Since our opening in 2011, we consistently select A5 ranked Wagyu (black beef) fillet from the finest sources in Japan. Because the fillet has the most delicate taste of all the parts of beef, we pay close attention to cooking and use a charcoal kiln to render the fat and bake it very slowly. The far-infrared rays of the charcoal and without salt and pepper techniques ensure each cut of wagyu we serve arrives light, tender and gentle on the plate. We believe this style of steak is unique in Japan. I personally invite you to enjoy Japanese Wagyu at Ginza Hirayama.