KUROGE Wagyu Teppanyaki in Tokyo - 鉄板焼 しろや 銀座亭 - 東京

Yoroshiku onegaishimasu. How would you like your main dish? I'd like to have Hirei Saloin. Oh, I see. I'll have Hirei Saloin. With soy sauce? Yes, please. I forgot to take the paper off the rice cooker. It's full of matsutake mushrooms. Yes, it is. Is there anything you don't like? No, I'm fine. This is a potato called Tawara Yodel. It's a sweet potato called Tawara Yodel. It's a sweet potato. And this is Okra. I put grilled matsutake on top of the clam. I also put a little bit of chicken meat. I also put grilled Jidori on top. I also put matsutake on top. I also put grilled Matsutake on top. This is a plate of grilled matsutake. This is an American-style dough that is often used in Western cuisine called beignet. I simply wrapped it with the dough and ate it as it is. Next to it is a plate of Wakuro Karu-Karu. This is a plate of Karu-Karu made by the Akita Shinko Iguri Gakko. Next to it is a plate of Shabu-Shabu. I put mushrooms and matsutake again. There are three kinds of mushrooms. This is abalone. This is persimmon. These two are grilled matsutake. This is a plate of abalone. I wrapped these with a plate of abalone. This is a plate of Shabu-Shabu. I put the grated radish on top. I put the ponzu sauce on top. I put green onions on top. This is a plate of Shabu-Shabu with matsutake and autumn mushrooms. This is a plate of salad. This is a plate of salad with pumpkin and paprika pickles. I put walnuts on top. Here you are. Thank you. Do you like it? I like it. This is a plate of seasonal fruits.