One of the countless ways to cook beef in Japan is yakiniku. Probably originally from Korea, now it’s a fun and convivial way not only to eat, but also to share the experience with others. Chef-owner Kentaro Nakahara is quite a celebrity among the local and foreign yakiniku barbecue lovers. Self-taught butcher, he is a master of meat, sourcing his beef directly from producers. Nakahara-san serves all the cow; including offals in all its forms, raw or grilled.