• We source pork from other regions only when necessary, but our main choice is always pork from Chiba Prefecture.
• We take pride in using carefully selected cuts from suppliers we've worked with since our establishment to craft our dishes.
• We trim the ribs and fat from a piece of meat with no mercy, and feels the meat carefully for its texture.

Founded by the previous generation in 1977, the current proprietor, Mitsuo Sato, is the second generation upholding the tradition that carries the flavors passed down from his father. Please enjoy the taste of this inherited legacy.