Yakiniku Mochio: A Premier Kobe Beef Experience by an Acclaimed Italian Chef in Gaienmae
After refining his craft as a sous chef at the acclaimed wood-fired Italian restaurant TACUBO, Chef Kitano struck out on his own in October 2022. Just eight months later, he surprised many by opening his second restaurant—not another Italian establishment, but a barbecue spot. His reasoning? “By operating both malca and a barbecue restaurant, shifting from purchasing half a carcass to a whole one allows us to offer superior meat quality, enhancing customer satisfaction while supporting producers and wholesalers.” Born from a relentless pursuit of flavor, Yakiniku Mochio embodies Chef Kitano’s deep passion for meat. Eager to explore his unique approach, we paid a visit to see what exceptional cuts he has to offer.
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