Gyukushi specialty restaurant Kusunoki
牛串専門店 くすのき
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valutazione
Recensioni
menù
This 7-course plan features our signature "beef skewers" as the main dish, slow-cooked "beef tendon" and melt-in-your-mouth "seared Japanese beef with ponzu sauce", allowing you to enjoy all the deliciousness of beef. To finish off the meal, we offer the gorgeous "Yukke Sushi". This highly satisfying plan is ideal for those who want to enjoy a banquet to the fullest. This plan can be used for a wide range of occasions, from everyday drinking parties to business occasions. The serving time is approximately 1 hour and 30 minutes.
A wide selection of delicacies that bring out the true flavor of meat, such as roast beef and seared yukaye, are available. After the savory skewers, finish off the sumptuous meal with the gorgeous Yukke Sushi. The menu offers a total of seven hearty dishes that meat lovers will not be able to resist. Please use this restaurant for banquets with friends and colleagues, or for lively gatherings where you want to enjoy drinks to your heart's content. The serving time of the dishes is approximately 1 hour and 30 minutes.
The menu features the Tsuyama specialty "Sozuri Nabe" as the main dish, along with an assortment of savory grilled skewers and a full lineup of specialties. Once you try the nabe, you will be addicted to its delicious flavor. It is ideal for a dinner party with friends or an evening when you want to enjoy the food at a leisurely pace. The serving time is approximately 1 hour and 30 minutes.
This 7-course plan features our signature "beef skewers" as the main dish, slow-cooked "beef tendon" and melt-in-your-mouth "seared Japanese beef with ponzu sauce", allowing you to enjoy all the deliciousness of beef. To finish off the meal, we offer a gorgeous "Yukke Sushi". This highly satisfying plan is ideal for those who want to thoroughly enjoy their meal. This plan is suitable for a wide range of occasions, from everyday dining to business occasions. The meal will be served in approximately 1 hour and 30 minutes.
A wide selection of delicacies that bring out the true flavor of meat, such as roast beef and seared yukaye, are available. After the savory skewers, finish off the sumptuous meal with the gorgeous Yukke Sushi. The menu offers a total of seven hearty dishes that meat lovers will not be able to resist. We hope you will enjoy this restaurant when dining with your friends, colleagues, or family. *The serving time of the dishes is approximately 1 hour and 30 minutes.
The all-you-can-drink single drink menu is perfect for those who want to enjoy mainly alcoholic beverages and choose their favorite dishes on the day of the event. A wide variety of beers, sours and highballs are available. Please enjoy them with your favorite dishes.
Ingredients: Akebono rice. A standard of honjozo. It is finished with a slightly dry taste, and its rich aroma and deep flavor are both bold and delicate. Slightly dry.
Using 100% Yamada Nishiki rice, this classic junmai sake expresses the rich flavor and sweetness characteristic of Akika, while maintaining a smooth drinking experience.
Using the finest sake rice 'Yamada Nishiki', polished and slowly fermented at low temperatures, this is a Junmai Ginjo sake that brings out the deliciousness of the rice.
This is a pure rice ginjo sake characterized by a rich aroma and a flavorful body created using Ginjo yeast, and it is a sake that I would like you to enjoy in a wine style.
Rice used: Kin Otome. A gentle and soft fruity aroma with a refined umami of rice, leaving a clean aftertaste. This sake is crafted with the aim of being the ultimate food pairing sake that goes well with a wide range of dishes.
Made with Hattan Nishiki rice and brewed with Kochi yeast CEL-24. It has a moderate sweetness while being elegantly brewed. The rich sweetness expands with a refreshing acidity, making it sweet and sour, and fresh. The aroma and aftertaste are also elegant.
Ingredient Rice: Yamada Nishiki. It has a rich and elegant aroma. The taste is also mellow, with a refreshing aftertaste.
Ingredients: Domestic rice. A sweet and refreshing aroma reminiscent of lychee. While firmly conveying the umami of the rice, it has a clean and crisp aftertaste. A junmai sake that combines smooth sweetness with a light and refreshing finish.
Using Omachi rice as the main ingredient, this sake is polished to 50%, bringing out the refreshing ginjo aroma and the characteristics of Omachi rice to the fullest. The acidity and the umami of the rice spread gently, creating a well-balanced and voluminous flavor.
The first impression is soft, gentle, and delicate. However, as you continue to drink, it reveals a strong core and the flavor begins to assert itself. The remarkable transformation is surprising, much like how red wine opens up.
Brewery: Marumoto Sake Brewery (Okayama Prefecture, Asakuchi City)
Production area: Okayama Prefecture, Akaiwa City
A rare thin red meat hidden between the skin and fat of the belly. With one bite, a rich umami and sweetness of fat spreads out, a taste favored by connoisseurs.
Thin red meat found between the skin and fat of a cow's belly
The strong umami of the red meat is concentrated, and the finely textured thigh meat is sliced delicately. With one bite, the moist and tender texture spreads the clear flavor of the meat throughout the mouth.
Known as Red Senmai, it is the fourth stomach of the cow. Among the hormones, it stands out for its rich fat, and with one bite, the intense flavor spreads throughout the mouth.
Beautiful mesh pattern resembling a beehive, the second stomach of a cow. It is characterized by its unique firmness and the elegant, mild flavor that bursts forth the more you chew.
Ponzu/Sour Miso
A major artery near the cow's heart (Hatsumoto). There are various theories about the origin of the name, such as 'so tough that the bride cries while cooking (difficult to prepare)' or 'so delicious that it's a shame to let the bride eat it, making her cry.' This is a famous local delicacy from Tsuyama. Its unique crunchy texture is an exquisite dish that is essential for drinking occasions.
A unique dish from Tsuyama made by mixing minced beef with green onions and tofu, instead of the usual seafood used in 'nuta' (vinegar miso dressing).
A preserved food made by drying beef blocks to concentrate the flavor. When lightly grilled, it offers a taste that combines juiciness and richness, different from beef jerky.
A dish made by combining beef with four types of condiments and six types of seasonings, then chopped with a knife.
Tsuyama Hormone Udon, which became nationally famous through events like the B-1 Grand Prix. A special sauce and the fat from the hormone mix with the udon, making it a perfect finishing dish.
Sozuri refers to the part that has had the deliciousness scraped off around the bones. It is a specialty of Tsuyama, characterized by rich fat from well-exercised parts, a burst of flavor with each bite, and a pleasant texture.
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