Tanbihiyaki Niku Rasanzan Kotoniten
炭火焼肉 羅山 琴似店 / Sumibi Yakiniku Razan Kotoni
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A hidden gem for yakiniku and Korean cuisine
valutazione
Recensioni
menù
Each 300 yen
Each 300 yen
Each 330 yen
Only fresh tongue is used, not frozen meat. Furthermore, the Rasan Group has established a style of providing tongue in finer parts. It is said that Tanmoto is particularly soft among tongues. Once you try its texture, you'll be hooked.
A masterpiece featured as a top recommendation by HTB!
Shrimp, Scallop, Squid
Half portion for 1250 yen
【Toppings】Cheese/Tarako each 120 yen
Medium 300 yen, Large 350 yen
Half size for 650 yen
[Toppings] Kimchi / Natto / Cheese each 120 yen
The 'Rasam Style' involves dipping the chicken, cooked for about 5 hours until it falls apart, in mineral-rich Korean rock salt and coarse ground black pepper. The half-size version in the image was created in response to a guest's request to enjoy it alone.
Only fresh tongue is used, not frozen meat. Furthermore, the Rozan Group has established a style of serving tongue divided into finer parts. The tongue root is said to be particularly tender among the tongue. Once you taste its texture, you'll be hooked.
A featured item highlighted by HTB!
Shrimp, scallops, squid
Half 1250 yen
[Toppings] Cheese / Cod Roe, each 120 yen
Medium 300 yen, Large 350 yen
Half 650 yen
[Toppings] Kimchi / Natto / Cheese, each 120 yen
The 'Rosan Style' involves serving chicken that has been simmered for about 5 hours until tender, accompanied by mineral-rich Korean rock salt and coarsely ground pepper. The half-size portion shown in the image was created in response to requests from guests who wanted to enjoy it alone.
300 yen each
300 yen each
Each 330 yen
Only fresh tongue is used, not frozen meat. Furthermore, the Rozan Group has established a style of serving tongue divided into finer parts. The tongue tip is said to be particularly tender among the tongue. Once you taste its texture, you'll be hooked.
A masterpiece featured as HTB's top recommendation!
Shrimp, scallops, squid
Half 1250 yen
[Toppings] Cheese / Cod Roe, each 120 yen
Medium 330 yen Large 380 yen
Half 650 yen
[Toppings] Kimchi / Natto / Cheese each 120 yen
The 'Rosan style' involves serving chicken that has been simmered for about 5 hours until tender, accompanied by mineral-rich Korean rock salt and coarsely ground pepper. The half-size portion shown in the image was created in response to requests from guests who wanted to enjoy it alone.
Only fresh meat is used for the tongue, not frozen. Furthermore, the Rozan Group has established a style of serving the tongue divided into finer parts. Tanmoto is said to be particularly soft among the tongue cuts. Once you taste its texture, you'll be hooked.
A featured item highlighted by HTB!
Shrimp, scallops, squid
Half 1250 yen
[Toppings] Cheese / Cod Roe, each 120 yen
Medium 330 yen, Large 380 yen
Half 650 yen
[Toppings] Kimchi / Natto / Cheese, each 120 yen
The 'Rosan Style' involves serving chicken that has been simmered for about 5 hours until tender, accompanied by mineral-rich Korean rock salt and coarsely ground pepper. The half-size portion shown in the image was created in response to requests from guests who wanted to enjoy it alone.
