Nikushou Review

Recommended signature sauce roasted Xilang, flying yak A5 cloth group, flying yak A5 three-supply, thickly cut Australian and cattle tongue, flying yak A5 inter-rib meat, flying yak A5 upper glutinous. There are also mountain pepper roasted salmon still crispy and tender, completely boneless. Also very good.

This store is mainly based on flying yak, as well as yamamoto, Kumamoto and Kobe cattle. Recommended beef sashimi, pick $148 beef willow parts. Unlike the usual practice, no need to order sour juice, the master directly sprinkles salt on the meat, rolls the onion and purple suede leaves to eat! The meat is tender and the beef is very strong, so textured! There is also Gillette Flying Yak Salmon, Gillette willow only needs to be lightly bitten to separate the meat. The beef taste is also very strong, half a little greasy. The bread has been slightly baked, the irregular cutting method, just wrapped in a piece of beef willow. Very clipped, very delicious.

The environment is good, the Japanese cuisine is very exquisite, the ingredients are all imported, the freshness of the ingredients is still very high, A5 and the beef quality is really different, very juicy, and no matter how to roast it will not be old, black truffle with roast meat, I really haven't eaten it, a large truffle, But it feels more ordinary, that is, the price is really a bit expensive, the store will provide a little snack to relieve the greasy, and there are waiters to help barbecue throughout the process, the technique is skilled, the eating is very convenient, there are still many special things, the environment is quite big, still very satisfied.

The name of the restaurant Nikushou means "shou". This round logo has to be carefully looked at before you can see the words "meat" and "smith". Although the main focus is on roast meat, the first 4 dishes are French and Japanese creative cuisine, like micro-moxibustion peony shrimp with onion mud to match. In addition, broad bean tofu is also fresh, and can also taste the texture of eel. The main beef is A5 moths and A4 Iwate cows. The gravy is rich, and the cows are sticky, sweet and slippery. There is also a restaurant that uses the top roasting meat stove Shinpo, which is the first restaurant outside Japan to use. The iron plate order and the beef surface are grilled to crisp in the shortest time, but the gravy inside is still maintained, very recommended!

Japanese BBQ, Nikushou is more Japanese than restaurants such as Nikuya 298. Service is good, customers do not have to barbecue their own meat. Food is quite good, although expensive, but still worth the money.