Spanning 15 years of yakiniku experience,
one of his core philosophy and also the simplest is to communicate to guest using the best beef and the best service.

3 major aspects in his concept are charcoal, best beef & 5-star-services. This 3 beliefs are what helped him achieve Michelin Guide 2019 & 2021. He quotes “Yakiniku in its rawest form maybe simple, but when it’s simple, it’s also the hardest to perfect!” This is shown through meats served to your table itself.