Fukuyama

For a substantial midday meal, the steak lunch puts lean beef centre stage. Diners have described the meat as pleasantly tender yet satisfyingly chewy, without feeling too fatty, and said the onion-based sauce brought out its flavour. One lunch guest reported choosing a 100g steak and a large serving of rice. The lunch menu lists steaks in different sizes, so you can choose how much meat and rice suits your appetite.

Hand-formed Japanese Black Wagyu hamburg steak is another lunchtime option. One diner who had the 150g portion said the meat released its juices when cut, with a savoury sear outside and a soft, plump centre. The menu includes a limited-quantity hamburg steak lunch, as well as a course with a 200g hamburg steak, beef carpaccio, prawn toast and a teppan crepe. Choose between a straightforward lunch and a longer meal that runs from starters to dessert.

In the evening, the signature large-cut steak is the main event, with portions of around 300–500g. The size can be chosen to suit the group, and the steak is cooked slowly, so it takes time to prepare. It comes with seasonings such as wasabi, wholegrain mustard, yuzu pepper and rock salt. For a final course, the restaurant suggests saving a little meat to serve over rice with Japanese-style stock, in a dish inspired by meat hitsumabushi.

You can order a few à la carte dishes to share, or choose a set course for a group. Options range from courses featuring Chami pork tonpei-yaki, prawn toast, hand-formed Japanese Black Wagyu hamburg steak and seasonal fresh pasta to more elaborate menus with kuruma prawns, abalone and Japanese Black Wagyu steak. Drinks include wine, beer and cocktails, and some courses come with an all-you-can-drink plan.