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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.
 
 
리라와디타이쿠진
아시안|똠얌 쌀국수
서울 용산구
에이뷰앤테라스 | | 서울 중구
애즈라이크 | 양식 | 서울 종로구
진심 | 일식 | 서울 종로구
더참치 한식(횟집)
미치루스시 일식(스시) |
비둘기집 한식(족발) |
요정 양식(프렌치) |
이미 카페, 디저트전문점 |