Daiheya

"Okyawaya" - Inheriting the spirit of Japanese yakiniku artisans, we select fresh ingredients with care, and our unique rice bowl sauce is prepared with Japanese sake as a base, infused with over 40 ingredients, and meticulously simmered for 4 hours daily by our group-appointed chef Ricky, who returned from Japan, resulting in an exquisite Tsukiji-style sauce; the signature barbecue sauce combines authentic Japanese soy sauce with kelp and over 20 natural ingredients, achieving a perfect balance of sweet and salty flavors without being overwhelming; every grilled dish is sprinkled with imported Japanese yuzu powder, which cuts grease and adds fragrance. The plates used for serving are all consistent with the original style imported from Japan, using Arita ware, which has a history of 400 years in Kyushu, and Nagoya Mino ware, which has been recognized as a traditional Japanese craftsman product.