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

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

Three types of Wagyu beef lean meat, rich and lean cuts

It is served in a combination.

*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.

◆2 types of hormone

◆ Lettuce

Rice or soup

◆ Dessert

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

* Skirt steak is difficult to procure, so we use domestically produced steak.