Ristorante di carne stagionata e salsicce fatte a mano con vini economici Grill di carbone Son Saburo Kagomachi

Using American Angus beef that has been fermented and aged for at least 30 days, we cut away all the outer parts and serve only the concentrated flavor. Enjoy the unique aroma and umami that cannot be found elsewhere. For the aged meat menu, you will choose from portions that have been pre-cut into approximately 200-400g.

The Akagyu from Aso is now surpassing Kumamoto's famous basashi. It has a good balance of tenderness, flavor, and marbling, and is served according to the customer's preferred level of doneness. For the aged meat menu, you can choose from portions that have been pre-cut into approximately 200-400g.

It has a completely different 'thickness, flavor, and tenderness' compared to the beef tongue eaten in yakiniku. The flavor is well-absorbed, and it is crispy, juicy, and melts in your mouth!