Fine quality, high value Japanese beef,
Resplendently grilled at a stylish counter setting.
The tiny door opens into a space perfectly suited to Ginza - roomy, elegant and with a curved counter. There are relaxed semi-private tables available, but the counter seats are the best place to see chef Tsuyoshi Tominaga show off his skills.
Taking the star role on the iron griddle is the chef's favourite - premium beef from Ishigaki Island's Kitauchi Farm. The blood of Tajima cattle, the first "wagyu" breed, still runs strong through the Ishigaki stock, which are carefully raised drinking the pure waters of Ishigaki Island and under its open skies.
The restaurant offers its beef in three different cuts. "Akasango" has the richness of red meat, "shinju" features gorgeous marbling, and the finely textured "kohaku" tenderloin that each head of cattle only provides five kilograms of.
A Savory and fragrant beef loin with invisible marbling ...
The melting temperature of the fat is so low,
that when at room temperature you can't see the marbling
as it has already melted and blended into the red meat.
When cooled at freezing temperature,
the beautiful yet delicate marbling emerges
on this lean and tender meat.
With excellent marbling,
this superior piece of beef loin is in a class of its own when it comes
to taste and texture.
Juicy and aromatic fat blends into tender red meat
Making a one of a kind marbling.
A supreme quality of beef with extra tenderness.
Tenderloin,the smallest part- only 5kg can be harvested from oneheifer.
This part of the beef is never overworked in its lifetime making the
muscle fibers incredibly fine.
Steaks are grilled carefully in order to protect the fine quality of the meat, producing an aroma much different than normal. The melting point of the fat is low, making it very light, and its pure sweetness matches perfectly with the richness of the red meat.
Tominaga has handled a great amount of Japanese beef as a teppanyaki chef, and the result of that experience can be seen in the excellence of the meat sold here.
With Teppanyaki, not only is it fun to watch such high-quality ingredients being grilled, but being surrounded by the smells and chatting with the chef as he works make for a simply perfect meal.
With the basic course, customers receive a total of eight dishes, including the main steak, hors d'oeuvres and salad. Chef Tominaga is also open to requests, and often creates order-made options for his customers.
Originally in French cuisine, the chef's hors d'oeuvres, stove-steamed cocotte dishes, and other items make up a fulfilling menu that goes far beyond the image of teppanyaki. A peek at the wine cellar, which also holds some vintage wines, is enough to raise anyone's spirits.