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肉割烹SHUN

[Chef's Special 11-course Menu] Innovative course created by a French chef, featuring Wagyu filet and tongue briand (Course only)

18,000 JPY(tax included)

[Chef's Special 11-course Menu] Innovative course created by a French chef, featuring Wagyu filet and tongue briand

About Course Menu

Omakase course featuring Wagyu beef and seasonal vegetables (early-season, peak, late-season) guaranteed to make you smile.

Menu

Course Details for December & January (Menu is subject to change without notice) - Chef's Greetings: 3 items - Cold Sawara, Turnip, Shiso, Lemon, Yuzu - Asari, Potato, Spring Roll of Trapanese Spanish Iberico Pork Prosciutto, 24-month-aged - Kombu-cured Beef Tongue - Wagyu Kuroge Kurimi, Sukiyaki, Carbonara, Garland Chrysanthemum - Eel, Foie Gras, Balsamic, Root Parsley - Premium Kuroge Wagyu Filet, Pumpkin, Robiola - Rapini, Yuzu Kosho, Homemade Tagliatelle - Hinomaru Orange, Panna Cotta, Verbena Course Details from February 4th (Please note that the menu change date may vary depending on the stock situation) - Chef's Greetings: 3 items - Sakura Sea Bream, Kinome Miso - Rapini, Spring Roll of Trapanese Spanish Iberico Pork Prosciutto, 24-month-aged - Roasted Beef Tongue - Wagyu Kuroge Kainomi, Fermented Cabbage, New Onion, Mustard Espuma - Lamb Loin, Yoshitsune Yaki - Premium Kuroge Wagyu Filet, 3 kinds of Celeriac - Homemade Spring Pasta in Sakura Color, Sakura Shrimp, Bamboo Shoot - Sakura Mochi, Strawberry

Confirmation details

- The course does not consist solely of Wagyu beef as we also use seasonal seafood and other ingredients. - If there are no details provided about allergies or foods you dislike, we will assume there are none and organize the course accordingly. Please note that we cannot accommodate changes on the day of your visit. - Please be aware that the seating time is limited to two hours.

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