I ordered the course menu at the meat shop. It was a meat lover's paradise. The appetizers were served in a stylish basket, making it a luxurious experience. I could enjoy the true taste of the meat. It would be even better if the price of alcohol was cheaper. Thank you for the feast.

I had always been curious about the restaurant Nikuwari Kappou every time I passed by, but the exterior of the shop was completely opaque. It seemed a bit intimidating at first glance, but I mustered up the courage to enter. Inside, there was a kitchen surrounded by an L-shaped counter, with table and individual seats. The shop was run by the owner and an assistant, both men. I visited on a late Sunday, and due to uncertain supply caused by the previous day's snow, they were only accepting reservations. However, since I was dining alone, they kindly accommodated me. I sat at the end of the counter, which had a substantial feel to it. The interior was bright and clean, with only electronic cigarettes allowed for smoking. I ordered a draft beer and was served a series of dishes, including Zuwai crab and rapeseed vinegar, seared wagyu sashimi, fried chicken wings with balsamic sauce, scallops and Takachiho natto, simmered daikon and beef tendons, and finally minced meat rice. Each dish was meticulously prepared with attention to detail and flavors. The owner, who is only 27 years old, had trained at well-known restaurants like Kananabe, and opened this shop last spring. He mentioned that despite the name "Nikuwari Kappou" (meat cutting cuisine), they also focus on seafood. Although I couldn't try their specialty hot pot dishes, I left impressed by the chef's talent and dedication to his craft. I believe this restaurant has great potential and I look forward to seeing it grow. If you plan to visit, I recommend making a reservation in advance. Thank you for the wonderful meal!