富小路やま岸 | K Dollar 獎賞計劃 Tominokoji Yamagishi – KDollar
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お肉割烹 而今

お肉割烹 而今

割烹料理餐廳「お肉割烹 而今」(Oniku Kappo Jikon) ,參考「焼肉而今」將優質嫩肉原塊切割、直接燒烤的烹調方法,為食客帶來極致和牛割烹料理體驗。餐廳利用傳統日本割烹料理技巧,融合頂級肉品與時令食材,挑選不同烹調方式,發揮各種肉品獨有魅力,創造精緻菜式,帶來視覺與味覺的多重享受。

https://inline.app/booking/oniku/K11musea

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