July 25, 2026 (Sat), Nikukappo 'Jo' Nishiazabu to Relocate and Open in Azabu Juban

On July 25, 2026 (Sat), Sangue Co., Ltd. (https://sangue.co.jp/) will relocate and open Nikukappo 'Jo' (https://jo-tokyo.jp/) in Azabu Juban.

This will be a relaunch on a new stage, embodying the philosophy of "cooking that manipulates fire," which chef Jotaro Okubo has continuously pursued, along with hospitality and space, for which the restaurant has earned one Michelin star for eight consecutive years since its second year of operation.

The new restaurant, offering an "omakase course" that maximizes the appeal of carefully selected ingredients, including wagyu beef, by utilizing charcoal fire and kilns, is born as the culmination of Okubo's work and a destination that presents new possibilities for nikukappo.

A New Frontier in Nikukappo Centered on 'Fire' At the new 'Jo,' we will offer a course that further elevates the techniques and sensibilities cultivated and refined to date, delicately and precisely expressing the aroma, temperature, texture, and aftertaste of the ingredients. Craftsmanship that discerns the temperature, distance, and time of charcoal, and sensitivity that instantly reads the condition of the ingredients. Each dish born from the accumulation of these efforts embodies the "cooking that manipulates fire" that 'Jo' pursues.

A Serene and Elegant Space that Resonates with the Five Senses A special space with only 7 counter seats and 2 private rooms (4 counter seats / 4 table seats). The design, based on Japanese aesthetics with a modern sensibility, allows guests to feel the heat, light, and aroma of charcoal and kilns. Food, aroma, sound, tableware, hospitality, and the flow of time. We weave all of these into a unified experience, offering moments that will be deeply etched in the memories of our guests.

Our Aspiration (Kokorozashi) An exquisite nikukappo to be savored with the "five senses" Pure Tajima beef with its inherent umami and flavor Ultimate steak cooked in a custom-made kiln designed to fully bring out its umami The chef's artistry unfolds across the counter, allowing guests to enjoy the stimulating aroma and sound Exquisite meat dishes created with diverse cooking methods, and rich dishes of seasonal ingredients bursting with flavor We offer exquisite kappo cuisine and fine sake, savored with the "five senses," in a setting of sincere hospitality and a sophisticated space.

Jo Supreme ingredients, ultimate techniques, a sophisticated space and hospitality, and a spirit that aims for the highest. The single character 'Jo' (上) embodies our aspiration.

<Menu> <Dinner> Omakase: ¥35,000 (tax included)

<Lunch> Omakase: ¥35,000 (tax included) - A 10% service charge will be added to the prices above.

- Lunch service will be available only on Saturdays.

Chef Jotaro Okubo's Vision: "Spreading Culinary Culture to the World" At 'Jo' Nishiazabu, Okubo is a leading nikukappo chef in Japan, having earned one Michelin star for eight consecutive years since the restaurant's second year. Building on the foundation of traditional Japanese and kappo techniques, he has continuously explored the possibilities of cooking with fire, developing a unique cuisine that draws out the inherent appeal of ingredients using charcoal and kilns. At the core of his philosophy is "drawing out the essence of ingredients through fire." Through dialogue with producers, his dishes, which maximize the individual characteristics of wagyu beef, seafood, and vegetables, have received high praise from gourmets both domestically and internationally. The wagyu culture of Japan and the dedication of the producers who support it. We will continue to convey the charm of our "cooking that manipulates fire" to the world.

[Restaurant Information]

Restaurant Name: Nikukappo Jo (JO)

Location: 3F, La Baille Azabu Juban, 2-8-6 Azabu Juban, Minato-ku, Tokyo 106-0045 Access:

2-minute walk from Exit Minami 1 of Azabu-Juban Station on the Toei Oedo Line

3-minute walk from Exit 4 of Azabu-Juban Station on the Tokyo Metro Namboku Line

Phone Number: 03-3486-2929 *Phone number is the same as before the relocation.

Business Hours:

<Dinner> Tue-Sat: 17:30-23:00 (Last entry 20:30)

<Lunch> Sat: 12:00-14:00

Closed: Sundays and Mondays

Seating: 15 seats | 7 counter seats / 2 private rooms (4 counter seats / 4 table seats)

Website: https://jo-tokyo.jp/

Online Reservations: https://www.tablecheck.com/shops/jo/reserve

*All prices shown are tax included.

*Information published in this press release is current as of the date of announcement. Please note that it may differ from the latest information.

Sangue Co., Ltd.

Since the opening of "Yakiniku Ushigoro Nishiazabu Main Store" in April 2011, we have provided customers with surprise and delight through the finest meats selected from A5 rank Kuroge Wagyu and exquisite dishes. As of the distribution date, we operate a total of 21 stores across 8 brands (18 stores in Tokyo, 1 store in Yokohama, 1 store in Osaka, 1 store in Kyoto) to meet the diverse needs and lifestyles of our customers. "Nikukappo Jo" has received one Michelin star for eight consecutive years.

* Sangue Co., Ltd. (https://www.sangue.co.jp/) ● Official Instagram (https://www.instagram.com/ushigoro_yakiniku) ● Official YouTube (https://www.youtube.com/@sangue2011) ● Official TikTok (https://www.tiktok.com/@ushigorogroup) ● Official X Account (https://x.com/ushigoro_group)