Hello everyone,
I’m the owner of Wagou, standing in front of the teppan every day here in Nishi-Umeda, devoted to cooking the perfect steak.
Today, while browsing the news online, I came across a striking image—Fuwa-chan sitting in seiza on a wrestling ring, bowing deeply in apology.
On variety shows, she’s known for her carefree attitude and casual way of speaking to anyone. But there she was, on a women’s pro wrestling stage, being sternly told by her mentor, “Don’t take pro wrestling lightly!”—and responding with sincere humility.
At first glance, some might think, “It’s just a celebrity playing at pro wrestling.”
But to those of us who live in a professional world, it felt like something much deeper.
The Difference Between “Being Yourself” and “Being Careless”
Apparently, during the match, she tried to provoke her opponent with a playful dance—but that crossed a line for her mentor.
This resonates strongly in the restaurant world as well.
For example, if we focus too much on entertaining guests with flashy performances but neglect the most important part—the doneness of the steak—or lose respect for the ingredients, then it’s no longer professional work.
What her mentor likely meant was this:
“It’s fine to express your character, but never ignore the foundation of serious competition.”
It’s a harsh message—but also one filled with respect. It shows that she’s being treated not as a celebrity, but as a true professional wrestler.
Why We Don’t Do Flambé at Wagou
In fact, there’s a similar philosophy behind why we deliberately choose not to perform flambé—the dramatic flames you often see at teppanyaki restaurants.
Flames are certainly exciting. They entertain.
But what we value most is drawing out the natural flavor and aroma of the meat itself.
Our house-made salt and pepper blend, carefully balanced, and our signature dashi soy sauce.
We focus on this “serious battle of flavor,” dedicating our attention to the temperature of the iron plate and the perfect sear on each cut.
Rather than relying on spectacle, we choose to honor the ingredients.
That is our way of showing respect as professionals.
In Closing
Fuwa-chan said she has “reflected deeply” after being scolded.
The fact that she could humble herself and sit in seiza speaks volumes—she’ll likely come back even stronger.
Watching her, I felt a renewed sense of discipline myself.
We may not offer flashy performances, but every day, we stand before the teppan with full focus—striving to serve a dish you can experience nowhere else.
If you ever find yourself craving a truly serious steak in Nishi-Umeda, we’d be honored if you stopped by Wagou.
We’ll be waiting with a level of passion and intensity that rivals even Fuwa-chan’s.
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