2,744文字★
Grand Chef’s Special Menu (14,800 yen, tax included) Duration: Approximately 2 hours and 10 minutes
I am coming from Tokyo to Osaka Prefecture.
From Osaka Prefecture, Mr. Mori Yasuhide (born in 1981) demonstrates his skills at this restaurant on March 18th.
You can enjoy a "Japanese beef full course" that combines Italian and Japanese cuisine at a reasonable price.
We found a vacant table on the Net reservation page for Hito Sara, and we were able to use it for one person.
The interior features an L-shaped counter with 8 seats surrounding the live kitchen (there is also a private room next to the entrance).
On the table: a towel with a spray, a knife, forks, spoons, an oval brown tray, chopsticks, and a chopstick stand.
The restaurant is run by a husband and two female staff members.
The restroom is spacious, equipped with Panasonic products for hygiene.
We ate and drank as described below, with a total payment of 18,800 yen.
Saké High, Fresh Lemon (800 Yen)
Waragi Water
Ibashi Island Special Junmiji Sake (Glass)
Hōshū Ichiban – Junmī – Chōkin (Glass)
Glass Red Wine
・大将の特別コース（14,800円）
01. 始まりの幸せ（牛ひれタン 粒マスタード）
02. 旬の人間の食べ物（持ち帰り用：ウニ、おろし、イチゴ）
03. Labo's Feather Clothes (Clams, Beef Roast, Anchovies)
04. ワイラボモナカ（牛マルシヌスチーズ アボカド）
05. アワビリゾット
06. Steamed Dishes (Beef Stew in Bowl, Yakisoba, White Cuttlefish)
07. 逸品！これぞ肉巻き（牛もも肉 昆布〆桜鯛 カラスミ）
08. 牛とろ肉タク
09. The General's Pasta (Beef Meatballs, Cheese Mont Blanc)
10. お口直し（冷製トマト）
11. 炭火の香りが漂うステーキ（ヘレステーキ、フォアグラ、ウニ）
12. 土鍋炊き銀シャリ（牛丼 / カレー）
13. 디저트 (계절별 디저트 파이) | 식후 음료 (커피 또는 홍차 또는 일본차 또는 루이보스티)
The reviews of the dishes served are as follows: 【】 indicates individual scores, and the listed prices include taxes.
【3.8】はじまりの口福（牛ぷりっタン 粒マスタード）
Slowly, at a low temperature for 2 hours, the beef teriyaki was cooked to perfection.
Sauce with ground mustard, served with chopped lemon.
A hidden knife was carefully placed inside, and indeed, the ease of consumption was excellent.
However, at a model-oven restaurant in Tokyo's lower town, I experienced an extraordinary sensation while eating black-tan kabaki-like dishes.
I didn't remember anything about the violent flavor. The quality of the tofu was quite acceptable to me.
They must have made great efforts to improve it through technology.
【3.7】旬のヒトサラ（のれそれ ウニ 湯葉 いちご）
The quality of the oysters was quite good, considering the price.
Personally, I found the young fish of the species to be superior.
Finely chopped fresh strawberry pulp, ponzu jūre, and raw wakame.
Such a unique and interesting way of combining elements.
【3.7】Laboの羽衣（牡蠣、牛ロース、アンチョビ）
Sweet and spicy grilled oysters are wrapped in thinly sliced beef loin and cooked as a Kadaif wrap.
Trüffel salt, pink grapefruit, dill, balsamic vinegar
Like the Thousand Island Dressing, an anchovy mayonnaise.
The combination of beef and oysters is a rare sight in French cuisine.
The crispy texture of Kadaif and the fruity flavor of Pingle quite well match each other.
Although we are still one step away from fully appreciating the charm of this combination, we were able to enjoy it.
【3.7】ワイラボモナカ（牛マルシンチーズ アボカド）
Tartar of beef Marcin (an image of finely cut, soft tartar)
Mascarpone and avocado dip, lemon sauce, sandwiched between apples.
食べログGold「銀座しのはら（4.55）」のフォアグラ最中は、あまり一体感を感じさせるものではありませんでしたが、まずまずでした。
【4.0】アワビリゾット
Despite being a small size, the abalone retains a crispy texture, making it delicious.
It paired well with the ricotta-like, creamy and rich risotto.
【3.4】蒸し物（牛すじ茶碗蒸し いくら 白子）
Steak stew made with meat strips, grilled scallops, yakisoba (white mullet), yuzu, and spring onions.
Perhaps it's because this dish is made with beef broth that its umami flavor is relatively weak compared to Japanese tea bowl steamed dishes. Also, the clouding effect on the soup is quite limited.
The visual quality was excellent, and the beef tendon was delicious.
【3.6】絶品！これぞ肉巻き（牛もも肉 昆布〆桜鯛 カラスミ）
Instead of vinegar, I used kombu to create a moist texture, resulting in a delicious Sakurago cod dish.
At Karasumi, salt is used to enhance the flavor, and flowers like daisies and spring onions are also included in the dish.
I have eaten similar beef and salmon seaweed rolls at a restaurant in Tokyo on April 20th.
It seems like you have provided a segment of a restaurant review in Japanese. I will translate it into English while maintaining the natural flow of the text. Please note that I will only retain proper nouns when necessary and will avoid translating Japanese characters within words. Here is the translated segment:
“Yoroniku’s dishes are more delicious, and they give a sense of capitalism.”
For 14,800 yen per course, you can enjoy a substantial amount of beef, making it a good value for money.
In a world where meat becomes a capitalist society, someone who can trigger a revolution against capitalism...
Such exceptions do not occur; if you don't care about prices, Tokyo's high-end restaurants offer better cuisine.
【3.3】牛とろ肉タク
The temperature difference between the slightly cold meat and the hot rice (not vinegar rice) was a concern.
【3.4】マネージャーのパスタ（牛肉のミンチ、チーズモンブラン）
Spaghetti that resembles a bolognese dish.
Compared to the Italian restaurants that are selected as "100-Star Restaurants," there is still room for improvement.
【3.5】お口直し（冷製トマト）
A cold dish that has tomatoes peeled and lightly marinated, served with sliced lemon.
【3.5】炭火の香りが漂うステーキ（ヘレステーキ、フォアグラ、ウニ）
Probably a 8,800 yen menu item. Another customer’s main dish was a sirloin with the fat trimmed off.
The main course of the expensive menu is hele.
It is possible to change it to a sirloin, but...
It seems that they also served some sirloin as a bonus.
This is a Helasteak. It is said that it includes green asparagus, making its flavor more complete. So, it can be eaten as it is.
Not bad, but I didn’t remember the intense flavor that one might expect from an award-winning French restaurant.
The foie gras as an addition has a strong odor and a bitter taste, making it quite disappointing.
The steak was served simply, with wakame, light snow salt, and smoked salt.
【3.6】Nikudon
It seems to be a cutaway part like carve or beef, but unexpectedly, it has a soft texture, making it a delicious shumari-kereni.
A taste that is sweet and spicy, with egg yolks and freshly cooked white rice (cooked in a earthen pot).
【3.2】カレー
It seems that you can choose sizes from large, medium, or small, and you can also take the food home with you.
A curry that makes the most of the trimmed leftover sirloin pieces.
Using salted black pepper and shiitake mushrooms to enhance the appearance, with a focus on visual appeal.
It's a curry with a light saltiness and a gentle taste, but it lacks a sufficient depth of flavor.
【3.1】デザート（季節のデザートパフェ）
Composition: Strawberry pulp, cookies, brownies, vanilla ice cream, mint.
It is recommended to crush the above cookies and eat them together with the ice cream.
Overall, it has a rather vulgar taste. For those accustomed to the refined pafés in Tokyo…
