Gorileo

This casual lunch course includes a 300 g special Tajima beef charcoal-grilled steak (*shared by 2 persons), appetizer, soup, salad, and dessert. Please choose either a sirloin or a rare lean meat part on the same day.

This is a casual lunch course that includes an appetizer, soup, salad, and dessert with a 400g (*shared by 2 persons) special Tajima beef charcoal-grilled in a furnace oven. Please choose either a sirloin or a rare lean meat part on the same day.

Since our founding, we have prepared a course menu of our traditional delicacies, which have been well-received by all. be sure to enjoy it with close friends and family. *steaks are grilled in chunks for two or more people. *please choose either sirloin or rare lean cut on the day. founded in 1984 as a branch of the famous steak restaurant "main store, shimbashi tamuracho araki." we continue to serve our specially selected tajima beef charcoal-grilled steaks in the same style and flavor as in the past. while maintaining the same style as the main store, we express the essence of gorgonio in dishes filled with the bounty of nature. menu■homemade high-temperature smoked salmon■beef consommé■shrimp salad■specially selected tajima beef oven-grilled steak 300g (shared for 2 people) (choose either sirloin or rare lean cut)■warm vegetables and baked potato, oven-warm bread■seasonal dessert■specially blended cloth drip coffee, small pastriesthe specially selected tajima beef used at goriou is made only from purebred tajima heifers.even among this, the specially selected beef, which has been fattened for 30 to 40 months to enhance its flavor, is grilled over an open flame using kishu binchotan charcoal in a special oven, resulting in a steak with finely textured meat and a one-of-a-kind delicacy where you can fully enjoy the savory and sweet juices that spread throughout your mouth. [4 beef steak conditions maintained by tsukiji steak george] - since its founding in 1984, the restaurant has continued to use only purebred tajima beef heifers for its charcoal-grilled steaks. - grilled at high temperatures in a specially constructed oven using the finest kishu binchotan charcoal. - sirloin is cut to a thickness of 2-3cm, and fillet to a thickness of 5-6cm. - grilled to 10 different levels, from rare to well-done.

A special course meal featuring specially selected tajima beef oven-grilled charcoal steak and carefully selected seasonal ingredients. *the menu changes monthly. *the steak is grilled in chunks for two or more people. *please choose either sirloin or rare lean cut on the day. *if you would like a fillet steak, please reserve the "fillet steak course." founded in 1984 as a branch of the famous steak restaurant "main store, shimbashi tamuracho araki." we continue to serve specially selected tajima beef oven-grilled charcoal steak in the same style and flavor as before. while maintaining the same style as the main store, we express the essence of gorgonio in dishes filled with the bounty of nature. -------------------------------------------------- [december menu] menu ■ bluefin tuna and caviar steak tartare with the scent of lime ■ homemade high-temperature smoked salmon ■ pot-au-feu of wild boar meat from chonan town, chiba prefecture, accented with tasmanian grain mustard ■ green salad ■ charcoal-grilled steak from purebred tajima beef cattle, long-term fattening 300g (shared for 2 people) (please choose sirloin or rare lean cut steak on the day) ■ warm vegetables and baked potato ■ oven-baked bread ■ donut pudding and vanilla ice cream ■ specially blended cloth-drip coffee or tea, small desserts ----------------------------------- [january menu] menu ■ shimonita leek mousse, hairy crab and caviar, tomato vinaigrette sauce ■ house-smoked salmon ■ winter cod meunière, kumquat and soy sauce sauce ■ green salad ■ oven-grilled charcoal steak from purebred tajima beef, long-term fattening 300g (share for 2 people) (please choose your steak on the day from sirloin or rare lean cut) ■ warm vegetables and baked potato ■ warm oven-baked bread ■ gyuhi strawberry daifuku with vanilla ice cream and matcha sauce ■ specially blended cloth-drip coffee or tea, small desserts ----------------------------------- the specially selected tajima beef used at korio is made only from purebred tajima heifers. even more so, this specially selected beef, which has been fattened for 30 to 40 months to enhance its flavor, is grilled over an open flame with kishu binchotan charcoal in a special oven, resulting in a steak with finely textured meat and a one-of-a-kind delicacy where you can fully enjoy the savory and sweet juices that spread throughout your mouth. [4 beef steak conditions maintained by tsukiji steak george] - since its founding in 1984, the restaurant has continued to use only purebred tajima beef heifers for its charcoal-grilled steaks. - grilled at high temperatures in a specially constructed oven using the finest kishu binchotan charcoal. - sirloin is cut to a thickness of 2-3cm, and fillet to a thickness of 5-6cm. - grilled to 10 different levels, from rare to well-done.

The meat is a 350g filet of a rare part of specially selected Tajima beef (*shared by 2 persons). We offer a monthly course with dishes using carefully selected seasonal ingredients. The fillet of heifer is very rare and is only available in 350g units. Due to the nature of the course, we are unable to accept reservations for 3 or 5 persons. We appreciate your understanding. However, if you make a reservation early, we may be able to prepare it for you.