Onion Ponzu Sauce

A ponzu sauce made for meat — recommended by your butcher.

Packed with onions from Awaji Island, this ponzu has a mellow acidity and a distinctive character all its own. No chemical seasonings added; we use only naturally brewed soy sauce.

Especially recommended for richer dishes — steak, yakiniku, yaki-shabu, and more.

Co-developed with "Kayama," a beloved meat restaurant in Suma, Kobe.

View from behind the bottle: the onion settles at the bottom.

Originally conceived as a ponzu to complement steak and meat dishes, this sauce was refined through repeated improvements inspired by Sauce Chanliapin.

Because no chemical seasonings are used, the mellow acidity leaves a clean aftertaste — making it a versatile companion for dishes in every season.

We highly recommend adding a bottle when you order Kobe Beef.

A word from our owner, "Tatchan"

We often get asked, "Do you sell steak sauce?" Honestly, we never found a sauce we felt truly did justice to Kobe Beef — so we never carried one.

Kobe Beef has such deep, rich flavor that it tastes best with just salt and pepper. Ponzu is another wonderful way to enjoy it.

The trouble was, most ponzu sauces are designed for fish — not meat. Regular ponzu is often too sharp, and barbecue sauces and steak sauces tend to overpower the delicate flavor of Kobe Beef.

My personal favorite has always been a homemade sauce using the meat juices from the pan.

We turned that homemade sauce into a product. (Add garlic to taste!)

A ponzu sauce crafted for Kobe Beef.

This ponzu is loaded with onion, giving it a wonderfully mellow body. As you eat, the meat juices gradually mingle with the sauce, creating a flavor remarkably close to our owner's handmade version.

The mellow taste draws out the natural richness of Kobe Beef. Give it a try! (This ponzu has a distinctive character, so it may not suit every palate.)