For $30, you get a generous bowl of wagyu-shigure-ni don, appetiser, salad, pickles, miso soup, chawanmushi and dessert.

Beef shigure-ni is made up of thin slices of beef stewed for a short period of time in, usually, a mix of mirin, soy sauce, onions and sake. Despite being only simmered in the seasoning mix for a short period of time, shigure-ni is extremely flavourful and probably because it is so thinly sliced, the texture of the meat is more tender as well. In some ways, I think shigure-ni reminds me of pulled pork.

I felt that Ginza Kuroson’s wagyu shigure-ni had a very well balanced mixture of fattiness and meat. The pieces of chopped negi sprinkled around offered a slight contrast to the sweetness of the seasoned meat. Top off a bed of warm fluffy Japanese rice with these two ingredients, together with a perfectly cooked onsen egg and you have yourself a very satisfying meal. Beware of the food coma that comes after consumption though.