STEAK OTSUKA Menu
STEAK OTSUKA, a renowned steakhouse in Kyoto, Japan, offers a luxurious dining experience. Known for its premium wagyu A5 steak, including the elusive phantom beef, this establishment showcases meat that is melt-in-your-mouth tender and full of flavor. The menu, ranging from 2200 to 7400 yen, features a variety of steak cuts, all worth trying. Customers rave about the Murasawa premium A5 steak, hirai sirloin steak, and the short plate beef bowl set for its incredible value. The attentive, English-speaking staff ensures a seamless dining experience. Despite minor issues with the rice texture and limited lunch hours, STEAK OTSUKA remains a must-visit destination in Kyoto. Book a reservation early to indulge in a memorable steak feast at this trendy and classy establishment.
WAGYU SIRLOIN STEAK(All steaks are served with rice and a mini salad)
Wagyu (A) Sirloin Steak g (Grade: Premium A)
Expertly selected premium Japanese black beef steak. This cut of steak is of high quality, with superior taste and tenderness. 最上級の肉質できめ細やかなサシ。 手のひらで溶けるほど脂の融点が低く 口に入れるとあっさりとした脂が溶けだし、 濃厚な旨味、甘みが広がる。
Hirai Sirloin Steak g (Grade: Premium A)
This is famous kyoto beef You can enjoy the rich flavor and sweet taste of fine fat which melt in your mouth. 肥育に平均ヶ月という年月をかけることで体内熟成され、口に入れると きめ細やかな脂が溶け出し濃厚な旨味、甘味が広がる 京都の名品
Murasawa Sirloin Steak g (Grade: Premium A)
Murasawa beef-Fairy rare wagyu beef of only beef cows are annually shipped. So it is called “Phantom beef” A combination of the finest in appearance, flavor, aroma, this cut of beef is so unbelievably good that you will taste it in your dreams. 和牛肥育の匠 村澤淳平氏が美味の血統を代までさかのぼって調べ、選りすぐりの雌牛のみを約ヶ月もの時間をかけて、一頭一頭丹念に肥育。年間約頭しか出荷されない美、味、香が極まる幻の和牛
Rump Cap Steak g 【イチボ】
This corresponds to the cow’s buttocks. The meat is marbled just the right amount and is characterized by it’s tenderness. 赤身の旨味とあっさりとした脂がバランス良く合わさった赤身肉の希少部位 程よい噛みごたえで口の中に肉汁が溢れ、赤身肉の旨味と脂の甘みが楽しめます。
Flap Steak g 【カイノミ】
A top grade lean cut that can be found near the tenderloin. Tender, with a mild, delicate flavor. ヒレ肉とハラミの近くにある 赤身カルビの希少部位 赤身と脂のバランスがとても良いです。肉質は柔らかく、赤身カルビなので脂があっさりで旨味があります。
Flat Iron Steak g 【ミスジ】
An exceptional cut of beef, An entire cow yields only kilograms. Has a deep, robust flavor. 頭から約kgしか取れない希少部位 柔らか過ぎずバランスの良い、程よい嚙みごたえ。 旨味があり濃厚な味わい。
Chuck Flap Steak g 【ハネシタ】
The most beautifully marbled cut from the chuck. A prime piece of steak that is month-watering savory. ロースの中で最も美しいサシ 赤身ロース肉の希少部位 サシが細かいことで程よい脂のバランス しつこくなく コク深く上品な旨味で食べやすい
WAGYU STEAK(All steaks are served with rice and a mini salad)
SET MEALS
Roast Beef Set A
Meat taken from the round. Served rare but very lightly seared. Delectably lean, low fat beef.
Roast Beef Set B
Meat taken from the round. Served rare but very lightly seared. Delectably lean, low fat beef.
Short Plate Beef Bowl Set
Wagyu beef taken from the short plate. Prized for it’s sweet taste, This tender cut is coupled with a special sauce that complements it’s delicious flavor.
