{"id":7027,"date":"2025-12-17T11:00:15","date_gmt":"2025-12-17T03:00:15","guid":{"rendered":"https:\/\/joyjapan.tokyo\/?p=7027"},"modified":"2025-12-16T15:36:21","modified_gmt":"2025-12-16T07:36:21","slug":"a8zh9hao","status":"publish","type":"post","link":"https:\/\/joyjapan.tokyo\/en\/gourmet\/a8zh9hao\/","title":{"rendered":"Beppu's Must-Eat Steak: THE PEAK's special kiln-fired \"Oita Wagyu (Beef) Rump Steak\" - the ultimate flavor of this restaurant!"},"content":{"rendered":"

If you want to taste it in Kyushu Bepputhis is the only one<\/strong>The best steak in the world? The restaurant at SEKIYA RESORT GALLERIA MIDOBARU (Garelia Midobaru).THE PEAK<\/strong>The new limited edition ofOita Wagyu Beef Rump Steak (\u8c4a\u5f8c\u725b \u30e9\u30f3\u30d7\u30b9\u30c6\u30fc\u30ad)<\/strong>The \"R\" is a \"R\". Selected grades ofOita Wagyu Beef (Bungo Beef)<\/strong>The steak is cooked in a special white brick kiln at a high temperature of about 700\u00b0C, which seals in the meat juices and brings the rich aroma and tenderness that only THE PEAK can achieve. In this article, we will take a traveler's point of view and organize the meat characteristics, kiln techniques, available time slots and prices, and reservation methods to help you quickly plan a high-quality \"steak x night view\" dinner.<\/p>\n\n

THE PEAK's Limited Entree: Large Wagyu Rump Steak<\/h2>\n

Inside the SEKIYA RESORT Galleria MidobaruTHE PEAK<\/strong>The \"Success Stories\" section is now available under the \"Success Stories\" banner.Oita Wagyu Rump Steak<\/strong>\"AsLimited entrees (limited number of spaetzmes)<\/strong>Debut. This steak is available indinner time<\/strong>Tastes can be added to the \"Entr\u00e9e Selection\" of the set menu, or simply ordered a la carte.<\/p>\n

Why is it worth trying?<\/h3>\n

The beef selected was from the Oita Kuroge Wagyu Beef Brand.Toyouko Cow<\/strong>\" and limited toGrade 4 and above<\/strong>The high quality of the Lemp is a result of the high quality of the meat. Located from the waist to the rump, the lemp is connected to the sirloin and is a \"red meat\" with a delicate oil, tender and full-flavored;Fatty feeling is more restrained<\/strong>The flavor is very present, especially for gourmets who like red meat.<\/p>\n

A special fire technique that can only be eaten here.<\/h2>\n

THE PEAK created this steakSpecialized white brick kiln<\/strong>The kiln body is capable of accumulating about700\u00b0C<\/strong>The high heat of the kiln fire causes the steak to caramelize quickly on the surface while remaining moist on the inside. Unlike ordinary flat iron pans or ovens, kiln fires createUnique thermal environment<\/strong>The combination of caramelized flavor, sweetness and multi-layered gravy is a unique source of flavor.<\/p>\n

Flavor Highlights<\/h3>\n

High temperature juice lock makes Lamp'sRed Meat Sweet<\/strong>The oil is more concentrated; the right amount of splashes of oil in the kiln fire leads to a nutty and creamy aroma, and the finish is clean and not greasy. With the night view from the restaurant's large windows, it is a double treat for the eyes and the palate.<\/p>\n

Price and Availability<\/h2>\n

Provide time slots:<\/strong>limited tosupper<\/strong><\/p>\n

Price:<\/strong><\/p>\n