오니쿠비요리

We use carefully selected cuts of black wagyu beef, focusing on the thigh (rump, sirloin, and round), along with the best parts of the day. By slow-cooking at low temperatures for 5 hours, we maximize the umami flavor, resulting in a moist, tender, and rich taste. We offer two types of onion-based Japanese sauces.

The sliced black wagyu beef is finished with hon mirin and both koikuchi and usukuchi soy sauces. It is not too rich, making it easy for women to enjoy, and it is a proud dish of our restaurant.

Using thigh and breast meat from domestic chicken, seasoned with two types of soy sauce from Shodoshima. It is deliciously finished with a sweet and spicy sauce that pairs well with rice, mayonnaise, colorful vegetables, and an onsen egg. We invite you to visit our restaurant and enjoy it!