

A cozy basement yakiniku restaurant in Hiroo devoted entirely to Takamori Wagyu (高森和牛) — a rare breed of which only 120 cattle are raised per year. Warmly lit with floral-patterned chairs and decorative wood-panel walls, the intimate dining room seats guests around built-in grill tables. All courses are course-only; every cut of beef is grilled tableside by the restaurant's own staff who then slice and serve each piece individually. Ideal for special occasions or anyone seeking a deeply personal wagyu experience.
