Otemachi Toresu

A luxurious assortment of aged beef tongue, sirloin, and beef round. Recommended dish grilled slowly on a hot plate. Please enjoy with Western horseradish, fresh pepper, and rock salt.

This dish features homemade Italian sausage made with Iwami pork, sautéed with confit potatoes in butter. You can taste the richness of the butter and a pleasant saltiness, making it a great pairing with wine.

A dish featuring over 10 seasonal vegetables simply grilled on a hot plate. Seasonings include rock salt, basil miso, and bagna cauda sauce, allowing you to enjoy your own variations of flavor.

We sauté homemade Italian sausage infused with herbs, made from scratch in-house, along with confit potatoes on a hot plate. The dish has a hearty volume and satisfying texture, with a moderate saltiness that pairs well with wine.

To bring out the umami of the beef to the maximum, we slowly grill the beef tongue, beef round, and sirloin that have been aged for 15 to 35 days at room temperature. The umami is significantly enhanced. Western horseradish and fresh pepper elevate the flavor of the meat. A generous serving of colorful vegetables is also included, ensuring high satisfaction.

This is the part where the aroma of aging can be felt the most. The nut-like aroma and rich umami pair excellently with red wine. 100g 1980 yen (Aging period 15 days)

The aging process makes the meat tender and enhances the sweetness of the fat. 150g 3480 yen (Aging period 15 days)

By aging for 35 days, the greasiness disappears, and the original flavor of the meat is directly conveyed. 100g 2480 yen (aging period 15 days)

(Beef Tongue, Beef Round, Sirloin)

100g 2480 yen