This wagyu-focused restaurant opened in 2022 and is the brainchild of Takafumi Kayamori, who trained as a yakiniku chef for 20 years. There's a warm, dimly-lit dining room with eight counter seats from which diners can watch the chef at work, although the star of the show is the wagyu kappo cuisine, which is carefully selected by the owner and served in a variety of ways that go far beyond your bog-standard yakiniku.
This restaurant only has one thing on the menu: an 'omakase course', a chef-curated meal which features unique dishes made with seasonal ingredients which enhance the magnificent wagyu beef.
Everything is freshly prepared and, if you're in luck, you'll be treated to Kayamori's hand-rolled beef sushi or homemade soba noodles, both of which highlight the chef's boundless creativity.