The concept of the restaurant is "casual teppanyaki from a top-class hotel," providing a relaxed atmosphere for enjoying high-quality teppanyaki. The interior features a counter seating area with a teppan grill in front, allowing guests to witness live cooking. There are also table seats that create a high-quality, hotel-like ambiance. This time, I enjoyed the "Kobe Beef and Wagyu Tasting Course" and would like to share the course details. ~ Kobe Beef and Wagyu Tasting Course (16,500 yen) ~ ✅ Amuse: Bonito Tataki Served with a spicy puttanesca sauce featuring black olives and anchovies. The rich bonito paired perfectly with the sauce! ✅ Entrée: Sweet Potato with Black Bean Espuma A sweet potato dish finished like university potato, topped with black bean espuma and gold leaf, accompanied by chestnuts. The bitterness of vinegar added a nice touch, making it a wonderful appetizer leading into the teppanyaki experience. ✅ Pain: Homemade Focaccia This focaccia includes rice flour called "rice fine." It was wonderfully chewy. ✅ Soup: Matsutake and Foie Gras Consommé Warm consommé poured over matsutake mushrooms, foie gras, and ginkgo nuts. Adding sudachi citrus enhances the flavor variability! The richness of the foie gras was incredible. ✅ Legume: Seasonal Grilled Vegetables Mushrooms, yomogi wheat gluten, pumpkin, and bell pepper grilled on the teppan. Each vegetable was perfectly cooked with a great texture. ✅ Viande: ■ Kobe Beef Ribeye 50g ■ Black Wagyu Fillet 50g This dish allows you to indulge in a luxurious comparison between Kobe beef ribeye and black wagyu fillet, grilled right before your eyes. They ask for your preferred doneness, which is a lovely touch. The flambé adds a delightful aroma to the steak, served with homemade ponzu, rock salt, wasabi, smoked salt, miso sauce, and more! The black wagyu fillet was incredibly tender and melted in my mouth. The Kobe beef ribeye, on the other hand, had a completely different flavor experience, with rich fats spreading uniquely across my palate. It was delicious! ✅ Plat de Riz: Rice and Pickles, Beef Bouillon Soup I opted to upgrade to garlic rice with Kobe beef for an additional 1,000 yen (tax included). The garlic rice was exceptionally tasty! ✅ Dessert: Pear and Bergamot, Apple & Hibiscus Sorbet The beautifully plated dessert offered a delightful balance of sweetness and acidity! ✅ Pastry Chef's Special: Assorted Baked Sweets (3 types) A combination of kinako cookies, yuzu chocolate terrine, and financier. Each piece was rich and paired perfectly with coffee! The yuzu chocolate cream melted in my mouth and was a fantastic match with coffee. ✅ Café or Tea: Choose between hot or iced coffee or tea. This restaurant offers delicious teppanyaki in a sophisticated atmosphere, providing a splendid experience, especially with the grilled vegetables and beef steaks prepared right in front of you, giving it a truly hotel-like quality!

The staff were considerate and the service was meticulous, which made for a very satisfying experience. However, since I was one of the first customers at opening time and the place was empty, the staff in the back were chatting, which diminished the sense of luxury a bit. There were also some concerns, like the soup spoon being dirty.

Unlike the teppanyaki experience at hotels, the atmosphere here was casual in terms of service and clientele! The taste of the meat was delicious and I felt it was good value for the price! Additionally, the garlic rice with shiso had a great flavor and was really tasty!

I was taken to a teppanyaki restaurant in Umeda for my birthday celebration. We had a course that included lobster! Each dish was unique and it was fun to eat. The meat could be enjoyed with 5 or 6 different seasonings. It’s so much fun to have the food prepared right in front of you!

Hidden away on the third floor of the Ohatsu Tenjin building, this stylish teppanyaki restaurant comes as a delightful surprise with its extraordinary atmosphere. You can enjoy a authentic teppanyaki course starting from 6,800 yen, with options catering to a range of occasions, including luxurious courses featuring Kobe beef. On this visit, I opted for the course that featured a comparison of Kobe beef loin and black wagyu fillet, along with live lobster. We started with a showcase of today's luxurious ingredients: high-quality meat, lobster, and seasonal delights such as chestnuts, matsutake mushrooms, and pears. As a fan of autumn flavors, I found the appetizer—sweet potato and chestnut topped with black bean espuma—absolutely perfect. The sweetness of the sweet potato was fantastic, and the aromatic black bean sauce paired beautifully. The rice flour focaccia served with this sauce was also excellent. The soup was a lavish combination of matsutake and foie gras. The gigantic live lobster was cooked right in front of us on the teppan. It was cut into manageable pieces for easy eating, and the lobster's texture and aroma were enhanced by a curry-flavored sauce, making it incredibly appetizing. For the main course, the indulgent comparison of Kobe beef loin and black wagyu fillet was a real treat. The well-marbled Kobe beef loin contrasted wonderfully with the tenderness and rich flavor of the red meat black wagyu fillet, creating an exquisite pairing. For the rice, I chose an option for an additional 1,000 yen, which featured garlic rice infused with Kobe beef fat—absolutely exceptional with its garlic aroma and rich flavor. To finish, we enjoyed a dessert and three types of baked sweets, leaving us thoroughly satisfied. This restaurant is perfect for dates, anniversaries, birthday celebrations, or even Christmas dinners in December. I highly recommend giving it a try!

I have visited TATARA restaurant in Osaka several times. Located in a luxurious space, they serve Kobe beef, A5 domestic black wagyu, lobster, and natural black abalone, all prepared right in front of you by the chef. It's the most popular dish! I tried the "Wagyu Fillet and Domestic Brand Beef Tasting" from the Saison course at 8,500 yen (tax included). The course included: - Bonito Tataki - Sweet potato and chestnut black bean espuma - Fine rice with matsutake mushrooms and foie gras consomme - Seasonal grilled vegetables that were freshly sourced For the meat tasting, I had 50g of black wagyu and 50g of Kobe beef, accompanied by homemade ponzu sauce, homemade miso sauce, wasabi, smoked salt, and crystal salt. The meal also included rice, pickles, and beef bouillon soup. I opted for the additional Kobe beef garlic rice for 1,000 yen. For dessert, I enjoyed pear with bergamot, apple and hibiscus sorbet, and three types of baked sweets made by the pastry chef, along with coffee or tea. It was a luxurious autumn feast, and I loved being able to compare the different meats! Other courses include the Saison course for 6,800 yen, the Kobe beef course for 18,000 yen, the couple's course for 10,000 yen, and the anniversary course for 20,000 yen. It offers great value, so the restaurant is always packed, especially with young couples celebrating birthdays, which is heartwarming and makes me happy too.

TATARA, located on the third floor of a building along Ohashi Tenjin Street, offers a very reasonably priced domestic beef teppanyaki steak course. It's exciting to have the steak grilled right in front of you! The domestic beef steak course is just 3,850 yen (+ one drink minimum). ● Appetizer: Katsuo tataki (seared bonito) ● Soup: Corn potage soup - a sweet potage that seems to have something additional in it, but I forgot to ask. I’ll make sure to ask next time! ● Salad: Mini salad ● Domestic Beef: 100g of Shiratori beef, lamb loin - I was a bit worried whether a teppanyaki course could be this affordable, but it turned out to be tender and delicious. I love both fat and lean meat, and this was great! I was more than satisfied and now I want to try wagyu next time! ● Grilled Vegetables: Shiitake mushrooms, pumpkin, and paprika - The vegetables were somewhat modest. They are the same sides, but when the meat quality is upgraded, the vegetables are more vibrant (it felt like the neighbor's grass is greener…). If there’s such a difference, I guess an upgrade would be satisfying! This time, it was a bit disappointing. It would be nice if there were just a bit more substantial vegetables overall; that would please the ladies. ● Rice, Miso Soup, and Pickles - The rice was a bit hard (is it meant for garlic rice?). You can get a refill! ● Dessert: Mandarin orange compote and ice cream ● After-meal tea: Coffee or tea (your choice) I recommend sitting at the counter to experience the live grilling action. I definitely want to visit again with friends. Thank you for the meal!

A luxurious lunch where you can casually enjoy teppanyaki in an amazing atmosphere! This time, I had the lunch course. Appetizer: Returning bonito tataki Soup: Sweet potato cream soup Salad: Colorful salad with homemade vinaigrette Vegetables: Seasonal grilled vegetables Meat: 100g Shirakawa beef rump steak Rice: Rice and pickles Dessert: Seasonal dessert Cafe or tea: Coffee or tea Everything from the appetizers was incredibly delicious! The beef is cooked to your preferred doneness after they ask you. Since it’s cooked right in front of you, you can enjoy the lively experience! The meat was tender, and there are various ways to enjoy it—simply fantastic! You can have this lunch for 3,850 yen, making it a great choice for dates or celebrations!

Umeda's Ohatsu Tenjin offers a casual yet luxurious experience for enjoying teppanyaki. Upon entering, you'll be captivated by the elegant atmosphere. It's surprising to find such a wonderful restaurant in Sonezaki. The Saison Course, priced at 8,500 yen (including tax), allows you to enjoy a luxurious tasting of both Japanese black beef fillet and domestic brand beef. - The meal starts with an amuse bouche: returning bonito tataki paired with a fresh tomato puttanesca sauce. The acidity of the sauce pairs perfectly, and the refreshing condiments are delightful. - Sweet potato, chestnut, and black bean espuma is a dish reminiscent of autumn desserts, and the sauce can also be enjoyed with rice flour focaccia. - Matsutake and foie gras in consomme highlight the seasonal mushroom, with the consomme being poured directly at your table to enhance the aroma. - Seasonal grilled vegetables of the day. - Black wagyu (50g) and Kobe beef (50g) come with house-made ponzu, house-made miso sauce, yama (mountain herbs), smoked salt, and crystal salt. It's a luxurious course that allows you to enjoy two kinds of meat. The flambeing right in front of you is a beautiful spectacle. Although the portions are 50g each, it's satisfying since the five sauces keep the flavors interesting. - Rice, pickles, and beef bouillon soup are included, with garlic rice featuring Kobe beef available for an additional 1,000 yen. The aromatic flavors stimulate your appetite, and the meat is tender and plentiful. It's perfect to enjoy alongside the steak. - Pear, bergamot, apple, and hibiscus sorbet is a charming light pink dessert with a refreshing acidity. - Three types of pastries made by the pastry chef and tea to finish. Even after several dishes, desserts are always welcomed. There are two counters, each with a different ambiance and concept, and table seating for up to 16 guests. With this variety for 8,500 yen, it’s a great value. The restaurant also offers lunch service on weekends. It feels casual yet authentic. The atmosphere and the staff’s service are pleasant, allowing for a relaxing experience. While many staff members seem relatively young, the clientele is diverse. It’s highly recommended for dates or special occasions.

You can experience the flavors of the season with a menu featuring sweet potato chantilly and black bean espuma sauce that pairs beautifully with bread. They serve hot consommé soup poured directly from a kettle in front of you, along with foie gras and tofu. You'll also enjoy a comparison of black wagyu beef and Kobe beef, complete with a live sorbet performance, where you can savor it with various sauces and salts. Garlic rice is made right in front of you as well. From appetizers to desserts and pastries, it's a dreamy menu that's perfect for a date!

This is a stylish teppanyaki restaurant where you can casually enjoy a teppanyaki course, making it a great choice for first-timers! While they are open for dinner, I recommend starting with their lunch course. The day I visited, the restaurant was fully booked with reserved customers! It's located in a hidden spot, which made entering a little nerve-wracking. However, the interior was much more spacious than I had imagined, featuring not only counter seating but also private rooms and table seats available for groups of three or more. Since it's a high-end teppanyaki place, I found myself a bit tense, but the staff kindly reassured me, saying, "Please don’t feel nervous 😊." The chefs were very approachable, and some guests were enjoying lively conversations. ◎ Lunch Course Menu - **Appetizer:** The course started with an appetizer made from returning bonito, which was rich in flavor and served with myoga (Japanese ginger). Underneath was a generous amount of Western-style sauce, giving it a carpaccio-like twist. - **Sweet Potato Potage:** The rich texture of this soup made me crave some bread! The croutons added a nice crunch and it tasted wonderful. - **Colorful Salad:** It was a pleasant surprise to have a salad included in the course, dressed with a homemade vinaigrette that suited my taste perfectly! - **Seasonal Grilled Vegetables:** Alongside the steak, we enjoyed a selection of grilled seasonal vegetables, including shiitake mushrooms, pumpkin, bell peppers, and yuba (tofu skin). I was particularly happy to see yuba as it’s one of my favorites! - **Shirasagi Beef Steak:** For lunch, we had the same steak served at dinner, which was Shirasagi beef. It could be enjoyed with various condiments such as sea salt, sesame miso, wasabi, soy sauce, salt, or ponzu. The beef was truly the highlight of the teppanyaki experience, especially with the theatrical flair of flambe being performed right before us—such a memorable moment! - **Rice and Pickles:** A perfect complement to the steak! The fluffy rice was so delicious that it disappeared quickly! - **Seasonal Dessert and Coffee or Tea:** The meal concluded with a dessert and a choice of drink! On that day, we had a mandarin and tea compote with ice cream. If needed, they can also prepare a birthday cake upon request, making this a great option for celebrations. The cost for this lunch course is 3850 yen. Considering all the theatrical elements and ambiance, it’s an excellent value! Although it has a luxurious setting, it doesn’t feel stiff or formal, making it easy for younger diners in their 20s or anyone looking for a casual teppanyaki experience. Thank you for the wonderful meal!

A comparison meal featuring Kobe beef sirloin and Japanese black Wagyu filet, Saison course at 16,500 yen (tax included). I was super excited to see today’s fresh ingredients! First up was bonito tataki, with crispy skin, a perfect amount of salt, and the fish was packed with umami—so delicious! There were sweet potatoes and chestnuts on top, and the black bean espuma was fragrant and creamy. The sweet potato had a crispy exterior like candied sweet potatoes, while the inside was fluffy! The seasonal chestnuts were fresh, and the bread was just baked—so crispy and fragrant! Next, we had matsutake mushrooms, foie gras, and consomme. The foie gras was plump, and the matsutake aroma was lovely, matching well with the consomme soup. Today’s seasonal grilled vegetables included large shiitake mushrooms, pumpkin, handmade gluten, and paprika, grilled right in front of us! For the beef comparison, the black Wagyu filet (50g) was tender with a lovely aroma—a classic filet! Meanwhile, the Kobe beef (50g) had a bit more chewiness but was incredibly flavorful! The marbled sirloin was also excellent! Personally, I love filet, but this time, the impactful Kobe beef took the win with its rich flavor. The beef bouillon soup was filled with the essence of the beef. The pastry chef’s special dessert consisted of poached pear, tea meringue, and grape hibiscus sorbet, which was refreshing and tangy. The sweet meringue had a delightful tea aroma, and the poached pear was delicious. We also had three types of baked goods from the pastry chef: matcha diamonds that were crumbly and fragrant, rich and chewy raw chocolate, and airy financier that was moist inside. Paired with coffee or tea, the variety was abundant, and everything was delicious! The calm atmosphere of the restaurant allows for relaxed conversations while enjoying the meal. I was thoroughly satisfied with the entire experience!

At this teppanyaki restaurant, you can indulge in Kobe beef and A5 Japanese black wagyu with a delightful seasonal course focusing on black wagyu and domestic beef comparisons. The meal starts with exquisite, fatty back skipjack tuna, paired with a delicious puttanesca sauce that enhances the natural sweetness of the fish. Next, sweet potato topped with black soybean espuma serves as a perfect dessert course. Any leftover espuma can be spread on rice flour bread, leading to an enjoyable finish. Foie gras and matsutake mushrooms are served with a delicate soup, creating a refined flavor. Seasonal grilled vegetables are prepared right before your eyes, capturing all their natural deliciousness—these sweet, tasty vegetables represent the best of the season. When comparing the black wagyu and Kobe beef, it's hard to distinguish between the two, but one thing is clear: both are incredibly delicious! For an additional 1,000 yen, you can add the indispensable teppanyaki garlic rice, a must-have final dish that completes the experience. To conclude, a pear and fruit sorbet is served alongside three types of baked sweets, ensuring dessert lovers are thoroughly satisfied with two options. The chef's impressive techniques provide not only delicious flavors but also a feast for the eyes, resulting in a truly upscale dining experience. This autumnal full course, utilizing seasonal ingredients, allows you to experience high-end hotel teppanyaki in a casual setting. It's a must-visit for anyone looking to impress on occasions like Christmas as you can enjoy the comparison of black wagyu fillet and branded domestic beef. Season Course: 8,500 yen - Back Skipjack Tuna Tataki - Sweet Potato with Black Soybean Espuma - Rice Fine - Matsutake, Foie Gras, Consommé - Today’s Seasonal Grilled Vegetables - 50g Black Wagyu / 50g Kobe Beef - Rice, Pickles, Beef Bouillon Soup - Garlic Rice with Kobe Beef - Pear, Bergamot, Apple & Hibiscus Sorbet - Three Assorted Pastries made by the Pâtissier - Coffee/Tea @steak_tatara.umeda Osaka Teppanyaki Kobe Beef TATARA At the initial shrine in Osaka 2-10-15 Sonezaki, Kita-ku, Osaka City Sonezaki Center Building 3F 06-6379-5890 Hours: Weekdays 17:00 - 24:00 Weekends and Holidays 12:00 - 23:00 Closed: Open every day

I hosted foreign guests and the atmosphere of the restaurant was great, and the food was delicious. We had a private room prepared for us, but I think a counter seat might have been better. It seemed that the overseas guests would have preferred a larger portion of meat, but the presentation was beautiful and they enjoyed it overall.

I thought the Sonezaki Center Building in Ohatsu Tenjin Street mainly housed casual shops, but there's a hidden upscale teppanyaki restaurant on the third floor. Despite being high-end teppanyaki, the atmosphere isn't intimidating, and many young customers were dining there. Let me quickly introduce the Saison Course for ¥8,500 (tax included), which features a taste comparison of black wagyu beef and Kobe beef. - **Amuse (a welcoming dish)**: Seared Bonito Tartare served with aioli sauce, ginger, and myoga. - **Entree (today's appetizer)**: Grilled autumn salmon with sweet potato and chestnut black bean espuma. - **Pain (bread to complement the meal)**: It says "rice fine" on the menu, which means it's a rice flour focaccia. - **Soup (today's warm soup)**: Matsutake mushroom and foie gras served with consomme poured from a kettle—it's reminiscent of the autumn delicacy of matsutake steamed in a teapot. - **Legume (seasonal grilled vegetables)**: Pumpkin, bell pepper, fresh wheat gluten, and shiitake mushrooms, grilled to concentrate their delicious sweetness. - **Viande Comparaison**: A taste comparison of 50g each of black wagyu and Kobe beef. Both were delicious! I believe they mentioned it as ribeye. - **Plat**: Rice, pickles, and I upgraded to garlic rice with Kobe beef for an additional ¥1,000 (tax included). Watching it get finished on the teppan was blissful. - **Dessert**: A special dessert from the pastry chef featuring pear and bergamot, with apple and hibiscus sorbet. - **Mignardises (three types of special sweets)**: Plain, strawberry, and matcha ganache that were very soft and melt-in-your-mouth. - **Cafe or Tea**: I opted for iced coffee. There was a drink menu available, but I only had one glass of white wine for ¥780. Notably, they also have Christmas courses available for both dinner and lunch. **⚠️ Lunch is only available on weekends and holidays.** Address: 2-10-15 Sonezaki, Kita Ward, Osaka City, 3rd Floor, Sonezaki Center Building Phone: 06-6379-5890 / 050-5590-6274 Hours: Weekdays 17:00 - 23:00 (Last Order: Food 21:30, Drinks 22:30) / Weekends and Holidays 12:00 - 15:00 / 17:00 - 23:00 (Last Order: Food 13:30, Drinks 14:30) *Cash or card accepted, all seats are non-smoking, no parking available, and surprise celebrations can be arranged.*

I had a limited-time weekend and holiday teppanyaki lunch course at Osaka's TATARA, which is just a short walk from Higashi-Umeda Station. The TATARA lunch course is priced at ¥3,850 (including tax) and includes: - Returning bonito TATAKI soup - Sweet potato potage - Colorful salad with homemade vinaigrette - Seasonal grilled vegetables - 100g sirloing steak (Shirasagi beef) - Rice and pickles - Seasonal dessert - Coffee or tea The bonito was fresh and had no unpleasant smell, and the sauce was innovative. The sweet potato potage highlighted the flavors of autumn, and I could have the steak cooked to my preference. Dining at the counter was enjoyable as I watched the live cooking performance with flames right in front of me. It truly felt like great value for the price of this lunch course at ¥3,850! The seasonal dessert featured my favorite, shine muscat grapes, and everything from the dishes to the plating was wonderful. TATARA is a great place to casually enjoy high-end teppanyaki, and I highly recommend it!

It was delicious. I chose the live lobster course and also ordered abalone for an additional ¥4,000. The flesh was not tough, but tender and very tasty. I didn’t check the final bill, but I intended to change to garlic rice at first, but it arrived as plain white rice. The dessert was great— the baked goods were very delicious, but the sorbet was too hard and difficult to eat.

I found this restaurant where I can casually enjoy teppanyaki in Osaka. It's located in a lively drinking district in a shopping arcade, but the atmosphere inside is relatively calm. Here, course meals are the standard, but you can also choose from various options to enjoy. The grill is quite close, so it's fun to wait for the food while watching the cooking process. The seasonings are quite good, and the portions are definitely not small, so I was able to fulfill my mission of casually enjoying teppanyaki. As for the final garlic rice, I wished it had a bit more punch, but considering the next day, that gentler flavor was probably for the best.

I visited a stylish casual French restaurant where I could enjoy teppanyaki featuring Kobe beef and A5 domestic black-haired wagyu. The ingredients were incredibly luxurious! The atmosphere was lively with food being prepared right in front of me, and the open counter was fantastic. First, I had "Tataki" of returning bonito, which was wonderfully flavorful. The returning bonito's rich fat paired perfectly with the acidity of the puttanesca sauce made from tomatoes. Next was sweet potato and chestnut with a black bean espuma, styled like university potato sweet dish. The black bean espuma brought out both sweetness and bitterness. The rice came in the form of fine rice flour bread, which was chewy and delicious, especially when paired with the sauces. For the consomme soup, there was Matsutake mushroom and foie gras. The fragrant Matsutake mushroom combined with foie gras was a first for me. The rich umami really enhanced the consomme. Then came the black-haired wagyu filet and Kobe beef sirloin. The tender black-haired wagyu filet and the perfectly fatty Kobe sirloin offered distinct flavors, keeping each bite interesting with a well-rounded selection of condiments. The garlic rice, containing Kobe beef, was aromatic with a lovely garlic fragrance and deep flavors from the beef. For dessert, I had a sorbet made from pear, apple, and hibiscus. It was refreshing, with a delightful texture from the apple and hibiscus and a nice sweetness from the pear that wasn't too overwhelming—it was exactly to my liking. Finally, there were three types of special baked sweets: vanilla cookies, chocolate cookies, and financiers. Each had a unique texture, some moist and others crisp. I thoroughly enjoyed my time there. It was so delicious! Thank you for the wonderful meal!

I ordered the basic course, and opted for regular meat. Seasonal matsutake mushrooms and foie gras were also included, which added to the luxurious feel. I enjoyed the fiery performance typical of teppanyaki. However, the meat was a bit tough, so I think I’d like to upgrade to a higher quality for my next visit.

Just a 5-minute walk from Higashi-Umeda Station, this casual French restaurant offers a teppanyaki course featuring Kobe beef and A5 Wagyu beef. The charm of the place lies in its open kitchen, where you can enjoy the chef's brilliant skills right in front of you. In addition to meat dishes, you can savor fresh sweet shrimp and lobster, complemented by a selection of wines chosen by a sommelier. ▼ Saison Course 16,500 yen This course allows you to compare Kobe beef ribeye with black Wagyu fillet. It appears to be a special course celebrating the restaurant's one-year anniversary. - Returning Bonito Tataki: The bonito is rich in fat and melts in your mouth, allowing you to fully enjoy the seasonal flavors. The acidity of the puttanesca sauce and its spicy, rich taste whet your appetite. - Sweet Potato and Chestnut with Black Bean Espuma: The sweetness and fluffiness of the sweet potato and chestnut are perfectly balanced by the airy texture of the black bean espuma, creating an exquisite harmony. - Rice Fine Rice Flour Bread: The bread has a pleasant chewy texture with a hint of sweetness. - Matsutake and Foie Gras Consommé Soup: This dish harmonizes the fragrant flavor of matsutake mushrooms with the luxurious taste of foie gras. The consommé enhances the overall attraction, filling your mouth with deep umami. - Black Wagyu Fillet 50g and Kobe Beef Sirloin 50g: Sauces: Homemade ponzu / Homemade miso sauce / Wasabi / Smoked salt / Crystal salt Side ingredients: Paprika / Shiitake mushrooms / Pumpkin / Fresh wheat gluten The black Wagyu fillet stands out for its tenderness and juiciness, releasing a rich flavor. The Kobe beef sirloin showcases a perfect blend of the meat's fat, offering a premium taste. Each sauce highlights different flavors, allowing you to enjoy the steak's umami without getting bored. - Kobe Beef Garlic Rice +1,000 yen: The fragrant and robust garlic flavor is appetizing, and the richness of the Kobe beef enhances the dish. - Pear with Bergamot and Apple & Hibiscus Sorbet: The subtle sweetness and sourness of the apple, along with the vibrant flavor of hibiscus, provide a refreshing experience. The pear offers a crisp texture and juiciness, with a pleasantly delicate sweetness. - Pastry Chef's Special Baked Sweets (3 types): Vanilla cookies / Chocolate cookies / Financier - Coffee or tea: Each baked sweet offers different flavors and textures, emphasizing their aroma. They are moist and crumbly, making for a delightful post-meal tea time. The Kobe beef, grilled right before your eyes by the chef, is tender and rich in flavor, with perfect doneness. It pairs exceptionally well with fresh vegetables and special sauces, bringing happiness with every bite. The warm service and calm atmosphere make it perfect for special dinner dates, anniversaries, or business meetings.