Ironbark Grill & Bar
Iron Burk grill and bar

  • Price range Mean unit price: Lunch




Takuya Saito

We get close to dishes from boyhood and improve our skill in popular shop of hotel and the Shin Marunouchi Building

It was born in 1980 and is from Mie. We liked dishes and have prepared meals for brothers since childhood when parents were absent. After graduating from cook technical school, we enter Pan Pacific Hotel Yokohama. We show our skill in experienced back, [Salt by Luke Mangan] of the Shin Marunouchi Building at banquet section and restaurant for ten years. In 2017, we continue up to the present day with opening of [Salt grill & tapas bar].

  • Specialized genre Australia dishes
  • Years of experience 19 years

Toru Kurihara

To professional of waiting on customers that made use of abundant experience, and was refined

It was born in 1985 and is from Saitama. Through part-time job of bartender, we realize pleasure of waiting on customers. We experience young men at French restaurant and improve our skill in waiting on customers. After having acted as manager in [Salt by Luke Mangan] of the Shin Marunouchi Building, in 2017, we take office as manager of affiliated shop [Salt grill & tapas bar] and continue up to the present day.

  • Specialized genre service
  • Years of experience 15 years

Specialty dish

"pasuchafeddobifupinakuru from South Australia"

pasuchafeddobifu is beef which eats high grass of nutritive value, and grew up. Pinnacle meaning "top" above all is right the highest peak of grass beef with rare beef having only 5% of the whole. Taste is condensed by both red meat and fat.

Discerning ingredients

Including premium beef, we utilize Australian ingredients positively

Including precious PREMIUM Aussie beef, we take in ingredients from Australia positively. Cereals beef selects carefully other than grass beef, too, and beef uses. We ascertain each fleshy substance and grill.

  • Overall discerning ingredients beef