Kashihara, Nara, Japan｜Nikuzo

Quaint, small but cozy. The owner is highly motivated and knowledgeable about meat and professional and polite. Parking is rather difficult to find but it's close to a train station and it would be a waste to not drink wine when you're eating such high quality meat.

This is a restaurant where you can enjoy a variety of domestic beef fillets with the best pasteurization and delicious sauce. As a filet, you can enjoy the general "Tate", the slightly rare "Minion", and the highest grade "Chateaubriand" at a reasonable price. There are other tongues available, but this one seems to be a US Wagyu breed, not domestically produced. However, it has a rich taste and is thick, so it is chewy and very delicious. And the difficulty of pasteurization that you can understand if you like meat. Fillet meat is especially delicate, so if you cook it too much, it will become dry. That said, you shouldn't be alive. This restaurant's far-infrared grill uses a water-cooling pipe to control the temperature of the net, and by not applying excessive heat, the meat is plump and not burnt, and the heat is cooked moderately to the inside. After that, it is the finest sauce using Kishu Nanko Ume. This complex, rich yet light sauce that you'll want to make at home is perfect with fillets. It seems that there used to be a shop called "Nikuzo 2", but it seems that it is not open now. Kashihara Jingu-mae is not a bad place, but I thought it would be easier to visit if there was a station with a lot of users such as Yamato Yagi Station and Nara Station. With the price of beef soaring, it's hard to get this quality of taste at this price. Please try this restaurant's fillet steak once.

As it specializes in fillet meat, the only items on the menu are fillet meat (domestic, Japanese black beef, chateaubriand) and thick-sliced ​​tongue. The dipping sauce was [sauce, salt, grated ponzu sauce, plum sauce], What impressed me was How to eat with mustard after dipping it in the sauce, It is a way of eating in which grilled plums are crushed in a special sauce, mixed with meat, and topped with wasabi. It was my first taste of both, but it was hard to decide which one to choose and it was very delicious. The mustard felt creamier than usual, and it was great that it went well with the meat!