For tonight's recommendation @Niku no Ubuya／Akihabara／Meat Dishes／Wine／Steak／Dinner／Meat／Italian／Wagyu Beef

For tonight's recommendation @Niku no Ubuya／Akihabara／Meat Dishes／Wine／Steak／Dinner／Meat／Italian／Wagyu Beef

It is around this time in September that the sun's rays soften slightly and the loud chorus of cicadas fades into the small past.

How are you all doing?

Hello, I am the master of the kitchen.

First, a small announcement.
Our grand menu will be changed from mid-September. We will be making our menu a little more reasonably priced and Italian ✨. ✨🍷🎶

Today.
Wagyu 🐃 cured ham (called bresaola in Italy). It is.
Now it's ripening nicely, ripening from the outside, with a nice contrast of redness in the center.
In northern Italy, this cured ham is made from horse or venison as well as beef.
At Meat Budouya, we use the center (shing shing) of a Wagyu beef thigh to make our meat.

The heat is getting softer, but please be careful of heat stroke.

steak