冲绳和牛铁板烧 琉

Seasonal menu

  • From Dec 30th to Jan 3rd ,Only for Seasonal course

    Comparing taste of Special Ishigaki beef fillet and Special Ishigaki beef loin & teppan-yaki of Japanese spiny lobster.
    ¥30,000(¥33,000 Tax incl.)

    The quality of the fat and the fineness of the meat are superior to those of bulls (castrates).
    The melting point of the fat of heifers is so low that it melts at human body temperature, so it melts in your mouth the moment you put it in your mouth. The taste is sweet, but not at all sticky, with a crisp aftertaste.
    Among the heifers, the meat quality of the heifers is very fine and you can enjoy the rich flavor of the meat itself.

    Since the heifer is the mother cow that gives birth to the calf, the amount of meat distributed is quite small. Furthermore, the carefully selected A-4 to A-5 ranked heifer is inevitably more rare. Since the number of Ishigaki cattle is quite small, the scarcity value is very high, and the price is very expensive in proportion. This is the reason why Ishigaki beef females are called “specially selected Ishigaki beef.

    Female cows are small, hard to gain weight, and their flesh color is maroon with little marble, making them inferior to bulls as a product. Bulls, on the other hand, are tamer, easier to raise, and larger than females, so they can produce more meat. In addition, the meat of bulls is pink and easily to make marble, giving them a beautiful appearance and making them more valuable as a product.

    ※From December 30th to January 3rd ,Only for this course
    Appetizer
    Assorted appetizers
    Teppan-yaki Seafood Appetizer
    Teppan-yaki Meet Appetizer
    Seasonal vegetables on hot iron-plate
    Japanese spiny lobster on a hot iron-plate
    Special Ishigaki beef fillet and loin on a hot iron-plate
    Rice or Garlic rice
    Pickles
    Soup
    Sweets
    Coffee or Tea