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Getting a table here requires an introduction, which is either a charming throwback or a gentle hint about the clientele, depending on your outlook. This intimate Ginza steakhouse, set across two floors above the street, is built around Tajima and Kobe beef, including cuts from champion-awarded cattle. The chef's Western-influenced approach runs from seared beef assortments through oxtail soup to precisely grilled sirloin or fillet.
The awards strongest first
- The 50 The 50 Discovery
One number, weighted & current 71
How we scoreThe dishes from the writeups
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Seared beef assortment
“Signature courses begin with delicately seared beef assortments and deeply flavourful oxtail soup before progressing to expertly grilled sirloin or fillet steaks.”
The 50 -
Oxtail soup
“Signature courses begin with delicately seared beef assortments and deeply flavourful oxtail soup before progressing to expertly grilled sirloin or fillet steaks.”
The 50 -
Champion beef
“Highlights include Special Choice and Prime Kobe beef, as well as the coveted Champion Beef from Kobe's highest-awarded cattle.”
The 50
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