Open for over 30 years in the Kurokabe district, this restaurant draws on the expertise of seasoned professionals from its own butcher division. Rather than relying on grade alone, they select OMI-BEEF based on lineage and overall condition, and now also operate their own ranch. The signature teppan steak is grilled on lava stone, whose far-infrared heat yields a plump, tender finish. The loin delivers a deep, clean flavor from the lean meat rather than overpowering fat, with a light, refreshing finish. “There’s no unnecessary fat, so it never feels heavy,” explains Yoshiyuki Kino of the restaurant.
Open for over 30 years in the Kurokabe district, this restaurant draws on the expertise of seasoned professionals from its own butcher division. Rather than relying on grade alone, they select OMI-BEEF based on lineage and overall condition, and now also operate their own ranch. The signature teppan steak is grilled on lava stone, whose far-infrared heat yields a plump, tender finish. The loin delivers a deep, clean flavor from the lean meat rather than overpowering fat, with a light, refreshing finish. “There’s no unnecessary fat, so it never feels heavy,” explains Yoshiyuki Kino of the restaurant.