Niku Kappo SHUN

A course that allows you to experience the finest of French, Italian, and Japanese cuisine, prepared in a genre-independent manner. Kuroge Wagyu Beef Sushi, Appetizer, Scallops and Trapanese Spring Roll, Iberian Ham, Seasonal Meat Dishes, Palate Cleanser, Yamagata Pork Shoulder Gruyere, Seasonal Cooked Rice, Seasonal Gelato

The best Japanese black beef is procured through our own channels and prepared in a way that defies genre, such as French, Italian, and Japanese cuisine. We have an open kitchen and two private rooms. ＋The main course can be changed to Japanese black beef fillet for +2500 yen. If you wish to have this option, please indicate your preference and the number of people you would like to have the main course changed. Please note that we are unable to accept changes on the day of the reservation. August and September course contents (Menu is subject to change without notice) ・Kuroge Wagyu beef sushi with sweetfish sauce・Kuroge Wagyu beef sushi with truffle salt・Japanese salmon vichyssoise with fermented lemon・A horse mackerel and trapanese spring roll・Jamon Iberico ham・Kuroge Wagyu beef sirloin grilled over charcoal with summer vegetables and consommé・Winter melon with sake lees・Water melon with butter・Nuts with salmon roe・Winter melon with sake kasu with butter Nuts, salmon, roasted Wagyu beef thigh, corn, raisins, polenta, beef tenderloin pilaf, pineapple, coconut, ginger, lime, new menu from October 6. Sushi with black Wagyu beef crimini, ayu fish sauce, black Wagyu beef crimini, truffle salt, escabeche of Itoyoridai and daikon radish, spring roll with trapanese fish, Spanish Iberico ham, Hokkaido Nemuro Ezo deer, caramelized fig with sherry sauce, tomato, chia seeds, sea grapes, black Wagyu beef leg with mushrooms, porcini sauce, earthenware pot with azuki bean sauce, and azuki bean sauce. porcini sauce, clay pot jambalaya, vanilla and chocolate affogado

We offer a course that will make you smile with its emphasis on Japanese black beef and seasonal vegetables (Hashiri, Sakari, Nagori). We have an open kitchen and two private rooms. AugustSeptember Course Content(Please note that the content is subject to change without notice) *Sushi with black Wagyu beef and sweetfish sauce*Sushi with black Wagyu beef and truffle salt*Japanese salmon vichyssoise with fermented lemon*Spring roll of horse mackerel and trapanese ham with Iberico ham*Roasted beef tongue with kombujime*Steamed Japanese black beef sirloin over charcoal with summer vegetables and consomme*Steamed Japanese rabbit meat with sautéed onion and tomato sauce Consomme* Roasted Rabbit with Estragon Sauce* Sake Lees, Winter Melon, Butternut, Salmon Roe* Roasted Fillet of Wagyu Beef with Corn, Raisins and Polenta* Beef String Pilaf in Earthen Pot* Pineapple, Coconut, Ginger, LimeThe new course menu from October 6, 2012 may be changed on or after the following dates. Sushi with black Wagyu beef crimi, Sushi with black Wagyu beef crimi, truffle salt, escabeche of Itoyoridai fritter and daikon radish, red dish, spring roll of Akinoto fish trapanese, Spanish Iberico ham, kombujime beef tongue, Hokkaido Nemuro Ezo deer caramelized figs with sherry sauce, black Wagyu beef hoagie with potato fritter, and bourguignon with potato fritter. Bourguignon, potato friture, tomato, chia seeds, sea grapes, Wagyu beef fillet, mushrooms, porcini sauce, clay pot jambalaya, vanilla and chocolat affogado

Reasonably priced lunch-only Wagyu Gozen featuring Japanese black beef steak grilled using French techniques and rice cooked in an earthenware pot.

Lunch-only short course in a completely private room Expressing seasonal ingredients and the chef's skill and sensibility Innovative cooking course A luxurious lunch for special occasions and anniversaries. We can accept a message plate for dessert. Please indicate your request at the time of reservation.