The chef uses only the freshest ingredients in his cooking. He also uses various types of meat and slow grill them over hot charcoal.
The restaurant’s interior is warm and relaxing with the use of lighter colours. Giving more life to the place are the walls decorated with Ukiyo-e and Katsushika Hokusai's ‘Fugaku sanjurokkei’ artworks.
Popular for its robatayaki cooking method, the chef is skilled in grilling various ingredients over hot charcoal. The result is a host of barbecued items with a distinct smoky flavour.
The tiger shrimps are chewy, while the ginger fish the palate with its sweet and fleshy meat.
pleases L217-219, Seasons Place, 2 Jinchengfang Street, Financial Street, Beijing TEL: 010-6622 0039
Grilled wagyu beef
Grilled kinki fish
Sea urchin roe rice