Menu : Guriru Motokara

Red/orange set 5,500 yen

2 reds and oranges + 2 food items You can choose 1 item each from the following hot and cold dishes [Hot dish] 900 yen per item ・Shimanto chicken roti ・Sea bream poire ~ Shellfish cream sauce ~ [Cold dish] Single item 1,100 yen ・Carpaccio of returned bonito and grilled eggplant ・Beef kelp seared style ~Egg yolk sauce~

These are branded cows that are fattened at Kishimoto Farm in Okayama Prefecture. Through long-term fattening that takes time and effort, we have achieved melt-in-the-mouth marbling and fine-grained meat with strong umami. It is a delicious meat that is comparable to Kuroge Wagyu beef.

We sometimes buy whole Bizen black beef that has reached its peak of deliciousness. You can also enjoy rare parts that can only be harvested from a few kilograms from one cow at a reasonable price. We recommend red meat, which allows you to enjoy the flavor of the meat!

We are very particular about the degree of grilling so that you can enjoy each part in its most delicious state. For example, if you are looking for lean meat, we recommend that it be close to rare. Finished in an appetizing rose color♪

Grill Motokara's most popular menu item, 200g of assorted rare cuts of the day. Enjoy the melt-in-your-mouth texture and rich flavor.

Grill Motokara's most popular menu. Served in an assortment of 200g of the day's best cuts. Please use any of the three sauces as you like.

Châteaubriand is a piece of rare fillet that is selected from the center, and is a top-quality cut that can be enjoyed by dignitaries.

Because it is the center part of the beef, it has a wonderful taste, beauty, and aroma, and has a rich texture and rich marbling.

A tender, sweet and juicy high-quality cut that has been awarded the title of "Sir" for its marbled flavor.

A rare part that can only be harvested from 3% of each animal. It is very soft, low in fat, and has a very refined taste.

Tender flesh with just the right amount of marbling. The meat is fine-grained and you can enjoy the right texture and rich flavor.

Because it has the most marbling of all shoulder roasts, it is served as a special roast at Yakiniku (Grilled meat) restaurants.

It has less fat and more red meat than misuji. It has a strong flavor and a soft texture, making it recommended for those who don't like greasy foods.

Red meat that is slightly tough and has little fat. It is rich in umami ingredients, has a rich taste, and is recommended for those who want to enjoy the texture.

Chewy texture with low fat content. This part is extremely rich in protein and has a strong umami flavor.

It is a rare part, and has a rich aroma, flavor, and marbling that are all wonderful.

A part shaped like a chili pepper. It has a strong flavor and is soft and flavorful for a lean meat.

It is characterized by its fine texture and softness. This is a part of beef that has a rich flavor and strong umami.

This is the most marbled part of the thigh meat, so you can fully enjoy the unique flavor of the thigh.

An extremely rare part that can only be taken from a single animal. It has a rich flavor and a strong iron content.

It has a strong flavor and a chewy texture, and the meat's natural flavor is characteristic, allowing you to fully enjoy the taste of Bizen black beef.

Healthy lean cuts with low fat content. It has a very light texture and allows you to enjoy the natural flavor of lean meat.

A part of the body that is said to have 1,000 sinews. Even though it's a sinew, it's soft and chewy, and it's full of flavor, and the difference in appearance is fun.

Also known as ``Tomo Sankaku,'' this is a rare part of the body that is only about 2 to 3 kg from a single cow, and is beautifully marbled and rich in high-quality fat.

Surprisingly tender despite the red meat. It has beautiful marbling and the balance with the red meat is exquisite.

The red meat has a nice, fine marbling in it. Among the thigh meat, this part is packed with the highest level of flavor.

Red meat with a cross section that resembles a turtle's shell and a delicate texture. It has a lot of water and is lean, but you can feel the juices.

Grilled yukhoe that needs no introduction

Compare the three types of salmon roe, sea urchin, and horseradish

300g 3,080 yen

3 types 1,100 yen 5 types 1,540 yen

3 types 1,100 yen 5 types 1,320 yen

In 1889, when King Umberto I and Queen Margherita visited Naples, they had Esposito, considered the best pizza maker at the time, make three pizzas. The queen liked one of them so much that Esposito named it ``Margherita'' after her name. Esposito used it to promote his pizzeria, Pietro e Basta Cosi, which still displays letters from the royal family.

Finished with a white base

Finished with basil base

Quattro Formaggi can now be said to be a standard pizza menu. Its origin is Italian, and quattro means the number four or four, and formaggi is the plural of cheese. In other words, Quattro Formaggi means "four kinds of cheese" in Italian. It is also recommended to eat it with honey.

The official name is ``Ragu alla Bolognese,'' which means ``Bolognese-style ragu'' in Italian. "Ragu" means "stew" in French, and is a dish made of meat, vegetables, wine, etc. Bolognese is also a sauce made with minced meat, vegetables such as tomatoes, onions, and red wine, and is eaten with pasta. At Grill Motokara, we use plenty of our proud Bizen black beef and carefully and carefully prepare our dishes.

Rich cream of sea urchin, known as the "foie gras of the sea," is mixed with fresh pasta, and topped with a luxurious amount of salmon roe, known as the "jewel of the sea."

At Grill Motokara, we use fresh pasta from Awaji Mengyo, a 111-year-old company that specializes in noodles. We want as many people as possible to enjoy truly delicious fresh pasta noodles. Enjoy the rich flavor of the sauce and the unique texture of fresh pasta.

An Italian Cuisine omelet called a frittata. Unlike a typical omelet, it is made by mixing various ingredients such as vegetables and meat and baking it in an oven.

Popular standard menu. In Europe, it is popularly known as ``Russian salad''. Its origin is said to be the ``Olivier salad,'' created by chef Olivier during the era of Imperial Russia. Later, after eating potato salad for the first time, the Japanese were so impressed that they started producing domestic mayonnaise.

Pickled seasonal and colorful vegetables. Would you like to have a rest with your chopsticks or as an accompaniment to red wine?

Extra-thick white and smoked sausage served with grain master and 2 kinds

Prosciutto has a stronger meat flavor and softer texture than Prosciutto. In particular, Parma prosciutto is counted as one of the world's three major hams, along with Kinka Fire Thigh and Jamón Serrano.

It is a typical Danish cheese that was imported to Japan from an early stage and is used in pizza and other dishes. It is said that it was created in the early 19th century when a Swiss cheese maker was invited by the Danish king at the time to pass on the Emmental technique to farmers in Denmark. They used to be disk-shaped, but recently the square shape has become mainstream. It is mild, non-sticky, smooth and elastic.

Emmental is known as Switzerland's signature cheese. Each cheese weighs around 100 kg, making it one of the largest cheeses in the world. It is also unique in that it has many large, round holes with a diameter of 1 to several centimeters. This hole is commonly called the "cheese eye" and comes from the carbon dioxide gas generated during long-term aging. Cheese with holes is often depicted in anime and illustrations, but this is a depiction of Emmental.

Hard cheese from France. Enjoy the rich flavor with the chewy texture typical of hard cheese.

It is a small cheese whose outer skin is covered with white mold and whose inside is soft. It is a popular cheese that is elegant and creamy, making it easy for anyone to eat. The inside is cream-colored, and those that have matured are thick. Because it is very soft, it is originally packed in round wooden boxes to prevent it from losing its shape. As time passes, the flavor of the traditional aging type becomes stronger due to the protein decomposition of the white mold, and the dough becomes thicker and smoother.

smoked cheese

A green salad made with plenty of seasonal vegetables from our own farm, topped with Italian Cuisine dressing.

The name ``Caesar'' in Caesar salad comes from Caesar Cardini, an Italian immigrant chef who was the owner of the Mexican Restaurants ``Caesar's Place.'' Pair with prosciutto, which goes well with it.

We created a doria based on a rich sea urchin cream sauce.

Choose from rich vanilla, Chocolate, or pistachio

Handmade directly from our sister store Ichirin Coffee in Minoh. You can also enjoy Sweets made by a pastry chef at Meat Bar, which is unique to our sister store.

Handmade directly from our sister store Ichirin Coffee in Minoh. You can also enjoy Sweets made by a pastry chef at Meat Bar, which is unique to our sister store.