All five main dishes are carefully selected by the chef after much trial and error to ensure that the food and sauce combinations, textures, and sizes are delicious and can be eaten in large quantities without getting bored during the all-you-can-eat buffet.

The steak is paired with our original "Japone Sauce," a rich Japanese soy sauce made with finely chopped onions, green onions, and bell peppers, with a touch of Tabasco added for a subtle spiciness. The sauce, which makes the most of the umami of the soy sauce and allows you to enjoy the texture of the vegetables, further enhances the flavor of the meat.

A chunk of beef belly is slowly simmered in red wine, bouillon, tomato puree, and other ingredients for about 4 hours until tender. By simmering the meat as a whole, the flavor is not lost. Before serving, the meat is cut into bite-sized pieces and served with the simmered sauce.

The spare ribs are marinated overnight in Japanese seasonings such as soy sauce, mirin, and sake, then simmered until tender and finally baked in the oven until the outside is crispy. The meat falls easily off the bone, and the deliberately Japanese flavor makes it a perfect pairing with rice or bread.

Hamburg steak made with ground chicken and tofu for a light and fluffy texture, paired with grated daikon radish and ponzu sauce for a refreshing taste.

Boiled scallops and spinach are placed in a bowl, topped with a special butter made with anchovies, unsalted butter, lemon juice, etc., and then baked in the oven. This is a mellow dish that combines the sweetness of the scallops with the melting butter.