焼肉エクセレント

There is no doubt here.

It was so delicious

When you get off the elevator, you are suddenly met with meat. It is drooling. I reserved a course. I met a friend who doesn't drink much alcohol and toasted with juice. Start cooking after receiving the explanation from the service staff. Appetizers are possum kimchi and roast beef. Kimchi with scallops and prawns is quite hot. Moderate spiciness with authentic taste. It's true that the value increases when you roll and eat seafood. Roast beef was delicious, but I wanted to replace Kimchi even more. Followed by seafood salad and roasted yukke. The level is high! We use generous ingredients such as sea urchin, caviar, and king crab. Meat seems to continue from here. I was surprised that this shop service cooked it. Moreover, on that day, I was fortunate to have a person with a meat sommelier qualification in charge. I knew for the first time that I was qualified as a meat sommelier, but I was satisfied with what I saw and heard. I was fascinated by the person's knowledge and tone of speech, and I was fascinated by the skillfulness. The explanation is never too disciplined, and it is very polite so that even an amateur like us can understand it well. I see, professionals are like this. Of course, the meat is amazing! Starting with special thick cut salt, Tochigi beef's Chateaubriand and Matsuzaka beef's sirloin, which were raised on our own farm, will be enjoyed by changing the seasoning and seasoning. Moreover, this sirloin stands. This thickness is impressive with sirloin. delicious! I was a little disappointed with the lack of our vocabulary and the difference with sommeliers, but meat still has the power to make people happy. Meat that continues even more. Aged miso is sukiyaki style, Harami is homemade grated ponzu, The ribs are purposely scorched and fragrant, and the part called the turtle is slid on the net so that it is lightly roasted. Let's put it on the ground. This is the first time I've enjoyed such a change in taste with yakiniku. Moreover, caviar, truffles, foie gras and sea urchin appear everywhere, but the mariage is wonderful not just using high-quality ingredients. The concept of the genre called Yakiniku has changed. You can choose some last meal, but don't hesitate to use cold noodles. The photo is dark and difficult to understand, but this is also excellent. If you give me cold noodle lunch, I'll definitely eat. The dessert is also gorgeous! Almond tofu, mango pudding, gateau chocolate, strawberries, dragon fruit, etc. With this, 12,000 yen is very satisfying with CP outstanding, but I am surprised that it is above this exhaustive course. It is a shop that you want to use on a special day.

A dry Chateaubriand came out probably because of the corona. The meat does not seem to be delicious before it is baked, and the taste is tasteless. It's like trying to deceive ordinary Toraji meat just by the atmosphere of the restaurant. I used it on my wife's birthday, but it was the worst birthday. I regretted that I should have gone to the back.

I went to celebrate with my friends and family. I was wondering what the yakiniku course was, but I enjoyed it very much and the taste was great. Also, I want to reward myself.

It was the most delicious yakiniku I had ever eaten. It was a course, so I had something other than grilled meat, but everything was great. A lovely sommelier woman baked it with a wonderful degree of baking. Meat until the last tightening! Everything was delicious at an impressive level! Unfortunately, I'm no longer satisfied with regular yakiniku.