What Makes Us Unique
Care in Every Cut
While every breed and brand of beef has its own characteristics, there are individual differences as well. We believe wagyu should be enjoyed fresh, though dehydration and aging can add excellent flavor to just the right cut and condition of beef. In addition to our raw meat dishes, our special Black tongue is also kept fresh and raw until the moment of preparation, and we never serve meat that has been frozen. Our butcher's kitchen is well sanitized in addition to being well designed for creating ideal cuts.
The Type of Fire for the Flavor
Electric grill or charcoal? A yakiniku debate of the ages. As charcoal often adds its own flavor to the dish, masking the natural aroma of the meat, our restaurant is equipped with smokeless roasters, with which our grill chefs are well acquainted. Of course, we also have courses for those who wish to try their own hand at grilling, as well as à la carte dishes from the kitchen. For a variety of grilling and flavor options, request a set at our chef's counter-table, which includes charcoal, wood, and straw grilling.
Flesh Served Fresh
Ours is one of the very few restaurants in Nagano Prefecture equipped to prepare and serve beef for raw consumption. Enjoy the rare taste of our yukhoe (Korean-style seasoned beef with egg yolk) or beef sashimi.
Well-stocked Wine & Saké
Find the perfect pairing for your table or to your taste. From well-reputed French wines to up-and-coming Japanese wines, we keep a grand selection on hand. Additionally, we can match a champagne to your taste and budget to add elegance to special occasions. Of course, we have Japanese saké on hand, carefully selected from among Nagano's breweries and those popular worldwide. And our homemade lemon sour has become a favorite!