先斗町 肉処 だん炉 京都店

◆ Tsukidashi

◆ Chinese cabbage kimchi

◆ Bean sprouts

◆ Salt tongue

◆Pork loin or chicken thigh

◆Assortment of 3 types of lean Japanese beef

Freshness is paramount for both lean meat and offal.

The three types of lean Wagyu beef include rich cuts and lean cuts.

We have combined and arranged them for you.

*Standard

From L-ribs, short ribs, loin, etc.

*Rare cuts

From the rare cuts you can enjoy at the L-type oven

・Marukame [Lots of lean meat, light flavor]

• Rump [Soft and moist texture]

• Inner flat [Tender and light, best cooked rare]

・Udeshin [Characterized by its flavorful red meat]

・Marushin [Excellent balance of lean meat and marbling]

・Lamb sirloin [The second most tender cut of meat after tenderloin]

・Kainomi [Moderate marbling and tenderness]

・Ichibo [Characterized by the delicious flavor of high-quality fat]

・Misuji [A cut of meat that is tender but has a unique chewy texture]

・Hiuchi [A cut of meat with fine marbling]

• Triangle Rib [A premium cut of rib, known for its marbling]

Some parts are extremely rare and may not contain any at all.

Enjoy this luxurious assortment of meats, carefully selected by our expert butcher.

◆Two types of hormones

◆Cheshire

◆Rice or Gukbap

◆ Dessert

We also accept same-day reservations.

*Because it is difficult to source skirt steak, we use domestically produced beef.