Somehow, I thought after looking at this shop's menu, the prices are quite high, aren't they? Top-grade Kuroge Wagyu loin is 3,630 yen, and top skirt steak (harami) is 1,690 yen. Hmm. Because they charge this price, usually people expect, "they must be very confident in the meat quality," right. Well, the meat that actually came out, both the short rib (karubi) and skirt steak (harami), were all thoroughly marinated in sauce (tare). That's like the shop confessing, "our meat can't compete on its own, so let us cover it up with sauce." In the meat industry, marinating in sauce is a common method to make meat tender or hide the smell of meat that is a bit old. If it were high-quality Wagyu with beautiful marbling, the theory is to enjoy the natural sweetness of the meat's fat with salt and wasabi. Marinating it directly in sauce from the start is an insult to the ingredients, or a sign of lack of confidence. If this is done at this price, people get suspicious, "ah, could this just be low-grade meat or tough imported beef forced to look tender with the power of sauce?" If so, that's a pretty smart business method, keeping material costs low and taking a solid profit (laughs). Also, even the liver is marinated in sauce, which is a bit absurd. Liver's life is its freshness, fresh ones have sharp corners, and it's best eaten with salt and sesame oil. If it's marinated in sauce, well, you can guess the freshness yourself. The seasoning for the urute (tracheal cartilage) and liver was simply bad, that's out of the question. Above all, they can't compete with plain meat, and the taste of the sauce, which should be their lifeline, is also mediocre, so what exactly is this shop's selling point? In conclusion, I think it can't be helped if it's said that this pricing is oblivious to its own worth. It feels like an "uninformed person's business," deceiving people who don't know meat with the atmosphere. If you are serious about doing business at this price, you should buy meat of a level that doesn't need to rely on sauce, and if you can't do that, at least develop a "secret sauce" that makes anyone who eats it gasp before trying again. Well, this is my personal opinion. I think the satisfaction of eating 363 Umaibo sticks might be higher.

The environment is comfortable, the meat quality is very good, if you want to eat yakiniku occasionally, it is worth a try.

The shop is clean and the meat is delicious, but the staff's friendliness is the worst (laughs). The Caesar salad was also delicious.

The staff's friendliness was very good, and they welcomed us happily even though we came suddenly. We were able to eat slowly in a private room. My son was very happy and ate happily because the stone-grilled bibimbap here is very delicious. Is the price a bit high? But, it's a shop with no complaints, so I want to go again.

A yakiniku restaurant I always stop by when I come fishing in Kyotango. Good value for money and the meat is delicious.