Thank you Teru and Abi Sumida and Mykie Ozaeta for inviting us to the launch of your new restaurant. We are honored to be part of this celebration
The place has three floors, the third floor was not yet open at the time of our visit but it is a wine bar
Main dining
Private dining rooms on the second floor
Magosaburo Franchisor – Satou San
Shiga San from Magosaburo Shanghai helping out with the opening
Chef Motomatsu
We were happy to be with Alicia and Chris Sy
They are known for their beef which they cook in stone. They bring in imported Hida beef from Japan. They also have local Wagyu beef
Their specialty is their Kaiseki meal
You can also choose Kitayama Wagyu
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Rica, many thanks for posting this! Although in your introduction it sounds like I am part owner of the restaurant, I am just a humble beef supplier :)…But I certainly wouldn’t mind being part of this wonderful establishment! Again, thanks to you and James for coming that evening!!