奈良あかみ

Despite being a yakiniku (Japanese barbecue) restaurant, they deliberately choose not to grill the meat.Carefully selected A5-grade lean tuna is dipped in a special broth made from Southern Hokkaido kelp, bonito flakes, mackerel flakes, and round herring flakes.A delicate aroma rises, and the flavor unfolds.The excess fat is gently removed, leaving only a pleasant feeling.We finished with soba noodles.Even the lingering feeling becomes part of the experience.