Our Story
The Story Begins in 1962
The first generation started this journey as a Wagyu merchant. A craftsman who faced cattle, discerned the quality of meat, and honed his skills. Since then, the family business expanded to meat wholesale, butcher shops, and the food industry. I was raised alongside meat as the fifth generation.
"Wagyu was never a 'special occasion treat' for me. I have known its taste since I was a child and it was always close to me."
— 5th Generation Owner
The Turning Point
However, in my 30s, when I visited America, that feeling was greatly shaken. The "WAGYU" I encountered there was completely different from the Wagyu I knew. Cattle from Australia and America were circulated as "Wagyu," and many people smiled as they ate, saying, "Is this Wagyu?"
Seeing that scene brought me both surprise and frustration. As the fifth generation, I decided to deliver the "real Wagyu" to the world once again — and opened this restaurant in the heart of Tokyo.
Our Commitment to Quality
I visit livestock farms all over Japan and purchase only Wagyu that I truly accept by the whole head. Not the industrially fattened Wagyu with excessive fat — rather, Wagyu raised healthily with umami and tenderness in the meat itself, not just in the fat. This philosophy carries through every dish we serve.
For Everyone in the World
I personally select Wagyu processed at halal-certified slaughterhouses in Japan. This restaurant was born to share authentic Japanese food culture with everyone — regardless of nationality, religion, age, or gender.
