先斗町 肉処 だん炉 京都店

◆ Tsukidashi

◆ Chinese cabbage kimchi

◆ Bean sprouts

◆ Salt tongue

◆Red meat steak

◆Pork loin

◆3 types of lean meat

We place emphasis on freshness for both lean meat and offal.

The three lean meats are selected based on the marbling of the meat procured that day.

The food is presented in an assortment so that it doesn't become too greasy.

*Standard

L: From ribs, belly, loin, etc.

*Rare cuts

From rare cuts that can be enjoyed in the L-type furnace

・Marukame [Lightly flavored with a lot of lean meat]

・Lamp [Soft and moist texture]

・Inner fin [Soft and light, best cooked rare]

・Udeshin [Characterized by flavorful red meat]

・Marushin [Excellent balance of lean meat and marbling]

・Lamb sinew [the second most tender meat after fillet]

・Kainomi [moderate marbling and tenderness]

・Aitchbone [characterized by the delicious taste of high-quality fat]

・Misuji [soft but with a unique texture]

・Hiuchi [a cut with finely marbling]

・Triangle rose [A high-quality part of the rose that is marbled]

Some parts are extremely rare and cannot be found at all.

Enjoy a luxurious assortment prepared by our discerning meat master.

◆One type of offal

◆ Lettuce

Rice or soup

◆ Dessert

You can also use it on the day of your visit.