Teppan yakiniku & wagyu steak · 8 counter seats · Hirara, Miyakojima
Open 5:00 PM – 12:00 AM (last entry 11:00 PM)
English menu · Walk-ins welcome after 8:00 PM · Tables for one are fine
NOW ON
Seats are kept open for walk-in guests at all hours. Order a steak set, or just a plate and a glass at the counter. Dining alone is very welcome here.
English menus are available, and our staff can guide you through each cut. Cash, credit cards and PayPay accepted.
OUR PROMISE
Motobu Wagyu and Miyako Beef from Okinawa, Aso Akaushi from Kumamoto. We select by breed, cut and grade, and serve only what convinces us.
Teppan yakiniku: the meat is grilled for you, in front of you, on iron and hot stone. No smoke, no tongs — just tell us how you like it cooked.
Eight counter seats and two private rooms for four. A quiet place, whether you are alone or with someone who matters.
The easiest way to start
Salad · Teppan-grilled wagyu steak · Rice ball · Soup.
Served on stone, with the salt drawn as a crescent moon.
Okinawa's own Kuroge Wagyu — the same breed behind Kobe and Matsusaka beef. Cut thick, so the flavour builds as you chew.
The tip of the rump — only a little comes from each animal. The cut that carries the deepest beef aroma.
Kuroge Wagyu raised on this island. Production is small, and little of it ever leaves Miyakojima.
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Japanese Brown cattle, grazed on the grasslands of Mt. Aso. The most tender cut, with a lean, honest flavour.
Lean depth with a light, clean fat. A thick single cut, grilled slowly and rested before it reaches you.
Just the meat, without the set.
Add ¥1,650 to make it a set — salad, rice ball and soup included.
Reserve a seatFULL COURSE
Our full courses run from appetiser to dessert, and take their names from the phases of the moon.
Best for an unhurried evening. Reservation recommended.
Premium Kagoshima black pork, cooked briefly in a clear broth at your table. A gentle, warming start to the evening. Eight dishes from appetiser to dessert.
Akaushi beef as the centrepiece, grilled on the teppan. Or choose Amakusa Daio, a rare heritage chicken. One choice, nine dishes.
Akaushi beef and Amakusa Daio chicken, side by side on the iron. Comparing the two makes each one taste more clearly itself. Ten dishes.
Aso Akaushi, Kumamoto horse meat and Amakusa Daio chicken — all three on the iron. The fullest expression of what Mutsuki does. Eleven dishes.
OUR MEAT
Breed, cut and grade — we look closely at each one before it reaches the iron.
Okinawa's own Kuroge Wagyu — the same breed behind Kobe and Matsusaka beef — raised here in the islands.
Kuroge Wagyu raised on this island. Production is small, and little of it ever leaves Miyakojima.
Japanese Brown cattle, grazed on open grassland. Leaner than most wagyu, with a fuller beef flavour.
A heritage chicken once lost and brought back by local breeders. Firm, and it gets better the longer you chew.
GALLERY
INFORMATION
Wagyu steaks from ¥4,400. Walk in after 8 PM, or book ahead.
+81 90-8292-2774