ジェナール・メルさんが投稿した中津をにく（大阪/中津）の口コミ詳細 [食べログ]

この口コミは、ジェナール・メルさんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

利用規約に違反している口コミは、右のリンクから報告することができます。問題のある口コミを報告する

中津をにく中津（大阪メトロ）、中崎町、大阪梅田（阪急）/牛料理

15回

夜の点数：5.0
- ￥20,000～￥29,999 / 1人
- 料理・味 5.0
  
  |サービス 5.0
  
  |雰囲気 4.8
  
  |CP 5.0
  
  |酒・ドリンク 5.0

15回目

2025/11 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

【中津をにく】肉のフルコース　ペアリングのワインのチョイスも最高です

　いつもペアリングで美味しいワインを一品に１グラス頂きます　料理の味付けに合わせて、ワインをチョイスしてくれます　まるで、フレンチのソムリエさんのようです
　小鉢とサラダ以外は、すべて肉料理です　肉が続いても飽きささない料理はさすがです
　肉を焼く木村さんの姿を見て、皆さん感動します　「最高の火入れ」だと評されるように、お肉の部位毎に、焼く方法や焼き台を変え、味付けも工夫され、藁や炭などの香りに変化をつけて料理が出されます　
　大将の木村さんがひとりで、カウンター10席の客のすべての肉を、最高の火入れでじっくり焼いてくれます　ふたりの若いスタッフも段取りが良いので、テンポよく料理が出てきます
料理の途中に出てくる小鉢もいつも楽しみです
　ミシュランガイドブックの３つ星は「旅行してでも料理を食べに来たい店」とされています　中津をにくは、梅田からタクシーで1,000円ほどかかりますが、行く価値があると思います　
木村さんはワインが好きで、毎年、南アフリカなどのワイナリーに訪れています　来年は、他の国にも行くそうです　木村さんはワインの説明をする時は楽しそうです　

　今日のお肉4種（タン、サーロインの藁焼き、ヘレの炭焼き、クリ）のプレゼンテーション（他にもほほ肉などが出てきます）

メニュー
【お心漬け】ハツの醤油漬け　みょうがとしらす　焦がしニンニク、松の実とミョーガのソース　
大葉の新芽　ボッタルガ　揚げしらす
【タルタル】ヘレ　鰻　ソースは雲丹とキャビア　海苔
【はちのす】ハチの巣のカツ　和、中華、イタリアンのスープ　　
【小鉢いろいろ】お好きな小鉢を3～4種類選ぶ　（4種類頂きました）
　和牛のミンチと万願寺唐辛子の麻婆豆腐　ハチノスと4種類のキノコとペペロンチーノ
　和せミカンとシャインマスカットのキムチ　山芋とカマンベールのキムチ
　ホルモンのアカセンを混ぜ入れたスイートポテト　ザーサイとニンニクの芽の燻製
　マコモダケとアンチョビのペペロンチーノ　白ワインサフランで煮込んだ蓮根
　牛タンとクリーチーズのリエット　インカのめざめポテトサラダ
　カボチャとホルモンのテッチャンのオリエンタル風　クレソンと三つ葉のナムル　
【タン厚切り】お塩、　玉葱、粒マスタード
【サーロインの藁焼き】ごま、リンゴ、シークアーサのポン酢
【フィレ】おしゃれな一皿　甘いと苦いがテーマ　マッシュルームとキャラメルソース　
【クリ】繊維を切ってある　イカ墨　鱈の白子のパエリア
【テール鍋】山椒　みょうが　唐辛子海苔
【サラダ】カシスとフランボワーズのドレッシング
【ホホ煮】茶碗蒸し　ヒマラヤのトリュフ　
【馬骨スープカレー】タラバガニと松茸　
【塩アイス】タスマニアの蜂蜜

　木村さん、今日もご馳走様でした

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タン、サーロイン、ヘレ、クリ

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今日もよろしく

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【お心漬け】

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【タルタル】ヘレ　鰻

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【はちのす】

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【小鉢いろいろ】

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【タン厚切り】

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【サーロインの藁焼き】

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【フィレ】

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【クリ】

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【テール鍋】

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【サラダ】

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【ホホ煮】トリュフ

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タラバガニと松茸

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【馬骨スープカレー】

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【塩アイス】タスマニアの蜂蜜

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ご馳走様でした

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2025/11/27 更新

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14回目

2025/08 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

【中津をにく】一皿ずつ味付けを変えて、肉もいろいろな部位が提供されます

　今週、行ったお肉屋さん2店舗を投稿します　1店めは、大将がつきっきりで肉を炭火で焼いてくれる店です　噂を聞いて、多くの有名な料理店の大将が来られています　最近は、ほとんど毎回、有名人がいらっしゃっています
　今日のお肉4種（タン、サーロイン、クリ、テール、ヘレ）のプレゼンテーション（他にもほほ肉などが出てきます）

メニュー
【お心漬け】ハツの醤油漬け　みょうがとしらす　大葉の新芽　モッツアレラチーズ
【タルタル】ヘレとサーロイン　鰻　ソースは雲丹とキャビア　海苔
【はちのすのカツ】玉葱のスープ　花咲蟹（海老風）　チリソース　　
【ホホ煮】赤ワインで煮込　デミグラスソース　ブルーチーズ　フルーツトマト
【小鉢いろいろ】お好きな小鉢を3～4種類選ぶ　（4種類頂きました）
　　長いもとモッツアレラチーズのキムチ、スイカのキムチ、アスパラとてっちゃん（サワークリームとつぶマスタード）、ミノとオクラと三つ葉のナムル、あかしんとパイナップル、きのことハチノスのペペロンチーノ、ポテトサラダ、ザーサイとスモークしたタン、すももなど　　　
【タン厚切り】玉葱、粒マスタード
【サーロインの藁焼き】黒ゴマのソース
【クリのタレ焼き】　奈良の大和牛　すね肉イカ墨のパエリア　
【テール鍋】長時間炊きこんだテール　いろいろなキノコ　
【サラダ】カシスとフランボワーズのドレッシング
【フィレ】醤油のたれと15年バルサミコ　マッシュルーム　ルーマニアのサマートリュフ　
【馬骨スープカレー】穴子　
【塩アイス】タスマニアの蜂蜜

　木村さん、今日もご馳走様でした

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今日もよろしく

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【お心漬け】

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【タルタル】

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【はちのすのカツ】

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【ホホ煮】

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【小鉢いろいろ】

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【タン厚切り】超豪華

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切り口が膨らんできます

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【タン厚切り】

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【サーロインの藁焼き】

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【サーロインの藁焼き】

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【クリのタレ焼き】

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【テール鍋】

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【テール鍋】

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【サラダ】

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【フィレ】

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【馬骨スープカレー】穴子

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【塩アイス】タスマニアの蜂蜜

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ご馳走様でした

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2025/11/27 更新

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13回目

2025/06 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

【中津をにく】和食会席のような変化のある料理と味付け　そして美味しいワイン

　ここ２週間に行ったお肉屋さん３店舗を投稿します　３店舗とも、特徴があります　3店めは、上質のお肉を木村さんがすべて最高の焼き加減で仕上げてくれる「中津をにく」さんです　　　

　今日のお肉4種（タン、サーロイン、クリ、テール、ヘレ）のプレゼンテーション（他にもほほ肉などが出てきます）

メニュー
【お心漬け】ハツの醤油漬け　みょうがとしらす　大葉の新芽　桜海老
【タルタル】ヘレとクリ　鰻　ソースは雲丹とキャビア　海苔
【はちのすのカツ】淡路の新玉葱　桜海老のオイル　チリソース　　
【ホホ煮】赤ワインで煮込　チョコレートのデミグラスソース　ブルーチーズ　マッシュルームとトリュフ
【小鉢】お好きな小鉢を3～4種類選ぶ　（5種類頂きました）
　　長いもとモッツアレラチーズのキムチ、ぶどうのキムチ、きのことハチノス、鳴門金時のポテトサラダ、ミニトマト、ザーサイとスモークしたタン、アスパラとてっちゃん（サワークリーム）、牛とパイナップル、きのことハチノスのペペロンチーノ、ミノと三つ葉のナムル、蓮根チップなど　
【タン厚切り】玉葱、粒マスタード
【サーロイン】
【クリ】　硬い部位ですが穴をいっぱいあけて柔らかくしている　胡麻ポン酢　ボッタルガ　
【テール鍋】長時間炊きこんだテール　いろいろなキノコ　花山椒（高価なのにいっぱい入れて）
【サラダ】カシスとフランボワーズのドレッシング
【フィレ】醤油のたれと15年バルサミコ　マッシュルーム　ルーマニアのサマートリュフ　
【馬骨スープカレー】明石蛸　ゴールドラッシュ　
【アイス】タスマニアの蜂蜜

　木村さん、今日もご馳走様でした

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今日もよろしく

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美味しいスパークリング

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【お心漬け】

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【タルタル】

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【はちのすのカツ】

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【ホホ煮】

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【小鉢】

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【タン厚切り】

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【サーロイン】

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【クリ】

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【テール鍋】

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【サラダ】

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【フィレ】

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【馬骨スープカレー】

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【アイス】タスマニアの蜂蜜

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ご馳走様でした

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2025/08/31 更新

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12回目

2025/04 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

【中津をにく】いろいろな部位のお肉　和食会席のような変化のある料理方法　ダイナミックなパフォーマンス　そして美味しいワイン

　小鉢とサラダ以外は、すべて「肉・にく・ニク」です　肉が続いても飽きささない料理はさすがです
　
　いつもワインのペアリングで頂きますが、品数が多いので、1皿に１杯のペースで飲むので酔っぱらいます　

今日のお肉4種（タン、サーロイン、クリ、ヘレ）のプレゼンテーション（他にもほほ肉などが出てきます）

メニュー
【お心漬け】ハツの醤油漬け　みょうがとしらす　大葉の新芽　桜海老
【フィレのタルタル】漬物　鰻　ソースは雲丹とキャビア　海苔
【はちのすのカツ】新玉葱にかつおだし　ジェノベーゼ　
【ホホ煮】赤ワインで煮込　チョコレートのデミグラスソース　ゴルゴンゾーラ
【小鉢】お好きな小鉢を3～4種類選ぶ
　　長いもとモッツアレラチーズのキムチ、ぶどうのキムチ、お豆腐とあさり、九条ネギ、麻婆豆腐、アスパラとてっちゃん、サワークリーム、きのことハチノスのペペロンチーノ、ミニトマトなど
【タン】玉葱、粒マスタード
【サーロイン】
【クリ】　硬い部位ですが穴をいっぱいあけて柔らかくしている　胡麻ポン酢　ボッタルガ　
【テール鍋】長時間炊きこんだテール　いろいろなキノコ　花山椒（高価なのにいっぱい入れて）
【サラダ】カシスとフランボワーズのドレッシング
【ヘレ】宮崎　雌　醤油のたれと15年バルサミコ　マッシュルーム　ルーマニアのサマートリュフ　
【馬骨スープカレー】　
【アイス】タスマニアの蜂蜜

　木村さん、今日もご馳走様でした

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今日もよろしく

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【お心漬け】

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【フィレのタルタル】

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【はちのすのカツ】

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【ホホ煮】

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【小鉢】

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【タン】

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【盛り上がってくるタン】

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【タン】

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「最高の火入れ」

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【サーロイン】

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【クリ】　

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【テール鍋】

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花山椒

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【サラダ】

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【ヘレ】

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【馬骨スープカレー】

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【アイス】タスマニアの蜂蜜

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今日もご馳走様でした

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2025/06/15 更新

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11回目

2024/12 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気4.8
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

【中津をにく】有名店の料理人たちが、一度は行っておかないとと言う店　駅から離れた場所にあるにも関わらず、予約が取れないとなると余計に行きたいですよね

　今日のお肉4種（フィレ、サーロイン、タン、クリ）のプレゼンテーション（他にもほほ肉などが出てきます）

メニュー
【お心漬け】ハツ漬け　キャビア　みょうがとしらす　大葉の新芽　からすみ
【フィレのタルタル】白子　鰻　ソースは雲丹とキャビア　海苔
【はちのす】ハチノスを米粉のパン粉で揚げたカツ　かぶのスープ　フルーツトマト　
【ホホ煮】赤ワインで煮込　中華の甘味噌　
　ホワイトソース、マッシュルーム、ボルチーニのグラタン　たっぷりの黒トリュフ
【小鉢】お好きな小鉢を3～4種類選ぶ
　　長いもとモッツアレラチーズのキムチ、やまくらげと豆腐のキムチ、みかんのキムチ、
　サーロインの入ったポテトサラダ　カコナータ（ゴルゴンゾーラのチーズ）など
【タン】塩、玉葱、粒マスタード、大葉の味噌
【サーロイン】雲丹のすき焼き　広東風　肉じゃがのテイストも
【クリ】　硬い部位ですが穴をいっぱいあけて柔らかくしている　
【テール鍋】長時間炊きこんだテール　キノコ11種類　
【サラダ】カシスとフランボワーズのドレッシング
【ヘレ】　
【馬骨スープカレー】あわび　真つぶ貝　貝柱　
【アイス】タスマニアの蜂蜜

　木村さん、今日もご馳走様でした

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今日もよろしく

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【お心漬け】

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【フィレのタルタル】

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【はちのす】

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【ホホ煮】

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【小鉢】

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【タン】

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【サーロイン】

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【クリ】

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【テール鍋】

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【サラダ】

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【ヘレ】

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あわび　真つぶ貝　貝柱

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【馬骨スープカレー】

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【アイス】タスマニアの蜂蜜

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今日もご馳走様でした

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2025/04/12 更新

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10回目

2023/12 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気4.5
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

【中津をにく】来た人はリピーターになってしまいます　多くの料理人が通う店

　大将の木村さんがひとりで、カウンター10席の客のすべての肉を、最高の火入れでじっくり焼いてくれます　段取りが良いので、テンポよく料理は出てきます

　最近は、ワインのペアリングで頂きます　品数が多いので、1皿に１杯ですので酔っぱらいます
　まずは、今日のお肉4種（カイノミ、サーロイン（徳島も雌）、ヘレ（燻製）、タン）のプレゼンテーション（他にも肉は出てきます）

メニュー
【こころ】ハツ漬け　桃とパイナップルのおろし　みょうがとしらす　大葉の新芽　からすみ
【タルタル】サイコロ状、白子　ソースは雲丹とキャビア
【はちのす】ハチノスを米粉のパン粉で揚げたカツ　かぶのスープ
【ほほ】赤ワインで煮込んでデミグラスソースで煮込んだ　サマートリュフとマッシュルームのソース　たっぷりのオーストラリアの黒トリュフ（もう今シーズンは最後）
【小鉢】お好きな小鉢を3～4種類選ぶ
　　長いもとモッツアレラチーズのキムチ、やまくらげとハチノスのキムチ、みかんのキムチ、
　カコナータ（ゴルゴンゾーラのチーズ）、焼き豆腐と万願寺唐辛子のピリ辛炒め、キノコのマリネ、ミノともやしと春菊のナムル、芽キャベツとモツ、蓮根、アスパラ、アボガド、かぼちゃ、サツマイモのワサビとクリームチーズ和えなど
【タン】塩、玉葱、粒マスタード、大葉の味噌
【カイノミ】林檎と胡麻のソース　
【サーロイン】炭焼き　黒七味
【テール鍋】
【サラダ】マンゴーとパッションフルーツのドレッシング
【ヘレ】　大根のおでん
【馬骨スープカレー】蟹と帆立のご飯　最高 !!
【アイス】タスマニアの蜂蜜

　木村さん、今日もご馳走様でした

　追記：12月30日に注文して取りに行ったオードブルの写真を最後に載せました

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今日もよろしく

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今日のお肉4種

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【こころ】

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【タルタル】

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【はちのす】

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【ほほ】

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【小鉢】

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【タン】

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２つに切って

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しばらくすると盛り上がってくる

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【タン】

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【カイノミ】

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【サーロイン】

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【テール鍋】

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【サラダ】

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【ヘレ】

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蟹と帆立のご飯

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【馬骨スープカレー】蟹と帆立のご飯

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【アイス】

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追記　年末に取りにいったオードブル

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ワインのお供に

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2024/12/02 更新

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9回目

2023/08 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気4.5
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

【中津をにく】絶対的にCPは最高です　毎回料理は進化して、豪華になっていきます　

　８月の下旬から２週間に行った、肉、寿司、中華、和食、串揚げ、洋風イノベーティブ２軒、を投稿します

メニュー
【おこころ漬け】ハツ漬け　桃とパイナップルのおろし　みょうがとしらす　大葉の新芽　からすみ
【和牛タルタル　キャビア】ヘレとサーロイン　鰻のかば焼き　
ソースは雲丹とキャビア（それってソースですか？　単独で食べたいです）
【８月のハチカツ】毎回味付けが変わる　ハチノスを米粉のパン粉で揚げた　トマトチーズ
【和牛ほほ煮】赤ワインで煮込んでデミグラスソースで煮込んだ　サマートリュフとマッシュルームのソース　たっぷりのオーストラリアの黒トリュフ（もう今シーズンは最後）　
【小鉢いろいろ】お好きな小鉢を3～4種類選ぶ
　　やまいものキムチ、やまくらげとハチノスのキムチ、シャインマスカットのキムチ、
　ペペロンチーノ、小松菜、ツルムラサキ、素麺ナンキン、アスパラ、蓮根、サツマイモのワサビとクリームチーズ和えなど
【厚切りタン】塩、玉葱、粒マスタード、ワインビネガー、ネギと柚子
【カイノミ　炭焼きのあと藁焼き】林檎と胡麻のソース　ごぼうのチップス
【サーロインマスタード】揚げ焼き　マスタードと生クリーム　パン
【テールキノコ鍋】
【旬菜サラダ】マンゴーとパッションフルーツのドレッシング
【フィレ燻製】　インカのめざめ　オオバ味噌　いくら
【馬骨スープカレー】あなごとコーンのご飯　最高 !!
【塩アイス　蜂蜜】タスマニアの蜂蜜

　木村さん、今日もご馳走様でした

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今日もよろしく

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【おこころ漬け】ハツ漬け

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【和牛タルタル　キャビア】

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【８月のハチカツ】

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【和牛ほほ煮】

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【小鉢いろいろ】

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お好きな小鉢を3～4種類選ぶ

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【テールキノコ鍋】

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【厚切りタン】

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【厚切りタン】

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【カイノミ　炭焼きのあと藁焼き】

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【カイノミ　炭焼きのあと藁焼き】

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【サーロインマスタード】

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【サーロインマスタード】

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【テールキノコ鍋】

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【テールキノコ鍋】

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【旬菜サラダ】

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【フィレ燻製】　

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【フィレ燻製】　

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あなごとコーンのご飯

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【馬骨スープカレー】

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【塩アイス　蜂蜜】

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今日もご馳走様でした

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また、来ますね　(笑)

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2024/01/14 更新

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8回目

2023/06 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気4.5
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

【中津をにく】カウンター10席の客のすべての肉を大将ひとりで　最高の火入れで焼いてくれます

　６月に行ったお肉のお店４軒（UKAI、IAKU、中津をにく、ぽめ）を掲載します
　最近は、ワインのペアリングで頂きます　品数が多いので、1皿に１杯は酔っぱらいます
まずは、今日のお肉4種のプレゼンテーション（他にも肉は出てきます）
メニュー
【おこころ漬け】ハツとしらす
【和牛タルタル】ヘレとサーロイン　雲丹とキャビア !!
【ハチカツ】この店の特徴的はハチノスを米粉のパン粉で揚げた　青森の蕪のソースで
【和牛ほほ煮】バルサミコのクリーム
【小鉢いろいろ】お好きな小鉢を3～4種類選ぶ
　　やまくらげとハチノスのキムチ、ゴールデンキュウイのキムチ、
　ペペロンチーノ、小松菜、ツルムラサキ　
　素麺ナンキン、アスパラ、蓮根、サツマイモのワサビとクリームチーズ和えなど
【厚切りタン】塩、玉葱、粒マスタード、ワインビネガー、ネギと柚子
【タン元の焼き】（おまけ）
【サーロイントマト】揚げ焼き　トマトのソース　パン
【カイノミ炭藁焼き】
【テールキノコ鍋】
【旬菜サラダ】マンゴーのドレッシング
【フィレ燻製】　インカのめざめ　オオバ味噌　いくら
【馬骨スープカレー】ゴールドラッシュとホワイトコーンのソテー　桜海老　最高 !!
【塩アイス蜂蜜】タスマニアの蜂蜜

　木村さん、今日もご馳走様でした

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今日もよろしく

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本日のお肉たちの一部

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【おこころ漬け】

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【和牛タルタル】

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【ハチカツ】

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【和牛ほほ煮】

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【小鉢いろいろ】

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【厚切りタン】

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切ってしばらくすると盛り上がって

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【炊いたタン元】

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【サーロイントマト】

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【カイノミ炭藁焼き】

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【テールキノコ鍋】

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【旬菜サラダ】

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【フィレ燻製】

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【馬骨スープカレー】

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【塩アイス蜂蜜】

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今日もご馳走様でした

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2023/08/27 更新

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7回目

2022/10 訪問

夜の点数：5.0
- ［料理・味5.0
- | サービス5.0
- | 雰囲気4.5
- | CP5.0
- | 酒・ドリンク5.0 ］
￥20,000～￥29,999

/ 1人

【中津をにく】大将がすべての肉を最高の火入れで焼いてくれます　

★「最高の火入れ」と評されるように、お肉の部位毎に、焼く方法、焼き台を変え、ソースや薬味の味わい、藁や炭などの香りに変化をつけて提供されます
　まずは、今日のお肉のプレゼンテーション
　　　フィレ、タン、ハラミ、カイノミ（バベット）
メニュー
【おこころ漬け】はつ
【フィレタルタル】しらことキャビア　これ最高 !!
【はちかつ】はちのすを柔らかく炊いてカリッとカツに　下にニンニクのソース
【をにく煮込み】タンとほほ肉の２種
【小鉢いろいろ】お好きな小鉢を3～4種類選ぶ
　巨峰とマスカットのキムチ、山芋のキムチ、やまくらげのキムチ、
　蓮根、サトイモ、ニンニクの芽とザーサイのナムル、
　粒マスタードのかぼちゃ、サツマイモのワサビとクリームチーズ和え、
　もつのナムルなど
【厚切りタン】レアに焼いている　バルサミコのタレ焼き
【厚切りタン】じっくり焼いた定番の一品　焼きあがったあと、包丁を入れると徐々に肉が盛り上がってくる
【フィレ炭藁焼き】目の前で炎が上がり、客も盛り上がる
【はらみ山椒タレ焼き】トリュフ　唐辛子のついた海苔
【旬菜サラダ】マンゴとパッションフルーツのドレッシング
【バベットステーキ】かいのみ　塩づけにしたステーキ　
　かいのみをフランスでは「赤ちゃんの涎掛け（バベット）」と呼ぶ
　日本では、バベットというとハラミを使う店もあるとのこと　
【馬骨スープカレー】松茸、帆立、しらすのご飯に馬骨カレーをかけて
【塩アイス蜂蜜】タスマニアの蜂蜜

　この肉の量と種類、トリュフも出てきて、とても幸せです
　木村さん、今日もご馳走様でした

本日のお肉たち

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やけどをしない魔法の手

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トリュフも

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今日もよろしく

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【おこころ漬け】

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【フィレタルタル】しらことキャビア

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【はちかつ】

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【をにく煮込み】

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【小鉢いろいろ】

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【厚切りタンレア焼き】

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定番のタン

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【厚切りタン】じっくり焼き

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フィレ

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グラニュー糖

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藁焼き

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【フィレ炭藁焼き】

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【はらみ山椒タレ焼き】

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【旬菜サラダ】

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松茸、帆立、しらすのご飯

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【馬骨スープカレー】

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【塩アイス蜂蜜】タスマニアの蜂蜜

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カウンター越しに焼いてくれる

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ライブ感最高

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20時30分には皆が店の前で写真を撮る

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今日もご馳走様でした

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2023/08/09 更新

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6回目

2022/03 訪問

夜の点数：4.8
- ［料理・味4.9
- | サービス4.0
- | 雰囲気3.5
- | CP5.0
- | 酒・ドリンク4.0 ］
￥20,000～￥29,999

/ 1人

【中津をにく】カウンターでライブ感覚のフルコース

　待望のリニューアルオープンです　カウンター席が10席になりました　スタッフもシェフがひとり増えました　カウンターの排煙ダクトが５つあるので２名ずつ５グループのようですが、忙しすぎるので、３名、２名、３名の計８名くらいに制限して予約をとっていらっしゃるようです

メニュー

★お肉の部位毎に、焼く方法、焼き台を変え、ソースや薬味の味わい、藁や炭などの香りに変化をつけて提供されます
　まずは、今日のお肉４種のプレゼンテーション（写真は３名分です）
☆タン、☆はらみのさがり（タレ焼きしてローストビーフ風に）、☆経産牛のサーロイン（赤みが甘い）、☆メインのシャトーブリアン（陶板でじっくり焼く）
　ワインは、南アフリカの「vilafote　2011」　オーパスワンの醸造長とのコラボのワインとか
【】内は、大将が書いたメニューです　大将は若いのに結構ダジャレが多いです (笑)
　
【おこころ漬け】はつの漬け　バジルのソース　大葉の新芽
【和牛タルタルキャビア】ハラミ　オリーブオイル　ピスタチオ　マスカルポーネチーズ　とろろ　キャビア
【はちかつ】
　はちのすをカツレツにしている　タルタルソース　九条ネギ
　はちのすをこのように料理しているのはこの店だけ
【牛ほほ煮】赤ワイン煮込み　下に酒粕のポタージュ　パンでグラタン
【小鉢いろいろ】お好きな小鉢を3種類選ぶ
　林檎のキムチ、山芋のキムチ、ザーサイのキムチ、万願寺唐辛子のオイスター炒め、
鳴門金時、大根、蓮根、グリーンアスパラとホワイトアスパラ、菜の花のナムル、
きのこのアヒージョ風のマリネなど
【厚切りタン】　
　今日は3名で230gもあるので、ひとり4切れ
　一切れはタレで食べる　あとは、コショウ　すだち　白ネギと柚子のソース　粒マスタード　で　
【敬産牛ロース炭藁焼き】敬産牛のサーロインのたたき　ヒマラヤの黒塩　トリュフ　あけ辛子　ワサビの漬物　（経産牛と書かず、敬産牛と書きます　子牛を出産した繁殖牛を放牧で仕上げ、放牧敬産牛としているそうです）
【さがり山椒たれ焼き】ハラミのさがりをローストビーフ　マッシュポテト　　
【旬菜サラダ】　木苺のドレッシング　姫三つ葉　ルッコラ　セルバチコ　わさび菜　赤ホウレンソウ
【シャトーブリアン】醤油とマッシュルームのソース　葱と生七味
　左上のひとつは山ワサビの醤油漬けの金柑だけで食べる　
【馬骨スープカレー】しらすご飯にカレーをかけて　南部鉄器からカレーを注ぐ
【文旦アイス】タスマニアの蜂蜜をかけて

木村さん　今日もご馳走様でした　

今日の主なお肉　タン、さがり、サーロイン、シャトーブリアン

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木村さんが丹念に焼いてくれる

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目の前で調理

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グルメの方々が来る理由は、美味しいものをリーズナブルな価格で頂けること

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改装して、席数が増えた

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まず、今日のお肉のプレゼンテーション

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南アフリカの「vilafote　2011」

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【おこころ漬け】

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【和牛タルタルキャビア】

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【はちかつ】はちのすのカツ

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【牛ほほ煮】

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【小鉢いろいろ】

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ひとり３鉢を選ぶ

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タンを丹念に焼く

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切るときに注目

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切った直後に切り口が盛り上がってくる

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【厚切りタン】　

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【敬産牛ロース炭藁焼き】

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ファイヤー

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【敬産牛ロース炭藁焼き】

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【さがり山椒たれ焼き】

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いよいよシャトーブリアン

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陶板　バター焼き

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【旬菜サラダ】　

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シャトーブリアンを器で寝かす

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【シャトーブリアン】

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おまけのタン

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しらすご飯

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南部鉄器からカレーを注ぐ

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【馬骨スープカレー】

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【文旦アイス】

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改装後のカウンター　左奥

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左　棚には新しい器

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中央のダイニング

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右奥

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改装中、器を買ったそうです

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コンベクションで技も増えた

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リニューアル　中津をにく

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こだわりの門構え　北新地のバーみたい

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おしゃれなロゴ

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テーブルセッティング

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2022/11/06 更新

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5回目

2022/01 訪問

夜の点数：4.8
- ［料理・味4.9
- | サービス4.0
- | 雰囲気3.5
- | CP5.0
- | 酒・ドリンク4.0 ］
￥20,000～￥29,999

/ 1人

【中津をにく】お肉のフルコース　大将が丁寧に焼いてくれて最高 !!

　いよいよ改装です　その前に駆け込みで美味しいお肉のフルコースを頂きにきました　改装後は席数が増え、スタッフも増えるそうです
　今日は、とくにタンがヤバイ !!

メニュー
【タンバーガー】牛タンのバーガー　牛タンの角煮　甘辛く炊いた　桜のチップでスモークしたバケット
【おこころ漬け】はつの漬け　バジルのソース
【和牛タルタルキャビア】たらの白子　
【煮込みハンバーグ】ヘレ100%のハンバーグ　インカの目覚め　クリームシチュー
【小鉢いろいろ】
　ザーサイのキムチ、林檎のキムチ、山芋のキムチ
　蓮根（牛タンのリエット）、青梗菜、菜の花のナムル、かぼちゃ、
芽キャベツ、さつまいもとクリームチーズのわさび和え、きのこのアヒージョ風のマリネ、
　万願寺唐辛子、大根、
【厚切りタン】　すだち　白ネギと柚子のソース　粒マスタード
【横隔膜炭藁焼き】宮崎黒毛和牛の横隔膜　梅　黒塩　きざみワサビ
【さがりタレ焼き】さがりのコブ　トロットロ　
【ハチノスープ】蜂の巣のスープ　牛と鰹のお出汁　ヤン
【旬菜サラダ】
【あぶり〆シャトーブリアン】鰹出汁とポン酢で　上から唐墨
【馬骨スープカレー】蛸飯にカレーをかけた蛸カレー（紅白で）
【塩アイス蜂蜜】タスマニアの蜂蜜

木村さん　今日もご馳走様でした　改装後、すぐまた来ます

今日のタン、さがりのコブなど

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シャトーブリアン

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タンバーガー

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おこころ漬け

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和牛タルタルキャビア

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煮込みハンバーグ

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小鉢

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４種選べる

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厚切りタン

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横隔膜炭藁焼き

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ハチノスープ

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旬菜サラダ

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シャトーブリアン

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蛸めし

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馬肉スープカレー

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塩アイス蜂蜜

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人通りが少ないので　今日もタクシーを呼んで帰宅

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2022/03/20 更新

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4回目

2021/11 訪問

夜の点数：4.8
- ［料理・味4.9
- | サービス4.0
- | 雰囲気3.5
- | CP5.0
- | 酒・ドリンク4.0 ］
￥20,000～￥29,999

/ 1人

【中津をにく】大将が丁寧に焼いてくれるお肉のフルコース

　1月中旬に一時休業して、店を大改造するとのことで、それまでは予約が一杯で、予約はとれないそうです　改装後は、予約方法が変わるとのことです。

　オーストラリアの赤ワインを頂きました

　まず、本日、使う肉のpresentationがあります　
　　タン元、ハラミ横隔膜、サガリのコブ、シャトーブリアン（３人前）
【おこころ漬け　はつ】
　甘醤油をくぐらせて　大葉の新芽　バジルのソースで
【和牛タルタル】
　タラ白子（和だし着け）とキャビアをソースにタルタルを
【はちかつ】
　チリソースのタルタルとみょうがとコショウのタルタルの　2種のタルタルで
【煮込みハンバーグ】
　ジャガイモのポタージュ　デミグラスソース
【小鉢盛り合わせ】　（3～4種類を選ぶ）
　山芋のキムチ、ザーサイのキムチ、林檎のキムチ
　蓮根、大根、クンシンサイとクレソンのナムル、トマト煮込み（パプリカ、なすび、玉葱）
　さつまいもとクリームチーズのわさび和え、きのこのアヒージョ風のマリネ、
　万願寺唐辛子など
【厚切りタン】
　真ん中でカットしたら、真ん中のレアの部分が盛り上がってくる
　酢橘、塩、ネギのソース、粒マスタードで
【ハラミ横隔膜炭藁焼き】
　グラニュー糖をかけて、火をあげて、砂糖の水分を肉に張り付け、香ばしく焼き上げる
　炭と藁の香をつける
　香の強い黒塩の味がついているのでそのまま　その後、わさび、梅ソースを好みでつけて
【和牛さがり山椒たれ焼き】
　鉄板で焼いて、炭火で仕上げる　香ばしく焼いた山椒たれ焼き、味噌でコーティングし蒸し焼きに　マスタードをつけて　
【を肉吸い】
　牛タンの角煮　牛とかつおの出汁
【旬菜サラダ】
　ホワイトセロリ、みつば、ルッコラ、クレソン、カイワレ、きくな　カシスとフランボアーズのドレッシング
【シャトーブリアン】
　下に肉醤油　エシャロットとマッシュルームのソース　
　上はゴマのソース（林檎と玉葱の御出汁　生姜と大葉）　　　　
　新山椒とマッシュルームのソースをバケットにはさんで
【馬骨スープカレー】
　鯛、帆立の焚きごみごはん　南部鉄器からカレーを注ぐ
【塩アイス蜂蜜】
　レモンのアイスクリーム、タスマニアの蜂蜜をかけて
　タスマニアの蜂蜜はお土産に買って帰りました

木村さん　今日もご馳走様でした　

今日もよろしく

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今日のお肉の一部

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おこころ着け

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赤ワイン

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和牛タはちかつルタル

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煮込みハンバーグ

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小鉢盛り合わせ

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小鉢

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厚切りタン

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厚切りタン

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厚切りタン

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ハラミ炭藁焼き

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ハラミ炭藁焼き

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ハラミ炭藁焼き

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和牛さがり

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和牛さがり山椒たれ焼き

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を肉吸い　牛タンの角煮

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旬菜サラダ

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シャトーブリアン

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シャトーブリアン

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シャトーブリアン

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シャトーブリアン

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焚きごみご飯

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南部鉄器からカレーを注ぐ

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馬骨スープカレー

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塩アイス

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美味しそうな店構え

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2022/01/30 更新

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3回目

2021/11 訪問

夜の点数：4.8
- ［料理・味4.9
- | サービス4.0
- | 雰囲気3.5
- | CP5.0
- | 酒・ドリンク4.0 ］
￥20,000～￥29,999

/ 1人

【中津をにく】上等なお肉をフルコースで　すべて美味しく焼いて頂けます

　大将の木村さんが愛情をこめて肉を焼いてくれる
　オーストラリアの赤ワインを頂きました

　まず、本日、使う肉のpresentationがあります　
　　タン元、ハラミのさがり、横隔膜、サーロイン（赤身）、シャトーブリアン
【おこころ漬け　はつ】
【和牛タルタル】
　白子とキャビアをソースにタルタルを
【はちのす】
　はちのすのおでん仕立て　中華のよだれ鳥のソース　みょうが・青ネギ
【小鉢盛り合わせ】　
　山芋のキムチ、ザーサイのキムチ、蕪のキムチ、林檎のキムチ
　セリとクレソンのナムル、トマト煮込み（パプリカ、なすび、玉葱）
　さつまいもとクリームチーズのわさび和え、きのこのアヒージョ風のマリネ、
　里芋、蓮根、万願寺唐辛子など
【厚切りタン】
　真ん中でカットしたら、真ん中のレアの部分が盛り上がってくる
　塩、柚子を利かしたソース、粒マスタードで
【赤身炭藁焼き】
　グラニュー糖をかけて、火をあげて、砂糖の水分を肉に張り付け、香ばしく焼き上げる
　炭と藁の香をつける
　香の強い黒塩の味がついているのでそのまま　その後、わさび、胡椒を好みでつけて
【さがり山椒たれ焼き】
　香ばしく焼いた山椒たれ焼き、味噌でコーティングし蒸し焼きに　マスタードをつけて　
【はら味噌】
　ハラミの味噌焼き
【を肉吸い】
　牛タンの角煮　牛とかつおの出汁
【旬菜サラダ】
　みつば、ルッコラ、クレソン、カイワレ、きくな　カシスとフランボアーズのドレッシング
【シャトーブリアン】
　下に肉醤油　エシャロットとマッシュルームのソース　
　上はゴマのソース（林檎と玉葱の御出汁　生姜と大葉）　　　　
　新山椒とマッシュルームのソースをバケットにはさんで
【馬骨スープカレー】
　松茸、帆立の貝柱　　南部鉄器からカレーを注ぐ
【塩アイス蜂蜜】
　レモンのアイスクリーム、タスマニアの蜂蜜をかけて
　タスマニアの蜂蜜はお土産に買って帰りました

木村さん　今日もご馳走様でした　

梅田からタクシーで1000円

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最初にお肉のpresentation

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オーストラリアのワイン

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大将がすべて焼いてくれる

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おこころ漬け　はつ

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和牛タルタル　キャビア

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はちのす　おでん仕立て

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小鉢オンパレード

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厚切りタン

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ゆっくり火をいれる

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タン元の一番美味しい所

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小鉢

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赤身を炭と藁で香りをつける

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赤身をカット

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赤身炭藁焼き

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2本目のオーストラリアワイン

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さがり山椒たれ焼き　味変になります

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はら味噌　もはや焼肉のレベルではない

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を肉吸い

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旬菜サラダ

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シャトーブリアン

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いい焼き加減

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シャトーブリアン　マッシュルームのソース

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土鍋で炊いたご飯

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松茸と帆立の貝柱のご飯

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そのご飯にカレーを

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高価な南部鉄器からカレーが注がれる

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アイスクリームにかけたタスマニアの蜂蜜

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レモンのアイスクリーム

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今日もタクシーを呼んで帰りました

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メニューが書かれたマスク入れ

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2021/12/19 更新

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2回目

2021/10 訪問

夜の点数：4.8
- ［料理・味4.9
- | サービス4.0
- | 雰囲気3.5
- | CP5.0
- | 酒・ドリンク4.0 ］
￥20,000～￥29,999

/ 1人

【中津をにく】北区豊崎にこんな美味しいお肉の店が !!

　予約人数に制限があるのは、大将がひとりで全員のお肉を焼くからです　
　カウンターのみで、1グループ2～3名の2組だけです
　10月なので、今日は赤ワインをボトルで
本日のメニュー
【おこころ漬け　はつ】
　甘醤油をくぐらせてバジルと玉葱のソースで
【和牛タルタル】
　白子タルタル　卵黄　キャビアと
【はちかつ】
　チリソースのタルタルとクルミとラー油のタルタルの2種のタルタルで
【おまかせ1品】
　フィレ100%のハンバーク　味噌をいれて和のテイストで　
　パルメザンチーズ　バケットでソースも頂く
【小鉢盛り合わせ】　
　山芋のキムチ、ザーサイのキムチ、林檎のキムチ、山クラゲのキムチ
　さつまいものクリームチーズ、万願寺唐辛子、蓮根・牛タンのパテ、海老芋、
　トマト煮込みのなすび・パプリカなど
【厚切りタン】
　めちゃプリンプリンで美味しい
【赤身炭藁焼き】
　亀の甲　表面をカリッと
【さがり山椒たれ焼き】
　素で焼いて味噌を絡めて、味噌でコーティングし、蒸し焼きのようにする　
　炭の香をつけて
【はら味噌】
　はらみ　フレンチのような料理です
【を肉吸い】
　うずらを浮かべて
【旬菜サラダ】
　みつば、ルッコラ、クレソン、カイワレ2種、きくな　かぼちゃのドレッシング
【シャトーブリアン】
【馬骨スープカレー】
　松茸、帆立の貝柱のご飯にカレーをかけて
【塩アイス蜂蜜】
　レモンのアイスクリーム、タスマニアの蜂蜜をかけて

木村さん　今日もご馳走様でした

今日のお肉たち

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10月　シャンパンで

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店の前です

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排煙ダクトが店内に２つだけ

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和牛タルタル

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ハチカツ

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フィレ100%ハンバーグ

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厚切りタン

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小鉢盛り合わせ

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赤身　炭藁焼き

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さがり山椒たれ焼き

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はら味噌

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旬菜サラダ

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シャトーブリアン

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松茸と帆立のご飯

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そのご飯にカレーを

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馬肉スープカレー

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デザート

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蜂蜜

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2021/11/03 更新

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1回目

2021/08 訪問

夜の点数：4.8
- ［料理・味4.9
- | サービス4.0
- | 雰囲気3.5
- | CP5.0
- | 酒・ドリンク4.0 ］
￥20,000～￥29,999

/ 1人

【中津をにく】突然現れた新星　多くの種類をちょっとずつ丹精込めて、目の前で焼いて出してくれる

　客が焼かずに全部焼いてくれる店は今までもありましたが、一品ずつ素材や味付けについて熱く語りながら焼いてくれ、肉の味付けの変化が絶妙です。
本日のメニュー
【はちかつ】
　はちのすをカツレツにしている　タルタルソース　九条ネギ
　はちのすをこのように料理しているのは初めてで美味しかったです。
【和牛タルタル】
　和牛、山芋、パッションフルーツ　その上に雲丹とキャビア
　上を少し食べて、残りはかき混ぜてのりに巻いて食べる
【シチュー（本日の肉1品）】
　お箸で切れる柔らかいタンシチュー　バケットでソースも頂く
【小鉢盛り合わせ】
　プレゼンテーション最高、3～4品を選択してお肉のお供に食べます
【ハラミ（メニュー外の1品）】
【厚切タン】
　3種類の薬味で味わう
【はらみ炭焼き】
　これも味を変えて頂く
【さがりタレ焼き】
　これぞ、タレ焼きという感じ
【サーロイン松茸の肉吸い】
【旬菜サラダ】
【シャトーブリアン】
【馬骨スープカレー】
【デザート】

　木村さん　ご馳走様でした
　コロナ禍で食べログへの投稿を控えておりました（2021年11月に投稿）

目の前で焼いてくれる

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誰も人が通らない店前

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今日のお肉

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はちかつ　癖になる味

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和牛タルタル

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海苔で巻いても

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シチュー

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小鉢盛り合わせ

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4皿選ぶ

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ハラミ

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厚切りタンを焼いている

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厚切りタン

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ハラミ

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グラニュー糖投入

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ハラミ

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さがり

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さがりのタレ焼き

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肉吸い

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旬菜サラダ

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シャトーブリアン

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シャトーブリアン

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カレーのご飯

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馬肉スープカレー

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デザート

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蜂蜜をかけて

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2021/11/03 更新

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ジェナール・メルさんが投稿した中津をにく（大阪/中津）の口コミ詳細

中津をにく中津（大阪メトロ）、中崎町、大阪梅田（阪急）/牛料理

ジャンルから探す

予算

営業時間

ジェナール・メルさんが投稿した中津をにく（大阪/中津）の口コミ詳細

中津をにく中津（大阪メトロ）、中崎町、大阪梅田（阪急）/牛料理

ジャンルから探す

予算

営業時間

こだわり

利用シーン

禁煙・喫煙

ドリンク

空間・設備