WINE Teppanyaki Bar

The beef was previously aged by hanging it to fully extract its umami before shipping. However, in recent years, due to the increased demand for beef, there is a tendency to market it without sufficient aging. Our aged meat is aged for 40 days in a dedicated aging chamber, removing 30% of free water and shaving off the dried surface, achieving a yield of 50%. It is cooked on a low-temperature iron plate, utilizing temperature differences while resting it three times. The texture is rich and the umami is concentrated. It has no unique odor and is easy to eat. The finish, especially for the lean cuts, is outstanding and cannot be achieved with grilled meat. [Kuroge Wagyu] - A4 Miyazaki Kuroge Wagyu Kameno Ko 3890 yen - A4 Miyazaki Kuroge Wagyu Shinshin 3890 yen [Brand Beef] - Joshu Beef Chateaubriand 7980 yen - Joshu Beef Filet 5580 yen [Prime] - Grilled Skirt Steak with Creamy Potatoes and Gorgonzola Cheese 3380 yen [Mahoroba Red Beef] - Roast Beef from Outside Round 2480 yen - Chili Pepper 3580 yen

This is a slightly redder part of the shin-tama, which is divided into four sections. It is A4 grade Kuroge, so it has some marbling.

This is the core part of the shin similar to Kamenoko. Here, the marbling is stronger than in Kamenoko. It is moist and flavorful, with a light and pleasant fat.

This beef is produced by Kanai Livestock in Nara, characterized by its rich flavor. Particularly, the togarashi cut from the shoulder is a well-exercised part that contains a lot of iron. For some reason, it is popular among women. Recommended for those who love red meat!

This is Harami from prime beef that belongs to the highest rank in the United States. Harami has a special richness in its fat, and it is best cooked on a teppan grill without losing the fat. It is served with potatoes simmered in cream and baked in the oven, along with Gorgonzola cheese.

The Chateaubriand of the branded beef 'Joshu Beef' has a tender texture and is easy to eat with fine marbling. It is aged, so the marbling fat is smooth. It also has a substantial volume of about 200g. It is served with Marsala wine sauce.

The Joshu Beef Tenderloin is about 150 grams. It is served with a carefully crafted red wine sauce.

A combination of tenderloin that has been aged for enhanced tenderness and flavor, paired with foie gras. Truly the epitome of luxury. The sauce is finished with Marsala wine and enhanced with truffle for a distinctive flavor.

Ayers Rock Steak can now be ordered by the gram. Please order starting from 300 grams at 15 yen per gram.

・Base Red Wine Sauce: A sauce that enhances the slightly sweet flavor of the steak. ・Basil and Green Chili Sauce: The most popular original sauce. Its refreshing spiciness is addictive! It pairs exceptionally well with the red wine sauce! ・Soy Sauce-Based Steak Sauce: Makes you want to eat more rice! ・Truffle Salt: The aroma of truffles is irresistible. ・Homemade Grain Mustard: Made with a generous amount of brown mustard, it has a spicy finish.

If you choose to increase the amount of the standard Ayers Rock steak, we charge 12 yen per gram. Our meat is rich in flavor yet easy to eat! We have quite a few customers who can finish 900 grams by themselves!

Rich in flavor, but the aging process has made the fat light and delicate. Aging significantly lightens the fat.

The sweet and elegant lobster is very popular on the a la carte menu! In fact, this dish is a secret menu item only for regulars. Limited to 3 per day.

How about celebrating with an anniversary and name included? We have prepared a rose plate with roast beef cooked at low temperature for a tender finish and prosciutto. If you reserve the course in advance, it will be offered for 2580 yen.

For birthday celebrations! A fluffy pancake stacked in three layers, filled with plenty of fresh cream and fruit macedonia, topped with ice cream and raspberries. We will write a message or your name on the plate and add fireworks for a special touch. How about pairing it with a meat cake? Decoration pancake for 2980 yen (including tax), available for 2580 yen if you reserve a course in advance.

A combination of aged tenderloin that has become softer and more flavorful, paired with foie gras. Truly the epitome of luxury. The sauce is finished with Marsala wine, enhanced with the aroma of truffles.

A plate filled with authentic flavors, featuring a mix of domestic raw ham and Italian raw ham, served with fresh fruits.

The Wagyu beef is aged for 40 days, marinated with vegetables, and then finished with low-temperature cooking. It has a moist and aromatic finish.

Aged beef tenderloin with a rich and smooth texture. It has a special tenderness and a concentrated umami flavor.

A bone-in steak that allows you to enjoy both sirloin and tenderloin at the same time. A satisfying 550 grams of rich flavor from the lean Black Angus beef.

Using black wagyu beef that has been aged for 40 days to remove 30% of free water and enhance the amino acid content for concentrated umami, and Yamato pork that has been salted for one week to maximize its flavor, we have created a natural sausage using traditional methods. Cooked at low temperatures for the best finish! ◆ Aged Black Wagyu Beef and Yamato Pork Sausage 'Salsiccia' 1680 ◆ Chorizo with Green Chili 890

Blanched multiple times and stewed with aromatic vegetables until slightly crunchy. Then finished by simmering with vegetable stew and Italian tomatoes. There is no odor at all, and it retains a moderate crunch. You'll want some wine with this!

This dish uses aged black-haired Wagyu beef from the outer thigh. The rich texture is perfect for carpaccio. The accents are garlic chips, green chili, and basil sauce. It is finished with freshly grated Pecorino cheese sprinkled in front of the customer.

When it comes to red wine, it's definitely pâté de campagne! Originally a preserved food, this dish was likely created to be enjoyed with red wine. It is made with Yamato pork and freshly ground chicken liver.

Aging makes it tender and rich in texture. Its mouthfeel and buttery flavor are exceptional.

Prepared with pig's feet, pig's ears, and pig's tongue, each crafted to the perfect texture for the terrine! A perfect pairing with white wine.

Carefully processed tripe, honeycomb tripe, and beef stomach, baked with sautéed porcini, white sauce, and Gruyère cheese. A dish where the creaminess and aroma of the tripe complement each other.

This is an ajillo that highlights the texture of the heart. The broth from the mushrooms and prosciutto enhances the umami.

The freshly ground liver is thoroughly prepared, combined with porcini to bring out a chestnut-like sweetness.

Crispy on the outside! Juicy and succulent on the inside! Bursting with umami.

Fresh liver from black-haired Wagyu beef is processed for easy eating and finished with a Venetian-style liver sauté sauce flavored with Madeira wine. The texture is also enjoyable.

A rich Ahi-jo with tender stew, garlic, and prosciutto!

We have luxuriously prepared shrimp that can be enjoyed as sashimi into a garlic shrimp dish. You can savor every drop of the soup and oil made with fresh miso and our original garlic shrimp method.

Marinated octopus from Shikabe, Hokkaido, in a sauce flavored with a hint of garlic and paprika.

The white asparagus, carefully prepared with low-temperature cooking, is wrapped in freshly sliced aromatic raw ham and served as a salad with plenty of locally sourced vegetables. Enjoy it with our tomato dressing, which has been supported for 40 years.

Grilled with crispy sinew fat and finished with a secret sauce for a fragrant flavor. It can also be chosen in the Ayers Rock Steak Course.

We used plenty of seasonal Yamato vegetables. The seasoning is done only with salt to concentrate the gentle umami of the vegetables.

Sautéed white asparagus, cooked at low temperature to achieve tenderness and aroma, finished on a hot plate. Finished with butter and Parmesan cheese. When you break the soft-boiled egg and enjoy it with prosciutto, it's delightful. A recommended dish by our regular customers.

Each vegetable is finished with the optimal cooking method.

The sauce is very popular. The creamy sauce made with bell peppers, olives, and anchovies gently wraps and enhances the vegetables.

We have enclosed Parmesan, Maribo, Mozzarella, and Gorgonzola cheese in a fluffy omelette. Please enjoy it drizzled with honey.

We braised rich and flavorful aged meat in plenty of red wine. The fresh tagliatelle from Awaji Noodle Company absorbs the sauce's flavor perfectly, resulting in a pasta dish that offers immense satisfaction.

The homemade bacon allows you to fully enjoy the flavor of the meat. When combined with the tomato sauce that has been prepared over three hours, it creates the ultimate taste. It also pairs perfectly with Parmesan cheese!

The rich emulsified sauce is firmly embraced by Awaji Noodle Company's fresh tagliatelle, creating an exquisite dish that is perfectly unified. The noble aroma of truffles is truly addictive!

The simpler the dish, the more you can eat it every day. Peperoncini made with cheese learned from Gigi in Rome.

The homemade bacon retains a strong meat flavor and has a vivid aroma. The combination of creamy eggs, cheese, and real bacon is addictive.

The flavor of the shrimp is fully brought out with mushroom butter, finished with a light cream. With plenty of shrimp, this dish is sure to satisfy!

Made with plenty of sea urchin for a rich finish.

A rich tomato sauce simmered with squid, shrimp, scallops, and cod, resulting in a deep umami flavor. It is finished very richly.

Domestic blue crab is finished in a rich and flavorful sauce. Enjoy it with spaghetti!

This is a classic dish. It is a pizza that you can enjoy in a refreshing way.

This fragrant pizza is topped with Maribo cheese, mozzarella cheese, Gorgonzola cheese, and finally Raclette cheese, baked right in front of the customer. It is a dish that attracts orders from neighboring customers due to its enticing aroma.

This is an original with plenty of tomato sauce that has been sold for 40 years. The aroma of basil and green chili peppers stimulates the appetite. Perfect as a snack with drinks.

This dish features aged meat simmered in a rich sauce made with tomatoes and red wine, generously topped with creamy Danish Maribo cheese. It is hearty and allows you to fully enjoy the flavor of the meat. This is the true pizza of a meat shop!

Bismarck with Yamato pork and aged meat sausage and egg. Slightly seasoned with pepper.

Carefully prepared aged beef tendon braised with tomatoes and plenty of red wine. Served with a generous side of mashed potatoes. Perfect to accompany your wine.

A creamy gratin made with potatoes, Maribo cheese, and mozzarella cheese, topped with raclette cheese and baked in front of the customer.

We have perfected the richness and aroma of the flavor.

Our original French toast. Baguette soaked until soft, grilled on a hot plate and served. Flambéed with rum and served with vanilla ice cream, topped generously with raspberries. Macedonia fruit version 860 yen

When caramelized in front of you, a fragrant sweet aroma fills the air.

It has a rich, bitter adult flavor and is moist. It pairs well with wines that have hints of acidity and berry notes.

A generous serving of fruit compote is poured over vanilla ice cream.