We will prepare the recommended cut of the day for you.
Depending on the quality of the meat,
it will be prepared for 27,500-33,000 (tax included). (We mainly provide 1-2 types of steak.)
The recommended steak course can be changed to [SPECIAL] (2-3 types of steak).
1. Recommended steak course 27,500-33,000 (tax included)
2. Recommended steak course [SPECIAL] 46,000 (tax included)
Please fill in when making a reservation

For this course, you can see actually and choose a meat from various cuts of the finest Kobe beef (filet, sirloin, rump, sirloin cap, tigh meat, tongue, etc.)

Savor the ultimate Kobe beef sirloin, carefully sourced from Kobe’s premier butcher shops. This exceptional sirloin comes from a producer honored with a top prize at the JA Rokkō Beef Carcass Exhibition on September 1〈Sanda〉 — a breeder spoken of as a “living legend” (肥育: マルセ畜産勢戸和孝氏).
We serve a pristine L‑bone steak, kept whole with the bone in and never vacuum‑packed, dry‑aged intact and grilled over charcoal.
Each week our owner attends auctions pursuing the 1–2% of Kobe beef that represent the very pinnacle of meat quality.
Because the distributor rarely ships to Tokyo or other prefectures, this authentic, locally available supreme steak is often not found in Kanto or elsewhere — please take this opportunity to taste it.
We are confident that our Kobe beef sirloin, perfected in sourcing, aging, and grilling, is something you will only find at our restaurant.

Hyogo Prefecture is renowned in Japan for having some of the finest beef quality.
We source the rare top-tier cattle of "神戸ビーフ (Kobe beef)", approximately 1–2 heads out of every 100. This course is a tasting comparison of 4–5 different cuts, each grilled to an ultimate finish.
The chef’s recommended course combines specially selected Kobe beef cuts from our careful procurement—fillet, bone-in aged sirloin, rump/イチボ and other premium sections, plus tongue.
We deliver consistently high quality throughout.