I enjoyed the limited truffle course, which featured various cuts of meat with salt, sauce, and even truffles. As always, the kimchi was delicious with just the right amount of spice and minimal acidity. The meat sashimi was incredibly tender. The original cut, Tsuchinoko, had a fluffy texture.In the second half of the meal, the Chateaubriand, Silk Roast with a bite of rice, and Sirloin with ponzu, followed by Zabuton Sukiyaki, were all divine, no matter how many times I eat them. The quality of the meat is exceptional, and the sauces are incredibly delicious. Dipping the thick, tender Chateaubriand in the sauce completely eliminates any gamey taste and enhances the umami. Adding wasabi is also delightful. The grated ponzu sauce lightens the fat of the sirloin, making it a wonderful accompaniment. The truffle TKG is the pinnacle of the TKG world. The hojicha shaved ice also has a rich flavor reminiscent of chocolate.Once again, the meat was excellent! m(*_ _)m
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