This was my first visit to the restaurant, which is a Tabelog Award BRONZE 2026 selected establishment.I ordered the steak dinner (ribeye) and the Japanese-style steak (tenderloin).The ribeye was seasoned only with salt and pepper. It was melt-in-your-mouth tender, with a rich flavor of lean meat and no greasiness at all. I’ve had my fair share of delicious beef, but this steak truly moved me after a long time.The Japanese-style steak was seasoned with teriyaki sauce, and the tenderloin was also incredibly soft and juicy. The sauce was very tasty, and I enjoyed dipping bread in it after finishing the meat.Since they don’t use a steak plate, the meat cools down over time, but it remains delicious even when cold. It’s better to preserve the flavor at medium-rare when served.The ambiance of the restaurant is reminiscent of a traditional steakhouse, both good and bad. The wait time for the steak was shorter than I expected, with a total stay of just under an hour. There’s no one-drink policy, and they offer chasers. The service was attentive, but it was disappointing that the ingredients I mentioned I didn’t like during the reservation were still served.