● $75/KG ($37.50/500g)
● $65/KG ($32.50/500g)
● $55/KG ($27.50/500g)
● $49/KG ($24.50/500g)
● $45/KG ($22.50/500g)
● $39/KG ($19.50/500g)
A set $332
たたき(tataki): Thinly sliced meat that seared on the outside and left very rare inside. Served with a citrusy soy sauce. |
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すき焼き(sukiyaki): Thinly sliced beef simmer in hot pot using a mixture of soy sauce, sugar, and mirin. |
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焼肉(yakiniku): Japanese style of cooking bite-sized meat and vegetables on gas/electric griller |
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しゃぶしゃぶ(shabushabu): Japanese hot pot similar to sukiyaki but more savory and less sweet |
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刺身(sashimi): fresh raw meat sliced into thin pieces |
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ユッケ(yukke): Japanese steak tartare seasoned with soy sauce, sugar, salt, sesame oil etc. Served with a raw egg yolk |
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煮込み( nikomi): Japanese style stew or casserole |
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オッソブッコ(osso bucco): Milanese specialty of cross-cut veal shanks braised with vegetables, white wine and broth |
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シチュー(Stew): Japanese style stew or casserole |
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肉じゃが(niku jyaga):a Japanese dish of thinly sliced beef, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetables |
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味噌煮込み(miso nikomi): Japanese style stew or casserole with miso paste |
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コロッケ(korokke):Japanese style deep fried dish in usually patty-shaped, originally related to a French dish, the croquette |