About the owner, Yusuke Inoue

Yusuke Inoue was born in Takachiho, Miyazaki, Kyushu.

He spent his childhood deep in the mountains, surrounded by cattle, chickens, and terraced fields.

Later, in Kobe, he grew up watching his parent single-handedly manage a 10-seat counter at a members-only Japanese restaurant that was fully booked every day. Inspired by this, he aspired to become a chef. He is grateful to his parent for introducing him to various flavors from an early age.

During his student years, he worked at a fish market and a Western-style restaurant from high school, then attended culinary school. Afterward, he trained in French cuisine and banquet cooking at a hotel.

Later, he worked at multiple newly opened restaurants in town, took on wedding-related roles, and served as a restaurant manager.

He then encountered the art of charcoal-grilled steak at a long-established steakhouse with a 50-year history.

Discovering the rich history of charcoal-grilled steak, which originated in post-war Kobe, he became passionate about preserving this technique. Aware of the limited knowledge transfer, high entry barriers, and the challenge of sustaining this tradition, he resolved to keep the legacy of Kobe’s dwindling charcoal-grilled steak alive.

To master the craft of charcoal grilling and kiln-fired steak, he trained at a renowned restaurant in Ginza.

Returning to Kobe, he started his own business to further explore the appeal of Kobe beef steak in his hometown.

He established a connection with “Mikageya Meat Shop,” a distinguished butcher with over a century of history, allowing him to procure the finest Kobe beef.

He now attends auctions at the Seibu Market, the heart of Kobe beef trading, every week.

His daily pursuit is to enhance the authentic appeal of Kobe beef by refining every aspect of its procurement, handling, grilling, and pairing with drinks.