Yakiniku (BBQ Beef) (Sake) in Kitahama, Yodoyabashi, Higobashi

All rooms are private and feature binchotan Yakiniku (Grilled meat). Equipped with a muen roaster. Smoking is permitted. All-you-can-drink course (for drinks only) and endless all-you-can-drink are available!

[A shop with only 3 rooms ☆ All rooms are completely private] A hidden shop where you can enjoy the finest red meat of Kuroge Wagyu beef and fresh special meat ♬

Near Kitahama and Yodoyabashi, we serve the finest charcoal-grilled Yakiniku (Grilled meat). We also offer special charcoal grills. We also have great value party courses and private rooms for large groups.

3 minutes walk from Kitahama Station! Great value Japanese black beef course with all-you-can-drink from 5,500 yen♪

A popular Izakaya (Japanese-style bar) has received numerous television coverage and is a hot topic of conversation. Enjoy carefully selected dishes and high cost performance♪

[1 minute from Higobashi Station] A casual Grilled skewer bar where you can enjoy high-quality Japanese beef, aged lamb, and offal skewers ◆ Can be reserved for private use

Currently, the best-selling and highly acclaimed product is homemade samgyetang. (Reservation required)

Produced by Kyoto's Kappo/Kaiseki restaurant "Miyagawacho Suiren"

[3 minutes from JR Kitashinchi Station] Affordable prices because you buy a whole cow! Specializing in cows! Enjoy carefully selected brand beef◎

◆Relaxing private rooms for all seats ◆Soft meat and refined fat. Enjoy carefully selected A5 Japanese black beef in a high-quality space.

Welcome and farewell party 6 types of courses [Lean course] [Salty course] [Balance course]

Buy a whole female Wagyu beef! We offer high-quality meat at a cost-effective price. Rare parts are also popular ◎ Japanese wine and Wagyu beef available ♪ Private rooms available

A designated store for Kobe beef, Omi beef, and Yamagata beef with a reliable pedigree and a reliable taste

We accept all kinds of banquets! We are open on Saturdays, Sundays, and holidays! !

We are starting a new sake pairing course recommended by our chef.