restaurant muni

He centers his cooking on vegetables grown at the chef’s family farm, "Tsuji Yoshi Farm," and maintains a firm ingredient philosophy of combining seasonal fish from Yaizu’s Sasue-Maeda Fish Shop with wagyu from a top-tier butcher. Operating the only grill of its kind in Japan himself, his technique of drawing out flavor using the heat and aroma of charcoal and firewood creates a one-of-a-kind dining experience where the delicacy of French cuisine and rustic wildness coexist.