Located in a quiet area of Kego, Butcher offers an authentic premium steak experience. Using NY-style dry aged Black Angus beef, the chef grills the steaks slowly over charcoal, then finishes them off at a high temperature to create a juicy-on-the-inside, crispy-on-the-outside steak. Head chef Hideki Katsuya uses his French culinary techniques to ensure that the natural flavor is the star of the show—the only seasoning provided is a side of salt. Vegetables are directly sourced from farmers in Kumamoto and the highly skilled waitstaff provide exquisite service. For a special night!
Menu: Dinner courses ¥8,640 ~ ¥16,200, lunch courses ¥2,800~¥5,000; a la carte items (also available during both lunch and dinner): hors d’oeuvre plate ¥1,944, organic Kyushu salad ¥1,404, T-bone prime (serves 2) ¥12,980; dessert du jour ¥860, all-you-can-drink house wine (sparkling, red & white) ¥3,240, wine/glass ¥1,080, whiskey ¥1,296~
*Foreign language menu: None / Credit cards accepted / Reservations possible / No smoking
Originally published in Fukuoka Now Magazine (fn231, Mar. 2018)
