Mokushundō

Located in the heart of the city, Mokushundo creates a nostalgic, Showa-era atmosphere in a beautiful building beside a serene traditional garden. The two main specialties at Mokushundo are steamed and roasted beef and iron-kettle cooking. This style of wagyu beef has been enjoyed at banquets since the early 1900s. It’s a traditional dish made with wagyu beef loin that’s cooked and seasoned according to an old recipe that has been passed down from many generations. Indulge in this traditional dish with seasonal ingredients and carefully-selected meat. There’s a theatrical element as the stone-grilled dishes that are cooked using lava rocks from Mt. Fuji. What makes Mokushundo’s iron-kettle dish special is the camellia oil that they use for deep frying: camellia oil is among the finest oils, with a mild flavor and high concentration of oleic acid, which is essential for good health. The original iron-kettle kaiseki course here will amaze you with its fine preparation of seasonal Japanese ingredients.