和牛意大利餐厅 Antica Locanda MIYAMOTO 熊本

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(The meal will be buffet style) From 15 people

Chef Miyamoto presents the masterpiece 'Akagyu Beef Bistecca from Aso, Tokai University,' surpassing the previous Akagyu steak. Developed and raised by the Faculty of Agriculture at Tokai University, the meat of the grass-fed cattle 'Eco Beef ASO' is a masterpiece that maximizes the taste of the beef. *This is one of the courses.

An appetizer dish served on a tree stump. Among them, the stylish spoon is used to serve a liver stew with ginger that the chef imagines his grandmother made for him when he was young. *This is one of the courses in the meal.

Blancmange made from milk born from Jersey cows raised at Tamana Ranch in Kumamoto. It has a soft sweetness and rich flavor. This dessert allows you to taste the blessings of nature after a meal. *This is one of the courses.

Chef Miyamoto presents the masterpiece 'Akagyu Beef Bistecca from Aso,' surpassing all previous Akagyu steaks. This dish features beef from 'Eco Beef ASO,' cattle developed and raised by the Tokai University Faculty of Agriculture, showcasing the full flavor of this beef. *This dish is included in the course menu.