"The owner-chef, a butcher, prepares wagyu. The set menu meal begins with a bold, hearty meat dish. He uses mostly Yamato beef for his customers to get a feel for Nara ingredients. His creative touches include slicing it thin and pressing it between sheets of kombu and making minced meat into gyoza dumpling. Even the last dish features wagyu, and includes chopped beef and curry. Creative dishes and attractive presentations make this a popular spot." - Michelin Inspector
michelin.com
