- Chef Ryoichi Shimanuki has headed the food staff since this restaurant opened in 1994. He enjoys the close contact with customers - a feature of Japanese barbecue cuisine. The rectangular kitchen counter is exposed to the 45 seats that surround it, giving all diners an excellent view of the seven chefs at work. There are several lunch courses for under JPY3,000 and they feature curry, pasta or teppanyaki. The hors d'oeuvres set for JPY4,000 is popular with a few drinks. Besides steak, lobster is a popular choice. Wine starts at JPY400 and beer at JPY750.
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