Yakiniku Takumi
焼肉匠
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Auswertung
Rezensionen
Speisekarte
Enjoy the tender and juicy specialty carefully selected by the store manager with salt and wasabi
A cut of beef from the diaphragm, located on the back side, known for its wild chewiness and juiciness. The name originates from the fact that it is cut from the belly.
A cut from the tip of the buttock with a rich umami flavor. It is a lean cut with a moderate amount of sweet fat.
Sagari is a part of the diaphragm that connects to the lumbar vertebrae. It has little fat, a sweet and rich flavor, strong umami, no distinctive meat odor, and is light, tender, and very easy to eat.
A popular cut located at the base of the hind leg, known for its balance of marbling and lean meat, resulting in a flavorful taste.
A part of the body from the waist to the buttocks with soft and less fatty meat, characterized by a strong umami taste and a rich flavor inherent to red meat.
A part located near the base of the hind legs, with fine texture and little fat, providing a chewy texture and delicious flavor that increases as you chew. *Please lightly sear before eating.
Cheek meat rich in gelatin and protein! Many people love the elastic texture and concentrated umami. *Please lightly sear before eating.
When it comes to peach meat, it is recommended for health-conscious people because of its low fat content, high-quality lean meat, characteristic richness in vitamin B group, L-carnitine, protein, and iron.
Eel from Miyazaki Prefecture
Eel from Miyazaki Prefecture
Enjoy the fine foam created by experts of this premium draft beer made from 100% golden malt.
Non-alcoholic beverage
Scotch Whisky
Irish whiskey
Small Batch Premium Bourbon
Japanese whisky with a forest aroma
Premium gin from Oshizuru Mountain
Fully ripened plums grown in Takachiho village
Sake made from hibiscus grown in Hinata
Sake with the fragrance of Hinata Natsu, a specialty of Miyazaki
A gentle sake with a natural sweetness
Miyazaki limited Honkirishima sweet potato shochu
Fruity sweet potato shochu with aerial notes
Imo shochu born from the sea
Elegant and fragrant barley shochu
A fragrant rice shochu brewed with Dassai sake lees
France Cotes du Rhone Grenache Syrah / Midi
France Cotes du Rhone Grenache Syrah / Midi
American California Cabernet Sauvignon / Full
American California Cabernet Sauvignon / Full
Italy Abruzzo / Montepulciano / Full
Chile Lapel Valley / Carmenere / Full
American California / Central Coast Pinot Noir / Midi
France Bordeaux Medoc 5th Growth Cabernet Sauvignon blend / Full-bodied
Italy Piedmont / Nebbiolo / Full
California, USA / Napa Valley Oakville Cabernet Sauvignon and others / Full-bodied
French Languedoc-Roussillon Chardonnay / Dry
French Languedoc-Roussillon Chardonnay / Dry
Australia Margaret River Sauvignon Blanc / Dry
California Sonoma County Chardonnay / Dry
French Champagne / Moet & Chandon Half Bottle
France Champagne / Full Bottle
Gohyakumangoku / Polishing Ratio 50% / Sake Meter Value +0 / Acidity 1.3
500,000 stones / Polishing ratio 50% / Sake meter value +0 / Acidity 1.3
Gohyakumangoku / Polishing Ratio 50% / Sake Meter Value +0 / Acidity 1.3
Can also be mixed with soda
Can also be mixed with soda
A soft and juicy dish carefully selected by the store manager. Enjoy it with salt or wasabi.
The part of the diaphragm located on the back side, known for its wild texture and juiciness. The name is derived from the term for the meat from the belly.
A cut from the tip of the butt, it has a rich flavor and while it is red meat, it has a moderate amount of sweet fat.
A part of the diaphragm that connects to the lumbar vertebrae, it has little fat, a sweet and rich flavor, strong umami, and no peculiar meat odor, making it light, tender, and very easy to eat.
A part of the thigh meat located at the base of the hind leg, popular for its well-balanced marbling and red meat, which gives it a rich flavor.
The area from the waist to the buttocks is characterized by soft meat with less marbling and a strong umami flavor, possessing the rich taste inherent to red meat.
A part located near the base of the hind legs, it has a fine texture, is low in fat, and has a chewy consistency that becomes more flavorful the more you chew it. *Please lightly grill it before eating.
Rich in gelatin and protein from the cheek meat! It has a chewy texture and concentrated umami, making it addictive for many. *Please lightly sear it before eating.
When it comes to peach meat, it is characterized by low fat content and high-quality red meat, making it recommended for health-conscious individuals due to its abundance of B vitamins, L-carnitine, protein, and iron.
Eel from Miyazaki Prefecture
Eel from Miyazaki Prefecture
■Salt and Pepper Flavor■Garlic Soy Sauce■Kyushu Miso
■ Salt-seasoned Harami ■ Salt-seasoned Hatsu
■Salt and Pepper Flavor■Garlic Soy Sauce■Kyushu Miso
■ Salt-seasoned Harami ■ Salt-seasoned Hatsu
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