Amuse appetizer (1-2 dishes), bread, European curry, dessert (meal time: about 2 hours)

This is a sirloin course using specially selected Kobe beef, which was purchased by the owner at the Kobe Beef "Female" Kyoreikai, the highest quality Kobe beef raised by Terauchi Akinori on November 5th (Tanba) and the highest quality Kobe beef raised by Seto Kazutaka of Marse Livestock on November 11th (Mita). The finest L-bone steak, which has never been vacuum-packed and has been left to rest whole with the bone attached, is grilled in a charcoal oven. Terauchi's beef is currently very tasty, so we are offering it. Marse Livestock's loin will reach its peak after 2 months of aging, so Seto Kazutaka's loin will be available in earnest from mid-January. Since the meat wholesaler rarely ships outside the prefecture, please take this opportunity to enjoy the authentic, ultimate steak that is only available locally and cannot be found in the Kanto region or other prefectures. We are convinced that the ideal Kobe beef sirloin steak, which has been perfected to the fullest, is only available at our restaurant.

The owner purchased Kobe beef at the Kobe Beef "Female" Kyoreikai on November 5th from Terauchi Akinori, the highest quality Kobe beef, and on November 11th from Marse Livestock's Seto Kazutaka, the highest quality Kobe beef. This is a specially selected Kobe beef rib roast. The best quality L-bone steak, which has never been vacuum-packed and has been left to rest whole on the bone, is grilled in a charcoal oven. We go to auctions every week in search of the 1-2% of Kobe beef that can be said to be the ultimate quality. Currently, we are serving Terauchi's beef, which has a very good taste. Marse Livestock's loin reaches its peak after 2 months of aging, so from mid-January, we will be serving Seto Kazutaka's loin in earnest. Since the wholesaler of the meat almost never ships it outside the prefecture, please take this opportunity to enjoy the authentic, ultimate steak that can only be found locally and cannot be found in the Kanto region or other prefectures. We are convinced that the ideal Kobe beef rib roast steak, which has been perfected to the fullest, is only available at our restaurant.

Fillet steak made from delicious female Kobe beef, produced by the best producers. If you like fillets, it is best to choose this course from the course selection. *If you would like to eat a variety of dishes with several people, please use the tasting course, which has a set budget. (Limited) ●Marce Livestock "Seto Kazutaka" fattening November 11th, finest Kobe beef female joint exhibition / non-vacuum bone-in fillet. ●November 6th Kobe Beef Joint Exhibition, fattening Kobe beef Akinori Terauchi / non-vacuum bone-in fillet. This will be available in the price range of 70,000 to 90,000 depending on the thickness and grams. It is best to make a reservation on tablecheck and then contact us by phone to ensure it is available.

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