在懷石料理中，肉類菜色多為壓軸段落「強肴」，而佳禾以炭火直燒Prime等級去骨牛小排詮釋火的溫柔與剛強。

選用大理石油花分佈均勻的美國Prime牛小排，經備長炭慢火烤炙，外香內嫩，保有肉汁與筋膜間的油香。搭佐主廚嚴選季節鮮菇（如舞菇、柳松菇、杏鮑菇），以柴魚出汁微煎，襯托肉感同時添上林野氣息。點綴香草芽與自製紅酒釉，平衡整體油潤感。

這道料理是「佳禾炭燒精神」的縮影——火的節奏、技的溫度、旬的精髓。

In the traditional kaiseki sequence, the “Shiizakana” (hearty course) offers a moment of depth — and at JIAHE, we bring that moment to life with binchotan-grilled USDA Prime boneless short rib.

Carefully selected for its rich marbling, the beef is slow-grilled over white charcoal until its surface caramelizes and the center remains juicy and tender. It is paired with a medley of seasonal mushrooms — such as maitake, king oyster, or shimeji — lightly sautéed in bonito broth to add layers of umami and woodland aroma.

A delicate red wine glaze and microgreens round out the dish, adding acidity and brightness to balance the rich flavors.

This dish embodies the essence of JIAHE’s philosophy: the precision of charcoal, the soul of the season, and the craft of restraint.