Sautéed Okinawan Nakijin Agu pork with pork gravy (back), Sautéed pure Meishantong pork with gravy (front)

There is also a service to cut bone-in sirloin for sukiyaki.

Bone-in aged meat that has been aged for more than three weeks

The hand-cut, aged meat is served wrapped in top-quality Japanese red pine wood from Sato Woodworks in Kiryu, Gunma Prefecture.

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