MEAT
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A casual steakhouse just minutes from Tachikawa Station
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A dish made by slowly cooking chicken with ingredients like kelp at low temperatures for over 6 hours. The kelp absorbs excess moisture, leaving behind umami and a moist texture. Approximately 250g per piece.
A cut from the diaphragm of the cow, it is tender and has an addictive deliciousness.
A cut from the beef's rear, allowing you to enjoy the rich flavor of red meat.
This cut comes from the flank of the cow, allowing you to enjoy a tender texture with a moderate amount of marbling.
The A5 shoulder rib part has high-quality fat.
You can enjoy the strength of the red meat in the arm part.
The seasoning changes depending on the occasion.
This is a serving for one person. The broth is lightly finished with oolong tea and yuzu salt, and the meat used is Wagyu beef and pork loin.
