The Largest Ever: 300g "Meat Block 'Rock' Steak"!

The "Meat Block 'Rock' Steak" is a masterpiece made possible only at Ushigoro Bambina Carbone Nakameguro, the only restaurant in the Ushigoro brand that exclusively grills its meat over a shichirin charcoal brazier. We use lean cuts like uchimomo (top round) and rump. Grilling the meat block slowly over the shichirin allows you to savor the unique aroma of charcoal. Once cooked, our staff will slice the meat block for you, making it perfect for sharing among multiple people.

To commemorate the creation of the largest "Meat Block 'Rock' Steak" yet, we are introducing a new condiment: "Truffle Sauce." This sauce is made by simmering fond de veau for an extended period, concentrating the ingredients' natural flavors, and then adding freshly shaved truffle as a fragrant spice. Alongside the existing "Fleur de Sel" and "Garlic Mustard," we offer a total of three condiments for a wide range of enjoyment.

We invite you to take this opportunity to enjoy the "Meat Block 'Rock' Steak," exclusive to Ushigoro Bambina Carbone Nakameguro, prepared to be crispy on the outside and juicy on the inside.

● "Meat Block 'Rock' Steak" (300g) - Exclusive to Ushigoro Bambina Carbone Nakameguro
■ Store Name: Ushigoro Bambina Carbone Nakameguro
http://www.ushigoro-bambina.com/nakameguro/
■ Address: TODA BLD. 1F, 2-12-11 Kamimeguro, Meguro-ku, Tokyo
■ Product Name: "Meat Block 'Rock' Steak" (300g) *Nakameguro store exclusive
■ Sales Period: Saturday, March 21, 2020 – Thursday, April 30, 2020
■ Price: ¥4,800 *¥1,600 for 100g, ¥3,200 for 200g (prices exclude tax)
■ Business Hours: Weekdays / 5:00 PM – 12:00 AM (Last Order 11:00 PM)
Weekends & Holidays / 4:00 PM – 12:00 AM (Last Order 11:00 PM)

■ Product Description *All prices exclude tax
● "Meat Block 'Rock' Steak" (300g) / ¥4,800
This is a masterpiece made possible only at Ushigoro Bambina Carbone Nakameguro, the only restaurant in the Ushigoro brand that exclusively grills its meat over a shichirin charcoal brazier. We use lean cuts like uchimomo and rump. Grilling over the shichirin allows you to savor the unique aroma of charcoal. Furthermore, the infrared radiant heat evenly and quickly sears the surface, hardening the ingredients and locking the umami within the meat block. Once cooked, our staff will slice the meat block for you, making it perfect for sharing among multiple people.

About the 3 Types of Condiments
・Truffle Sauce *New Arrival
A classic and rich condiment made by simmering fond de veau for an extended period, concentrating the ingredients' natural flavors, and then adding freshly shaved truffle as a fragrant spice. Its deep richness pairs exceptionally well with the umami of the lean meat.

・Fleur de Sel (from France)
Using "Fleur de Sel" from Guérande, meticulously crafted by paludier (salt workers) who make the most of the natural environment in the Brittany region of France's west coast. Its simple yet profound flavor enhances the meat's natural taste.

・Garlic Mustard
Its moderate acidity and garlic aroma stimulate the appetite. Enjoy the balance of sweetness from the concentrated lean meat and the acidity.

■ Other Popular Items (selection) *All prices exclude tax
● Zabuton Sukiyaki (¥1,800) *Nakameguro store exclusive
Tender, melt-in-your-mouth zabuton is lightly seared, generously coated with a specially selected brand of egg, and served with a small portion of rice. We recommend enjoying it with half the rice, then using the remaining rice to make a traditional egg-over-rice dish.

● Premium Tan (¥2,800)
We use only the center cut of the carefully selected, fatty tan-moto (tongue base). This is a delicacy from which only two servings can be obtained per head. Marinating the tongue in our special sauce allows the flavor to penetrate. Searing both sides thoroughly creates a finish that balances a crisp texture with a satisfying chew.

● Crab Cream Croquette x Bottarga (¥1,000)
Crispy! Creamy! This croquette, made with a rich béchamel sauce and abundant snow crab, will have you reaching for a glass of white wine. Topped with freshly shaved bottarga on a piping hot, freshly fried croquette, this appetizer is rich in aroma.