Wagyu Omakase Tokyo

Six Seats. Ten Courses. One Animal's Entire Story.

A basement in Roppongi with no sign on the door. Six seats at a hinoki counter. A chef who knows the farmer's name, the prefecture, the bloodline. Ten courses of A5 Miyazaki wagyu — raw, seared, braised, rendered — each one a different argument for what beef becomes when an entire culture treats it as craft. You will not taste any of it. You will understand all of it.

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