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  Akasaka restaurant using premium Maesawagyu beef
Kusanoie
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Kusanoie started 40 years ago in Azabu Juban and moved to its current location in Akasaka in 2005. Focusing on high-quality Korean marinated beef, Jin Jae-cheol, the owner, carries on the talents of his aunt. The restaurant was renovated recently by using hay and red soil as finishing, thereby highlighting a Korean mood. Kusanoie uses “Matsujakagyu” and “Maesawagyu,” two of the most famous beef types in Japan. The meat-on-the-bone(Ppyogalbi) , another popular menu, is so tender, you don’t even need to chew. The secret behind the premium-quality meat is that Jin personally picks out livestock. The cold buckwheat noodle is always a good way to end a meal at Kusanoie, while the sujeonggwa (cinnamon punch with dried persimmons) jelly is perfect for dessert.
 
 
롱침
아시안|그린 파파야 샐러드
서울 마포구
루니코 쿠치나 | 양식 | 서울 용산구
찰리스튜공장 | 양식 | 서울 성동구
| | 서울 마포구
다담 한식(한정식)
스시효 일식(스시) |
역삼동북어집 한식(북어) |
을지면옥 한식(냉면) |
토박이 한식(만두) |