和牛鉄板焼ステーキ 丼と膳 Diner ray

Sugimoto Honten's original brand Kurokaba beef is said to be the finest in Kyushu, and its quality is guaranteed.At our restaurant, we use a 2cm thick iron plate and cook the meat slowly over a period of about an hour using [grilling] and [residual heat].Please enjoy our Wagyu beef, which has an excellent balance of sweetness, aroma, texture, and marbling.

[Western-style chawanmushi] Originally a French dish made with fresh cream and eggs, this dish has been given a slightly Japanese flavor by adding bonito stock.The ingredients change depending on what's available, but the photo shows bacon made from olive pork from Kagawa Prefecture, and the dish is topped with a soup made from dashi stock made from the bacon and caramelized onions.

Our standard salad.A dressing made from smoked cheese and apples topped with fluffy Parmigiano Reggiano.

The photos show [fruit tomatoes with brown sugar and mint], [foie gras toast], and [wagyu beef liver confit]. These dishes change depending on the season and what's available.

It is steamed in butter and served as a side dish with steak.The place of production changes from time to time.

[Full Course] One of the dishes in the Mountain and Sea Course is our popular homemade American sauce made with lobster and aromatic vegetables.

It is served at the end of a meal.The light broth, made without kelp and using only dried sardines, is a very popular final dish.