The restaurant is located in the back streets of Omotesando in a quiet residential area.
Next to the white noren (curtain) hanging from the entrance is a bamboo forest lit up with lights. You will feel as if you are entering a back-alley townhouse in Kyoto. Inside, you will find a strong, natural stone counter and a large cedar bonsai tree.
The main dining room has 12 seats around a counter. There are four tables with 16 seats by the window; the space between tables is divided by a modern metal mesh that provides a contrast with the counter seats in the center.
The restaurant’s principle is to offer a well-balanced proportion of meat and vegetables. The meat used for shabu shabu is a selection of high quality Kuroge Wagyu; everything from domestic beef tongue to other quality meat cuts such as misuji (brisket), ichibo (rump) and tomo sankaku (tri-tip of Kuroge Wagyu) are offered.
The signature dish is 30-day aged beef tongue. It is served with olive oil made from 100% olives and grown, without any chemical fertilizers, on the island of Mallorca in Spain. The oil is rich in vitamin E which, it is said, helps to improve skin quality. The olive oil brings out the original flavor of the ingredients.
Together with the meat, 350 grams of vegetables, the minimum suggested daily requirement, are served. There is always a mix of 20 to 30 vegetables, many of which are not commonly observed in Japan. These include watercress, colorful beets, Castelfranco radicchio, and treviso lettuce.
Reservation recommended!
店内の雰囲気がとてもよく、お野菜食べ放題なのに感動しました。美味しいです！ Quote from Google Map Review
Photographers: krm.ttt2417 natsupon29
