Awai Joun

A restrained use of seasoning allows the prime wagyu on sale here to shine. They use only Matsusaka and Hida beef, aged and marinated to enhance the natural flavors. These are served in a series of small dishes, kaiseki style. For the chef here, respecting the premium meat means presenting it as authentically and simply as possible — unaltered by any unnecessary additions. A natural saltiness is added through the use of other ingredients such as sea cucumber ovaries and oysters, which fortify the dishes with natural saltiness. Although you could try Japanese wagyu at any number of run-of-the-mill yakiniku shops, sampling it in this more elegant setting, in the safe hands of a Michelin-starred chef, is a far better way to appreciate the full depth of flavors in this premium, world-class beef.