“You can have a few drinks and eat a quick bite of wagyu beef. There aren’t many places like yakiniku restaurants other than yakiniku restaurants. ~4,000 yen is enough,” says Sakuraba.

In addition, there are small pots such as meat shabu and yellowtail shabu, as well as sashimi dishes such as Japanese beef yukhoe and tsurami ponzu. At the end of the meal, a glossy earthenware pot rice cooked on the stove awaits. “Since the number of times we eat out has decreased due to the corona crisis, when we spend time outside, we want to eat exceptionally delicious food.We serve freshly cut meat from the slicer facing the street, so you can come and eat as you please. please!".

Manager Yutaro Sakuraba
After working at [Niku no Takumi Miyoshi], I acquired knowledge and cooking techniques regarding wagyu beef. Became manager of [KANEGURA] at the age of 25. Currently studying for sommelier certification.