KenBlo

The meat for this course is Japanese black beef that was born in Japan, raised in Australia for about 10 months, and then grazed for more than a year in Kyushu, mainly in Oita and Nagasaki. The chef will also serve seasonal salads harvested every morning from contracted farmers. Steak can be changed to Omi beef chateaubriand steak for +4000 yen. (Please call for reservations after 19:30 or for parties of 5 or more.)

Tender fillet steak of Japanese black beef with just the right amount of fat. The meaty lobster tail is served with fermented butter, white wine, capers, lemon juice, lobster meat and egg sauce. Enjoy with freshly harvested vegetables. Steak can be changed to Omi beef chateaubriand steak for +4000 yen. (Please call for reservations after 19:30 or for a party of 5 or more.)

Black Wagyu beef filet steak with its original lean flavor and tenderness. Live lobster shipped directly from Canada has a wonderful bouncy texture and rich sweetness. Enjoy it with sauce beurre jus de lobster (fermented butter, capers, lemon, white wine, lobster miso and egg sauce) that enhances its deliciousness. Steak can be changed to Omi beef chateaubriand steak for +4000 yen. (Please call for reservations after 19:30 or for parties of 5 or more.)

This course features carefully selected Japanese black beef filet steak and richly delicious French foie gras. The foie gras is served Rossini style with tender Wagyu beef. Steak can be changed to Omi beef chateaubriand steak for +4000 yen. (Please call for reservations after 19:30 or for a party of 5 or more.)

This black Japanese beef filet steak is characterized by its tenderness and original lean flavor. The fresh and tender live abalone from Ise is steamed and grilled. The abalone is served with abalone liver and cognac butter sauce, which gives the abalone an aroma and richness from the sea. Steak can be changed to Omi beef chateaubriand steak for an additional 4,000 yen. (Please call for reservations after 7:30 p.m. or for parties of five or more.)

Black Wagyu beef chateaubriand, live abalone from Ise, live lobster from Canada. This course features the all-stars of teppanyaki. The chef carefully selects the center part of the filet, the most tender and juicy Chateaubriand steak, which is full of flavor and the good aroma of Wagyu beef aroma. Please use this course for special anniversaries and celebrations with your loved ones. Steak can be changed to Omi beef Chateaubriand steak for +4000 yen. (Please call for reservations after 19:30 or for parties of 5 or more.)