We raise our own cattle, and we serve two dishes only. Every table is a private room.
We opened in 1972 and have served sukiyaki and shabu-shabu ever since. Nothing else. Business dinners, family celebrations, a quiet pot for yourself — for fifty years those evenings have taken place on the third floor of a building in Susukino.
Every table is a private room. We can seat parties from two to thirty, and we match the room to the size of your group.
Tajima cattle are the bloodline behind Matsusaka and Omi beef. We raise Tajima-line Kuroge Wagyu at our contract barn in Ebetsu, near Sapporo, and we manage everything from bloodline selection through feeding to butchery ourselves. Around twenty head a year.
We select only the best animals from the Tajima-line Kuroge Wagyu raised in Ebetsu.
Natural feed, and an unhurried, traditional method that keeps the animals free of stress.
From slaughter to processing in a short window, which is why the beef carries none of the usual smell.
Tender enough that ageing is unnecessary. We serve it fresh, as it is.
Every course builds towards the pot. You choose sukiyaki or shabu-shabu, and guests at the same table may choose differently. Courses range from 9,700 to 22,900 yen per person.
Beef simmered in a sweet-savoury broth, then dipped in beaten raw egg. The classic way, and the one most guests choose.
Swirled briefly through dashi so the beef itself comes forward. Freshness shows most clearly here.
No neighbouring tables, no need to lower your voice. Choose between chair seating and a sunken kotatsu room where you sit at floor level with your legs below.
Look for the purple noren curtain at the entrance. If you cannot find us, please call.
Access in detail
For parties of 10 or more, please book by 23:00 the day before.