Wagyu Brioche

An aperitif conceived to introduce the exceptionally low melting point of Takamori Wagyu in the most comfortable way possible. The sweetness and fragrance of brioche, a gentle saltiness inspired by prosciutto, and the silky dissolve of Takamori Wagyu fat — each element layered to ensure the very first bite leaves a lasting impression.

Tan-moto — Thick-cut Wagyu Tongue Root

The most tender section of the tongue, taken from the root. Our staff handles everything — from grilling to slicing — at your table. The beef tongue is grilled, then rested and gently steamed to lock in its juices, releasing deep umami with every bite. Served with house-made salted ponzu and herb salt from Yamaguchi.

Hire-katsu Slider — Our Signature

The dish that defines us. A small brioche bun filled with a crisp Wagyu fillet cutlet (hire-katsu) — designed around the contrast between the yielding softness of the fillet and the satisfying crunch of the breading. Finished with house-made truffle mustard and a signature sauce.

Palate Cleanser — Dassai Granita

A refreshing interlude between courses: a seasonal granita made with Dassai sake and the finest fruit of the moment, light and clean on the palate.

Takamori Wagyu Sushi

Takamori Wagyu is produced in limited numbers each year, making each piece a rare encounter. We use the tomo-sankaku cut — a section prized for its silky melt — and place it over shari made from Niigata Koshihikari rice blended with red vinegar and sushi vinegar for a nuanced depth of flavour. Brushed with house-made nikiri soy sauce; please enjoy as-is.

Premium Wagyu Comparison — Two Cuts

A side-by-side tasting only possible in this course, and only fitting for a 10th anniversary. Chateaubriand — the pinnacle of the fillet — alongside a second cut that I personally consider one of the most exceptional expressions of Takamori Wagyu. The same animal, yet entirely different characters: aroma, fat, texture, finish. Begin with fleur de sel from southern France, then continue freely, however your palate leads you.

Truffle Suki-shabu

Takamori Wagyu sirloin, prepared in the style of sukiyaki-shabu — briefly swished through our house-made warishita broth. Finished tableside with freshly shaved truffle over a carefully selected egg. Wrap the beef in the egg, and let the aroma linger.

Jin Ramen

Honestly, this bowl makes me a little envious of the person who created it. Developed exclusively for our hidden course in collaboration with ramen chef Naoto Seki, it is built around kombu water, shijimi clam dashi, and a house-made oyster oil. The goal was not richness, but resonance — a broth that lingers as a quiet finish rather than a heavy one. The perfect close to a 10th anniversary. Please savour every last drop.

House-made Dessert

A house-made cheesecake and seasonal gelato. The cheesecake recipe has been passed down through the owner’s family, and has been made by hand since his days at a previous restaurant — a flavour worth preserving.