[Charcoal-grilled STEAK] Noto beef premium charcoal-grilled steak bento 4,800 yen (tax included)

4800 yen(Tax included)

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<Classic> Norichan's proud dish that brings out 120% of the goodness of Noto beef.The sweet and fragrant fat is cooked over charcoal, giving it a deeper flavor.In addition, by slowly grilling it using the far-infrared rays of charcoal, we have achieved a texture that feels like it melts in the mouth.We deliver the highest quality Noto beef to you, cooked to perfection.*If you would like to order something different for your companions, please write it in the request section of the online reservation!

Course menu

■ Noto Beef Premium Charcoal Grilled Steak Rice Bowl

Recommended way to eat it

*Please ask a staff member if you need soup stock.

1. First, leave it as it is

First, pour the three types of soy sauce and sauce over it and enjoy!

2. Hand-rolled sushi style

Wrap the rice and meat in the seaweed that comes with the bowl and enjoy it like temaki sushi!

3. Make ochazuke with dashi

For the final dish, try some ochazuke in a broth based on blackthroat seaperch! Top with the "arare" rice crackers on the table!

Soy sauce and sauce

・Black soy sauce

A blend of several types of soy sauce based on Ohno soy sauce to go with the meat.

・White soy sauce

This soy sauce is based on Anantan's lightly sweet white soy sauce.

・Sweet sauce

A simmered sauce based on eel bones and red wine.Goes great with charcoal-grilled steak.

Table toppings

・Kinjozuke

Kanazawa's traditional miso pickles! Goes great with meat!

・Sesame seeds

Fragrant sesame with the flavor of vegetables!

・Five-colored hail

Adding it to ochazuke brings out the flavor.

・Japanese pepper

It pairs perfectly with the sweet sauce for a stimulating taste!

・Wasabi

Perfect with fatty roast beef, steak, seafood, and more!

Reservation reception time: 10:00~16:00

Available days for reservation: Monday to Sunday, holidays, days before holidays

Length of stay: 1 hour

Reservation deadline: Until 15:00 on the day of your visit

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2024/11/20 update