Kōbe-Rindsteak Meriken-Hafen

Die Spezialauswahl Kobe-Gyu angebratenes Fleischsushi ist ein luxuriöses Gericht, bei dem die Oberfläche des hochwertigsten Kobe-Gyu kurz aromatisch angeflämmt und als Fleischsushi genossen wird. Merkmale * Schmelzendes Fett und Umami: Kobe-Gyu hat einen so niedrigen Schmelzpunkt des Fetts, dass es bei Körpertemperatur schmilzt. Wenn die Oberfläche kurz angebraten wird, tritt das hochwertige Marmorierungsfett in genau dem richtigen Maß hervor und seine Süße breitet sich im ganzen Mund aus. * Aromatischer Duft: Durch das Anbraten über offener Flamme oder Holzkohle entsteht ein rauchiges Aroma, das dem rohen Fleisch eine andere, reichere Geschmacksnote verleiht. * Ausgezeichnete Textur: Im Mund erlebt man gleichzeitig die zarte, innen noch rare Konsistenz und den festen Biss des Fleisches sowie den Kontrast zum Fett. Bitte reichlich mit in der Präfektur Wakayama hergestellter Yuasa-Sojasauce beträufeln (da das hochwertige Fett des Kobe-Gyu die Sojasauce abperlen lässt, empfehlen wir, großzügig aufzutragen).

Beef Cut 1: Ichibo Steak - Ichibo is a rare cut located at the tip of the cow's rear, with a perfect balance of lean meat and fat. It features a tender texture and deep umami, with a sweetness unique to Wagyu that spreads as you chew. Beef Cut 2: Chris Steak - A lean cut near the shoulder blade, it has a firm texture while also being tender. It is characterized by its rich umami and fragrant aroma. Beef Cut 3: Misuji Steak - A rare cut located on the inside of the shoulder, known for its fine marbling. You can enjoy its melt-in-your-mouth tenderness and elegant sweetness. Beef Cut 4: Ribeye Steak - A cut from the back to the shoulder of the cow, richly marbled. It is a popular steak that is juicy, tender, and offers a rich umami experience. Beef Cut 5: Filet Steak - The most tender cut of beef. It has little fat and a refined flavor, spreading a deep umami throughout the mouth while remaining light. Beef Cut 6: Sirloin Steak - A classic cut located at the upper part of the waist, with a tender texture and rich flavor. It is a luxurious steak where the sweetness of the fat and the umami of the lean meat combine perfectly. All of our beef cuts are priced the same!!

1 Ichibo steak 2 Chris steak 3 Misuji steak 4 Rib roast steak 5 Here steak 6 Sirloin steak *Available for order from 200g

Total of 9 items in the set (9 items) ◆ Kobe Beef Steak ◆ Salad ◆ 2 Small Dishes ◆ Rice & Pickles ◆ Miso Soup ◆ Hojicha ◆ Original Tile Senbei - 100g…8,690 yen, 150g…12,567 yen, 200g…16,390 yen, 250g…20,157 yen, 300g…23,870 yen

Total of 6 items in the set (6 items) ◆ Kobe Beef Steak ◆ Salad ◆ 2 small bowls ◆ Hojicha ◆ Original Tile Senbei - 100g…7,920 yen, 150g…11,797 yen, 200g…15,620 yen, 250g…19,387 yen, 300g…23,100 yen

This luxurious bowl features a total of 5 types of steak meat seared on a hot plate, allowing the marbled fat characteristic of Kobe beef to melt and spread a fragrant and rich flavor. Set includes: Kobe Beef Seared O-Toro, Miso Soup, Pickles, Hojicha, Original Tile Senbei.

A total of 9 dishes featuring seasonal ingredients, from small bowls to luxurious main courses and finishing desserts. A special meal with all 9 dishes packed with the deliciousness of Japanese cuisine. Set contents: ◆ Kobe beef steak 100g ◆ Kobe beef seared fatty tuna box 150g ◆ Salad ◆ 2 small bowls ◆ Miso soup ◆ Pickles ◆ Matcha ◆ Japanese sweets

3 pieces of Kobe beef + additional piece for 1,100 yen

Kobe Beef

Kobe Beef

Kobe Beef

Kobe beef

Die Spezialauswahl Kobe-Gyu angebratenes Fleischsushi ist ein luxuriöses Gericht, bei dem die Oberfläche des hochwertigsten Kobe-Gyu kurz aromatisch angeflämmt und als Fleischsushi genossen wird. Merkmale * Schmelzendes Fett und Umami: Kobe-Gyu hat einen so niedrigen Schmelzpunkt des Fetts, dass es bei Körpertemperatur schmilzt. Wenn die Oberfläche kurz angebraten wird, tritt das hochwertige Marmorierungsfett in genau dem richtigen Maß hervor und seine Süße breitet sich im ganzen Mund aus. * Aromatischer Duft: Durch das Anbraten über offener Flamme oder Holzkohle entsteht ein rauchiges Aroma, das dem rohen Fleisch eine andere, reichere Geschmacksnote verleiht. * Ausgezeichnete Textur: Im Mund erlebt man gleichzeitig die zarte, innen noch rare Konsistenz und den festen Biss des Fleisches sowie den Kontrast zum Fett. Bitte reichlich mit in der Präfektur Wakayama hergestellter Yuasa-Sojasauce beträufeln (da das hochwertige Fett des Kobe-Gyu die Sojasauce abperlen lässt, empfehlen wir, großzügig aufzutragen).

Thank you very much for visiting our restaurant today. Please read the following precautions before placing your order. We serve A5 rank Kobe beef steak in bite-sized pieces. Due to individual differences, not all meat quality is the same. Therefore, there may be some steaks with a bit of chewiness. The owner's recommended cooking level is medium rare, but if you prefer a different doneness, please let us know when you place your order. It is possible to cook well-done at our restaurant, but due to the thickness of the steak, there may still be some red parts remaining. We cannot serve rare steak. All of our steaks are seasoned with salt and pepper before serving. If you prefer cooking without salt or pepper, please inform the staff. (We cannot accommodate individual requests for only salt or only pepper.) We provide scissors for you to cut the steak to your preferred size. If using chopsticks is difficult, we also provide knives and forks. We have a one steak order per person policy (excluding those under 12 years old). We do not offer vegetarian or vegan menu options. If you have allergies, please inform the staff. We will provide a list of allergenic foods we handle. Bringing food and drinks from outside is prohibited. If you would like to split the bill, please be sure to inform us when you place your order. It may not be possible to change to separate billing at the time of payment. Thank you for your understanding.