Tobeya uses Kishu Binchotan charcoal, prized for its steady heat and ability to enhance natural flavors. Sourced from Mie Prefecture’s Ise-Shima region, it’s crafted using traditional methods for long-lasting, clean-burning quality. Beyond cooking, it also purifies air, absorbs moisture, and even enhances bathwater.

Our three chef’s choice courses highlight locally caught fish, Kiwagyu beef, and fresh Higashi Kishu vegetables. Reservations include a quick check on your preferences and dietary needs, ensuring a tailored experience. For courses over 15,000 yen, rare seafood can be requested at market price. Plan for about three hours.

See this page for details including reservations.