I’ve been benchmarking around ten recently opened yakiniku restaurants in Tokyo, but I haven’t been able to visit many of them yet, haha. Among the ones I’ve chosen to check out first is "Furusato," a new restaurant that has made its way to Ginza, featuring "Sakakiyama Beef," which is gradually gaining popularity from Hiroshima. It seems like an upgraded version of their existing Hiroshima location. The interior is primarily composed of various private rooms, making it quite suitable for the Ginza setting. They offer lunch service, and even during lunch hours, you can order not only the lunch menu but also the regular courses and à la carte items. I slipped in just before closing time and quickly ordered from the à la carte menu. I appreciated that even with à la carte, you can choose between "2 slices" or "4 slices" instead of just the standard "one serving." That’s a high point! Given the location in Ginza, the pricing is consistent with the market rate. The last time I tasted Sakakiyama Beef was at "Wagyu Lab K" in Hiroshima. One of the notable features of Sakakiyama beef is its low melting point, which, while not as low as Kobe or Tajima beef, is quite respectable for Hiroshima beef considering it is raised for about 30 months. **Today's order at Furusato:** - Furusato Salad - Yukke (Sirloin) with a yolk from Oita - Karubi (Kainomi) - Misuji - Tongue (thick cut) - Harami (thick cut) - Mino - Egg Soup The offal was labeled as "Hiroshima-raised wagyu," so it wasn’t Sakakiyama beef. The quality of the main meat cuts was impressive, with good flavor and melt-in-your-mouth texture. The fat was not overwhelming, and the dipping sauce had a pleasantly subtle sweetness that didn’t overpower the meat. Overall, the seasoning suited my taste well. The tongue felt a bit tough to me. I imagine that by ordering a variety of dishes à la carte, one could enjoy a meal for around 15,000 yen per person. The menu offers a classic and straightforward lineup without any gimmicks. I’m curious to see how Sakakiyama beef will be received in Tokyo (Ginza) now that it has finally made its debut. Unfortunately, I didn’t have much time today and could only spend about an hour eating, so I hope to try more dishes on my next visit. Thank you for reading until the end! I would appreciate it if you could like, follow, and save the restaurant! Thank you very much!

Nikusho Furusato Open: Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday 11:00 AM - 3:00 PM (Last Order 2:30 PM) 5:00 PM - 10:30 PM (Last Order 9:30 PM) Opening on April 23, 2024. This restaurant serves Hiroshima-bred cattle, a lineage that traces back to the ancient Japanese Wagyu called "Tsukiyu," specifically the Hiroshima bloodline of cows. Only uncalved female cattle, raised for a minimum of 32 months, are used. Instead of seeking marbling, the focus is on the delicious flavor of lean meat. The Hiroshima brand Wagyu "Sakakiyama Beef" is a highlight here. With only around 15 heads produced each month, this beef is primarily consumed at high-end restaurants within Hiroshima, making it unavailable in the Kanto area. This is the only place in Tokyo where you can enjoy Sakakiyama Beef. **Lunch Special:** The rare Wagyu "Sakakiyama Beef Grilled Meat Lunch Set" features an astonishingly light fat with a melting point of 16.4°C. This ultra-rare beef is served as a daily assorted platter of rare cuts. The tenderness of the meat and the burst of flavor with each bite make it a dish that you’ll savor before swallowing. In addition to the grilled meat, the lunch set includes namul, soup, salad, and for dessert, a unique ice cream crafted by the restaurant's pastry chef, along with Instagram-worthy coffee. #NikushoFurusato #YakinikuLunch #GinzaYakiniku #ShinbashiLunch #ShinbashiGourmet

"Yakiniku Furusato," operated by Furusato Co., Ltd., which produces the rare Wagyu brand "Sakakiyama Beef" in Hiroshima, is a high-end yakiniku restaurant with five locations. The company is the founder of Sakakiyama Beef, which is exclusively sourced and served at their own restaurants, handling everything from wholesale to processing and sales. This beef is produced by only two farms in Kumano Town, Aki District, Hiroshima Prefecture, with a limited monthly production of 13 to 15 head of cattle, all of which Furusato Co., Ltd. purchases. Previously, it was mainly distributed within Hiroshima Prefecture, but on April 23, 2024, the company opened "Nikushou Furusato Ginza Main Store," marking its first expansion into the Kanto region. The restaurant is located on the 5th floor of the Hakuhinkan Building at 8 Chome, Ginza, Chuo Ward, Tokyo. The nearest station is Ginza Station on the Tokyo Metro Ginza, Marunouchi, and Hibiya Lines, about a 5-minute walk from Exit A2. It is also just a 3-minute walk from Shinbashi Station (JR) and Exit 1 of Shinbashi Station on the Tokyo Metro Ginza Line. The restaurant spans approximately 70 tsubo (about 231 square meters) and accommodates around 60 seats. It features private rooms with night views, table seating suitable for business meetings, and a members-only meat kaiseki counter. Operating hours are from 11:00 AM to 3:00 PM (last order at 2:30 PM) and from 5:00 PM to 10:30 PM (last order at 9:30 PM), with irregular holidays. Reservations can be made via the official website's reservation form or Tabelog, and telephone reservations are also accepted. Payment methods include cash and major credit cards (VISA, Mastercard, JCB, American Express, Diners), but electronic money and QR code payments are not accepted. The restaurant's popular dishes featuring Sakakiyama Beef include "Sakakiyama Beef Special Harami," "Sakakiyama Beef Sirloin Yaki-Suki," and "Hiroshima Wagyu Special Thin-Sliced Tongue." They also offer sashimi options such as "Sakakiyama Beef Yukhoe," "Hiroshima Wagyu Tongue Tessa," and "Hiroshima Wagyu Special Harami Sashimi." Sakakiyama Beef is raised with rigorous quality control, including a diet of natural spring water, local rice straw, and high-quality soybeans and corn, along with a feeding regimen that lasts over 32 months—more than 100 days longer than usual. This meticulous care results in a flavor profile that contains approximately 1.5 times the average amount of umami compounds found in Wagyu, with a meat melting point of 16.4°C. Unlike other Wagyu cuts that may be too fatty, the sirloin of Sakakiyama Beef has a robust meat flavor that avoids the heaviness typical of richer cuts. The restaurant showcases various ways to enjoy this exquisite beef. **Course Menu** - Small Donburi of Sagari - Sirloin Steak - Tsunami Sashimi - Sagari and Sirloin Meat Sashimi - White Kombu Roll with Karasumi - Ise Lobster in Ganjang Sauce - Shrimp Potato with Soba, Koune, Lily Root, Kujo Leek, Ginkgo - Koune - Tongue - Fillet - Harami - Kainomi - Fugu Hot Pot - Persimmon

I ordered the Sakakiyama beef for 18,000 yen, including tax. The customers were mostly a group from China. It seemed a bit chaotic at first, and we started late, but once we got going, the dishes were served quickly. During my last visit, the course had less fat, so this time I decided to try some offals in between. However, the offals were also quite light, so it really didn't feel like I was enjoying grilled meat. As I get older, meaty dishes can be tough to handle, so I think it's a good option for those in an older age group.

Just a 6-minute walk from the Ginza Exit of Shimbashi and a 7-minute walk from Exit A2 of Ginza Station, you can find Nikusho Furusato located in the Hakubinkan building. They offer high-quality Hiroshima beef known as Sakakiyama beef, which is meticulously selected based on lineage, feed, rearing period, and rearing environment! I had the Sakakiyama Beef Yakiniku Lunch (4,900 yen). The meal included salad, kimchi, namul, today’s Sakakiyama beef, rice, egg soup, dessert, and coffee. The cuts of meat change daily, and on this day, we had sirloin, kainomi, and rib-eye! The sirloin had delicate marbling and was rich but not heavy, providing a refined taste. The kainomi was flavorful with a sweet note. The rib-eye was incredibly tender and packed with rich flavor! For dessert, there was chestnut ice cream. I saw a method of mixing coffee with a tea whisk for the first time! The entire lunch experience felt luxurious till the end. I enjoyed a gracious time in a private room for two with a view of the outside. The exhaust system was impressive, and I was surprised that there was no lingering smell of grilled meat! I think dinner here would be perfect for a special occasion. Thank you very much!

If you're coming to Japan and can only eat one Japanese dish, I highly recommend this restaurant where you can experience the essence of Japanese cuisine all at once. Sakakiyama Beef is the most delicious wagyu I've ever had! The flavor is delicate and tender, and with the first bite, a smooth, soup-like fat spreads in your mouth, creating a warm satisfaction! We each chose the Sakakiyama Beef for 21,000 yen and ordered four pieces each of the popular Sakakiyama Beef Special Sirloin and Sakakiyama Beef Special Tenderloin. I felt like I reached the pinnacle of my life. The feast for the senses begins! From start to finish, there are so many rituals involved! The private room faces the sparkling Tokyo skyline at night, and in this charming window view of Tokyo, the smoked ham set meal, which is smoked with cherry wood, blooms like cherry smoke right in front of us! I feel like proposing at this moment would greatly increase the chances of success! The stone pot bibimbap is not only visually stunning but also has a delightful sizzle from the medicinal stone pot that is a masterpiece like a cherry blossom beauty! Brother Wen really chose the perfect place! The lobster sashimi and raw mixed beef were generously served, and the soft, waxy texture created the best symphony in my mouth! The Sakakiyama beef sushi enhances the aroma even more! This meal is truly worth more than any Michelin restaurant I've ever been to. Make sure to come here for special occasions; this kind of romance is truly unforgettable!

I had an incredibly delicious lunch featuring the rare and elusive "Sakakiyama Beef" that you can only find here in Tokyo! I was amazed by how sweet, tender, and simply delicious the meat was. This brand of beef comes from Hiroshima, with only about 15 heads produced each month. Most of it is consumed by high-end restaurants in Hiroshima, so it's not available in the Kanto area, making this place unique! The meal included a "Sakakiyama Beef yakiniku lunch set," which was priced at 4,900 yen (including tax). It consisted of: - Today's selection of Sakakiyama Beef - A salad made with delicious vegetables from Awaji Island - Kimchi and namul (handmade by the chef) - Rice and egg soup - Dessert and coffee They serve a variety of rare cuts that change daily, and today I enjoyed "sasabara" and "misuji." Both were incredibly tasty—words can hardly describe it! I could hardly chew because it was so tender! Personally, I found the misuji to be outstanding, as the fat just melted in my mouth. My friend Nacchan seemed to prefer the sasabara, which is rich in flavor, leaner, and has a buttery texture. The dipping sauce was outstanding! Normally, I’d eat this kind of meat with salt, but the quality of both the sauce and the beef was so exceptional that I didn’t even need the salt. Everything was just so delicious! To my surprise, the kimchi was amazing as well! I've never been impressed by kimchi before, but the cubed radish kimchi (kakuteki) was the best I've ever had! The taste was truly shocking. The dessert and coffee were served in a visually pleasing way—I've never seen such presentation at a yakiniku restaurant! This place, located in Ginza, clearly maintains a high standard. We were provided a private room, but they also have spacious seating for various occasions. I was really satisfied with the meat quality, and to my surprise, I ended up feeling quite full! The other lunch menu items looked incredibly tempting too; I want to try everything, especially the yukke! Additionally, the entrance featured exquisite lighting designed by Frank Lloyd Wright, showcasing the restaurant's excellent taste and aesthetics right from the start. Thank you for introducing me to the rare and delicious Sakakiyama Beef! What a wonderful dining experience! ✧*｡٩(ˊᗜˋ*)و✧*｡✨❣️⭐️

"Meat Craftsman Furusato Ginza Main Store" is a high-end yakiniku restaurant where you can enjoy the Hiroshima brand beef "Sakakiyama Beef" in Ginza. Known for its low-fat content, Sakakiyama Beef is less likely to cause indigestion. The restaurant purchases the whole cow and offers rare cuts, cooked to perfection by skilled chefs. With no-smoke roasters available, you can enjoy your meal comfortably. They offer a rich selection of dinner courses and lunch options, making it an ideal place for special occasions or business meetings in a calm and inviting atmosphere.

At the only restaurant in Tokyo where you can taste the incredibly rare Sakakiyama beef from Hiroshima, Meat Master Furusato, I invited my mother, who had plans in Kabukicho, and my sister, who lives in Saitama, for a luxurious lunch. Since it was a weekday afternoon, we were able to enjoy our lunch in a relaxed atmosphere.

At "Nikushou Furusato" in Ginza, Chuo Ward, Tokyo, I enjoyed the "Sakakiyama Beef Yakiniku Lunch." It is a five-minute walk from Shimbashi Station on the Tokyo Metro Ginza Line, Exit 1. This restaurant, which opened on April 23, 2024, is the only place in Tokyo where you can savor Sakakiyama beef. I ordered the "Sakakiyama Beef Yakiniku Lunch" from the lunch menu, priced at ¥4,900 (tax included). The Sakakiyama Beef Yakiniku Lunch includes a daily selection of Sakakiyama beef, rice, egg soup, kimchi, namul (seasoned vegetables), salad, original ice cream, and coffee. The restaurant is located on the 5th floor of the Hakuhinkan building, but the entrance is quite difficult to find. Inside, there are about 50 seats, and it seems convenient with two-person private booths by the windows. On the downside, the service from the staff was a bit concerning, though it was neither particularly good nor bad. As for the "Sakakiyama Beef Yakiniku Lunch," the menu suggests a variety of beef cuts in the platter, but it turned out to be just one type of meat, leading me to question the validity of the term "assortment." While the beef is highlighted for its rarity, with only 15 heads produced monthly, the taste was decent. Considering the quality, the cost-performance feels somewhat questionable, but for those who aren't usually accustomed to fine dining, this place could serve as a nice option for a special lunch on a weekend.

I met with a friend I hadn't seen in a while, and we decided to enjoy some meat at this restaurant located on the upper floor of the Ginza Hakuindo, which features a private room with a view of the expressway. We ordered the "Sakakiyama Beef Yakiniku Lunch." In addition to the meat, the meal included namul, salad, rice, and soup. The meat had a refined fat content and was very delicious. Unusually for a yakiniku restaurant, the dessert is reportedly made by an in-house patissier. It was also interesting that the coffee was mixed using a tea whisk instead of a spoon. Overall, we were able to relax comfortably in the private room.

I enjoyed a delicious Sakaki beef course for 18,000 yen. This place offers not only delicious grilled meat but also the best raw beef, which I thoroughly savored. The meat was incredibly tasty and tender, making each bite a moment of joy. The atmosphere is nice as well, making it a great choice for special occasions.

A luxurious lunch in a room with a great view in Ginza!! ▶︎ Limited to lunch, the elusive rare wagyu "Sakakiyama Beef Grilled Meat Lunch Set" features a surprising fat melting point of 16.4°C, making the Hiroshima-produced brand wagyu, Sakakiyama Beef, incredibly light and delicate. I was amazed by the deliciousness since it was my first time trying it! It's extremely rare, and apparently, the only place in Tokyo where you can taste Sakakiyama Beef is at Nikusho Furusato! It's incredibly tender, and the flavor that lingers after each bite is remarkable! The ice cream after the meal is an original creation by the pastry chef, and it's so delicious, plus the coffee was incredibly stylish!!

**Restaurant Information: 365 Days a Year Dining Out** - **Access:** About 5 minutes from Shimbashi Station! - **Hours:** 11:00 AM - 3:00 PM (Last Order 2:30 PM) / 5:00 PM - 10:30 PM (Last Order 9:30 PM) - **Budget:** ¥6,000 - ¥15,000 - **Seating:** 56 seats **Recommended Occasions:** - Business meetings - Dates - Family gatherings **Memo:** This is a high-end yakiniku restaurant where you can uniquely enjoy the elusive black Wagyu from Japan, known as Sakakiyama Beef. This super rare breed is exclusively raised by only two farmers in Hiroshima. The purebred calves from Hiroshima are not crossbred, resulting in incredibly tender meat that melts in your mouth. Its rich umami flavor becomes even more intense the more you chew. The restaurant's interior exudes a luxurious atmosphere typical of Ginza, with a calm ambiance complemented by jazz music. The service is very attentive! Ideal for dates, business meetings, or special celebrations. Opportunities to taste the rare black Wagyu Sakakiyama Beef don't come often, so why not consider it for your next outing?

I enjoyed a luxurious yakiniku lunch featuring the rare Hiroshima Wagyu, "Sakakiyama Beef," which is only raised by two people! Amazingly, this rare Sakakiyama Beef can be exclusively tasted at this location in Tokyo. This brand of Hiroshima cattle is raised for over 32 months, resulting in a lean Kobe beef that is truly special. They offer a limited lunch item called the "Sakakiyama Beef Yakiniku Lunch Set" for 4,900 yen. The beef has a remarkably low melting point of 16.4°C, characteristic of its light and delicate fat. The set includes a daily assortment of rare cuts, featuring "Sasabura" and "Kainomi." Sasabura is particularly unique as it comes from the outer belly, near the cow's hindquarters, making it a rare find. The meat has a fine texture, with a beautiful balance of lean meat and marbling. Although it seems richly marbled, the fat is surprisingly light and not greasy at all! The sweetness of the fat and flavor of the meat gently unfold in your mouth. Kainomi, which is also from the beef belly, is close to the tenderloin on the back, allowing you to enjoy both the umami of the red meat and the richness of the belly. The beautiful marbling and the low melting point of 16.4°C allow the fat to melt quickly in your mouth. The set includes rice, miso soup, salad, namul, kimchi, and grilled vegetables! For dessert, a handmade vanilla ice cream topped with Wagashi sugar is served, along with coffee that is whipped with a tea whisk for a beautiful mix, providing an elegant experience. The restaurant has a calm atmosphere with jazz music, and couples can enjoy a luxurious meal in private rooms with stunning views of Ginza, Shimbashi, and the metropolitan expressway. Opportunities to taste the legendary black Wagyu, Sakakiyama Beef, are rare, so why not plan your next date in Ginza and savor this special delicacy?

I felt like I discovered an unknown deliciousness of beef. The restaurant and the staff provided wonderful hospitality. It's easy to visit for dates, business meetings, or personal occasions, yet it has an elegant atmosphere. The dessert and the coffee enjoyed with a traditional tea whisk are also delicious. I definitely recommend visiting; you won't be disappointed!

Hiroshima boasts the finest quality Hiroshima Wagyu, "Sakakiyama Beef," and this is the only yakiniku restaurant in Tokyo where you can taste this rare delicacy. The beef, which emphasizes the deliciousness of lean cuts, is known for its rich umami flavor. When I had the sirloin and chateaubriand, I was so overwhelmed by their deliciousness that I was left speechless. Despite being well-marbled, the beef has a low melting point, making it rich yet not heavy. It has the depth of flavor you’d expect from lean meat while being tender, and the umami bursts forth with every bite—truly a moving experience! The menu also includes exquisite items like yukhoe (sashimi-style dishes) along with delicious sauces. The harami and tongue are also sourced from Hiroshima Prefecture, giving them a unique quality compared to other restaurants. The recommended dishes are definitely the sirloin and filet. The interior of the restaurant exudes a sense of luxury, allowing you to enjoy high-quality yakiniku in an elegant setting. In addition to course menus, there is a rich selection of à la carte and lunch-only dishes. The more of a food enthusiast you are, the more you’ll appreciate the quality of the meat here. ■Sirloin Steak ■Sirloin Yaki-suki (grilled shabu-shabu) ■Special Harami ■Grilled Filet ■Special Tongue ■Yukhoe

Under the concept of "I want our customers to enjoy the most delicious Hiroshima beef," the highest-grade brand of Hiroshima beef has been created: "Sakakiyama Beef." The only yakiniku restaurant in Tokyo where you can taste this rare Sakakiyama Beef is "Nikushou Furusato." Utilizing natural spring water and Hiroshima-prefecture-grown rice straw, they practice a custom feeding approach that involves feeding selected grain as the main diet and raising the cattle for a long period of 32 months (974 days), which is more than a hundred days longer than usual, tailored to the characteristics of each individual animal. I enjoyed a course featuring this carefully nurtured top-quality wagyu beef. From bruschetta, soy-marinated beef, to yukhoe, each item delivered a refined taste, with not just the meat but the seasoning perfectly balanced and delicious. The tongue and harami were sourced from Hiroshima, showcasing their commitment to quality. Of course, the meat quality was exceptional. The grilled sakakiyama beef cuts—especially the kalbi, misuji, and sirloin—enabled us to fully savor the rich flavors of this distinct red meat, which is unmatched by other wagyu. It was incredibly delicious and truly moving. I believe there is inherent value in being able to eat this rare brand of beef. Considering the cost of the ingredients, I think the pricing for the course is reasonable. The interior and atmosphere of the restaurant were also nice, making it a place I would recommend! **Sakakiyama Course** - Sakakiyama Beef Prosciutto Smoked Bruschetta - Sakakiyama Beef Harami Soy Marinade with Yuzu - Sakakiyama Beef Sirloin Yukhoe - Natural Warabi from Iwate and Vegetables from Ibaraki Namul - Salad with Onion from Awaji Island and Mixed Greens - Hiroshima Wagyu Beef Tongue Salt Grill - Beef Tongue with Green Onion Wrap Salt Grill - Hiroshima Wagyu Beef Harami Salt Grill - Cubed Vegetable Water Kimchi - Seasonal Vegetable Platter (3 types) - Sakakiyama Beef Kalbi with Sauce - Sakakiyama Beef Misuji with Sauce - Sakakiyama Beef Sirloin Grilled Shabu - Stone-Grilled Bibimbap - Sudachi Cold Noodle (small) or Spicy Beef Soup or Egg Soup - Seasonal Dessert

I enjoyed a Yakiniku lunch featuring Sakakiyama beef with my mother at "Niku Shou Furusato." This lunch was truly special! Eating Sakakiyama beef, an extremely rare wagyu, is something you can only do at this restaurant in Tokyo, so my expectations were high. The meat had a low melting point of fat, which made it melt in my mouth, and each bite released a delicious flavor that felt incredibly luxurious. The meat is served in a daily-changing assortment of rare cuts, allowing for a different taste experience every time you visit, which is one of the highlights. The side dishes, including namul, soup, and salad, were all fresh and particularly well-balanced, perfectly enhancing the deliciousness of the meat. After the meal, we were delighted by a special vanilla ice cream made by the chef. Its crunchy texture was light and not too heavy, making it a delightful end to the meal. Additionally, we had the unique experience of mixing our coffee with a whisk used in tea ceremonies. The air blended into the coffee, creating a depth of flavor I had never tasted before, and it was a truly relaxing moment. While overlooking the streets of Ginza, I shared this special time with my mother, savoring the exceptional wagyu from Hiroshima and enjoying a truly luxurious experience. I certainly look forward to visiting again to enjoy this special lunch!

I went for a yakiniku lunch where the main meat was sasa bara kalbi. The set included salad, namul, soup, kimchi, and sweets. Sakakiyama beef is raised using calves that are ideally not crossbred with heavily marbled cattle and come from purebred stocks in Hiroshima. Protecting the original taste of Wagyu, raising it under strict conditions is very difficult, and currently, there are reportedly only two producers of Sakakiyama beef in the entire country. I was fortunate to enjoy what can be said to be the rarest Sakakiyama beef today! I followed the recommended grilling method, searing the meat lightly, and the moment I took a bite, the aroma of Wagyu spread in my mouth. Although it is marbled meat, the fat melts smoothly on the tongue and turns into liquid, leaving a surprisingly refreshing aftertaste. The flavor is intensely concentrated and deep, and the more you chew, the more deliciousness expands! Moreover, the salad was a perfect summer addition with crispy, refreshing ingredients like sanchu and arugula, making it just right for cooling down between bites of meat. Personally, I found the kakuteki (cubed radish kimchi) wonderfully sweet and spicy, making it hard to stop eating with rice. For dessert, there was ice cream, meringue, and a coffee that resembled matcha. The coffee had a gentle flavor that was perfect after the meal—it was so good I wanted to take a bottle home! The location, above the Hakuhinkan Toy Park, is also quite convenient to access. Most importantly, the staff were all very kind and warm. I highly recommend this place for a meal with someone special! I’m looking forward to trying Sakakiyama beef yukhoe next time, so I definitely want to visit again!

I visited "Nikushou Furusato" in Ginza, a yakiniku restaurant that uses Sakakiyama beef from Hiroshima. I was seated at a table for two, which was compact. Since I'm not comfortable in small spaces, it was a bit tough for me. However, I could see the Ginza scenery from my seat. The interior had a luxurious feel and a relaxed atmosphere. The service was very attentive, but it was unfortunate that the staff had to maneuver around our small table to serve the dishes, which resulted in their shoulders and arms brushing against me multiple times. It’s definitely more suitable for those who enjoy a snug arrangement. As for the taste, it was fantastic. It's perfect for dates or business meals and suitable for special occasions. Although the prices are on the higher side, I felt that it was worth it. I have a Korean friend visiting Japan in the fall, and I'd love to bring them here. I’ll make sure to reserve a larger table for that visit.