1.0Fukuoka Nowhttps://www.fukuoka-now.comIrene Ladignonhttps://www.fukuoka-now.com/author/irene-ladignon/炭火博多燒肉 明治屋古門戶店 | Fukuoka Nowrich600338<blockquote class="wp-embedded-content" data-secret="tjEx8UA0El"><a href="https://www.fukuoka-now.com/zh/meijiya-komondo/">炭火博多燒肉 明治屋古門戶店</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.fukuoka-now.com/zh/meijiya-komondo/embed/#?secret=tjEx8UA0El" width="600" height="338" title="《 炭火博多燒肉 明治屋古門戶店 》—Fukuoka Now" data-secret="tjEx8UA0El" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://i0.wp.com/www.fukuoka-now.com/wp-content/uploads/2018/05/fn234-gourmet-meijiya-001.jpg?fit=1400%2C934&ssl=11400934位於大倉飯店斜對面，開業超過五十年的肉舖直營九州黑毛和牛，在這能嚐到2017年獲獎的博多和牛。從政府登錄的農戶飼養的和牛，以縣內產稻藳為主食，肉質柔嫩且微甜是其特徵，嚴選牛肉部位後切成一口大小放上烤網，用炭火將將食材的美味鎖住，是最適合和牛的料理方式；推薦由料理長提供的五種部位拼盤，份量適合兩位成人享用。