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 art