5/4 OPEN 鉄板焼　和牛　焔　～HOMURA～　千里中央

"Appetizer"

Corn and tomato consommé

Striped jack mackerel with Tosa vinegar and pickled plum paste

Hokkaido-sourced octopus, winter melon, and shiso leaf oil

"gem"

- Steamed egg custard with Yumeo rice from Hyogo Prefecture, raw scallops, and molokhia.

Fish dishes

Ehime Prefecture-produced sea bream, Kamo eggplant, myoga ginger, Saikyo miso, and vin blanc sauce. *Add lobster as an alternative for an additional 10,500 yen (for 2 people or more)

"salad"

Seasonal Combination Salad ~Onion and Fresh Ginger Dressing~

Meat dishes

・Selected Japanese Black Wagyu Ribeye 80g

"meal"

Kyoto Hachidaime Gihei: Rice cooked in a pot, red miso soup, and pickles.

*You can change to a curry made with Wagyu beef tendon and Awaji Island onions for an additional 500 yen, or to garlic rice made with Aomori Prefecture garlic for an additional 800 yen.

"dessert"

Pineapple with lime compote, coconut, semifreddo, and monaka sandwich.

-Meat dish upgrade-

Change to A5 Sendai beef loin 100g or fillet 80g +6000 yen

Change to A5 Matsusaka beef loin 100g or fillet 80g +12,000 yen

Upgrade to 100g of A5 Kobe beef loin: +22,000 yen

*The origin and part of the meat may change depending on the supply situation.

*Please feel free to let us know if there are any ingredients you don't like.

*If you would like to change your fish dish to lobster, please note that due to stocking restrictions, we will only accept orders until 10pm the day before.

*If you have any allergies to ingredients, please feel free to let us know when making your reservation.We are doing our best to accommodate your request, but please note that as our meals are prepared in the same kitchen as our regular menu items, we use the same tableware, cooking utensils, and cleaning equipment as our regular menu items.