Banpo Sirloin

Focusing on carefully selected sirloin from both domestic and international sources, we optimize the aging period and cooking method according to the day's characteristics. We retain the umami at low temperatures, and finally, we envelop it in aroma with firewood in a two-step approach. We recommend enjoying a comparison of different cuts, from bone-in sirloin and thick cuts to lighter grass-fed types. The side dishes include crispy potatoes finished with beef fat, charred cauliflower, and accompaniments like rémoulade butter and black pepper béarnaise, all of which enhance the contours of the meat. Our wine selection ranges widely from classic Bordeaux to cool-climate Pinot and natural orange wines, with glass pairings that complement the steak. For the finale, we offer mini katsu sandwiches made from the end cuts of sirloin and meat chazuke with flavorful broth, ensuring happiness until the last bite.