NIKU-masa MAP： Misorano
Tender Lean Steak and Coarsely-minced Hamburger
“I want to have heaty dishes of tender steak and juicy hamburger!” NIKU-masa will make such a dream come true.
Tender lean steak will be done in the best way and served. Enjoying the juicy meat with the local rice in Hakuba and Miso soup with natural ingredients is NIKU-masa’s way. The special onion source will greatly stimulate your appetite.
Passion of Nikumasa for quality can be seen in aging of the raw meat and everywhere. The meat is aged for at least 3 weeks and then prepared for cooking at the best condition. Nikumasa uses only “chilled domestic beef/pork” for the hamburger steak. Frozen meat is not used to keep the juicy texture. The sausages are also made from “chilled domestic pork” and of course homemade, with the carefully-selected spices. Vegetables for the garnish and side dishes are purchased mainly from the local farms in Hakuba. The shortest food mile is 300 meters, so the ingredients can be kept fresh.
The dish of the picture on the top is “NIKU-masa Steak (180g)”
Japanese-style Steak JPY1,380Lean steak with plenty of eggplants and burdocks.
Enjoy the steak with the ginger soy sauce.
NIKU-masa Plate JPY1,580Patty, 3 Sorts of Homemade Sausages, Gyusuji Nikomi (Beef Tendon Stew).
All dishes are homemade.
Hamburger Steak-making ProcessChilled meat is minced. We change the size of the mincer and mix 2 kinds of minced meat.