"Daizen Yakiniku Course" where you can enjoy comparing the taste of brand beef from all over the country, and the appearance is also impressive

Yakiniku. It has remained the same since ancient times as a luxurious food that makes special occasions even more special.[Nikuya Daizen]If you do, you are guaranteed an unparalleled dinnertime satisfaction. They specialize in Japanese Black Beef and are well versed in branded beef from all over Japan, which is precisely why they are run by a butcher. When the branded beef platter, the highlight of the Daizen Yakiniku Course, is brought to the table, it is hard to hide your amazement at its stunning visuals. On this day's platter, from left to right, there were five types of beef: Nozaki beef maki (rib roast), Miyazaki beef sirloin, Shiraoi beef rump, Iga beef misuji, and Yamagata beef marushin. The beautiful marbling of these "artistic" pieces of beef builds anticipation even before you start eating. Each piece is carefully grilled, allowing you to savor the aroma, flavor, and texture. Even after grilling, it is so "tender" you can bite into it with your tongue. They are particular about the A5 grade of Japanese Black Beef.[Nikuya Daizen]Enjoy the difference in meat.

"Daizen Yakiniku Course" (1 yen per person). The course includes salad, kimchi, namul, tongue, assorted brand beef (8,800 kinds), innards, white rice and meat soup, and dessert. There are four courses available: 5 yen, 8,800 yen, 1,000 yen, and 13,200 yen. For courses over 16,500 yen, you can choose between white rice and meat soup, garlic rice and red miso soup, or hot stone bibimbap, and the number and grade of the assorted brand beef will change. *The tongue, assorted brand beef (4 kinds), and innards in the photo are for two people.

A variety of brand beef that will have you admiring the beauty of the meat before it is grilled. Please try the luxury of simply tasting brand beef as "yakiniku" at least once. No matter who you bring on a special occasion, it's a sure thing.

The Iga beef misuji is presented in a stylish way that resembles a rose. This is a rare restaurant where you can compare brand beef from all over Japan in one meal.

The yakiniku course includes juicy, tender offal and fresh tongue. Unlike regular yakiniku, you can enjoy each cut of meat to taste and feel the difference in its flavor.

The steak is truly in a class of its own. The "Daizen Steak Course" offers a luxurious 200g serving.

Next up is steak. It's a luxurious experience for adults that is different from yakiniku. The steak in the "Daizen Steak Course" is about 1g per person. For 200 yen, you get one type of steak meat, and for 8,800 yen, you get two types... the type and grade of steak meat increases (about 1g in total). As it is a specialty store, the chef who knows meat inside and out cooks it exquisitely to bring out the meat's full potential, making it an unparalleled treat. It is best suited for dinner on important days such as anniversaries, Christmas, and birthdays. Starting with a fish appetizer, enjoy a "butcher's" steak in the French course style for your special night.

The sight of the steak being cut is overwhelming. The steak course comes with a generous 200g of steak. The cut in the photo is the king of steaks, the sirloin.

First, the surface is thoroughly seared on a hot plate to create a sear. The final result is a beautiful medium rare.

"Daizen Steak Course" (1 yen per person). The course includes an appetizer (fish dish), salad, one steak, a choice of rice (white rice and meat soup, or garlic rice and red miso soup), and dessert. There are four courses available: 8,800 yen, 1 yen, 8,800 yen, and 1,000 yen.

The 200g steak looks impressive and has a strong presence. The extraordinary feeling of eating the steak with a knife and fork will lift your spirits.

The appetizer of the "Daizen Steak Course" is a fish dish. On this day, it is pan-fried sea bream. It has a special feeling reminiscent of a French course. After this, the main dish of the meal, steak, awaits.

Nikuya Daizen doesn't skimp on the fruit at the end of the meal, serving a platter of seasonal fruits sourced from all over the country, making for an impressive end to the course.