Depth of WAGYU Cheesebilia｜Luxurious soup made in the store and time-consuming

BLUE ENTRANCE KITCHEN (BEK)
WAGYU Cheesebilia is a taco that is
This menu is memorable as "a cup of soup experience."

This beer is a cup that is only possible because it is prepared and perfected over time in the restaurant.

Reconsidering Bilia as a "soup dish" rather than a "garnish".

BEK's WAGYU Cheesebilia is designed as a soup dish, not a meat dish. Every action of dipping the taco and slurping the soup is part of the experience. The idea of making it a single bowl, rather than a collection of ingredients, creates a flavor with depth.

Depth" that only store-brewed soups can provide

This soup is not something that can be completed externally. It has a flavor that can only be created by preparing it in the restaurant, putting it on fire, and spending time with it. The flavor of the wagyu beef, the layers of aromatic vegetables, and the contours of the spices. By waiting for them to unite, a depth that is not superficial emerges.

Wagyu beef is more about "melting" than "tenderness.

At BEK's Birria, the goal is not to simply tenderize the Wagyu beef. What is important is how it dissolves in the broth. As the fibers unwind and the fat dissolves into the liquid, the broth itself becomes complete. The meat becomes part of the broth.

Density" completed by the addition of cheese

Cheese is there to give density, not to intensify the flavor. The hot broth, the flavor of the Wagyu beef, and the cheese that melts into it. The combination of these elements raises the satisfaction of each bite. The result is a cup of soup that makes you want to finish the whole thing.

WAGYU Cheesebilia is a dish of depth, created not by the sumptuousness of the ingredients, but by time and liquid.

Prepared at the store
Waiting for
Meld together

The accumulation of these efforts has made BEK's unique “luxurious drink” possible.