The "Kiwami" yakiniku kaiseki course allows you to savor "Yonezawa Beef" from Yamagata Prefecture, raised in a basin with extreme temperature fluctuations.
The far-infrared effect of the Mount Fuji lava stone brings out the delicious flavor of the finely marbled "Yonezawa Beef" without damaging the fibers.
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Yakiniku Kaiseki Kobe Beef
Kobe beef is one of Japan's three great wagyu beef breeds. Raised in the fertile soil of the Tajima region of Hyogo Prefecture, Kobe beef is characterized by its low-melting point fat, delicate meat texture, and rich aroma. The even heat generated by the lava stones from Mount Fuji brings out the rich flavor.