Kishū binchōtan, originating from the Wakayama Prefecture region and made from ubamegashi oak, is the charcoal used by Japan’s finest chefs. Its purity, clean combustion, and steady heat make it a true cultural heritage of the country. It undergoes slow carbonization, is sealed at over 1.000°C, and cooled with ash—a process that gives it its characteristic white color and metallic sound.

Valued for its purifying properties, binchōtan is used to filter water, neutralize odors, and regulate humidity. Thanks to its density and porous structure, it has exceptional absorption and retention capacity.

At Akaneya, the charcoal is manually arranged on the table to cook the different varieties of wagyū in the sumibiyaki style. “It is, perhaps, the most demanding craft in the restaurant industry,” admits Chiho, “but also the most romantic expression I have ever known.”