Chef Hiroshi has spent forty plus years in pursuit of perfecting the art of wagyu steaks. His process is uncompromising from start to finish. First, the best quality wagyu meat is flown in weekly from Japan, of which he serves only the choicest parts. Then there is preparation and serving, honed to perfection to bring out the very best flavors and textures of the meat. Finally, there is the space itself - private and intimate yet relaxing- in which everything you touch (from the food, drinks,...+ More