Kisshokichi Group, which handles the largest amount of Kobe beef, has made a full-scale advance into Tokyo. Our main dish, Kobe beef steak, is slowly cooked to medium rare on the restaurant's hotplate so that you can enjoy the rich aroma and lingering sweetness. You can then cook it to your desired doneness on the hotplate at each table. We offer a carefully selected selection of sake, which is popular both in Japan and overseas and goes well with Kobe beef, and serve it in a masu sake cup. The interior of the restaurant, decorated with Japanese patterns and red and gold, is reminiscent of a glittering red-light district.