From the chef
Born into an established shop that sold "Kobe beef" and raised by a mother who was a food expert.
While taking over Oi Nikuten, his family's established butcher shop that was founded in 1871, he also manages Itozakura, a yakiniku (grilled meat) restaurant. With his mother being a food expert, he learned how to expertly discern meat and fat quality. His motto is "cut the meat only after seeing the customer's face."
岸田 好純
KISHIDA YOSHIZUMI
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
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Sumibi Shichirin Yakiniku Itozakura
Kobe/Shinkaichi, Hyogo
Yakiniku/Steak / Yakiniku/Wagyu (Japanese BBQ)
The Reasons Why I Recommend.
Meat that has been fattened for a long time is soft and has a flavor that melts finely. Since it takes time to grow, you can make high-quality meat. In the restaurant of the main store, you can enjoy steak, yakiyaki, shabu shabu, etc. according to the scene and taste. This is actually my own, but I can recommend the meat connoisseur with confidence. Please try the fine meat. At department stores such as Daimaru and Sogo, we also sell them.
Chef KISHIDA YOSHIZUMI’s Recommendation
2022-02-08
Sumibi Shichirin Yakiniku Itozakura
炭火七輪焼肉 糸桜
Help desk
Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 9:00 pm (Japan time. This is not a toll-free number).
050-2030-4678
Shop
078-351-1727All reservations will be accepted via web form to ensure a smooth reservation process.
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Western cutlery / Smoking allowed / Reservations / Child friendly / Coupons/vouchers / Large wine selection
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