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地图
木名濑私宴的牛肉都是经过精选的A4、A5 级别澳洲和牛,一块250 克约2 厘米厚的和牛西冷,需要耐心地等待近30 分钟。主厨根据肉块大小在炭火上炙烤几分钟,而后移开降温,反复三四次,不断以扇子调整炭火温度。好滋味要经得起等候。除了招牌的烧肉,高品质的和牛生食亦佳。特上生牛肉配海胆鲟鱼籽是刺身的吃法,三种极致食材的组合带来极为丰富的风味和口感层次,简直来不及一一分辨。
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