Beef scissors at the rare site · Ichibo etc. A4 · A5 level All-you-can-eat luxury Wagyu bee All-you-can-eat "Butcher's kitchen" I tried

In "All you can eat yakiniku," there are shops that keep prices down to a limited price by limiting the types of meat included in all you can eat, but, contrary to that,Beef rating"A" on the top of the standard and at the top, "4" and "5" in the upper level, "A4 · A5", also meat quality grades, including even rare sites, eat plenty for 120 minutes All you can do is "Butcher's kitchen"is. Since I had the chance to drop in Shibuya with the timing that dinner time is a bit early, I ate a lot.

Butcher's Kitchen Dog Genzaka Meat Swab Kim - Shibuya / BBQ [Eat Log]
http://tabelog.com/tokyo/A1303/A130301/13070644/

The place is here, 2-chome Dogenclosaka in Shibuya-ku. It is along the alley behind the Yamada Denki LABI Shibuya store.


The appearance of the building is like this, "the butcher's kitchen" is the 3rd floor.


You can go up the outer staircase and OK.


It was lucky that we arrived at the time before crowding with people so we could enter and immediately, but there are many customers who are reserving, depending on the time of day we may be waiting quite a while.


In this table one cassette stove and one iron plate are in this way.


There are two kinds of menus, "a la carte" and "all you can eat", so we decided to choose from all you can eat this time. All you can eat menu is "120 Premium Meat Course (4000 yen)", "Selected Wagyu Beef Pecking Course (4800 yen)" and "Luxury Premium Wagyu Beef course (5800 yen)" in 120 minutes. The last order is 30 minutes before the end.


I made it to the course of 5800 yen.


If it is a course of 5800 yen you can order special menu of "carefully selected! Kuroge Wagyu of the day".


The first thing I came was the service Chooregisarada.


And three kinds of meat arrived. Getahara from the left side, briskeque, triangle rose.


Geta of "Geta Kalbi" is taken from the place like the geta of the shape of the bone after taking the meat. As a part, meat per pillar.


"Briske" is a shoulder rose meat.


"Triangle rose" is also a shoulder rose, a sashi is contained and a popular part. I will bake it all at once.


Although it is using a cassette stove, I feel that iron plate is thick thanks, or how burning of meat is very good.


The contents seemed to be fiddling, but since I became interested, I ordered five kinds of prime first. Getarcarbi, Ichibo, Upper Calvi, Ultimate Calvi, Briskeque.


"Ichibo" which was also included in the special menu is meat around the buttocks. It seems that it is a rare part, and it is convinced that soft lean is popular.


I feel like I've come to grilled meat when I baked Calvi.


In ordering with that or this and so on, if I had chosen the course of 5800 yen, I was told that this is the "aging thick beef tongue".


This thickness.


Well. If it is beef tongue set meal, you can change your meal with this. It is good to slice the slices in salt and eat with salt, but it is also good to taste the texture of thick cut ones.


Next, "Broiled Barracalbi"


As the name suggests, if you do not bake it, you should not "roast", fat will come out one after another and flame up.


Barracalbi beyond the smoke. Because it is sliced ​​it can be eaten with pelori.


"Lamp" is the flesh of the waist. A part closer to the butt than sirloin, above the thigh. It is said that it is the softest in the lean, and it feels like eating a small steak because it is cut thick.


It was "Whole grown-up Calvi" that he came in with the donut.


If you eat in the size you like OK


Cut it to a large extent


Fat hardly sticks to meat with chewy response, and it fits firmly into the stomach.


Likewise it is Calvi, this is "Negishi Salt Calbi".


A refreshing saltiness may be good for a change of pace.


It is also an orthodox site such as loose and Harami. This is primarily Harami.


Since there were items that were not ordered in the special menu, we decided to order them all together. Wagyu chisami, short rib, multioed from the left.


"Sasami" is an image not associated with roasted meat, which is associated with poorly-poor parts of chicken meat, but in the case of beef it is soft roses with sashi and is perfect for yakiniku.


"Short rib" is a part that is also released as upper ribs, bones with bones.


"Mulch" is the small intestine. Although the beginning of baking is a white lump, it gradually melts transparently on the surface.


I put it in my mouth and it melts. However, since greasiness is also substantial, it may be painful to order after placing too much in the end.


I ordered all the meat, but the submenus such as kimuchi prime and namul prime are also substantial. Kimuchi prime was Chinese cabbage kimchi and kakuteki, kakuteki was sliced. It is rather sweet.


Because we ate only meat too much, at the end we ate a few grilled vegetables and 120 minutes ended.


One person 5800 yen, two people 11,600 yen. Although it is not cheap price although it is all-you-can-drink, rare parts are also included in all you can eat, and the meat itself is deliciously edible without having to throw a sauce, so the satisfaction level is considerably higher. As long as we are told that we are cheering, it will be the last order time in the blink of an eye. There are many other parts that can be eaten because there are many others like "antithesis" to say "You better buy superior meat at the supermarket normally with all you can eat" at the house I would like to have something I can not eat out with eating out! "