Experience Teppanyaki Steak Native to Kobe in the Kobe Style

In the restaurant with a chic atmosphere characteristic of Kobe, we will assist you in producing a special moment with carefully-selected ingredients and our ‘omotenashi’ spirit.
Using only carefully-selected Kobe and Japanese Black Beef, we offer foods following our unique standards, including seasonal vegetables selected by our vegetable sommeliers and fresh seafood directly shipped from markets.

The counter-seats-only restaurant enables you to savor, with the five senses, carefully selected ingredients cooked right in front of you.

We buy not only Kobe Beef, which is a local speciality, but also one of the highest quality beef products, Japanese Black, after careful selection. For those who prefer meat with rich flavor, marbled sirloin steak is recommended; for those who prefer a light refined meat, we recommend the fillet steak.

Top A5 grade Kobe Beef

About Kobe Beef
Among the beef from Hyogo prefecture called Tajima cattle, very limited beef graded A5 or A4, according to the strict standards, is allowed to be certified as “Kobe Beef.” We use only top-graded A5 Kobe Beef.
Characteristics
Very delicate marbling (shimofuri) and a refined sweetness stand out. With pleasant feeling on the tongue, spreading smoothly in the mouth, the meat leaves a sweet and rich flavor characteristic of Kobe Beef.
Reputation
The meat has attracted people around the world with the renowned brand name “KOBE BEEF.” Overseas also, “Kobe Beef” has been highly evaluated as “the world’s most luxurious beef,” becoming a synonym for “luxurious brand beef.”

Seasonal Veggies & Fruits Carefully Selected by the Vegetable Sommelier

The restaurant’s owner, who is certified as a vegetable sommelier, carefully selects seasonal vegetable and fruits for our dishes. Potage, colorful salads and savory grilled vegetables, among other in-season vegetables, can be enjoyed in the various dishes of our courses. To conclude your meal, try our refreshing gelato made from seasonal fruits.

In-season Vegetable Calendar
  • Sweet Onion
  • Potato
  • Rapeseed
  • Trunip
  • Lettuce
  • Asparagus
  • Tomato
  • Zucchini
  • Eggplant
  • Corn
  • Pumpkin
  • Okra
  • Onion
  • Potato
  • Bok Choy
  • Sweet Potato
  • Japanese Mountain Yam
  • Mushrooms
  • Carot
  • Japanese Mountain Yam
  • Cauliflower

  • Broccoli

  • Green Onion

  • Brussels Sprout

The Best Ingredients in the Best Scenes...

A 30 mm-thick Iron PlateSuitable for Cooking the Best Ingredients

The restaurant’s counter is equipped with a 30 mm-thick iron plate, suitable for cooking the best-quality ingredients over the far infrared heater, minimizing uneven heating. By accumulating heat evenly in the thick iron plate, temperature changes are limited to a minimum level, thus allowing us to grill ingredients at a constant temperature.

【Sirloin Steak】
Since we buy only the best of the A5 grade meat for our steak dishes, our sirloin has a truly beautiful marbling. To take advantage of its tender marbling, the outside of the steak is grilled very well while its inside is finished nicely soft.
【Fillet Steak】
With regard to fillet steak, it is important to cook mildly. Firstly, the surface of thick-cut steak is quickly grilled at 200 oC in the hot section, and then it is placed on the 60 oC area to cook the inside slowly as if it is kept warm.

Excellent Actors Supporting the Meat

Completely confident about the meat of our selection, we offer salt and a citrus-based sauce ponzu for you to enjoy the simple savor of the meat. We serve Andes Rock Salt, which is characterized by its mild taste and well-balanced iron and mineral contents. Our ponzu is made with the abundant juice of rare citrus Naoshichi, which is characterized by its mild sourness.

Ponzu of Naoshichi from Kochi and Salt