• The owner chef Junichi Yoshida, who has more than 20 years of Teppanyaki experience, is a director of the Japan Teppanyaki Association. He has been a certified teacher since the establishment of the association and has made unremitting efforts for the development of the Teppanyaki industry.
• Not restricted by a specific style, using open kitchen, iron plate and charcoal fire, focusing on "aroma, temperature and harmony" to maximize the appeal of ingredients
• The restaurant uses top-quality beef from Ishigaki Kitanai Ranch. Rich red meat flavor and finish, with amazing crisp fat smoothness. Only cows with delicious genes are raised and bred over a long period of time. Only a maximum of six are shipped per month, so be sure to try this rare, top-quality beef

Teppanyaki steak restaurant located in Azabujuban. Chef Yoshida started his career at the New Otani Hotel and then served as Teppanyaki Chef at Conrad Tokyo and Teppanyaki Chef de Cuisine at the Ritz-Carlton Tokyo before finally opening his own restaurant in 2013 Dining room. The restaurant uses high-quality beef from Ishigaki Kitanai Ranch, and only a maximum of 6 of these precious beefs are available every month. Chef Yoshida and his wife are very kind and welcoming, making you feel at home.