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<p><span style="color: rgb(0, 0, 0)">[ 20 mins walk from Zengo Station ] Chitagyu no Osawa offers only 6 seats. The concept is an “adult's hideout." Please enjoy a blissful dinner time at the teppan counter designed in the image of inviting you to a dining room away from the hustle and bustle. "Aichi Chita Beef” refers to beef raised in the Chita Peninsula area, which is blessed with a cool sea breeze in the summer and a relatively mild inland sea climate in the winter. Among the many Chita beef producers, Chitagyu no Osawa uses “Aichi Chita Beef Hibiki” from Ohiwa Farm, which is fed with natural yeast and homemade green grass to remove the odor of the beef and make the meat less acrid and refreshing and is not treated with any hormones or antibiotics except for therapeutic purposes. With a Japanese Black and a Holstein mother, it has the tender, sweet flavor of Wagyu beef and the light, unctuous taste of dairy beef, and Chitagyu no Osawa receives a limited number of F1 crossbred cattle that have the best of both breeds. "Gifu Koshihikari rice grown with spring water from the mountains” is rice grown in fertile land in the mountainous region of Okumino. The rice is grown under contract in a climate with a temperature difference between day and night, using spring water from melting snow, and using farming methods that minimize the use of chemical fertilizers and pesticides to ensure safety and peace of mind for people and animals. The rice has excellent chewiness, stickiness, luster, and flavor. Because pesticides are not sprayed on the rice, there may be some rice with spots caused by insects.</span></p>

Chitagyu no Osawa

<h2><span style="color: rgb(0, 0, 0)">Teppanyaki-Style Steakhouse in Anjo City in Aichi</span></h2><h3><span style="color: rgb(0, 0, 0)">Reservation for “Steak House Sharore”</span></h3><p><span style="color: rgb(0, 0, 0)">[ 20 mins walk from Shin-Anjo Station ]</span></p><p><span style="color: rgb(0, 0, 0)">Steak House Sharore is a steak and Teppanyaki restaurant located in Anjo City, Aichi Prefecture. Established in 1985, this long-standing steakhouse is conveniently situated about a 30-minute train ride from Nagoya Station and offers parking for guests arriving by car. As a Teppanyaki-style steakhouse, Steak House Sharore is beloved by many for its chef, Toshiki Nakamura, who grills Japanese black beef right in front of the guests on the Teppan </span>grille<span style="color: rgb(0, 0, 0)">. The restaurant is particularly renowned for its rare local delicacy, Anjo Wagyu, often referred to as a 'phantom' ingredient due to its limited availability, making the locally sourced Anjo Wagyu steak a highly coveted dish. Apart from Anjo Wagyu, the restaurant uses only the finest Japanese black beef, and the thick cuts of meat, grilled to perfection by a top-class chef before your eyes, are the pride of Steak House Sharore. Not only is the food of the highest quality, but the chef's performance while grilling on the Teppan grille in front of you is also one of the highlights, allowing you to enjoy the meal visually as well as through your palate. The charm of Steak House Sharore is further enhanced by the captivating presence of the chef, who is also a natural entertainer in a comfortable and welcoming atmosphere.</span></p><h2><span style="color: rgb(0, 0, 0)">The Finest Ingredients at Steak House Sharore</span></h2><p><span style="color: rgb(0, 0, 0)">Steak House Sharore takes great care in selecting only the highest quality ingredients, including the ultra-rare Anjo Wagyu, often referred to as the "phantom Wagyu." Anjo City, where this Wagyu is produced, has the longest history of Wagyu production in Aichi Prefecture. Among the Wagyu raised in this region, only a select few that are meticulously cared for are called Anjo Wagyu. This Wagyu has an impressive track record, having won the top prize in the prefecture’s beef competition for ten consecutive years, and more recently, earning the excellence award at the Mikawa Beef Carcass Competition, which speaks to its superior quality. Anjo Wagyu is raised by only two producers within Anjo City, making it extremely scarce and virtually unknown even locally, as few establishments offer it. Due to its exceptional flavor and rarity, it has earned the title "phantom Wagyu." Steak House Sharore seized the rare opportunity to offer this highly valuable Anjo Wagyu and has since worked with local cattle farmers to promote the use of local ingredients, starting the Anjo Wagyu Promotion initiative. The Anjo Wagyu served at Steak House Sharore is raised in clean, low-odor barns by local cattle farmers, ensuring the highest standards of care. Because the Anjo Wagyu steaks are offered in limited quantities each month, reservations may not always be available. However, Steak House Sharore offers a variety of top-grade Japanese Wagyu, so even if Anjo Wagyu is sold out, you can still enjoy an exquisite steak. Additionally, the grilled vegetables served alongside the steak are sourced directly from local farmers.</span></p><h2><span style="color: rgb(0, 0, 0)">Signature Dishes of Steak House Sharore</span></h2><p><span style="color: rgb(0, 0, 0)">Steak House Sharore offers steaks made from the finest Japanese black beef, including the elusive local delicacy, Anjo Wagyu. The restaurant prides itself on its tender and juicy steaks, cooked to perfection based on each guest’s preferred doneness. Special attention is given to the grilling technique, using a highly heated iron plate and unique methods, such as grilling the meat on top of garlic to achieve exceptional tenderness and rich flavor. Paired with Steak House Sharore’s special sauce, these expertly prepared steaks melt in your mouth. Each steak course features appetizers, salad, seasonal fresh vegetables (grilled), seafood, dessert, and drinks (course contents may vary). The restaurant’s homemade dressing is particularly popular, even among those who typically dislike vegetables, and its original desserts are praised for their perfect balance of visual appeal, taste, texture, and aroma. The drink menu is also extensive, with a variety of alcoholic beverages that pair wonderfully with the dishes. Additionally, you can enjoy delicious butter rolls prepared by the famous local baker, Chef Otani from the popular "Shiawase wo Hakobu Pan (Bread That Brings Happiness)" bakery in Anjo City, served alongside your steak (offerings may vary depending on the day).</span></p><h2><span style="color: rgb(0, 0, 0)">The Atmosphere and Interior of Steak House Sharore</span></h2><p><span style="color: rgb(0, 0, 0)">The interior of Steak House Sharore exudes the charm of a long-established restaurant, providing a calm and elegant space. At the center of the restaurant, there is a counter with a Teppan grill right in front of it, where guests can watch the chef work their magic close up. At Steak House Sharore,  not only does the restaurant offer exquisite flavors, but the chef’s performance while grilling in front of you is one of its key attractions. The masterful knife skills are akin to a scene from a medieval action film, where a Western knight showcases impressive swordsmanship—a spectacle worth witnessing. Despite the prestigious atmosphere of this long-standing establishment of Steak House Sharore, the warm and attentive staff make guests feel at home, ensuring a comfortable and relaxed dining experience.</span></p><h2><span style="color: rgb(0, 0, 0)">Steak House Sharore’s Mission</span></h2><p><span style="color: rgb(0, 0, 0)">"Although the supply of Anjo Wagyu remains limited, we aim to introduce its charm to as many people as possible and ensure the legacy of this wonderful ingredient is preserved for future generations. By doing so, we hope that Anjo City will become synonymous with excellent Wagyu, and people will say, 'If you want to eat delicious Wagyu, go to Anjo City!' We will continue to promote the incredible appeal of Anjo Wagyu in the years to come."</span></p><p><span style="color: rgb(0, 0, 0)">-Toshiki Nakamura</span></p>

Steak House Sharore

<h2><span style="color: rgb(0, 0, 0)">Steak Restaurant in Nagoya Offering Omakase Courses </span></h2><h3><span style="color: rgb(0, 0, 0)">Reservation for “Binchotan Steak Furnace Saka”</span></h3><p><span style="color: rgb(0, 0, 0)">[ 3 mins walk from Osu-Kannon Station, 15 mins walk from Sakae Station ] </span></p><p><span style="color: rgb(0, 0, 0)">Binchotan Steak Furnace Sakai is a steak restaurant located in Nagoya. Situated near the historic Osu Kannon area, just south of downtown Nagoya, this charming hideaway has been beloved by many customers since its establishment in 1991. At Binchotan Steak Furnace Sakai, Binchotan Steak Furnace Sakai serves specially selected A5-ranked black wagyu beef alongside seasonal vegetables and seafood, all cooked over charcoal to enhance the natural flavors of the ingredients. The skilled chefs meticulously grill the carefully chosen black wagyu on binchotan charcoal, bringing out the best in each ingredient. The secret to the exquisite steaks lies in the chefs' advanced techniques and dedication to quality ingredients. Binchotan Steak Furnace Sakai also offers a carefully crafted Omakase course by the chef.</span></p><h3><span style="color: rgb(0, 0, 0)">Exquisite Wagyu Steaks at Binchotan Steak Furnace Sakai</span></h3><p><span style="color: rgb(0, 0, 0)">At Binchotan Steak Furnace Sakai, the restaurant offers top-grade A5 black wagyu, which is slowly grilled over binchotan charcoal to fully bring out its flavor. The experienced chefs carefully monitor each ingredient, timing the cooking perfectly to enhance the taste. Binchotan Steak Furnace Sakai also sources the finest seafood and seasonal vegetables, ensuring that every dish showcases the essence of its ingredients. Additionally, Binchotan Steak Furnace Sakai constantly pursues new dishes and flavors to satisfy guests. Enjoy the specially selected A5 black wagyu with seasonal vegetables and seafood.</span></p><h3><span style="color: rgb(0, 0, 0)">Commitment to Quality Ingredients</span></h3><p><span style="color: rgb(0, 0, 0)">Owner Chef Yasuaki Sakai’s focus on the natural flavors of ingredients and commitment to quality over brand names is reflected in Binchotan Steak Furnace Sakai’s exclusive use of A5-ranked black wagyu with the highest quality marbling. Even within the A5 grade, Binchotan Steak Furnace Sakai selects wagyu ranked 12 to 8 based on marbling and texture. Binchotan Steak Furnace Sakai carefully chooses wagyu that is beautifully marbled and possesses a rich umami and sweetness. Furthermore, Binchotan Steak Furnace Sakai uses seasonal vegetables and seafood sourced from the local Mikawa Bay, paying close attention to each ingredient. Binchotan Steak Furnace Sakai respects the ingredients and prepares them in a way that maximizes their appeal.</span></p><h3><span style="color: rgb(0, 0, 0)">Menu at Binchotan Steak Furnace Sakai</span></h3><p><span style="color: rgb(0, 0, 0)">Here’s a glimpse of the menu at Binchotan Steak Furnace Sakai. Notable course options include a steak course featuring A5 black wagyu grilled by Chef Sakai and a charcoal grilling course using a charcoal grill right in front of guests. One of the specialties is the "Tataki (Charcoal Grilling)" of Chateaubriand. For instance, the signature "Selected Black Wagyu Steak Course" features steaks grilled on Binchotan that enhance the meat's umami and is served with soy sauce, Ponzu, salt, and green chili. In the "Charcoal Grilling" course, carefully selected meats are paired with fresh seafood and seasonal vegetables, highlighting the inherent charm of the ingredients in a simple yet delicate manner. The "shabu-shabu" features select wagyu that is sliced thinly, enhancing its tender flavor. When quickly dipped in the special broth, the fat gently melts, providing a delightful texture.</span></p><h3><span style="color: rgb(0, 0, 0)">Owner Chef of Binchotan Steak Furnace Sakai, Yasuaki Sakai</span></h3><p><span style="color: rgb(0, 0, 0)">Owner Chef Yasuaki Sakai entered the culinary world at the age of 18, training for 13 years at a renowned steakhouse in Nagoya before opening Binchotan Steak Furnace Sakai in 1991. Initially a small restaurant with only counter seating, it gained a reputation for its flavor and technique, eventually becoming a popular establishment with private rooms. Today, it has grown to include two affiliated restaurants. Since its founding, Chef Sakai has continued to demonstrate his passion for cooking and sincere approach, becoming an inspiration for many chefs and playing a leading role in Nagoya's culinary scene.</span></p><h3><span style="color: rgb(0, 0, 0)">Alcohol Selection at Binchotan Steak Furnace Sakai</span></h3><p><span style="color: rgb(0, 0, 0)">Binchotan Steak Furnace Sakai places particular emphasis on its wine selection, offering a range of wines from around the world, including France, the United States, and Italy. Binchotan Steak Furnace Sakai carries exquisite vintages and rare labels, including those from DRC and the five major Bordeaux châteaux, sure to impress even the most discerning wine enthusiasts. In addition to wine, Binchotan Steak Furnace Sakai also offers sake and whiskey, allowing guests to enjoy their favorite beverages alongside the exquisite cuisine.</span></p><h3><span style="color: rgb(0, 0, 0)">Interior and Atmosphere of Binchotan Steak Furnace Sakai</span></h3><p><span style="color: rgb(0, 0, 0)">Binchotan Steak Furnace Sakai is a stylish, elegant house with dark wooden walls that evoke the charm of a traditional townhome. Upon entering, guests are greeted by the enticing aroma of grilled dishes and the lively atmosphere of the counter seating. In the back, there are five private rooms that can accommodate various group sizes, including tatami rooms for special occasions. The quiet and serene interior provides a suitable space for friends, family, and important business meetings, allowing guests to enjoy their meals in a relaxed environment. Binchotan Steak Furnace Sakai also offers a carefully crafted Omakase course by the chef.</span></p><h3><span style="color: rgb(0, 0, 0)">Philosophy of Binchotan Steak Furnace Sakai</span></h3><p><span style="color: rgb(0, 0, 0)">At Binchotan Steak Furnace Sakai, the restaurant prioritizes heartfelt hospitality, always striving to connect with guests. Owner Chef Sakai believes that "delicious food is a given; the consideration for customers is the mission that has allowed this restaurant to grow." He is constantly attuned to how guests feel and what they seek, moving one step ahead while maintaining a warm smile as he stands in the kitchen today.</span></p>

Binchotan Steak Furnace Sakai

Reserve now at top Steak restaurants in Aichi

Chitagyu no Osawa

Steak House Sharore

Binchotan Steak Furnace Sakai

top steak restaurants in Aichi