The store's highlight—its aging chamber. Domestic wagyu raised especially for making aged beef is perfected here, bringing out all of the meat's essential tenderness and its unique aged fragrance. The beef is then cooked to be "Black and Blue," in a method designed to make the best of its deliciousness: its surface becomes almost completely blackened, while the inside remains tender and rare. Another great point is that customers may choose the quantities of meat that they wish, from as little as a quarter of a pound, to as much as three pounds.
Usually stocking a selection of over fifty different varieties of wines and champagne to go with the meat, the store is well equipped to meet a wide range of needs.
Both Japanese-style private rooms and Western-style table seating are available for different settings.
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* The availability of an English version of this page does not guarantee that the restaurant can provide services in English unless otherwise stated. Please be aware that, even if stated, there may still be days when English speaking staff are unavailable.
