The thinly sliced aburi grade A4 wagyu 🥩 were really tender - so good when paired with the sencha-infused sukiyaki soup 🥣 thickened by the cured egg yolk 🍳. What a savoury treat!
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Accompanied by perilla leaf tempura 🌿, bamboo shoot & shiitake mushroom 🍄, this certainly makes a wholesome & comforting dish!