Oil-yaki Wagyu tenderloin steak

Sukiyaki Iroha

Plenty of olive oil

To start, your server will prepare the first round of meat for you.
An iron pot is filled with plenty of olive oil and heated up.

Iroha’s special sauce

Thick-cut tenderloin, marinated in Iroha’s special warishita sauce, is added to the pot, sizzling splendidly before you.

Kyoto beef tenderloin

Slices of thick-cut tenderloin are laid in the pot. The meal begins by savoring the deep flavor of wagyu (Japanese beef).

Kyoto beef tenderloin

When the meat begins to brown, it's time to dig in.

Quail egg and grated radish

Oil yaki is eaten with plenty of grated daikon radish.
* Please let us know ahead of time if you do not like grated daikon.

The rest is up to you

Once you have thoroughly enjoyed the meat, put in the vegetables and infuse them with the deep, rich flavor of the sauce.
This meal comes with a simple appetizer, rice, pickled vegetables, and fruit.