Beefholic HANEUSHI Ropponmatsu — Restaurant in Fukuoka

I was not sure if dry-aging a wagyu is a good idea. By DNA wagyu already has rich and evenly distributed fat and tender juicy meat. What value can the dry-aging process adding upon?

This little steak house hiding in a residential neighborhood showed me the value tangibly. They made me a steak dish that had uplifted the taste ceiling of my knowing and experience on roasted beef.

A memorable meal from their good food and hospitality. I would come back again and again every time in...

it was a decent beef dish but i wish i’d known to get the sizzling steak plate vs the one on the cutting board. or try the beef tongue bowl bc it looks better and cheaper my only issue was that i was the last one to be served the food even though several tables came after me and ordered after me. some had similar dishes as me but got theirs first. i had to wait a long time. i don’t know why…...

It's a small restaurant with only 14 seats, serving only beef n it's part like tongue which is 1 of d best so far. But its abit out town, so u need a car. The beef stew which I took, whoa..it melts in your mouth. Well again it's your personal taste, so do order what u like n try. Or they do serve red wine too to go with ur...