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Wolfgang Steakhouse Fukuoka
ウルフギャング・ステーキハウス 福岡店 / Wolfgang's Steakhouse by Wolfgang Zwirner Fukuoka Ten
| L | M | M | G | V | S | D |
|---|---|---|---|---|---|---|
31 | 9/1 | 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 |
Uno spazio speciale per gustare la carne di manzo di altissima qualità
Punti consigliati
valutazione
Recensioni
fotografia
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Please choose your menu on the day
We serve 'Prime Grade' beef that has been slowly dry-aged for about 28 days in a dedicated aging room, cooked in an oven at 900°C and presented on a hot plate.
The jumbo lobster arrives alive and is served using your choice of cooking method: 'steamed' or 'oven-grilled'. It is simply seasoned with lemon and clarified butter. The slightly sweet and firm texture is irresistible.
Lobster, large shrimp, and crab meat are steamed to perfection. This dish allows you to enjoy the sweetness, umami, and firm texture of each ingredient simply with cocktail sauce and lemon.
Salad with onion, tomato, bell pepper, bacon, and small shrimp
This is a roast beef (approximately 800g) made from 'Prime Grade' ribeye, which has been rated as the highest quality by the U.S. Department of Agriculture. It is slow-cooked at low temperatures for about 3 hours, resulting in tenderness and flavor unique to dry-aged meat. It is served with au jus (a sauce made from meat and vegetable broth) and horseradish sauce. It pairs exceptionally well with baked potatoes, cream spinach, and cream corn.
Please choose your menu on the day.
We serve 'Prime Grade' beef that has been slowly dry-aged for about 28 days in a dedicated aging chamber, cooked in an oven at 900°C and served on a hot plate.
A jumbo lobster delivered alive, prepared using either the 'steamed' or 'oven grill' method of your choice. It is simply seasoned with lemon and clarified butter. The slightly sweet and firm texture is irresistible.
Lobster, large shrimp, and crab meat are steamed to perfection. This dish allows you to enjoy the sweetness, umami, and firm texture of each ingredient simply with cocktail sauce and lemon.
Salad with onion, tomato, paprika, bacon, and small shrimp
This is a roast beef (approximately 800g) made from ribeye, which has been rated as 'Prime Grade' by the United States Department of Agriculture, slow-cooked at low temperature for about 3 hours. It features the tenderness and flavor unique to dry-aged meat and is served with au jus (a sauce made from meat and vegetable broth) and horseradish sauce. It pairs excellently with baked potato, cream spinach, and cream corn.
Non-alcoholic brewing grape juice
Paprika Olive or Blue Cheese Olive
You can choose between long style or short style
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