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The dining experience was delightful, with a cozy and beautiful atmosphere. The staff spoke English, which added to the comfort of the visit. I will definitely return! すべてのフィードバックを表示.
【の基準】3 行って損なし 4 おすすめの名店 5 何度でも行きたい 西中洲にある有名な赤身焼肉のお店です。 価格帯としては少し高めですが副菜からお肉まですべてのクオリティが高いので、コスパとして考えると最高です。 決まったコースとしては3種類あって、6,000円、8,000、10,000円です。 それぞれお肉の種類と数が変わってきます。 最初にナムルとサラダが出てくるのですが、ナムルが本当に美味しくてびっくりしました。 塩焼きホルモンタレ焼きの順で出てきますが、お店の方がある程度焼いてくれるので、良いお肉を焦がしてしまう心配もなく安心です。 接待やデート等には最適なお店だと思います。
I visited the store for the first time and enjoyed the course finish etc. Lately, I've come to like lean meat more, but this marbling was just right and delicious
Definitiw one of the best beef yakiniku living in my whole. friendly and helpful staff. recommended!
I finally visited the upscale yakiniku restaurant in Nishinakasu that I had been curious about for a while. As expected, I was able to enjoy incredibly high-quality meat. We opted for a course menu, and right from the start, we were treated to the luxury of chateaubriand. Despite it being rich in fat, the meat was so tender and flavorful that it wasn't heavy at all—I could eat it endlessly. Additionally, the course included vegetable dishes like coleslaw, which served as nice palate cleansers between meat courses. The highballs, including Hakushu, Chita, and Yamazaki, were also affordably priced, making the experience even better. The hospitality was outstanding, and I thought to myself that I would love to return, especially for special occasions.
If you have a bit of extra cash to spend, this is the ideal yakiniku restaurant to treat yourself. The minimum charge per person starts at 8,000 yen and can go over 10,000 yen. What sets this place apart is that they focus on lean, high-quality cuts of beef instead of relying on fat to provide flavor. You get a generous amount of food for the price, and the selection ranges from offal to prime filet, served in a chef's choice style. While the flavors may not be as intense as A5 beef, you can enjoy a rich, beefy taste without feeling overwhelmed by excess fat. The top cuts are cooked right at your table, ensuring they are perfectly done, while the success of the rest will depend on your barbecue skills.