YAKINIKU YASORA
焼肉八そら
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A new-style yakiniku restaurant where you can enjoy high-quality wagyu
valutazione
Japan Valutazioni degli utenti3.38(1risultati)Recensioni
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This is a course meal at Hachisora to meet your request to eat a variety of food little by little! From vegetables to meat, it is a well-balanced dish.
This is a charter plan for 1~3F Omakase course meal for 8,000 yen per person All-you-can-drink plan (3 hours) can be added for an additional ¥3,000 if desired (LO before 30 minutes) All-you-can-drink extension (30 min. unit) ￥550 x number of reservations The following is the rule. Tentative Reservation Available from 1 month prior 1 week prior to the date of reservation Cancellation fee 30% 7 to 3 days before 50% 2 days before 100% the day before and the day of the cancellation 100% on the day before and the day of the event.
We offer a well-balanced diet consisting mainly of low-fat, high-protein foods, brown rice, fruits, etc.
Not included in the Omakase Hachisora Course This is a luxurious course that includes our top quality "Black tongue" and "Japanese Harami". It is a luxurious course.
Asahi Super Dry
Kaku Highball
A robust single malt whiskey characterized by a scent of the sea and spiciness like black pepper. You can add coarsely ground black pepper for an additional 50 yen.
Whiskey made only from malt spirits born at the Yamazaki Distillery
Uses CAPTAIN syrup. It is characterized by a refreshing aftertaste.
Using CAPTAIN syrup
Uses CAPTAIN syrup. Very natural yuzu flavor
Using CAPTAIN syrup
Uses CAPTAIN syrup. Rich grape flavor
Using CAPTAIN syrup. A refreshing citrus flavor with a pleasant bitterness.
Uses CAPTAIN syrup. You can feel the ripe and juicy white peach.
Uses CAPTAIN syrup. There is no other apple as rich as this.
Using CAPTAIN syrup
Using CAPTAIN Syrup
A famous sake that has won the title of Japan's best. Blended with whiskey and honey, rich and thick.
A refreshing drink made with white koji
A barley shochu from Oita Prefecture that allows you to fully experience the original aroma and flavor of barley through normal pressure distillation.
Using the locally produced Shiroyutou sweet potato from Tanegashima. A rich flavor blended with aged and new sake.
Brewed only with high-quality Satsuma sweet potato 'Beni Azuma' and rice koji. A sweet and easy-to-drink sweet potato shochu.
A legendary sweet potato shochu with high rarity, made using traditional ceramic pot brewing. This exquisite smoothness cannot be experienced elsewhere.
Aomori's Junmai Daiginjo, with a refreshing mouthfeel, a gorgeous aroma, and a transparent richness of flavor.
Uses the award-winning cassis liqueur 'SUPERCASSIS' with the most awards in the world
Uses the award-winning cassis liqueur 'SUPERCASSIS' with the most awards in the world.
Uses the award-winning cassis liqueur 'SUPERCASSIS' with the most awards in the world
100% Sauvignon Blanc with a crisp acidity and refreshing flavor reminiscent of grapefruit.
A dry Chardonnay made from 100% organically grown grapes from Castilla-La Mancha, Spain
70% Malvasia, 20% Trebbiano, 10% Sauvignon. A wine that evokes fresh fruits and white flowers, easy to drink and well-balanced. Italy, Lazio region.
Grillo 100% has a fruity tropical flavor with a strong mineral sensation. It also has a refreshing aftertaste reminiscent of grapefruit. Italy, Sicily.
100% Chardonnay with rich flavors of vanilla beans and almond skins, offering a soft mineral sensation and a rich barrel influence. California, USA
100% Sauvignon Blanc with complex aromas accompanied by citrus and tropical fruits, along with youthful and spicy nuances reminiscent of new buds. France, Bordeaux
Garganega 85%, Trebbiano di Soave 15%. Shimmering pale straw color, elegant fruit aroma with a rich fruit flavor. Italy, Veneto region.
100% Chardonnay blend from three plots of the first-class vineyard Vaillons, with a rich aroma reminiscent of citrus and white peach. France, Burgundy
100% Chardonnay, powerful yet refined, with concentration and fruitiness. A prominent white wine from California, USA.
We have carefully selected a Cabernet Sauvignon and Tempranillo that are easy to drink and pair well with meat.
A medium, easy-to-drink wine made from Cabernet Sauvignon, Tempranillo, Merlot, and Syrah, produced using organic farming methods. It has a balanced red wine with notes of cocoa and roasted coffee in the finish. Spain, Catalonia.
A superb wine made from 100% Montepulciano, featuring a rounded body with a moderate fruitiness and tannins, from the Abruzzo region of Italy.
100% ripe fruit flavor of Syrah spreads in the mouth, with a juicy and smooth taste, resulting in a well-balanced and excellent finish from Sicily, Italy.
Corvina 60%, Merlot 40% with fruity flavors of cherry and plum and soft tannins. Despite its cute label, it is a well-crafted red wine from Veneto, Italy.
Syrah, Cabernet Franc, Cabernet Sauvignon, Alicante Bouschet, Medoc Grand Cru Classé, Château Lafite Rothschild family produces this southern French red wine in the Languedoc region of southern France, leaving an elegant finish amidst its strength.
100% Nebbiolo, the king of Italy 'Barolo' has a concentrated plum-like fruitiness, firm tannins, and hints of spice, resulting in a full-bodied red wine. When exposed to air, its aroma and roundness expand. This is the only Barolo you can drink at this price! Italy, Piedmont region.
A complex blend of Cabernet Sauvignon, Zinfandel, Merlot, Syrah, and Petit Sirah Malbec, beautifully balanced with spice accents, smooth and ripe tannins, and a powerful finish. California, USA.
A complex and deep aroma derived from 100% Pinot Noir with an average vine age of 65 years, powerful tannins, and rich fruit flavor from Burgundy, France.
Cabernet Sauvignon 85% Cabernet Franc 15% the original Super Tuscan, a red wine with a story that changed the law, vibrant acidity within a grand structure, fruit sweetness and umami felt just as much, and strong tannins.
We offer carefully selected cuts of the day
We will serve the selected cuts of the day.
Ultimate marbled meat that can only be obtained from 3 to 5 kg of one cow
Using sustainable Wagyu beef raised for over 100 months, the richness of the red meat and the marbling create an exquisite flavor.
Homemade salt sauce with refreshing fresh lemon juice added
The homemade wasabi sauce pairs perfectly with the beef!
Please enjoy quickly grilled using grated garlic from Aomori Prefecture.
Uses 'raw tongue' that has never been frozen
Using 'raw tongue' that has never been frozen and the highest quality green onion 'Senju Negi' used in high-end restaurants.
Rare domestic black-haired wagyu tongue. It is recommended to enjoy it with only rock salt, without lemon.
Luxuriously thick cut from the tongue root
Thinly sliced tongue generously coated with spicy powder, it becomes addictive.
The rich flavor of thinly sliced tantan coated with blue seaweed from Yoshinogawa, Tokushima Prefecture, is addictive.
Carefully selected domestic meat with a rich flavor, it's rare to find, so consider yourself lucky if it's on the menu.
Seasoned with rock salt, black pepper, and sesame oil. Please enjoy it as is after grilling well.
Seasoned with rock salt, black pepper, and sesame oil. Please enjoy it as is after grilling.
Fresh liver wrapped in net fat. Juicy and melts in your mouth.
Hatsu with fat, you will surely be amazed by the compatibility of fat and hatsu.
Carefully selected for a strong original flavor, be careful not to overcook
Generously uses three types of chili peppers. There is umami in the spiciness. Please refrain if you are not good with spicy food.
Fatty The Hormone
Generously uses three types of chili peppers. Please refrain if you are not good with spicy food.
A cut from the diaphragm, similar to harami, but leaner and lighter than harami.
Please be sure to compare both diaphragm cuts.
Sagari with a garlic-infused salt sauce
You can choose the seasoning from miso sauce, drinkable ponzu, or wasabi soy sauce.
A nostalgic taste of fat and green seaweed that is addictive.
No antibiotics or antibacterial agents used, tender and juicy chicken thigh meat.
Generously uses three types of chili peppers. Perfectly complements the rich fat of the chicken. Please refrain if you are not good with spicy food.
Marinated parent chicken with garlic and coated with aromatic garam masala. It has a curry flavor.
Oysters from Hyogo Prefecture with a refreshing ponzu sauce 'Asahi Ponzu'
Scallops in shell served with soy sauce and butter
You can choose between smoked onion dressing with sprouts and cashew nuts or smoked nut dressing.
Refreshing with homemade Choregi dressing
Fresh summer vegetables, with no spiciness at all. Pairs well with meat.
Very sweet white corn. It is pre-boiled, so just grill it lightly and serve with soy sauce.
Incredibly satisfying, this thick shiitake mushroom is unforgettable once you try it.
Please enjoy the melt-in-your-mouth texture of the giant Higo eggplant, which can be about 30 cm long, prepared as a steak.
Cucumbers carefully prepared and mixed with homemade kimchi base.
This is a stew made with beef tongue simmered for 30 hours in red wine, onions, and demi-glace sauce. The meat melts in your mouth.
We mixed large, soft menma with our homemade kimchi base.
Seasonal Manganji peppers are prepared as namul, with the aroma of seaweed stimulating the appetite.
Crispy radish pickled in plum vinegar made during the process of making pickled plums, served as a palate cleanser.
The rare garlic 'Puchi Garlic' is used in ajillo, and it is delicious even when scallops and shiitake mushrooms are added after frying the garlic.
We bake the rare garlic 'petite garlic' in foil with sesame oil and rock salt. Please enjoy it when it turns golden brown.
Fresh young corn seasoned with soy sauce butter powder and grilled to make namul.
Homemade soup with a rich broth made from beef bones and kelp, served with firm noodles from Morioka.
A triple harmony of the umami from scallops, shiitake mushrooms, and seaweed. Smoothness that won't tire you out.
With a secret ingredient of makgeolli for added flavor, the richness of Wagyu and the spiciness of doubanjiang are deliciously spicy.
This is a spicy cold noodle dish available only in summer. It is topped with a kimchi base and spicy powder, finished with Kyoto-style gold dust and seven spices to enhance the flavor.
A specialty of Osaka, this soup is made with dashi from bonito, mackerel, and sardines, finished with light soy sauce. It is filled with plenty of green onions, slices of wagyu beef, and a soft-boiled egg.
Kansai-style dashi chazuke. Grilled umeboshi enhances health benefits, served with wasabi and green onions.
A dish created by 'Iron Chef' Karin, topped with salted fresh black pepper on nutritious Okukuji eggs.
A nutritious food rich in dietary fiber and various vitamins
Ultimate Okaka Rice, with Yuasa soy sauce marinated with kelp to your liking
Using red miso from Hita Soy Sauce, a high-end miso and soy sauce brewery that has been in operation since the 14th year of the Tenpo era, with added Aosa from Kagoshima Prefecture.
Rich fermented butter and thick Yuasa soy sauce sandwiched with seaweed...
Cold noodles with a spicy kick made using 'Exquisite Seven Spice' from Yamatsu Tsujita in Sakai, Osaka, featuring domestic chili peppers, Asakura ground pepper, organic golden sesame, yuzu, and Kochi seaweed.
Uses low GI coconut sugar for the caramel. No eggs are used, but it is rich.
Rich vanilla ice cream made with the finest Madagascar vanilla, the aroma is different.
Rich matcha flavor using Uji matcha from Kyoto
Refreshing chocolate mint made with fresh mint, accented with thin crispy chocolate
We offer rare fruits that are in season.
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