Carne Bar Del Sole Dotonbori de Wagyu de pelo negro
黒毛和牛一頭買い肉バル デルソーレ 道頓堀 / Meat Bar Del Sole Dotonbori
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Serving as a chef at a certain famous Italian restaurant in Osaka that is known for being hard to get a reservation at, he was scouted by many Italian restaurants but participated in the launch of 'Del Sole'. A master Italian craftsman who has perfected cooking x a meat-loving president who has perfected meat.
The meat, carefully grilled over charcoal by an Italian craftsman who was involved in the design, is incredibly juicy. Please enjoy the distinct flavors of each cut, characterized by its marbling, tenderness, and strength of flavor.
STEP 1 Please choose your preferred cut from today's rare cuts marked on the store menu. STEP 2 It will take about 30 minutes to serve as we will grill it slowly over charcoal. STEP 3 The steak will be served in portions of either 100g or 150g.
■Gravy Sauce: A light sauce with a soy sauce base, flavored with lemon and garlic. ■Marsala Sauce: A rich sauce with sweetness and depth, made by reducing Italian Marsala wine blended with Wagyu broth. ■Italian Salt: A mineral-rich salt, smooth and characterized by sweetness, presented to the Pope.
A cut from the shoulder, often used for kalbi.
A part attached to the triangular rose, with a flavorful umami.
The area between the ribs. Also known as Getakarubi.
A relatively tender part of the rose, similar to the harami. The flavor is rich in the umami of Wagyu beef.
A rare cut from the middle of the belly. It has good marbling and a sweet flavor.
A rare cut that possesses a particularly soft texture among the various parts of the rose. The marbling and flavor are irresistible.
The king of pork belly. Used as premium kalbi in grilled meat.
A rare cut with a prickly texture among outside chuck. You can enjoy the flavor of chuck meat.
A rare cut taken from the outer thigh, also known as Makura due to its shape.
Features a moderate tenderness with a flavor reminiscent of kalbi.
A part that is perfect for a soft steak even inside the butt.
A part located at the tip of the buttocks. It is a rare cut among the parts of the buttocks that has marbling.
A part taken from the body of a fish, resembling a turtle shell. Soft red meat.
A cut taken from the part of the marbling, known for its soft texture and rich flavor of fat.
The central part of the maru. It has few marbling, a moderate tenderness, and is a light and rare cut.
The area of the foreleg's upper arm, characterized by low fat and tenderness.
Inner thigh part. Used in grilled meat for cuts like loin and yukke.
A cut that is not inferior to rib roast taken from Kurashita. The taste is undoubtedly rib roast.
A part that is attached to the top of the classic rib. It has more fat than the classic rib.
A part that connects to the sirloin. A cut with fine texture, appearance, umami, tenderness, and high fat flavor.
A rare cut taken from the rib, rich in marbling. It is used as premium loin in grilled meat.
The part surrounding the rib roast. Both in appearance and taste, it is exquisite.
The king of meats. Unmatched flavor for steak, no doubt about it.
A part located above the misuji. The fat on the meat is irresistible for kalbi lovers.
A part located on the inside of the misuji. It is a rare cut with little fat and is tender.
A rare cut that comes from the arm, shaped like a chestnut, as the name suggests.
A rare cut that can only be obtained from one cow, yielding only 2 kg. A part where you can enjoy the wonderful marbling and the flavor of the meat.
Queen of Meat.
You can enjoy it with three types of sauces that enhance the flavor of the meat. Sea Urchin Soy Sauce 1089 yen (tax included) Ikura Sauce 1089 yen (tax included)
The umami is tightly sealed at low temperature. Enjoy with a rich sauce.
This is a special prosciutto that has been marinated in salt and red wine, concentrating the umami of the Wagyu beef.
A selection of appetizers recommended by the chef.
A Korean side dish from a barbecue restaurant arranged in Italian style! The spicy flavor is addictive.
Fresh liver that can be eaten raw is simmered in white wine to concentrate its flavor.
First, as a companion to beer!
Delicious tapas made with tender simmered tendon meat. Italian style with tomato sauce.
Potato salad made with black-haired wagyu beef, possible only at a meat wholesaler
A simple tomato stew with colorful vegetables. Marinated fried eggplant adds richness from the prosciutto.
High-quality liver made into pâté. Served with bruschetta.
A staple of the bar! Enjoy with white wine
Sautéed mushrooms with a hint of lemon for accent.
So-called Nanban-zuke. Enjoy it as a side dish.
This is a meaty terrine that only a meat wholesaler can provide. Please enjoy the flavor of the black-haired beef.
Fresh tomatoes are the key. Enjoy it as a snack.
The combination of freshly fried potatoes and anchovy butter is outstanding
These are homemade pickles with a subdued sourness.
Recommended for those who want to eat leafy vegetables simply. Anchovies provide a nice accent.
A full serving of fresh leafy vegetables. Generously grated cheese♪
Full of volume! A salad with meat and fruits that will energize you for tomorrow!
A well-known Italian classic dish. We are particular about buffalo mozzarella.
We have arranged a popular menu item into ajillo. The flavor of the vegetables is alive.
Ajiillo with a slightly Japanese-style seasoning, delicious simmered dish! Rapidly gaining popularity.
Creamy and hot, perfect with baguette!
A new style of beef tongue menu♪ It is the number one popular menu item.
A must-have for blue cheese lovers! Pairs well with red wine.
The combination of freshly fried potatoes and anchovy butter is outstanding
Using 100% Black Wagyu beef meat sauce and cheese to create a gratin style dish
Slowly bringing out the delicious flavors of seasonal vegetables over charcoal.
A juicy dish that makes you want to munch on it with a beer in hand.
Simple is best! A classic among classics. How about with a beer?
A captivating flavor made with four cheeses
Mixing the deliciousness of Black Wagyu with a creamy soft-boiled egg, buonissimo!
This is an original pizza made with plenty of Wagyu beef prosciutto.
Let's finish with oil pasta after the steak
This is a penne pasta with a very spicy tomato sauce that will make your face turn red!?
Rich cream sauce that cheese lovers can't resist
Luxurious pasta with black wagyu and porcini
A very popular luxurious pasta! Are you in the mood for something rich today?
Knocked out by the deliciousness of the slowly simmered beef tendon
You will want to eat this finishing rice! Topped with tender Wagyu beef cooked in a pressure cooker.
This is a carefully crafted baguette delivered daily from a contract bakery.
Homemade garlic toast that is delicious even when eaten with steak
Please ask the staff about today's cheeses starting from 539 yen (including tax)
Platter of 3 types of cheese
Chocolate is an aphrodisiac. The temptation of melting ganache.
The surface is crispy while the inside is creamy!
Assortment of 3 types. Please ask the staff for details.
This is an adult cheesecake that is not too sweet. Served with a slightly bitter sauce.
Born from a commitment to beer making, it is made using the Ichiban Shibori method. Only the first-pressed wort is used lavishly. That's why it has a lot of umami and is delicious!
Recommended for those who want to drink just a little draft beer!
A stylish bottle beer chilled below 0° with a dedicated cooler. Please enjoy it in a casual manner.
Glass 594 / Decanter 2,376
Glass 594 / Decanter 2,376 (Decanter is equivalent to 5 glasses)
Glass is 594 / Decanter 2,376 (Decanter is equivalent to 5 glasses)
Glass 594 / Decanter 2,376 (Decanter is equivalent to 5 glasses)
Glass 594 / Decanter 2,376 (Decanter is equivalent to 5 glasses)
539 yen
2200 yen
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