Kyoto Katsu-gyu Nara Kashiwagi

This dish uses a rare cut called 'Haneshita,' known for its tenderness and rich flavor among loin cuts.

Deep-fried beef cutlet dipped in a rich sweet and savory soy sauce-based sauce, perfect with rice

Made with a rare cut called 'uwamisugi' that can only be obtained from a small portion of a single cow weighing about 600g

Made using miso sourced from a miso brewery with over 100 years of history in Kyoto