USHIWAKAMARU
| L | M | M | J | V | S | D |
|---|---|---|---|---|---|---|
2 | 3 | 4 | 5 | 6 | 7 | 8 |
9 | 10 | 11 | 12 | 13 | 14 | 15 |
16 | 17 | 18 | 19 | 20 | 21 | 22 |
23 | 24 | 25 | 26 | 27 | 28 | 29 |
Dernières informations
A Rising High-End Yakiniku Restaurant
Évaluation
Avis
Menu
有機野菜ナムルと厳選野菜サラダAssorted Organic Vegetable Namul, 4kinds & Seasonal Salad (n,g)無添加自家製キムチ Homemade Organic Kimchi (n,g,s)漢方和牛３種の盛り合わせ3kinds of Today’s Kanpo Wagyu Beef 北海道産赤牛フィレ肉 柚子胡椒Hokkaido “Akaushi” Filet with Yuzu-Kosho山形県産無農薬 ”つや姫”Yamagata “Tsuya-Hime” Organic Rice有機野菜の和風スープOrganic Vegetable in Japanese Broth自家製砂糖不使用アイスクリームSugar Free Homemade Ice Cream (d)有機珈琲または有機ハーブティーOrganic Coffee or Organic Herb Tea
Assorted Organic Vegetable Namul, 5kinds有機野菜のナムル盛り合わせ Homemade Organic Kimchi無添加自家製キムチ Slow Cooked “Kanpo Wagyu” Carpaccio with Bottarga漢方和牛内腿肉の低温調理カルパッチョ カラスミ3kinds of Today's Kanpo Wagyu & Gifu Wagyu Tongue, Onion Sauce漢方和牛３種 岐阜県産和牛タンとネギだれ Hokkaido “Akaushi” Filet with Yuzu-Kosho北海道産赤牛フィレ肉 柚子胡椒Mini Korean Noodles with Chicken Breast〆の小冷麺 Sugar Free Homemade Ice Cream自家製砂糖不使用ミルクアイスクリーム Organic Coffee or Organic Herb Tea有機珈琲または有機ハーブティー
Assorted Organic Vegetable Namul有機野菜のナムル盛り合わせ (n)Homemade Organic Kimchi無添加自家製キムチ (n,g,s)Slow Cooked “Kanpo Wagyu” Carpaccio with Bottarga漢方和牛の低温調理カルパッチョ カラスミWagyu Beef Sushi with Setouchi Caviar, 1piece和牛寿司 香川県産瀬戸内キャビア 1貫2types of Wagyu, Kanpo & Gifu Wagyu Tongue and Skirt Steak with Onion Sauce和牛2種 宮城県産漢方和牛 岐阜県産和牛タンとハラミ ネギだれ (n,g)Hokkaido “Akaushi” Filet with Yuzu-Kosho北海道産赤牛フィレ肉 柚子胡椒"YAKISUKI" Style Sliced Shoulder Loin, 250g with Seasonal Vegetables and Phoenix Egg漢方和牛方ロース肉の焼きすきと季節野菜 鳳凰卵 (g)Mini Black Sesame Dan Dan Cold Noodles〆の黒胡麻坦々冷麺 (g)Sugar Free Homemade Ice Cream自家製砂糖不使用アイスクリーム (d)Organic Coffee or Organic Herb Tea有機珈琲または有機ハーブティー
Special curry made by slowly simmering minced Chinese Wagyu beef to bring out the best of the ingredients. It is gluten-free and contains no chemical seasonings or preservatives. This is a limited-quantity menu item that is gentle on the body and offers a deep flavor.
Herbal Wagyu, Red Beef, Tongue, Hormone, Aged Meat
A cut of lean meat with a refreshing taste that releases more flavor the more you chew.
A tender and easy-to-eat part located around the shoulder blade area, known as 'Ude meat.'
The flavor is rich and savory, characterized by not being greasy due to the low fat content.
Characterized by a moderate texture and rich flavor
It is said to have one of the finest flavors among belly meat (kalbi), and when grilled and moderately rendered, its umami is enhanced, resulting in a rich taste.
A part of the thigh meat called 'Shintama' located at the base of the cow's hind leg, which has a perfect balance of red meat, making it exceptionally easy to eat.
A precious part of the muscle located in the diaphragm, from which only about 2 to 3 kg can be obtained from one cow.
This refers to the large intestine of a cow, characterized by a beautiful striped pattern on the meat. In the Kansai region, it is affectionately known as 'Techan'.
This is a part of the small intestine of a cow, rich in collagen and protein, making it highly nutritious and popular among women.
Fillet meat is a rare cut that accounts for about 3% of a whole cow.
Dry aging is a process where the enzymes in the meat work to change the texture of the meat to be more tender, while simultaneously breaking down proteins and increasing the flavor components of amino acids in the meat.
It has a good texture, a rich flavor, and you can particularly feel the taste of the meat.
A part where you can enjoy the sweetness of lean meat and fat
You can enjoy the highest quality cut with a soft texture and juiciness.
Thick and elastic meat with a crunchy texture, no unpleasant smell or peculiar taste, and a good bite
It has a smooth texture and no unpleasant odor, with a rich umami flavor and a high iron content, making it recommended for those who tend to have iron deficiency.
High-quality 'First Harvest' seaweed from the 'Ariake Sea' in Kyushu
A rare draft beer made in limited quantities (if not available, it will be a star)
Nanahon-yari Mu Yu Nama Moto is a junmai sake made from organic rice 'Tamayaka'. It features a unique softness and a rich umami flavor, with a pleasant acidity and creaminess that gently envelops the palate, resulting in a comfortable finish. This special bottle combines the volume of fresh sake.
Miyama Nishiki 'Gojome Town Usage Research Association' cultivated by Mitsuyo Kato, has a caramel-like dried feel, and is a carefully aged limited sake.
Tea, Juice, Non-Alcoholic Beverages
Apple, Grape, Pomegranate
Hakodate Wine Y by YOSHIKI
Medium body with delicate aromas of pear, apple, nectarine, white peach, toasted hazelnut vanilla, and flavors of mango.
A full-bodied wine with a blend of dark fruit and spiciness from oak, including notes of vanilla and hazelnut, showcasing a smooth maturation of fruit and barrel.
Aroma of cocoa and blackberries, with a sense of earthiness and minerality. The taste is very smooth, with a spread of dark fruits and umami, leading to a voluminous aftertaste.
Produced in Hokkaido, it has a slightly dry taste but offers a refreshing flavor.
Medium body with exotic spice notes from Hokkaido and firm tannins.
.jpg?format=webp)
.jpg?format=webp)
