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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.
 
 
애즈라이크
양식|크랩파스타
서울 종로구
진심 | 일식 | 서울 종로구
더코너키친 | 양식 | 서울 성동구
봉쥬르밥상 | 한식 | 서울 서대문구
담장옆에국화꽃 카페(빙수, 한식)
더키친살바토레쿠오모 양식(이탤리언) |
벌교영양추어탕 한식(추어탕) |
전대감댁 한식(전) |
조선옥 한식(구잇집) |