Professionalism of meat × Iwate ingredient specialist
Run by the most powerful collaboration
Enjoying the meat shop's charcutier and the block grill at a back alley restaurant
Just seconds away from Roppongi hills, taking one corner in from the avenue on a back alley is where "Kakunoshin Neuf" stands.
A specialist of Iwate prefecture's ingredient, ItoTakuro from "Neuf du Pape" and the pioneer of aging beef, Chiba Yushi from "Kadosaki aging beef Kakunoshin" collaborated with the idea of "connecting Iwate and the world with food", and the fascinating beef cuisene restaurant was born.
At this comfortable and casual atmosphere you will enjoy high quality ingredients such as Kadosaki aging beef and freshly picked vegetables, mainly from Iwate prefecture.
Their menu line up varies with carefully selected ingredients such as "Crape baked scallops from Miyako" which is a dish with scallops from Miyako, and conger-eel fritto on the side.
The entrée "Charcutier"has an impact which equals to a main dish, and the matching with the wine will make you enchanted.
To the dish "Charcutier"which they use Iwate prefecture's brand pork and Baskin pork, they put the passionate feeling of, to not put anything to waste, and eat every little bit tastefully. Starting from slicing the prosciutto with a professional machine imported from France, they also serve dishes like pate de champagne, boiled ham, andouillette, barotinu daily.
This restaurant is popular with the "Kakunoshin"(which is famous with their block grilled aged beef) style where you can choose your own preferred meat and have it cooked. They fully entertain you by valuing the process even before eating the actual dish, and adds gracefulness to your table.
Let's enjoy the delicate yet direct food, with their selected wine.