Ushinosuke

The sirloin yaki-suki is a dish to consider if you like pairing meat with rice: the sirloin is briefly seared, then dipped in egg. This signature item comes with Japanese Black Wagyu sirloin, egg and a rice ball, and the menu even specifies how to eat it: grill the meat, then dip it in the egg. For a dish that puts the meat centre stage, try the signature ribeye-centre mille-feuille. Thin slices of Japanese Black Wagyu ribeye centre are layered and served to enjoy dipped in house-made Japanese-style dashi; gyeran-jjim, a Korean-style steamed egg dish, is included too.

One reported order combined a Wagyu assortment with sirloin, shoulder centre, shin-shin, skirt steak and salted tongue. The diners also had Caesar salad and salted cabbage, followed by Kyoho grape sorbet. Another visitor wrote that they found the lean meat easy to eat. Trying a range of cuts can be a way to discover what suits your taste.

Groups unsure what to order might opt for the Manpuku Set, which brings together Wagyu short ribs and lean beef with skirt steak, Daisen chicken, Meimei pork and sausages. Private rooms are available, and the set-up also lends itself to a meal with family or a group.