Despite being a new kid on the block, this restaurant has greeted the buzz surrounding it with resounding class, elegance and fine Japanese food.
Omakase tempura is the order of the day here, but to truly experience the intricacies of Japanese fine dining cuisine, the Wagyu or traditional kaiseki degustation menus are excellent samplers as the multi-course menu uses choice seasonal ingredients, involves extensive preparation and showcases the skills of the chef.
The Wagyu sashimi and sea urchin with bonito and soy sauce flakes starts off the Wagyu kaiseki. Fresh custard-like sea urchin is eaten with wafer-thin raw Wagyu beef wrapped around it, and strikes a good balance between briny and raw meat flavours. Next, is a hot pot meal featuring finely cut Wagyu beef and autumn vegetables that will undoubtedly please both soup- and meat-lovers.
Grilled to medium rare perfection is the highlight of the menu – the chargrilled Wagyu. The thickly cut nuggets are succulent and tender with excellent marbling. What follows is the sesame flavoured Wagyu on rice with green tea sauce, a light and sweet complement to the grilled dishes before.