Melting Wagyu

Fat that dissolves the moment it touches your palate. Crafted to highlight the exceptionally low melting point of Takamori Wagyu, this dish is presented in two layers — the upper a generous dice of raw beef, the lower a tartare seasoned with fresh green peppercorns preserved in salt, sourced from Kalimantan island.

Chef’s Seasonal Beef Dish

A beef preparation that changes with the seasons, reflecting what the chef finds most compelling right now.

Tan-moto — 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.

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 Grilled Wagyu

The centrepiece of tonight’s course. A whole piece of Wagyu grilled before your eyes, using a technique of repeated grilling and resting, finished over charcoal for a fragrant crust. Savour the contrast between the crisp exterior and the flood of juices within. Enjoy with fleur de sel from southern France, a subtly sweet soy sauce from Yamaguchi, or freshly grated wasabi — whichever suits your palate.

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.

Closing Dish — Wagyu Bone Broth Ramen

To close the savoury courses: ramen in a deeply drawn beef bone broth. Even the aromatic oil is rendered from Wagyu. Take your time, and savour the very 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.