Tanbihiyaki Nikku Fuchioka
炭火焼肉 ふちおか / Sumibi Yakiniku Fuchioka
| L | M | M | G | V | S | D |
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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 |
Charcoal-grilled barbeque restaurant with a special focus on
Punti consigliati
valutazione
Recensioni
fotografia
menù
Three kinds of appetizers Burdock root kimchi Kuroge Wagyu Beef Miso Mixed Namul Salad Colorful Salad Grilled dishes (6 kinds) Sirloin (Tare) 2 kinds of special parts (Salt) 3 special cuts (Tare) Palate cleanser Namasu (trout) with Wagyu beef broth and ponzu sauce A la carte Kuroge Wagyu Beef Menchi-Katsu Tightening dish Cold noodles or Shigure-ni soup with dashi (depending on the season) Please note that some contents may be subject to change.
*Differences from the Fujioka Course 1) Two types of tongue (thick and thin slices) are added. (2) A la carte dish is a filet mignon sandwich (Fuchioka course is a menchikatsu). 3 kinds of appetizers Burdock root kimchi Kuroge Wagyu Beef Miso Mixed Namul Salad Colorful Salad Grilled dishes: 8 kinds Tongue (thick slice, thin slice, salt) Sirloin (Tare) 2 kinds of specialties (salt) 3 kinds of special parts (Tare) Palate cleanser Namasu (trout) with Wagyu beef broth and ponzu sauce A la carte Hire Katsu Sandwich Tightening dish Cold noodles or Shigure-ni soup with dashi (depending on the season) Please note that some items may be subject to change.
The menu is composed of the day's special cuts of beef, and is one of the restaurant's most popular dishes. Appetizer: 3 kinds of appetizers] Burdock root kimchi, mixed Namul with meat miso, salad] Colorful salad [Grilled dish: 6 kinds] Sirloin (sauce), 2 kinds of special parts (salt), 3 kinds of special parts (sauce) [Mouth freshener] Namasu with Japanese beef dashi ponzu sauce [A la carte] Japanese black beef minced cutlet [Closing dish] Cold noodles or Shigure-ni soup with dashi (depending on season). (Varies depending on the season.) *Some of the items may be subject to change.
*Reservations must be made at least one week in advance. *Differences from the Fuchioka Course 1) Two types of tongue (thick and thin slices) are added. (2) A la carte dish is a filet cutlet sandwich (Fuchioka course is a menchikatsu).

