Gorakujin
胡楽人
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27 | 28 | 29 | 30 | 31 | 8/1 | 2 |
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A hidden Japanese-style steakhouse
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The appetizer platter features a variety of seasonal dishes. The sirloin of Iga beef has light fat and good elasticity. It may change your concept of steak. You may not recognize it as sirloin because it is served with the fat and tendons removed.
Iga beef filet is of the finest flavor. As well as Chateaubriand, When serving the ordered grams, We will serve it even if we have to lose almost the same amount of the fatty part as the beef tendon. We are confident that you will be satisfied with the taste. We are confident that you will be satisfied with the taste.
The special curry made with 8 kg of Iga meat is the star of the Basho course. It is stewed in red wine and apple onion juice, using neither water nor flour. This is a completed stewed curry. The price is included in the course price. It is very reasonably priced. We do not sell it separately. (If sold, it would be a very luxurious curry priced at 10,000 yen for 150 grams.)
Starting with "assorted appetizers," you can enjoy "the finest filet mignon," then "seasonal grilled vegetables," followed by "special curry," "seasonal fruits," and "organic coffee. Please spend a blissful time.
Appetizer 3 dishes Iga Steak Grilled Vegetables Special Curry Rice Organic Coffee
The exquisite sirloin has just the right elasticity and flavor, with the deliciousness of high-quality fat spreading in your mouth. The premium meat, with moderate moisture removed, does not make a sizzling sound even when grilled on a high-temperature iron plate.
The tip of the hindquarters. It is red meat, yet it has an excellent balance of tenderness and marbling. The amount that can be obtained from one animal is extremely limited.
The exquisite Iga beef filet is exceptional for its tenderness and delicate flavor. Despite being lean meat, this top-quality filet has a depth of flavor that is unmatched, offering the ultimate taste experience.
The amount that can be taken from one cow is approximately enough for four people. This is the ultimate steak, where the surrounding sinews and fat are removed to savor only the best part. It is called the central part of the fillet, but it is referred to as such for any kind of cow. To put it bluntly, the Chateaubriand of top-quality meat that has been aged without concern for yield and without focusing on cost, from a black-haired Japanese breed, female virgin cow, is truly something else.
Typically made with 50cc.
Apple, chamomile, pan-roasted tea, yuzu juice, yuzu peel, salt
Grapes, cassis, black tea, black pepper, Sichuan pepper, cloves, bay leaf, honey
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