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With medium Kagoshima wagyu A4 tenderloin, uni, caviar, ikura, foie gras, truffle oil and onsen egg. We upgraded the beef because why come to a Japanese restaurant to eat Australian wagyu? It was however chalky, which didn't make for a great experience, and barely beefy. I'd still get this bowl for the variety, of which the foie gras and uni were orgasmic.