旬の野菜と烧肉 大地の匠
旬の野菜と焼肉 大地の匠 / Shun no Yasai to Yakiniku Daichi no Takumi
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尽享十胜的自然与技艺的烤肉千穗
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A one-plate meal featuring a comparison of four types of Tokachi-produced brand beef and seasonal vegetables. A recommended masterpiece from the artisans of the earth.
A tasting of short ribs from 'Ikeda Beef', 'Tokachi Wagyu', 'Mirai Memuro Beef', and 'Tokachi Young Beef'. You can enjoy the differences in flavor, aroma, and texture.
A comparison of the cuts of Future Memuro Beef, including Kalbi, Loin, and Thigh.
A platter of 4 recommended cuts of Future Memuro beef.
A platter of 5 recommended cuts of Future Memuro Beef.
We offer a rich selection of rare cuts recommended for the day.
Beef Hormone, Upper Mino, Beef Liver
Made with coarsely ground meat, focusing on the flavor of the meat when chewed.
A rare grilled red meat steak prepared as a cold dish.
A rare grilled lean steak prepared in the style of Yukke.
This is a cold bagna cauda.
Uses organic azuki beans from the Orikasa Farm in Makubetsu.

