焼肉 丸善 網野店

I couldn't dive in because the shop was full of reservations just by previewing. So I tried to make a reservation, but on Saturdays and Sundays it seemed to be tough for the whole of August. I was lucky to be able to ask for it on a weekday when it was vacant.

The meat is delicious anyway. It seems to be divided into the Yakiniku (Harami) school and the Rose meat (Kalbi school) in the local area. Personally, it is a Yakiniku school. To be honest, both are delicious. The sauce is so delicious with miso sauce! Please try it! ️

The meat was delicious and the side menu was delicious (tail soup) was excellent! The customer service is also good, so it is a recommended shop to go every time you make a reservation when you go home.

Two people ate about 8,000 yen. I don't know the market price The meat was delicious and the clerk's response was good. I am very satisfied.

Exquisite Tarrega! Since it is charcoal-grilled, it is fragrant and the meat is tender. You shouldn't be able to make a reservation.

I came here after a long time. Yakiniku is delicious, of course, but I always eat tail ramen. This is also excellent.

First visit to Yakiniku Maruzen Amino Main Store. The Yakiniku Maruzen Group is a yakiniku chain store with 10 stores in Kita Kinki, and the main store is here in Amino-cho, Kyotango City. This time I wanted to eat the local ramen "Tail Ramen" in Northern Kansai. There are shops around Shinonsen Town in Tajima district, Hyogo prefecture that use Tajima beef tail, but I don't know the origin. According to one theory, some people said that the origin was Yakiniku Maruzen Toyooka store (Toyooka city, Hyogo prefecture), but some people said that "Tail Ramen" originated from Yakiniku Maruzen Amino store (Kyotango city, Kyoto prefecture). I came to the Amino main store. There was a parking lot at a charcoal-grilled meat shop that offered good quality meat, although the price was a little high. I ordered 1100 yen for roses, 750 yen for techan, 750 yen for grilled liver, 400 yen for rice (large), and 990 yen for tail ramen (price setting excluding consumption tax). When I ate the grilled liver, I found it to be very fresh. It's just that you can't make a reservation on Saturdays and Sundays. Professionals can tell if the meat is spinning by the freshness of the grilled liver (I don't know w), but the loose meat was also delicious. As expected, Yakiniku Maruzen-san. Is the noodles in "Tail Ramen" the same as Korean cold noodles? Is that buckwheat flour? I did very soft noodles, but if you think of it as soba, it's difficult to evaluate. Vegetables are on it like Tenri ramen "Saika", but it doesn't feel like garlic is solid like "Saika". The tail soup base was made with vegetables like "Ayaka", fluffy beaten eggs, and beef tail meat, which was a collaboration of boneless and small bone-in tail meat. It was spicy with a little chili pepper in it. Rice is the best with hard rice that I like. Each seat was equipped with a tea pitcher and the staff had a good impression.