Menu : Nakano tanazu

Turners' aged meat, which has been developed through extensive research, is delicious, tender and juicy. We want everyone to try it at least once, so we've set the price at this price♪

Our signature dish is made at a loss! Great value for money, and Steak grilled on a hot iron plate with strong heat are something special.

The oldest and most commonly known Meat Dishes in the world. Nakano Turners signature dish, grilled in special garlic oil.

Its origins are said to be from Steak tartare, which originated in Hamburg, Germany. The 100% beef pate is spiced with a sweet sauce that enhances its juiciness.

Its roots lie in dried meat, a famous preserved food. The modern dry-aging method concentrates the flavor and allows for a rich meat taste.

This homemade corned beef has just the right amount of rustic saltiness and subtle acidity. It became popular in South America as a canned food and was used as a military ration, becoming known around the world.

It is said to have originated as an ethnic dish around the time of Christ, and has continued to evolve through the ages, from maejok to soryamyok to nobiani to bulgogi. It is fragrant with gochujang and is made with beef tendons instead of thinly sliced meat, giving it a slightly spicy flavor.

A classic Tex-Mex dish made with beef tendons and beans simmered in spices and tomato sauce.

Hamburger served in mini buns on skewers like at a BBQ

The spicy black pepper goes perfectly with the sauce.

The oldest and most commonly known Meat Dishes in the world. Nakano Turners signature dish, grilled in special garlic oil.

Its history is older than that of ham, having first appeared in the 8th century BC as a soldier's portable food. Recipes and specifications vary from country to country, but the most famous is the German frankfurter sausage. This fresh sausage made with herbs has no odor and is fragrant and juicy at the same time.

One of the national dishes of Brazil, it is said to have been brought from Europe during the slavery era, or to have been invented by slaves who stewed leftover meat and beans. This dish is faithful to the original, with pork and kidney beans stewed with only salt and spices.

A representative dish of Chinese Szechuan Cuisine. By the way, "twice cooked" does not mean turning the pot, but rather returning the cooked ingredients to the pot and cooking them again. This dish uses chopped cabbage instead of the "song sauerkraut" used in local recipes, and is finished with sweet and spicy flavor by adding chili pepper.

This is a typical final dish in teppanyaki cuisine. It is fried with garlic sprouts and minced garlic, then bound with eggs and finished with butter and soy sauce, giving it a deep flavor without being too garlicky.

One of the American slow cookers. The BBQ sauce and pineapple give it a perfect sour taste.

A traditional Mexican dish. Vegetables and minced meat wrapped in a flour tortilla, with salsa sauce to taste.

This dish is made with boiled pancetta and a special arabian sauce for a spicy finish.

The oldest and most commonly known Meat Dishes in the world. Nakano Turners signature dish, grilled in special garlic oil.

It is one of the digestive organs of birds that is cooked in a variety of ways around the world, including fried, stewed, pickled, etc. In South America and Mexico, the gizzard is marinated in chili powder, garlic, and curry spices and then grilled to create a spicy finish.

In India, it is baked in a clay pot called a tandoor and is a staple in the Punjab region. It is marinated in curry spices, spices, and yogurt, giving it a mild spiciness.

According to documents, Fried food called "Kuraage" has existed since the Edo period. By adding spices to the existing fried chicken, the flavor is deepened and the scent of oregano grass is also distinctive.

It was popular among Americans who visited Rome in the 1900s, and the recipe was brought back to America, where it is now served with cream sauce and other ingredients. A sinful pasta dish with plenty of cream, cheese, and black pepper.

Taste of an Italian mother's cooking, with depth and spices.

Vegetable paste mixed with spices and herbs for a spicy taste.

Italian-style chicken nanbanzuke: The sour taste stimulates the appetite