Beef tongue restaurant “Kisuke”, established in 1975, is a place to taste dishes only a specialized restaurant can offer.
To enhance the taste of meat, salt is sprinkled by hand, and then make it matured until excess moisture is removed. This is how the distinctive texture and flavor are created for beef tongue fans to fully enjoy.
The rice with barley served with the set menu of “charcoal-grilled beef tongue” is blended with local brand rice “Hitomebore”. Tail soup is full of collagen and rich flavor which must be stewed for a long time over a low flame. Simmered meat attached to the tail breaks in your mouth easily; this is the best explanation I can do for the texture. Good thing is that soup and meat complement each other in a bowl!
Beside grilled, boiled tongue and shabu-shabu are recommended. Boiled tongue is so soft that you can use chopsticks to cut into pieces to appreciate such a smooth taste. For shabu-shabu, swishing around paper-thin slices of beef tongue in piping hot tail soup is ideal to savor.
“Kisuke”, as one of established restaurants, proudly serves a variety of beef tongues dishes made of carefully selected ingredients. You should try them.