The brick building, simple in appearance, and the understated emblem convey what awaits you. The glass dry-aging storehouse at the entrance will certainly whet your appetite. The interior is understated and darkly appointed monotone with a full-view open kitchen. Tables feature pristine white cloths and rich sofa seating. Terrace seating & private rooms for up to 6 are also available.
Lunch courses are prepared with the same high quality and dedication you'd expect at a fine dining spot. Hamburg steak, Aso pork from Kumamoto, and aged beef steaks are always popular. Dinner selections include rib-eye and T-Bone steaks. A la carte selections include foccacia, & you'll have plenty of side options like Kyushu vegetable salad, soups and desserts, with plenty of wine choices.
Isn't it about time for aged meat to really make an appearance in Japanese food culture? Using aged beef, made famous in New York, by a special technique according to strict guidlines regulating temperature, humidity, and time. The special dry-aging technique does not break down the cells of the beef, allowing for a dense umami flavor which can only come from this process.