The name is a promise. A5 Miyazaki wagyu, charcoal robata, and steaks finished with Japanese technique.
Our A5 wagyu comes from Miyazaki prefecture, the most decorated beef region in Japan. It is served simply, with house soy, smoked maldon, and steamed rice, because at this grade the beef is the dish. The certificate of origin is proudly presented on request.
Wagyu runs through the rest of the menu too: hand rolled wagyu gyoza, and the Land and Sea roll with lobster, asparagus, and seared A5 under truffle salt.
From an eight ounce filet to the full A5 experience, each plate is built around the charcoal grill.
House soy, smoked maldon, steamed rice. Certificate of origin on request.
Fourteen ounces with red wine bordelaise, maitake mushrooms, truffle potato pave, and burnt scallion chimichurri.
Eight ounces, sesame demi, potato puree, wasabi dust, bok choy, crispy shallot.
Off the starters list: Iberico pork with Thai chimichurri and lemon. The sleeper hit of the grill.
The robata grill runs live charcoal heat over fish, meats, and vegetables. Robatayaki salmon with soy glaze and pickled cucumber is the standing order; the rest follows the season.
Pair the grill with a pour from the Japanese whisky list, neat or in a highball. Ask the bar for the current lineup.
Reserve ahead and mention wagyu in your note if it is the reason for the visit, and we will make sure the kitchen is ready.