焼肉真焔

■ Six kinds of appetizers

Six dishes, centered around seasonal side dishes, to whet your appetite before grilling meat.

You will feel the care taken from the first dish.

■ Horse tartare

Enjoy the luxury of fresh horse meat.

The melting flavor and richness of sesame overlap.

■ Seasonal vegetable salad

A dish to clear your palate between grilled meats.

It is designed to be delicious until the very last bite.

■ Folded green onion and salted tongue (cross-sliced)

A cross cut that maximizes crispness and flavor.

The first impression is the fragrant green onion salt.

■ Assortment of 6 types of Japanese Black Wagyu beef

We carefully select the best part of the day.

The main dish allows you to enjoy the balance of marbling, lean meat and umami.

■ Grilled vegetable platter

A great supporting actor that brings out the flavor of meat.

The aroma of charcoal and the sweetness of vegetables.

■ Okinawa Prefecture thick mozuku seaweed vinegar

A palate cleanser.

A drink that smoothly balances the rich aftertaste of meat.

■ Kuroge Wagyu Beef Yakisuki + Earthenware Pot Rice

Thinly sliced Wagyu sirloin is lightly seared and then coated in egg.

Enjoy this dish with freshly cooked rice in a clay pot for ultimate bliss.

■ Cold noodles

Lighthearted to the end.

We finished with a bowl of broth made from beef bones.

■ Today's dessert

A sweet taste that leaves a lingering aftertaste after the meal.