Charcoal-grilled dishes, prepared on the grill right in front of the counter, are offered in three courses. The popular OMAKASE course features the famous yakitori as well as A5-rank Japanese black beef such as Kobe beef with high quality fat. The yakitori is made from young female Kyo-aka Jidori chicken, which is tender and has a strong flavor. The chef, who has honed his skills at yakitori restaurants over the years, uses Japanese binchotan charcoal to adjust the heat to the best level, bringing out the full flavor of the ingredients over the charcoal fire.

We also recommend the SPECIAL course for 18,000 yen, which includes a fresh lobster that is handled to order. The authentic sake lineup selected by a sommelier and sake connoisseur is also worthy of note.