From my mother, and her mother before her —
these are flavors passed down since the day we opened our doors.

Our Miso-Marinated beef, with its deep, savory flavor from white miso, was born through trial and error back when the shop first started — long before refrigerators existed — as a way to preserve meat as long as possible. It can be carried and stored at room temperature.

Our Tsukudani (Soy-Braised Beef) and Shigure-ni (Ginger Soy Beef) are made by slowly simmering meat without any added water — a traditional recipe handed down through generations in our family. For me, they're also the taste of childhood memories, always tucked into my lunchbox. The savory broth would soak into the rice balls and tamagoyaki egg, making everything so delicious. I invite you to savor these time-honored flavors, crafted with the wisdom of those who came before us.