For the main, my friend and I got the Sakura Trout and Kagoshima Wagyu (+$30) to share. Presented with the same lovely cabbage purée as well as a single crunchy deep-fried Shiso Leaf, the wagyu was so well-executed. Tender and flavourful, the sliced marbled beef offered more punch with the onion sauce. Meaty, melty and satisfying.

Part of the Takayama’s Spring Omakase Lunch Menu ($150).