This yakiniku restaurant is firmly committed to using only the best quality A5 wagyu. In fact, they always purchase the whole cow, always a female, and then use every part of the animal for the menu. This ensures the freshest and best wagyu, and also means there is no waste.
Each cut of meat is carefully prepared by the chef for optimal grilling at your table. Sirloin, tongue, rump and chuck roll are all treated individually with variants in thickness of the cut, seasoning and dipping sauce. The sirloin, prepared as yaki-shabu, is a standout and the only item that the staff themselves will cook at your table. The meat is thinly sliced and then lightly kisses the griddle for a matter of seconds. You then dip the meat into a sauce of raw egg yolk and ponzu which lusciously coats it. The flavour is rich, creamy and meltingly good. It will have you reaching for the next slice before the first has dissolved in your mouth.
The supreme quality of the wagyu is clearly reflected in the taste of each cut; the meat has a richness and juiciness that’s truly incomparable. And the unique flavour and texture can be savoured in every cut, from the tongue to the rump.