Azabujuban Nikukappo Okadamae

Freshly fried 100% beef menchi-katsu topped with as much Hokkaido bafun sea urchin as possible. The melt-in-your-mouth taste of cold sea urchin is exquisite with the hot menchi-katsu. This dish stimulates both the senses of temperature and texture.

Even the tongue sashimi, a familiar dish at yakiniku restaurants, is transformed into a gorgeous restaurant-style dish in Chef Okada's hands. A generous amount of Belgian truffle adds a fascinating flavor. It adds a distinctive flavor to the crispy texture of the tongue.

Kobe beef sirloin. The deeply lasting aftertaste can only be experienced with black beef.