“JIKON” has chosen to work with “Hiyama Meat Industry Co., Ltd.”, a wagyu beef supplier in Tokyo with over a hundred years of history. “Hiyama” is committed to both food safety and quality and runs a global management system which has attained the highest level 3, and Excellent-grade in SQF certification for its food manufacturing process and product certification. Furthermore, “Hiyama” tastes each wagyu beef it sources to ensure the highest quality beef. Kagoshima is Japan’s biggest producer of wagyu. The vast majority of wagyu that “Hiyama” selectively sources for “JIKON” is satsuma wagyu from Kagoshima.

Apart from grading, brand, and origin, we also place emphasis on the meat itself, from fragrance, colour, marbling and melting point of fat to product control. From familiar parts to rare parts, we will present each piece of A5 wagyu yakiniku in its most optimum cut.

As a tribute to the iconic dish “Uni Dog” at “Tominokoji Yamagishi”, the team has created the “Uni Beef Dog” which combines the spirit of kaiseki with the passion of authentic modern-day yakiniku; Hoping that the innovative dining experience will disrupt the typical impression of yakiniku.

Other dishes includes Smoked A5 Wagyu Beef with Caviar, A5 Wagyu Beef Tartar & Sushi, and Daily Special A5 Wagyu Beef’s Rare Part in Sukiyaki Style with Truffles etc.

"The weather, slight temperature or humidity changes will affect the quality of the meat, so every day we must do our best to choose the optimum barbecue method for that moment, so as to present wagyu beef in its most delectable form for our customers."

At the helm of “JIKON” is Hiromi Nomura, who has worked with an acclaimed yakiniku master at one of Tokyo’s most famous yakiniku restaurants. Nomura’s wealth of specialist knowledge in wagyu and immaculate cutting and cooking skills all come from her experience at the wagyu wholesale store. It was there where she learnt that regardless of the beef cut, the key to the tastiness of the yakiniku meat relies on its size and the heat. Even if they are from the same cow, different cuts must be roasted at different temperatures to achieve the best taste.