Kyoto Steak Nan Daimon Nishiki Ten

Using rice from Gihee VIII, our experienced chef carefully grills carefully selected lean Wagyu beef to medium rare with a deep homemade sauce that has been handed down since the restaurant was established in 1957. After enjoying it as a steak, you will be served with our secret beef broth chazuke. Please enjoy our most popular **"Overflowing Red Wagyu Beef Hitsumabushi "**. Kyoto Steak Minamidaimon Nishiki-Ten Overflowing Red Meat Wagyu Hitsumabushi】-Use of Gibei rice by the 8th generation -Use of selected red meat Wagyu beef by our long-established meat professional -Secret sauce made over 68 years -Home-made beef broth chazuke -You can enjoy various tastes with colorful condiments.

Using rice from Gihee VIII, the sukiyaki sauce invented in 1957, and carefully selected lean Wagyu beef cut by hand by a chef who knows all about Wagyu beef. The fluffy, melt-in-your-mouth eggs are served in a sukiyaki broth that can be adjusted in terms of firmness by the customer. Please try our "Wagyu Sukiyaki with Soft and Fluffy Eggs "**, which has many repeat customers for its delicious and reasonable price. Kyoto Steak Minamidaimon Nishiki-Ten The concept behind the Fluffy Egg Wagyu Sukiyaki】- Use of Gihee VIII rice- Lean Japanese beef carefully selected by a meat professional as only an established restaurant can- Homemade sukiyaki sauce invented in 1957- Special fluffy Kyoto egg that you can make yourself- One person can enjoy the dish in a pot at their leisure.

Using rice from Gihee VIII, Wagyu professionals, who have been in business since 1957, carefully hand-cut and cut the black Wagyu beef ichibo that they have obtained through their own procurement. It is grilled to a juicy medium rare with exquisite heat that seals in the tenderness and flavor. This steak is luxuriously layered on top of glossy cooked rice. Enjoy it with our special steak sauce. Please try our **"Selected Japanese Black Beef Ichibo Steak Stack "** which has just the right amount of fat, juiciness and meaty flavor. Kyoto Steak Minamidaimon Nishiki-Den Selected Japanese Black Beef Ichibo Steak Stack】- Use of Gihee Hachidai rice- Moderately marbled Japanese Black Beef Ichibo carefully selected by a meat professional as only a long-established restaurant can provide- Homemade steak sauce created by a renowned chef- Hand cut and exquisitely cooked by a chef who knows Japanese beef inside and out- Combination with gohan (rice) Luxurious Ojyu, where you can enjoy the sense of unity with the rice.

Using rice from Gihee VIII, Wagyu professionals, who have been in the business since 1957, carefully cut by hand the black Wagyu beef Ichibo that they procure through their own channels. Wagyu professionals grill the beef to a juicy medium rare with exquisite heat that seals in the tenderness and flavor. For those who want to enjoy the juicy taste of Wagyu beef, steak is the way to go. Enjoy it with our chef's special steak sauce. Please try our "Selected Japanese Black Beef Ichibo Steak Stack "** which allows you to enjoy the texture of hand-cut meat, moderate fat content, and the delicious flavor of the meat. The "Selected Japanese Black Beef Ichibo Steak Stack" at Kyoto Steak Minamidaimon Nishiki-Ten is made with rice from Gihee Hachidai - The Ichibo is carefully selected by a professional meat chef who has been in business since 1957 - Hand-cut and exquisitely grilled by a chef who knows Japanese beef inside out - Special wasabi and natural salt to match the flavor of the wagyu beef Please enjoy it with