Akasaka Shikian Yoetsu

Charcoal-grilled Manyo Beef, a Tottori specialty, is a delicacy that shows the attention to detail of its producers. The melt-in-your-mouth flavor of the meat blends perfectly with the fig, Daisen chicken, and miso dengaku (sweet miso paste), creating a luxurious experience.

Fresh and alive, it is shipped directly from the Saka Port every day from November to March.  It is prepared right in front of the guests at the counter seating, allowing them to enjoy the freshness and chef's skills fully.

Fugu (blowfish) skin and parts rich in gelatin are marinated in a house-made sauce and carefully grilled. The fish's gelatinous gives it a plump texture. The rich monkfish liver is a perfect match, and once you try it, you will never forget the taste.