Teppan and Charcoal Soil (Tokyo)
＜Dinner: Abalone, foie gras, and rare cuts of Japanese black beef - Course A: 15,180 yen (tax included)
Teppan and Charcoal Soil is a restaurant that uses teppanyaki and charcoal grills to cook seasonal ingredients and ingredients from visible producers in order to bring out the best in each ingredient. In particular, the main dish, Japanese black beef, is a rare part called “shinsin”. Please enjoy soil's unique logic of new age teppanyaki.”
Consomme
Freshly cut! Fluffy! Airy aged cured ham with Berkel slicer -The best of Spanish cured ham Jamon Serrano, Jamon de Teruel
Today's amuse (Foie gras crème brûlée)
Charcoal-scented live abalone risotto
Seasonal tacos prepared on the griddle.
Char-grilled seasonal seafood (char-grilled sweetfish with liver from Tenryugawa River, cold gazpacho soup with peaches and tomatoes)
Special dishes (to be enjoyed on the day)
Rare “shinshin”, only a few kilograms of shinshin can be obtained from one head of Wagyu beef, grilled on a teppan and charcoaled.
Seasonal grilled vegetables
Finish Meal
Dessert
Soul HP
https://teppan-soil.com/
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https://tabelog.com/tokyo/A1304/A130403/13292325/
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