北海道牛重 かわべ

Please enjoy the two different flavors together. Selected cuts were quickly cooked with a sauce that enhances the sweetness of Sapporo Yellow. The outer thigh of Shiretoko beef was slowly cooked rare at low temperature to maximize the meat's umami. Served with a sauce made from local red wine. Accompanied by a soup of the legendary Sapporo Yellow onion, homemade Japanese-style pickles of long yam, and fresh wasabi with black pepper.

We carefully prepare each piece of the highest quality, specially raised Shiretoko beef ribeye. *Please note that availability may be limited based on supply conditions. - Accompanied by a soup made from the legendary Sapporo yellow onion, homemade Japanese-style pickles with long yam, and fresh wasabi with black pepper.

At the northernmost poultry farm in Japan, please choose between 'Shimokawa 60 Enzyme Egg' raw eggs or onsen eggs raised in a temperature difference of 60 degrees.