suina

For Wagyu sushi, you can try different cuts in small portions, from top round, rump cap and chuck flap to beef tongue. Some diners have singled out the sushi as a recommendation, making it a good starting point if you want to compare cuts. The menu also includes Wagyu temaki rolls with either tuna-style beef filling or minced beef, as well as a chef’s choice of two pieces of nigiri, so you can tailor your order to the group and your appetite.

For a closer look at the beef, try the seared assortment or roast beef. One platter brings together chuck flap, lean top round and the day’s recommended cut. You can also order top round on its own for a lighter option, or choose chuck flap if you prefer marbled beef. Roast beef is served with wasabi soy sauce, in a ribeye bowl, or in a tororo yukhoe-style dish with grated yam. Depending on what you choose, it can be the centrepiece of a meal or a plate to have with drinks.

The ceramic-plate grill menu ranges from Wagyu top round and fillet to marbled chuck flap, as well as Shimanto chicken and Iberico pork. Order a single cut, or try the chef’s selection, which brings together small portions of beef, pork and chicken. Steaks are another option, including Japanese beef fillet cooked on a hot plate and a large ribeye for sharing.

Diners ordering à la carte have also chosen edamame, rolled omelette, seared mentaiko and yakisoba alongside the meat sushi. The rolled omelette is made to order over high heat. Iberico pork and cabbage yakisoba with a spicy sauce is another choice when you fancy a change of flavour between meat dishes.

Some diners have enjoyed having each course dish served individually, while others have found the portions modest. If you would rather put together your own meal, you can consider booking a table and ordering à la carte. Private rooms and all-you-can-drink options are available, making the restaurant a practical choice for a group dinner centred on meat.