Murena (in front of Mitsukoshi)
The finest beef grilled with Italian cooking techniques
I thought the glass door facing the street might be the entrance, so I pulled it, but it wouldn't open. It turns out the entrance was a door on the side. Tricky.
After graduating from a vocational school, the chef trained for about five years at La Murena (murena means moray eel) in Utsubo Park, Osaka. He moved to Tokyo at the age of 22, studied at several restaurants, and then moved to Italy at the age of 32. He stayed there for a year, returned to Japan, and returned to Italy again for three years. In total, he traveled around Italy for four years. Italian cuisine is said to be a collection of regional dishes. He dined on dishes that change depending on the region and the season.
Sirloin steak
This 40-day-aged Tokachi beef is specially prepared by Sakaeya for the chef. It is cut from the bone, pan-fried, rested, then grilled again and rested again before being grilled on a grill plate until the surface is crispy. This approximately 200g portion is served with grilled vegetables, including snap peas from Nishiyama Farm in Ibusuki. This is one of the courses.
Acqua Cotta
A local dish from the Maremma region of Tuscany. A vegetable soup with stale bread added. An egg is dropped in to finish it off. It is normally boiled in water, but the chef boils it in pheasant broth. "It's a hearty dish that warms the stomach." This is one of the course dishes.
Tripe stew
Tokachi beef tripe, Omi beef red omasum, and mocho are stewed with white kidney beans, chickpeas, and olives until the beans are mashed. The soft beans are like a sauce. This dish tells you that organ meats are delicious. This is one of the courses.
Later, by chance, he became the chef at the restaurant Césir, run by Niho Yoshinobu, owner of Sakaeya, a famous butcher shop in Shiga that is trusted by famous chefs. Even now that he has opened his own restaurant, he still serves meat prepared by Niho. If he is an expert at preparing the meat, he is also adept at grilling it. The more you chew, the more flavor it develops. Not only is the meat delicious, but the vegetable dishes are also. The course menu is good, and the à la carte menu in the late hours also seems good.
Chef Mizoguchi Shinya grills meat, allowing it to rest and cook for over 30 minutes. 
Only a counter is available, and there are only a few bottles of grappa in Japan.
