I visited Hanare for the first time in a while. This time, I opted for the Chateaubriand course. I usually go for a la carte, but I thought there might be some exclusive dishes available only in the course. As always, the quality of every dish was high, but the heart was the best I've had at any restaurant. The seasoning with salt sauce is addictive, and the texture is so firm that it could easily be mistaken for beef tongue.
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