Explore the wonders of beef through the imagination of chef Jotaro Okubo. Rather than use ordinary kuroge wagyu, Jo favours a breed with a longer fattening period, for the dense umami of its red meat. Billed as a ‘meat kappo’, Japanese cooking techniques are interweaved with a variety of beef cuts. The menu entertains with its variety of flavours and original touches, such as a small donburi (bowl of rice with toppings) of wagyu aitchbone with crab or uni, or nigiri of wagyu rump tail.