The charcoal-grilled lamb chop is perfectly cooked to just the right doneness

Upon entering the restaurant, you’ll see a long bar with about a dozen seats facing a glass-partitioned open flame charcoal grilling area. Behind that is a mountain view overlooking the forest. Grilled Dishes There are two grilled options: chicken pie and lamb chop. Since we visited as a pair, we could share and fully enjoy both. The chicken pie features grilled chicken wrapped in freshly baked puff pastry, giving it a hint of charcoal aroma, with a crispy outer layer that melts in your mouth. The charcoal-grilled lamb chop is cooked to perfection, crispy on the outside and tender inside, with no gamey taste. The meat is tender and smooth without feeling greasy. In between courses, there’s a house Caesar salad with a fresh and appetizing flavor, topped with homemade fried tofu skin and two types of seaweed, making it very flavorful and whetting the appetite. Simmered Dishes For the simmered dishes, you can choose between mandarin sea bream and braised pork belly. The fish is flavored with seaweed juice, which bursts with oceanic taste as you eat it. The braised pork belly is definitely a must-try; the pork is cooked until tender and flavorful, served with buttery mashed potatoes. The Western-style preparation makes this dish both indulgent and irresistible. Charcoal-Grilled Wagyu Sirloin The highlight of the evening is these two pieces of premium Wagyu beef. Watching the chef grill them over charcoal flames is a spectacle. First, take a bite of the original flavor that melts instantly in your mouth, then you can pair it with black truffle mushroom sauce and grated daikon radish for an overwhelming sense of happiness. Kamameshi (Pot Rice) You can choose to add pork, seafood, or Wagyu to your main rice dish. This time, we tried the Wagyu. For the first bowl, the staff brought out a treasure box containing six bottles of seasoning powders. The most unique is the black shichimi powder from Kyoto, which adds a mildly spicy flavor that pairs intriguingly with the rich Wagyu. The second bowl of rice is made into ochazuke with kelp and bonito broth, a simple flavor that feels like home.