 | 18 | 19 | 20 | 21 | 22 |
23 | 24 | 25 | 26 | 27 | 28 | 29 |
30 | 12/1 | 2 | 3 | 4 | 5 | 6 |
Neueste Informationen
A yakiniku restaurant where you can enjoy high-quality black wagyu beef
Empfohlene Punkte
Auswertung
Rezensionen
Speisekarte
This is a set of Yakiniku set of Japanese black beef only for lunch on Saturdays, Sundays and national holidays! Great value lunch with one drink!
This is a special early-bird course available only on weekdays! The regular 7,000 yen course is 20% off at 6160 yen! Reservations must be made between 16:30 and 18:00. This course is 90 minutes long.
This course includes a toast drink and dessert plate to celebrate your loved one! Please indicate your message for the dessert plate in the "Request" column. This course includes two kinds of popular meat sushi and selected wagyu beef!
The all-you-can-drink yakiniku course is recommended for a welcome and send-off party or celebration! This is a very satisfying course that includes our most popular menu items, rare yukke and TKB! This course is only available for reservations made up to one day in advance.
Irregular Limited Menu
Limited quantity available on the 22nd of every month (Wisteria Day) and the 29th (Meat Day)
Skirt steak, loin, upper loin, grilled shabu (2 pieces each)
- Additional Options - Extra Egg Yolk Sauce 100 yen, Extra Shaved Truffle 200 yen, Bite-sized Rice 50 yen
After filling up on grilled meat, cold noodles are a must! Using Morioka cold noodles with a firm and elastic texture, and a smooth mouthfeel. The addition of perilla leaves and plum sauce enhances the freshness!
A luxurious broth layered with the umami of kombu, niboshi, shiitake, and chicken, enhanced with seasonal sudachi. The refreshing aroma and subtle spiciness of green chili make this a delightful bowl during the lingering heat of this season.
A dish that captures the strong aroma of matsutake mushrooms and the deep umami of Wagyu beef, cooked slowly in a clay pot. Pouring the fragrant beef broth over the crispy rice at the bottom enhances the savory flavor, making it the perfect final dish. This is an autumn luxury that relies solely on the power of the ingredients. Please take this opportunity to enjoy it.
Napa cabbage and cucumber kimchi, today's kimchi
Bean sprouts, spinach, fern brake, radish
A dish that allows you to fully enjoy the flavor of Wagyu beef. The refined taste of Wagyu is enhanced by lightly searing it, bringing out a more aromatic quality, and it pairs perfectly with the sushi rice. Please be sure to try it at least once.
This is Yukke cooked at low temperature.
Stone-cooked Bibimbap + 200 yen
Matcha or Vanilla
Always 10 to 15 varieties on the list (Main offerings) - Yorokko Beer, Space Brewing, Nara Brewing, Minoh Beer, Republic Brew, Nomacraft, Black Tide, West Coast, Barbaric Works, Mikkeller, Modern Times, Toppling Goliath, Revision, Burnt Mill, Needy Deep, Green Flash, Stone, Smog City, etc.
Depending on the season, it will change to either heated or raw sake.
Selected natural wines that accompany the seasons
All wines are natural wines! We especially focus on Japanese wines and orange wines. <Main offerings> Yellow Magic Winery, Coco Farm, Domaine Nagase, Domaine Atsushi Suzuki, Nohgakuzaka, Domaine Takahiko, Radicon, El Barri, Nakamilo, Donati Puzura, Bonhomme, San Fereolo, Agraria, Guerieri, La Cave des Nomades, Classna, Ora, etc.
