Heijōen

The restaurant boasts a diverse yakiniku menu using fresh ingredients. In particular, the restaurant offers special parts of the meat, such as top harami and geta karubi. In particular, the "Tombi," which comes from a highly athletic part of the meat, can be tasted rare, and the lean yet tender "Marushin Steak" attracts even the most discerning of diners.

Heijoen, located in Esaka, is a yakiniku restaurant with its main branch in Hattori Tenjin. The restaurant has a clean interior with 56 table seats and private rooms. Many spacious box seats are provided, allowing diners to relax and enjoy their meal without worrying about the distance from the seat next to them.

Heijo-en began as a small yakiniku restaurant established in 1970 in Takenotsuka, Adachi-ku, Tokyo. The founder was impressed by the taste of Wagyu beef, and as a result of his persistence in purchasing Wagyu beef, he established the characteristic and strength of "buying only one head of Wagyu beef".

Born on May 29, 1973 in Noda City, Chiba Prefecture, Junyuki Kaburaki is the current president and CEO of Heijo-en Co. He grew up in his grandmother's house, and after graduating from high school, he worked at several jobs before joining Heijo-en at the age of 26. He then followed his own beliefs and was recognized by the company's founder, Hiroshi Uchida, and took over the position of president in April 2009.