• Luxurious Minimalist Style: Combines antique Edo-period tableware and artwork to create an elegant and cozy dining atmosphere.
• Premium Wagyu Experience: Meticulously prepared by the chef, showcasing the diverse flavors of Wagyu through tartare, sashimi, and charcoal grilling.
• Seasonal Creative Cuisine: The menu changes with the seasons, ensuring a unique dining experience every time.

- Restaurant Details -

Yakiniku Kappo 'Note' features a minimalist yet luxurious style, adorned with
antique Edo-period tableware and artwork, creating a warm and versatile
environment perfect for special celebrations, romantic dinners, or business
meetings. You may choose to sit at the sleek counter—one of the most popular
spots in the restaurant—where you can watch the meticulous preparation of
every dish.

The menu changes with the seasons, but the one constant is that Wagyu beef is
always the star. This ensures that even regular guests can enjoy unique dishes
crafted from seasonal ingredients, showcasing the chef's creativity with every
visit. Each chef's recommendation course includes sashimi and grilled dishes.
Imagine melt-in-your-mouth A5 Wagyu, tender pink slices of meat, fragrant
mixed rice paired with delicious mushrooms, and an appetizing soup. The
restaurant also offers shochu, wine, and a special collection of sake to pair
with your meal.

- Meal Content -

• Note Classic Course

The Gin Course offers guests a variety of premium Wagyu beef, meticulously
prepared and presented right before you at the counter. From foie gras pâté
and sashimi to hot pot, you are guaranteed to discover a new side of Wagyu you
have never experienced before at 'Yakiniku Kappo Note'.

• Please note that raw meat will be served as part of the course, following the highest standards of hygiene. Menu items are subject to change based on seasonal availability. This course can be adjusted to a gluten-free version upon request.

Course Content: Consomme, beef liver pâté, round steak with fragrant seaweed
and spear squid (yari-ika), Wagyu sashimi marinated in consomme, mini rice
bowl with beef chuck and foie gras, oxtail and yuzu kosho steamed egg custard
(chawanmushi), chef's recommended beef cut marinated and grilled (yakiniku),
seasonal vegetables and Wagyu beef stew spring roll, refreshing watermelon
sorbet, Wagyu fillet grilled on a hot stone (ishiyaki), white rice cooked in
an earthenware pot (donabe rice), sirloin beef sukiyaki hot pot, dessert

• Halal Wagyu Course

Course Content: Consomme, beef liver pâté, round steak wrapped in herb seaweed
with spear squid (yari-ika), Wagyu sashimi marinated in consomme, mini rice
bowl with beef flank and foie gras, oxtail steamed egg custard (chawanmushi)
with yuzu kosho, chef's recommended beef cut marinated and grilled (yakiniku),
seasonal vegetables and Wagyu beef stew spring roll, refreshing watermelon
sorbet, Wagyu fillet grilled on a hot stone (ishiyaki), rice cooked in an
earthenware pot (donabe rice), beef brisket sukiyaki hot pot, dessert