JO

Chef Jotaro Okubo uses beef from a breed with longer fattening period than ordinary kuroge wagyu, prized for the dense flavour of its red meat. Billing itself as a ‘meat kappo,’ the restaurant serves up a medley of beef cuts in the manner of a kaiseki feast. The variety is impressive: beef aitchbone and seafood on a small bowl of rice, spring rolls of dry-cured beef ham, sirloin shabu-shabu. Taste the wonders of beef through the imagination of Jotaro Okubo.

Unique Things About JO, Tokyo

• Single Table Experience: Only five diners are seated at the counter to watch Chef Jotaro Okubo create masterpieces in traditional and unique preparations.
• Custom-Built Kiln: The restaurant features a custom-built kiln for grilling steaks, providing an exceptional dining experience.
• Exquisite Kappo Cuisine: JO offers refined and elegant kappo cuisine, including exquisite dishes such as Kobe beef shabu shabu and meat sushi.

Tasting Menu

• Not specified in the provided sources.

Signature Dishes and Prices

• Kimchi (白菜キムチ): ¥550
• Cucumber kimchi (オイキムチ): ¥550
• Cubed daikon radish kimchi (カクテキ): ¥550

Dinner Price

• ¥20,000