Washoku Takagi

Our omakase course features several types of charcoal-grilled dishes. At that time of year, the best ingredients can be found in the sea, mountains, and villages.
In spring, we grill not only fish and meat but also bamboo shoots.
The simple cooking method of “grilling” brings out the beauty of the ingredients.
The heat source for the pottery is Unama Bincho charcoal from Hyuga City in northern Miyazaki Prefecture, and the finish is finished with the aroma and aroma unique to Bincho charcoal.

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