The restaurant is proud of its thick-cut steaks made with aged beef. The quality of the two types of beef, such as the porterhouse steak (T-bone steak) made with Akagi beef from Gunma prefecture that has been aged for 21 days, and the rib steak of the highest quality Black Angus beef, are among the best in Japan. In particular, the restaurant offers Black Angus beef that is imported and aged for 21 days, as well as premium aged beef that is aged for an additional two weeks in the restaurant's cellar.