01 / ABOUT THE PLACE
About this place
Aging beef focuses on bringing out the concentrated savor and depth that patient dry-aging imparts to Japanese wagyu. A natural starting point is to contrast individual cuts side by side. Options such as the 5-cut recommended aged salt platter and the 5-cut recommended aged sauce platter present each selection with tailored knife work, letting diners appreciate nuances of texture and aroma bite by bite. Tongue enthusiasts will also find prime choices, including the fat-marbled kiwami tongue and platters comparing aged premium tongue against unaged cuts.
From grilled sukiyaki to inventive cold appetizers
A standout from the grill is the sirloin yakisuki with Okukuji egg, where thin ribbons of sirloin are lightly seared over the wire rack and coated in house-blended warishita broth and rich egg yolk for a melt-in-the-mouth texture. The appetiser selection shows similar attention to detail, featuring dishes such as hand-rolled gimbap combining seared sirloin with rich grilled sea urchin in a sweet-savory glaze, or thinly shaved low-temperature yukhoe. House-cured ham aged over 2 weeks and fresh diced liver seasoned simply with sesame oil and salt make welcome companions for drinks.
Wine pairings, hearty rice, and clean finishes
The restaurant's wide selection of wines provides natural matches for the rich meat flavors. For something more substantial, the stone-cooked aged wagyu garlic rice arrives studded with aromatic diced steak, while short ribs pair cleanly with white rice selected by the Kyoto rice specialist Hachidaime Gihey. Meals can close on a lighter note with cold noodles served in Kishu pickled plum broth or house-made almond tofu.
Seating includes both tables and counter spaces, accommodating small groups as comfortably as solo diners looking to sample specific cuts at their own pace. Dinner hours tend to fill quickly, so advance reservations are recommended for an unhurried meal centered on dry-aged beef.
