![A yakiniku restaurant pursuing deliciousness through whole Kobe beef purchases, managed by a notable young Italian chef | [Yakiniku Mochio] Gaienmae](/gg/content_image/MM_3563_w345z.jpg)
A yakiniku restaurant pursuing deliciousness through whole Kobe beef purchases, managed by a notable young Italian chef | [Yakiniku Mochio] Gaienmae
After serving as the sous chef at the wood-fired Italian restaurant TACUBO, Chef Kitano became independent in October 2022 and opened his second restaurant just eight months later, which is surprisingly a barbecue restaurant. The reason for this is 'By operating both malca and a barbecue restaurant, moving from purchasing half a carcass to a whole carcass allows us to provide higher quality meat, thereby increasing customer satisfaction and contributing to producers and wholesalers.' Born out of a pursuit of deliciousness, Yakiniku Mochio is filled with Chef Kitano's love for meat. We quickly visited to find out what kind of meat is available.
