From the chef
He opened the restaurant to introduce cured beef ham that shocked him a lot when he tried for the first time.
He was born in Yamagata city. Meat was familiar for him since he was very young, as his father was running a meat company. In order to offer tasty beef cuisine, and to introduce tasty cured beef ham to many people, he went independent and opened the restaurant after running a company with his father who has an excellent eye for selecting meat and 40 years of experience. His recommended way to taste meat is with BBQ dipping sauce, using garlic from Yamagata prefecture matured for more than half a year, without sugar, understanding the natural sweetness of the meat.
丹野 健一郎
Kenichiro Tanno
Gyuniku Senmonten KAZU ~Beef Dinning~
牛肉専門店 KAZU ～焼きすきと牛肉ハムのお店～
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