Grill Plancha

Teppanyaki restaurant in Takamatsu that specializes in Olive Wagyu, a rare and prized beef unique to Kagawa Prefecture where cattle are fed the pressed remnants of local olive oil production. The result is a distinctively tender, slightly sweet meat with a delicate fat that melts at a lower temperature than standard wagyu. Watching the chef prepare each cut on the iron griddle alongside seasonal Kagawa vegetables is part of the experience, and the counter seating gives you a front-row view. Lunch courses offer a more accessible price point than dinner, making midday the savvy time to try this regional specialty that you simply cannot find outside Shikoku.