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.

A Japanese-style potage made with seasonal ingredients.The dish is made with seasonal ingredients and a base of bonito flakes and Rishiri kelp broth, resulting in a gentle flavor.Served at the beginning of each course as a warm-up for the stomach.

This dish is cooked in oil at low temperature.It is cooked in rice oil at 60 degrees for 3 hours.The sauce is an original gravy based on Wagyu beef tail soup.

The Western-style chawanmushi served as an appetizer with each course is made with milk and ichiban dashi stock, giving it a slightly Japanese flavor.The eggs used are bright red eggs from Aomori, and the accompanying ingredients change depending on what is available.

It is steamed in butter and served as a side dish with steak.Shiitake mushrooms grown on logs are rarely seen commercially available.The mushroom bed is also soft and delicious, but the logs win out in terms of texture and flavor.It is very popular! The origin varies from time to time.

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

One dish in the [Wagyu and Black Tongue Course] is thickly sliced tongue that has been marinated in kelp overnight and then grilled.Served with green onion namul, lemon foam, and homemade gochujang.

It will be served as an appetizer in the new full course appetizer menu.Although it is called Yukhoe, it is made from beef that has been cured with kelp and cooked at a low temperature.It is seasoned with an original salt sauce made from chicken stock made with chicken, dried shiitake mushrooms, sun-dried tomatoes, and Rishiri kelp, to which fruits and aromatic vegetables are added.Enjoy wrapped in shiso leaf namul and seaweed.*The appetizer menu is subject to change without notice depending on availability and season.

An item from the appetizer menu.It is slowly cooked in a broth made from beef tongue, honkarebushi, and Rishiri kelp, until it is soft enough to be torn apart with chopsticks while still retaining its firmness.Other ingredients include abalone, daikon radish, maitake mushroom, tomato, and knotted mitsuba.Ingredients vary depending on what is available.