난카이그릴 히가시텐

◆ with lobster. This course uses A5 rank hare. The meat of the herre is very tender and has less fatty meat. It is a rare part of the meat and only a few can be taken from one head. Therefore, it is one of the most popular parts ordered at our restaurant. This special beef steak is prepared with Miyazaki beef.

◆ with lobster. This course uses A5 rank hare. The meat of the herre is very tender and has less fatty meat. It is a rare part of the meat and only a few can be taken from one head. Therefore, it is one of the most popular parts ordered at our restaurant. This special beef steak is prepared with "Kyushu beef from Kyushu.

◆ with lobster. This course uses A4 rank Hele. The meat of the beef is tender and fine, and has little fat. It is a rare part of the meat and only a few can be taken from one head. Therefore, it is one of the most popular parts ordered at our restaurant. This beef steak is prepared with Miyazaki beef.

◆ with lobster. This course uses A4 rank Hele. The meat quality of the beef is fine and tender and has less fat. It is a rare part of the meat and only a few can be obtained from one head. Therefore, it is one of the most popular parts ordered at our restaurant. This steak is prepared with "Kyushu beef".

◆ with lobster. This course uses A5 rank sirloin of Miyazaki beef. The superb quality of the meat is unbelievably tantalizing! The sirloin is worthy of the title of "Sir", It is our recommended part of beef.

◆ with lobster. This course uses A4 rank sirloin of Miyazaki beef. The superb quality of the meat is unbelievably tantalizing! The sirloin is worthy of the title of "Sir", It is our recommended part of beef.

◆ with lobster. This course uses A5 rank ribeye of Miyazaki beef. The ribeye is moderately sinewy, The ribeye is a tender and flavorful part of beef with moderate sinewiness.

◆ with lobster. This course uses A4 grade ribeye of Miyazaki beef. The ribeye is moderately sinewy, The ribeye is a tender and flavorful part of beef with moderate sinewiness.

Includes lobster. Miyazaki beef has a strong flavor of its own and tastes even better than loin! Rump, Ichibo, and other parts of the beef vary depending on the arrival of the beef, Please ask our staff about the part of the beef of the day. Rump Rump is a lean part of the beef, but it has a fine texture and just the right amount of fat. The rump is the most tender part of the leg. It is the most tender part of the thigh. Ichibo It is a luxurious part of meat with a good taste of lean meat and a moderate sweetness of marbled fat, It is a luxurious part of the meat with a good sweetness from the marbling of the fat. It is also a rare part of the meat, as only about 2 kg of it can be obtained from a single cow.

This course uses A5 grade Hele. The meat quality of the hele is fine and tender, and less fatty. It is a rare part of the meat, and only a few can be obtained from a single cow. Therefore, it is one of the most popular parts ordered at our restaurant. This special beef steak is prepared with Miyazaki beef.

This course uses A5 grade Hele. The meat quality of the hele is fine and tender, and less fatty. It is a rare part of the meat, and only a few can be obtained from one cow. Therefore, it is one of the most popular parts ordered at our restaurant. This special beef steak is prepared with "Kyushu beef from Kyushu.

This course uses A4 grade Hele. The meat quality of the hele is fine and tender, and less fatty. It is a rare part of the meat, and only a few can be obtained from one cow. Therefore, it is one of the most popular parts ordered at our restaurant. This beef steak is prepared with Miyazaki beef.

This course uses A4 grade Hele. The meat quality of the hele is fine and tender, and less fatty. It is a rare part of the meat, and only a few can be obtained from one cow. Therefore, it is one of the most popular parts ordered at our restaurant. This steak is prepared from Kyushu.

This course uses A5 rank sirloin of Miyazaki beef. The superb quality of the meat is unbelievably tantalizing! The sirloin is worthy of the title of "Sir, It is a recommended part of our restaurant.

This course uses A4 rank sirloin of Miyazaki beef. The superb quality of the meat is unbelievably tantalizing! The sirloin is worthy of the title of "Sir, It is a recommended part of our restaurant.

This course uses Miyazaki beef A5 grade ribeye. The ribeye is moderately sinewy, The meat is fine, tender, and rich in flavor.

This course uses A4 grade Miyazaki beef ribeye. The ribeye is moderately sinewy, It is a tender and flavorful part of the beef.

The lean meat of Miyazaki beef has a strong flavor of its own and tastes even better than the loin! Rump, Ichibo, and other parts of the beef vary depending on the arrival of the beef, Please ask our staff about the part of the day. Rump Rump is a lean part of the beef, but it has a fine texture and just the right amount of fat. The rump is the most tender part of the leg. It is the most tender part of the thigh. Ichibo It is a luxurious part of the meat with a good taste of lean meat and a moderate sweetness of marbled fat, It is a luxurious part of the meat with a good sweetness from the marbling of the fat. It is also a rare part of the meat, as only about 2 kg of it can be obtained from a single cow.