A yakiniku restaurant directly managed by a butcher shop. You can taste carefully selected Japanese beef from inside and outside the prefecture.
Both the salt and the sauce have their own meat dishes, so first of all, I would like you to grill and eat them as they are.
It is a seasoning that maximizes the delicate sweetness of fat and the original umami of meat.
Craftsmen polish their own techniques such as how to cut meat and how to pickle it, and realize Wagyu Yakiniku unique to Yonezawa-tei.
In addition to the course, there is also a wide variety of single-course dishes, and “Wagyu Yakisuki” is a particularly popular dish, where you quickly roast Japanese beef and eat it with egg yolk.