5/4 OPEN 鉄板焼　和牛　焔　～HOMURA～　千里中央

Amuse

Wagyu sirloin rare shabu-shabu nigiri with dashi soy sauce

《3 types of appetizers》

Corn, tomato consommé, sea urchin

Striped jack mackerel with Tosa vinegar and pickled plum paste

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

《Fish appetizer》

Domestic black abalone, soy sauce butter, capers, lemon

Meat Appetizer

• Japanese Black Wagyu Cold Beef with Horseradish, Shallots, and Kujo Leek Fritters

Fish dishes

Lobster with summer vegetables and Sauce Américaine

"salad"

Seasonal Combination Salad ~Onion and Fresh Ginger Dressing~

Meat dishes

・100g of A5 Kobe beef loin

"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.

《〆》

• Cold Inaniwa Udon Noodles with Wagyu Beef Broth and Wagyu Beef Shigure-ni (simmered beef)

"dessert"

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

*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.