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The second dish of the omakase was braised wagyu beef tendon served with daikon and a sprinkle of chives.

The braising liquid is really sweet, almost like sukiyaki sauce. It really elevated the mild flavor of the daikon. The tendon is usually tough but here it was really tender and soft, falling apart with a poke of the chopstick. The beef was a bit too fatty for my taste, in my opinion. But the fact that a normally tough and chewy cut like tendon was made so soft and delicious really should be applauded. 👍

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