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  Certified matsujakagyu beef only for this yakiniku
Shinichikan
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Shinichikan was built in Kabukicho, Shinjuku which was, in 1963, a wasteland: The restaurant has been serving high-quality yakiniku dishes for 38 years. Setting itself apart from other yakiniku restaurants, Shinichikan has an elegant atmosphere that reminds visitors of a French bistro. The first floor consists of small rooms, while the second floor is styled into larger rooms for special gatherings of families and friends. Shinichikan’s beef comes from the Matsujakagyu brand - considered one of the top beef brands in Japan. These cows have been raised with great care, enabling a special marbling reminiscent of snowflakes falling onto the surface of the meat; some swear that it is so tender and moist, it melts upon contact with body temperature. This exquisite meat is used mostly for beef sushi or other raw beef dishes. All menus come with a quality certification number and mark which ensures confidence in Shinichikan’s cooking. To finish, try the dolsot bibimbap or naengmyeon (cold buckwheat noodles).
 
 
애즈라이크
양식|크랩파스타
서울 종로구
진심 | 일식 | 서울 종로구
더코너키친 | 양식 | 서울 성동구
봉쥬르밥상 | 한식 | 서울 서대문구
리북손만두 한식(만두)
스시인 일식(스시) |
유다(서래마을점) 일식(이자카야) |
차알 양식(아메리칸), 중식 |
프랭크 베이커리 |