飒牛苑
颯牛苑 / Dashing Gyuen
尽享香气四溢的优质橄榄牛烧肉店
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The 12-course menu includes a variety of Olive Beef dishes. Olive beef sirloin seared sirloin shabu-shabu with special sauce is popular for its light fatty taste and sweetness, which is a characteristic of olive beef.
● Today's recommended Olive Beef in 4 dishes (recommended for 2 to 3 people)
We have special sets available for group customers. ● Tongue ● Marinated Skirt Steak ● Today's Recommended Olive Beef (3 items) ● Today's Recommended Offal (2 items). This is a platter of a total of 7 varieties. (Recommended for 3 to 4 people)
Olive Beef Harami is a rare cut, so please understand that it may not be available due to procurement circumstances.
Olive Beef Tongue is a rare cut. Please understand that it may not be available due to procurement circumstances.
Olive Jidori is a local chicken raised in the prefecture, fed with olive feed, which is a crossbreed of the local chicken 'Sanuki Kochin' and 'Seto Akadori'. By feeding with olive feed, the umami components such as 'glycine' and 'succinic acid' are enhanced.
The 12-course menu includes a variety of Olive Beef dishes. Olive beef sirloin seared sirloin shabu-shabu with special sauce is popular for its light fatty taste and sweetness, which is a characteristic of olive beef.
● Today's Olive Beef 4 items (Recommended for 2 to 3 people)
We have special sets available for group customers. ● Tongue ● Skirt Steak ● Today's Olive Beef 3 items ● Today's Offal 2 items. A total of 7 varieties are included. (Recommended for 3 to 4 people)
Olive Beef Harami is a rare cut, so please understand that it may not be available due to procurement circumstances.
Olive Beef Tongue is a rare cut. Please understand that it may not be available due to procurement circumstances.
Olive Beef Tsurami is a rare cut. Please understand that it may not be available due to procurement circumstances.
Olive Jidori is a type of local chicken that is fed an olive-based diet, specifically the Sanuki Kochin and Seto Akadori breeds. By feeding them an olive diet, the umami components such as glycine and succinic acid are enhanced.
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