About us

In 1961, Naohiko Sugita established a company operating a restaurant business in Kitashinchi, Osaka.

After training at the famous French restaurant Jean Moulin in Kobe, the current second generation owner, Yasutaka Sugita, has inherited the traditional flavors from the previous head chef and bartender.

In November 2017, the restaurant closed its doors in Osaka and moved to Higashi-Shimbashi, Tokyo. It was the 55th anniversary of its founding. The Sugita family used to own their business in Tokyo, therefore to open the restaurant is a long-held dream of them.

Our Specialty

Our specialty is the beef cutlet sandwich.
In the latter half of the 1950s, when the rapid economic growth began, the high-grade Japanese beef used for steak was cutlet and made into a sandwich.

That has been very popular in Kitashinchi, a flower district, for more than half a century. Please enjoy our luxurious thick Wagyu cutlet sandwitch.

Drinks

We are confident in our selection of both alcoholic and non-alcoholic beverages. It all started with our founder, Naohiko, contributed to the development of the alcohol industry. He was a bartender who inherited the classic style of Tokyo Kaikan and was also instrumental in founding the Japan Sommelier Association.

Thanks to the connections we have established, we also have Western liquors that are not on the market. For non-alcoholic drinks, we offer the highest quality tea supervised by the owner of a membership-based tea salon. Please feel free to contact us for pairings that allow you to enjoy various types.