鉄板バル葱屋 四日市店

The kitchen pairs its teppan dishes with local Usa sake, anchoring the menu around farm-grown Oita Ajiichi green onions. Sitting at the four-seat counter puts diners directly in front of the flat-top griddle, where griddled negiyaki arrives packed with beef tendon and konjac.

For the branch-exclusive negi-shabu hot pot, the house technique is specific: diners float a raft of green onions across the simmering broth first, then layer pork over the top to lift both together. Two larger tables round out the compact space.