◇Appetizer ~Watercress and Wagyu salad~ ◇Yukke ~Ripe figs~ ◇Today’s special grilled cut ~Carefully selected daily cut served with condiments~ ◇Grilled shabu-shabu of premium Wagyu cuts ~Plums and sansho pepper~ ◇Roasted Wagyu chunks ~Japanese chestnuts and smoked salt~ ◇Grilled vegetables ~Kamiyama shiitake mushrooms from Tokushima Prefecture~ ◇Grilled ribeye sukiyaki ~Served with shimeji mushroom rice~ ◇Seasonal cold noodles ~Sudachi and young ginger~ ◇Dessert ~Post-meal pudding supervised by “Niku no Takumi Miyoshi”~
¥8,800Vergi dahil
Nishiki Course
【Menu】 ◇ Appetizer – Salad with watercress and Wagyu beef ◇ Yukke – Salmon roe from Hokkaido ◇ Today’s special grilled cut – Carefully selected cut of the day, served with condiments ◇ Grilled shabu-shabu style Wagyu – with plums and sansho pepper ◇ Wagyu double burger – with black sesame and almonds ◇ Roasted Wagyu chunks – with Japanese chestnuts and smoked salt ◇ Grilled vegetables – Kaminoyama shiitake mushrooms from Tokushima Prefecture ◇ Grilled ribeye sukiyaki style – served with rice cooked with shimeji mushrooms ◇ Seasonal cold noodles – with yuzu and young ginger ◇ Dessert – Post-meal pudding supervised by “Niku no Takumi Miyoshi”
¥11,000Vergi dahil
Kei YOROKOBI Course
【Menu】 ◇ Appetizer – Salad with watercress and Wagyu beef ◇ Raw dish – Wagyu sashimi ◇ Yukke – Ikura from Hokkaido ◇ Today’s special grilled cut – A carefully selected cut of the day, served with condiments ◇ Simmered shabu-shabu with premium Wagyu cuts – Featuring emerald eggplants ◇ Wagyu double burger – With black sesame and almonds ◇ Grilled Wagyu chunk – Omi beef tenderloin, served with condiments ◇ Grilled vegetables – Tokushima-grown Kamiyama shiitake mushrooms ◇ Grilled sukiyaki-style Wagyu ribeye – Served with shimeji mushroom rice ◇ Seasonal cold noodles – With sudachi and young ginger ◇ Dessert – Post-meal pudding overseen by “Niku no Takumi Miyoshi”