The Omakase course featuring black-haired Wagyu was all hand-cut and prepared by the owner himself, showcasing exceptional tenderness and ease of eating. The meal began with two salt-seasoned dishes: premium tongue and premium outside skirt, allowing us to fully appreciate the quality of the ingredients. The dipping sauce was a refreshing twist on a recipe passed down from his mentor, enhancing the meat's rich flavors. The interior was surprisingly spacious and clean, completely overturning the typical image of a countryside yakiniku restaurant in a positive way.
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