(The restaurant is temporarily closed.) This 23-seater is housed in a red-brick building dating back to the Qing Dynasty. The owner turned it into a faux-industrial dining room while retaining its original rawness. Various cuts of Hida Wagyu from Takayama, renowned for fine marbling, form the backbone of the menu, alongside U.S. and Aussie beef, local birds and fish. If you’re a yakiniku newbie, seek help from the friendly staff. Reservations are mandatory; no walk-ins.