Matsusaka Beef Chateaubriand Steak in Nagoya! Since its establishment in 1970, the restaurant has been serving thick-cut fillet steak, focusing on Matsusaka beef! We had the Chateaubriand lump steak, which was the thickest Chateaubriand I have ever had and a one-of-a-kind experience! "Kitchen Ribbon" 📍4-24 Kikuen-cho, Showa-ku, Nagoya, Aichi, Japan 💸20,000-30,000JPY ───・─── ・─── ・─── ・ 超厚切りのシャトーブリアンステーキ！ 「ステーキハウス キッチンリボン」 📍愛知県名古屋市昭和区菊園町4-24 💸20,000円-30,000円 ───・─── ・─── ・─── ・ #japanesefood

Châteaubriand for mothers day #chateaubriand #steak #mothersday #motherdaygift | cookinwithswiss