01 / ABOUT THE PLACE
About this place
For a substantial meat-focused lunch, the Nodaniku bowl invites diners to compare three kinds of beef. One described combination features lean beef, ichibo (rump cap) and yakiniku-style beef, though the cuts vary with the day’s supply. Rock salt and wasabi, alongside the restaurant’s original sauce, offer different ways to season each mouthful. Some diners have enjoyed the bowl with an egg, while others mention adding pickled ginger for another change of flavour. Reviews also note that it comes with miso soup and pickles, making it a meal centred on the bowl with a set-meal feel.
For a steak, consider the signature lean Wagyu steak, made with Japanese Black cattle beef from Kyushu. The menu lists a price for 100g, and diners can choose their preferred weight from the day’s meat board. Some who have tried the lean steak praise its tenderness and how it was cooked. Other dishes have their own accompaniments: the Wagyu diced steak comes with Japone sauce, while thick-cut beef tongue is served with spring onion, ponzu and house-made garlic sesame oil.
Pasta gives diners an alternative to meat dishes. Choices include a Bolognese made with 100% Wagyu, carbonara with Kyushu bacon, and mentaiko cream pasta. One diner who had the carbonara at lunch appreciated being able to enjoy pasta as well as meat. At dinner, dishes such as seared Wagyu carpaccio and beef tongue stew can be ordered alongside a glass of wine or sake. To finish, there is the signature tiramisu or a Dazaifu Kasanoya umegae mochi served with vanilla ice cream.
Menus are available for both lunch and dinner, with options suited to a solo meal or a family outing. The children’s lunch includes a hamburger steak, fried shrimp, fried chicken, chips and a sausage, and baby chairs are available. The restaurant is on the 1 floor of EDION Gardens Chihaya East in Chihaya, Higashi Ward, Fukuoka City. Free indoor parking is also available.
