先斗町 肉処 だん炉 京都店

◆ Tsukidashi

◆ Chinese cabbage kimchi

◆ Bean sprouts

◆ Salt tongue

◆Pork loin

◆Three types of red meat

We place emphasis on freshness in both red meat and offal.

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

The food is presented in a way that it doesn't become too greasy.

*Classic

Large: Kalbi, belly, loin, etc.

*Rare cut

From the rare cuts you can enjoy in the L-type furnace

・Marukame [Lightly flavored with lots 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 fat]

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

・Kainomi [Moderate marbling and softness]

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

・Misuji [Soft but with a unique chewy texture]

・Hiuchi [a cut with finely-grained marbling]

・Triangular rose [A high-quality marbled part of the rose]

Some parts are extremely rare and not available at all.

Enjoy a sumptuous assortment prepared by our discerning meat master.

◆2 types of offal

◆ Lettuce

◆Rice or soup

◆ Dessert

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