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Store Introduction

New Menu: Domestic Keisan-gyu Chateaubriand & Special Butter Sauces

Store Introduction

How to Make Ultimate Ox Tail Soup at Home with Staub and Salt

Store Introduction

Sous-Vide Keisan-gyu Chateaubriand: Recipe and Special Butter Sauces

店長日記

The Ultimate Guide to Sous-Vide Cooking: Beef, Pork, and Chicken

和牛の知識

Wagyu vs. Imported Beef: Differences in Flavor, Cooking, and Nutrition

店長日記

Charcoal vs. Gas BBQ: Why Charcoal Grilling is Best Outdoors

店長日記

Charcoal vs. Gas Grill: The Science of Perfect Yakiniku

部位紹介

Cow Stomach Cuts Guide: Mino, Hachinosu, and Senmai Differences

和牛の知識

Rump vs. Ichibo (Aitchbone): Yakiniku Beef Cut Differences

店長日記

Yakiniku Sauce History & Pro Tips: Choosing Sauce or Salt