Fresh ingredients are the "life" of a tripe hotpot.
Dedicated to fresh and relieving ingredients.
Using Kuroge Wagyu small intestine and fresh vegetables obtained from contract farmers.
Preparing private rooms with loft seating (2-6 guests).
Hori-gotatsu private rooms available (10-13 guests).
Our side menu using Kuroge Wagyu is also exhaustive!
☆Our store's recommendation:
First-rate Kuroge Wagyu charcoal-grilled aitchbone!