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.

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 with Ikura

Takamori Wagyu — produced in limited numbers each year — paired with ikura (salmon roe). Brushed with house-made nikiri soy sauce; please enjoy as-is. Savour the toasty fragrance of charcoal-grilled nori, the bright citrus of sudachi, and the delicate texture of hana-ho (perilla flower) all at once.

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.

Wagyu Donabe — Clay Pot Rice

Rice slow-cooked in a traditional clay pot (donabe), absorbing a rich dashi drawn over many hours from Wagyu cuts — leg, shoulder, and tongue. Finished with the rendered fat of the ribeye, which deepens every grain with umami.

Seasonal Closing Dish

A closing course that changes with the seasons — soba, tsukemen (dipping noodles), or another dish that captures this particular time of year. Take your time, and enjoy until the very last bite.

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.