和肉 かねごと

This course is composed of only the best and rarest parts of the Oiseushi sirloin and fillet.

This course is composed of only the best and rarest parts of the Oiseushi sirloin and fillet.

We pursue the original flavor of Wagyu beef and use Mie Prefecture's new brand beef [Oise-ushi], which has a good balance of lean and fatty meat, and representative ingredients from Iseshima such as lobsters, abalones, and fresh fish from Iseshima. Using Oiseushi and seafood from Ise-Shima You will be able to enjoy both meat and seafood.

We pursue the original flavor of Wagyu beef and use Mie Prefecture's new brand beef [Oise-Ushi], which has a good balance of lean and fatty meat, and ingredients representative of Ise-Shima such as lobsters, abalones, and fresh fish from Ise-Shima. Using Oiseushi and seafood from Ise-Shima The menu offers both meat and seafood.

We pursue the original flavor of Wagyu beef and use Mie Prefecture's new brand beef [Oiseushi], which has a good balance of lean and fatty meat, and seasonal ingredients from Ise-Shima. All dishes use various parts of Oiseushi such as sirloin, fillet, tongue, and liver. This course is based on Japanese cuisine, starting with appetizers, followed by a bowl of soup.

We pursue the original flavor of Wagyu beef and use Mie Prefecture's new brand beef [Oiseushi], which has a good balance of lean and fatty meat, and seasonal ingredients from Ise-Shima. All dishes use various parts of Oiseushi such as sirloin, fillet, tongue, and liver. This course is based on Japanese cuisine, starting with appetizers and bowls.

We pursue the original flavor of Wagyu beef and use Mie Prefecture's new brand beef [Oiseushi], which has a good balance of lean and fatty meat, and seasonal ingredients from Ise-Shima. All dishes use various parts of Oiseushi such as sirloin, fillet, tongue, and liver. This course is based on Japanese cuisine, starting with appetizers, followed by a bowl of soup.