Page 3 of 4
Closer Dish | Choice of Wagyu Curry Rice / Hiyajiru / INANIWA Noodle with Ice
The wagyu bits from leftovers of the major cuts were used to cook the curry rice, in order to avoid wastage of such premium product.
A dish that suits local taste, this was fragrant, comfort carbo food after consuming much protein.
Beneath the crushed ice was the silky smooth, thin Inaniwa udon, attentive owner created this icy dish to cool off the grilled and heavy umami flavours on our taste buds.
