Chef Hirohashi Nobuaki dedicates his entire menu to the prized Ozaki beef from Miyazaki prefecture. Harvested at up to 36 months rather than the usual 28, it claims to be a more flavourful meat.

The premium Ozaki beef course offers diners a truly noseto-tail experience. Look forward to deceptively simple dishes like comforting, delicately meaty beef consommé served with tender beef tongue and seasonal vegetables. Signature Rosanjin-style sukiyaki presents springy Koshihikari rice with thinly sliced ribeye in a delectably layered, savoury-sweet sukiyaki sauce that has been simmered for hours for maximum umami flavour. It is finished with a custardy onsen egg and shavings of truffle, lending luxury and richness to every bite.

Another particularly exquisite dish is the beef katsu sando, featuring breaded beef fried a buttery medium-rare, then served with sweet caramelised onions between pillowy white bread, perfectly toasted. Cold soumen with oxtail jelly—a refreshing combination lifted with yuzu zest and spring onions—brings the savoury courses to a close.

A charming dessert follows: apple pie comprising spiced apples with creamy, rich ice cream made with milk from Shinmura Farm and adorably garnished with little cow-shaped pastries.