beacon, Tokyo's only American-style urban chop house, continues to impress customers with some of the finest grill cooking in town. As you know, for many Japanese the idea of steak as a dining category is a new one. For all of us here, our dream is for beacon to become the place people think of when they think "time for a steak!". I quite like the Japanese expression ichi-go ichi-e, or "one time, one meeting." and this idea is always in the back of my mind when serving customers. For us each and every visit is important, and we want our customers to feel it.
I was born on a farm, rich in natural beauty, in Miyazaki Prefecture. When I was still a young child, my father taught me that hard work and love was needed to properly raise food on the farm. I think the same can be same when it comes to cuisine. As I enjoy working with different teams of cooking staffs, as I work hard at the tasks at hand, I think to myself everyday that I want to pour love into my cooking. To that end, I am constantly wondering how best to prepare the food so that the flavors are closest to those of the original ingredients. How can I cook without changing the basic styles and concepts? These are the issues that are important to me as I attempt to deliver the wonderfulness of beacon through food to our customers.