This is a long-established steakhouse with 39 years of history, where Anjo Wagyu and Black Wagyu are grilled right before your eyes on a hot iron plate heated to 250°C to 300°C. The courses include seasonal vegetables, locally sourced to ensure freshness. The Wagyu is carefully selected from wholesalers, offering Anjo Wagyu and Black Wagyu fillet and sirloin. We mainly use female Wagyu, which is tender and very easy to eat.