
Based on 2,901 reviews
The house's core: cuts aged in-house and displayed openly, with a pronounced minerality and a dark, crackled crust that forms at high heat — this is what you come for
A signature format — the marbling in a properly aged bone-in rib carries the char without losing the fat structure; reliably one of the kitchen's strongest executions
Premium-tier Japanese or Australian wagyu offered as a step above the house program — intensely fatty, best ordered as a supplement or half-portion alongside a leaner cut
A clean, classical preparation — hand-cut rather than ground, properly seasoned, and calibrated to prime rather than pedestrian beef; a worthwhile opener that sets the house's ingredient standard