A Beef Affair: A Celebration of Beef Through 7 Distinct Courses (22 July 2026)

From aging to aroma, this is a spectacular evening of beef mastery not to be missed. Join us as we build a tasting menu around one of the most important ingredients in our kitchen. Discover how we elevate each cut through our signature techniques—woodfire, dry ageing, and fermentation—bringing depth, texture, and nuance to every bite. MENU Flambadou Oyster smoked pickled wagyu tongue, kelp vinegar, green apple Beef Tartare Tartelette wagyu rump cap, roast chicken garum, celery vinegar, coffee shoyu Truffle Toast 100 days dry aged A5 Miyazaki, brioche miso mousse, 50 y.o. pedro ximinez vinegar Surf & Turf koji marinated wagyu striploin carpaccio, beef garum, tuna tartare, shiitake shoyu, wasabi oil Koji Tostada 10 hour applewood smoked wagyu short ribs, grilled beef intestines, confit garlic aioli, padron pepper, pickled shallots 60+ Days Aged Ruby Reserve Wagyu Ribeye MBS 8/9 beef tallow pomme puree, charred brocollini Smoked Vanilla Ice Cream beef fat caramel, cacao nibs, creme de cassis jelly, thyme crumb

22 July 2026 // 6PM, 7PM, 8PM
Tasting Menu: $188++, Wine Pairing: $108++
Seats are limited