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A sister restaurant of Mishimatei, which opened in July 2018. In a machiya space that has remained from the late Edo period (1603-1868), you can enjoy a course featuring charcoal-grilled aged Japanese black beef steak. The steak is grilled slowly over Kishu-binchotan charcoal using a brick kiln, and is both savory and juicy, making it a superb dish. The owner's persistence is evident in everything from the Ohara vegetables as an appetizer to the after-dinner tea.
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