Hello.
I am the PR person for Yakiniku Hibiki Kyoyama Branch.
It's that time of year when you can feel a hint of autumn in the gentle breeze.
How is everyone doing?
Now, we would like to introduce our recommended menu, which is not only delicious but also visually gorgeous!
◆Come to Yakiniku Hibiki for a drink tonight! ◆
～We offer the finest Japanese Black Beef.
We want as many people as possible to enjoy a full meal of delicious meat."
Yakiniku Hibiki was created with this in mind, offering a casual dining experience with quality meats.
This time, we would like to introduce the "stairway platter (400g) 4,389 yen (tax included)," a menu item with a gorgeous appearance and outstanding presence that is recommended when you are in the mood for luxury!
Various parts of Miyazaki and Kagoshima black beef of A4 rank or higher, from standard parts to rare parts, are boldly arranged on a staircase-style plate.
The 400g portion is a perfect size, so everyone can enjoy it together.
<Contents of stair heaping
Toro Kalbi, Kainomi, Uchi-Harami, Cut-off Kalbi, Sasa-Bara, Extra Premium Hanasaki Beef Tongue
We also offer a variety of other ingredients such as pork, chicken, hormone, seafood, etc.
Enjoy the yakiniku with your full stomach.
~We are particular not only about meat but also about rice! ~ We are not only particular about the meat but also about the rice!
When it comes to yakiniku, rice is an indispensable part of the meal.
Eating the meat with plenty of sauce on top of white rice is truly a blissful experience.
Hibiki is now milling rice in-house every day so that our customers can enjoy even more delicious yakiniku!
By cooking rice polished from brown rice, you can enjoy the original sweetness and taste of rice.
Each month, enjoy a selection of rice carefully selected by our Rice Meister.
How was it?
Yakiniku Hibiki Kyozan is open for both lunch and dinner.
Enjoy the spacious seating for everyone from children to seniors.
We look forward to welcoming you to our restaurant.
The images are for illustrative purposes only.
