神戸牛サーロインステーキ/Sirloin
神戸牛の背中の中央部にある部位。赤身との間に適度に脂肪が入り込み、きめ細やかな霜降りが特徴です。ルイ王朝時代時、晩餐会に出されたその部位があまりに美味しかったことから、唯一「サー」の称号を与えられた部位。口の中で溶けていく、はかなくも濃厚な旨味を堪能できます。
The cut of Kobe beef you're referring to is located in the central part of the back. It features a moderate amount of marbling, with fine and delicate marbling patterns between the lean meat. During the time of the Louis dynasty, this cut was so delicious at a banquet that it was granted the unique title of "Sir." Indulge in the fleeting yet rich umami that melts in your mouth, a delicacy that has stood the test of royal approval since the Louis dynasty era.
120ｇ 17,820円
180ｇ 26,180円
300ｇ 42,680円
