Charcoal-Grilled Meats, Enjoyed Through Different Approaches

2026.1.27 SUMIBI THAMRIN

The Australian T-Bone Steak lets you savor the rich flavors of both lean meat and sirloin in a single cut. Grilled over charcoal, the meat’s robust character is brought to the fore, while three distinct sauces each reveal a different expression of its taste.
In contrast, the Tori Tsukune—aromatically grilled chicken meatballs—offer a gentler indulgence, with the depth of a sweet-savory glaze complemented by creamy touches of egg yolk or cheese for a mellow, lingering finish.

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