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© Daisuke Shima The storefront was designed like a butcher shop so that people passing by could see the beef and would then circulate towards the seating areas. Further inside the restaurant, the space is designed around the central private room named Marunouchi , to create a layout for accommodating groups of guests and efficient service. © Daisuke Shima The careful selection of materials of the interior reflects the attention of detail required to properly serve the high quality A5 grade beef. Tables and counters are made from Japanese cypress. Shelves, lumber boards, cedar, pillars and girders are made from Kitayama logs. The base plates in the niche are made from wenge. The pillars are made from red pine logs with bark. Signboards are made from sanbunsugi, a specialized cedar wood that is over 250 years old. All materials that come into contact with the occupants of the space are made of solid wood.

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