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The finest steaks and French cuisine grilled in our "custom-built kiln". Please spend a delicious and elegant time in Kitashinchi.
Wagyu Beef
Special people who make the best beef, mainly Kobe beef with pure blood Tajima beef as the base.
Kiln
Special Kitayama kitchen staff who carefully created the kiln from the clay by calculating the precise convection of the charcoal to cook the meat.
The plates are by ceramic artist 釋 永岳, who fired each steak plate with his unique sensibility.
The knives and forks are cutlery by Ryusen Cutlery, which reveals patterns that could be described as art, hammered by Echizen cutlery craftsmen with their outstanding skills.
Binchotan
Binchotan made from Ubamegashi (Japanese oak) from Kishu and Tosa, using traditional Japanese techniques and experience to create a powerful fire and to keep the fire burning for a long time.
Wine
We always have over 200 bottles of wine in our wine cellar.