About
Our courses include both skewers from the grill and specialty dishes finished in the wok, bringing the techniques of yakitori and Chinese cuisine into a single omakase.
From Chinese cuisine to yakitori
Owner-chef Ideta spent more than 20 years in Chinese cuisine and won a gold medal in the appetizer category at the 7th World Chinese Cuisine Competition. He then trained at a yakitori restaurant before opening his own place to pursue his own style.
The grill and the wok
Yakitori
We use mainly Date chicken, with other premium breeds for some cuts, and adjust the heat to each ingredient as we grill every skewer.
Chinese cuisine
Chinese spices and ideas about seasoning find their way onto the skewers, and our appetizers draw on the skills recognized at the world competition.
Appetizers and shark fin
Appetizers
The Suzune and Shark Fin courses begin with appetizers and finish with a rice dish and dessert.
Shark fin
The Shark Fin Course includes braised whole shark fin. In the Exquisite Large Shark Fin Course, a 120g shark fin is simmered in a clay pot.
Our dining room
We have counter seats facing the grill and fully private rooms, 24 seats in all, for business dinners, gatherings and special occasions.
Gallery
Dishes
The grill and kitchen
The restaurant
