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The chef here has been breaking down beef since childhood, son of a butcher and grandson of a cattle dealer, which goes some way to explaining why the Wagyu at this refined Ginza steakhouse hits differently. A long tasting menu works through ten-plus courses built around prime cuts, with aged Kobe beef as the centrepiece. The room is polished and the prices will remind you that you're in Ginza.
The awards strongest first
- The 50 The 50 Discovery
One number, weighted & current 71
How we scoreThe dishes from the writeups
Tasting menu only. The dishes change too often to pin down.
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