Nikuya Kushihachi Nishinakajima Honten
肉家 串八 西中島本店
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ข้อมูลล่าสุด
ร้านย่างเนื้อที่มีคุณภาพสูงและการบริการที่น่าประทับใจ
จุดแนะนำ
คะแนน
รีวิว
รูปภาพ
เมนู
This is a special charcoal-grilled barbeque course. Includes sashimi, tongue, grilled meat, hormone, a la carte, meal, and dessert. Sashimi】Today's sashimi, Tongue】Salt grilled Japanese tongue, Yakiniku】2〜3 kinds of recommended meat of the day such as Harami, Karubi and Roast, Grilled vegetables】4 kinds of vegetables, A la carte】Kimchi and bean sprout Namul, Hormone】2〜3 kinds of hormone, Meal】Mini cold noodles, Dessert】Thick vanilla ice cream *The course contents may change depending on the availability of ingredients. Please note that the course content may change depending on the availability.
This course allows you to enjoy our recommended meats. Today's Appetizer] Sashimi, etc., recommended today [Rare Japanese Tongue] Rare Japanese special grade tongue [Special Yakiniku] Salt grilled special meat [Yakiniku] Wagyu Harami and today's recommendation [White Rice] White rice from Kyoto contract farmers [Horumon] Assorted hormones [One dish] Assorted kimchi [Salad] Choregi salad [Meal] Mini cold noodles Dessert] Thick vanilla ice cream *The course menu is subject to change depending on availability.
This course is left to the master. The dishes will be served in order until you stop. It is possible to stop after two dishes. We also try to ask for a certain amount of food. The price is usually around 9,000-12,000 yen. We cannot give a rough price due to the specifications of the restaurant log, so we have listed the price as 10,000 yen. Please note that this is not a fixed price course.
Minimum order of 2 servings. The price may vary by up to 30g per person depending on the size of the meat. Special meat: approx. 100 g. Vegetables and udon noodles for the end of the meal
Minimum order of 2 servings. The price may vary by up to 30g per person depending on the size of the meat. Top choice meat approx. 100g Vegetables and udon noodles for the end of the meal
A 'charcoal-grilled steak' served in a waraji shape, weighing around 250g! This recommended dish allows you to boldly savor the sweetness and aroma of the meat! Special selected loin [3,850 yen/100g (approximately 250g per piece)] Wagyu lean meat [2,640 yen/100g (approximately 150g per piece)]
Includes meat, vegetables, condiments, and udon. Additional meat 3,850 yen/100g
Includes meat, vegetables, condiments, and udon. Additional meat is 2,840 yen/100g.
Rare domestic beef tongue. We select high-quality parts of the tongue and cut them into thick slices.
Rare domestic beef tongue. The premium part of the tongue cut to the preferred thickness of the master.
Thinly sliced domestic beef tongue.
A rich part that tastes like 'tsurami' located under the tongue.
The king of meats!
The highest quality and luxurious cut
Tender and beautifully marbled recommended kalbi
This menu is available only when we receive Harami that can be judged as 'special premium'.
The richness of flavor is exceptional
Less fat than Ichibo, with a richer flavor. Recommended cuts for steak and thin slices, each with its own deliciousness.
Moderate fat content, with a light yet rich flavor.
Only high-quality domestic harami is used. Rich in flavor.
Uses cuts that have a firm texture but rich flavor
A good cut close to the rib of the shoulder loin
A part of the harami that has a high-quality meat texture.
Well-balanced shoulder loin meat
Thinly sliced meat with rich flavor served with a light ponzu sauce. Enjoy the balance of the citrus aroma of the ponzu, the umami of the meat, and the acidity.
When it comes to grilled meat, it's 'Kalbi'
A selection of 3 recommended cuts of the day, including sirloin, hanger steak, rump, and chuck eye. The serving size is 200g per person.
A value set of 200g mixed with items like lamp and premium meat.
200g. This is a special assortment chosen by the chef, offering great value.
It has a good texture without being too tough. Balance is important.
A synonym for hormone! Both salt and sauce are recommended!
Hormone with plenty of fat that is included in the motsunabe (beef tripe hot pot).
Grilled with salt is also recommended
Personally, I can eat the liver from my own shop grilled.
Includes white leeks, onions, bell peppers, shiitake mushrooms, etc. Changes with the season and availability.
A mysterious charm that makes you want to order it at a barbecue restaurant.
Organic shiitake mushrooms from Nagano
Sashimi made from a rare part of the tongue
Korean-style sashimi with plenty of vegetables mixed with chili vinegar miso
Changed the mino finger to 'fe'
Sashimi made from high-quality domestic tongue. Served with tamari soy sauce.
Lightly blanched minow with ponzu!
It is characterized by a light and pleasant texture.
With homemade chili vinegar miso 'Chojang'.
Light flavor. With mustard soy sauce.
Luxurious bibimbap topped with rare steak-style 'yukhoe'
A luxurious kuppa made with tail soup.
A classic soup made by simmering oxtail.
Beef tendon rice bowl simmered for 5 hours!
Cold noodles are a must with grilled meat!
A staple at Korean BBQ restaurants. It is a mixed rice dish with vegetables.
Available in 'Large' and 'Small'. Delicious rice from Kyoto!
Refreshing yet with the taste of yeast, it has a satisfying body. The pleasant bitterness is delicious!
A very aromatic white beer. Enjoy it in a larger glass to appreciate the aroma!!
Characterized by its crispness and refreshing taste!!
A Red Eye made with 100% bottled tomato juice. It doesn't smell fishy!!
Authentic standard!
Richness and flavor of black koji
Umami and smooth throat feel
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