Ushidaki in the heart of the central area uses a very specific wagyu beef that comes from the Miyazaki prefecture in southern Japan as it's core ingredient. Beef farmer Mr Ozaki believes that flavor continues to improve as the cow matures, so having fed them on seaweed and fermented wheat he slaughters his cows at 32-34 months rather than the more normal 28. Instead of grading the beef by the marbling, colour and fat, Mr Ozaki's sole aim is to produce beef that is not only easily digested but more flavoursome.
Chef Hirohashi Nobuaki (ex Kaiseki and Unshin in Japan) not only puts the Ozaki beef at the heart of the menu, cooked in a variety of ways, but applies the nose to tail kitchen doctrine of cooking with all parts of the animal. Think beef tongue and seasonal vegetables served in beef consommé soup, braised Ozaki beef ribs, Ozaki beef sashimi salad, Ozaki beef sushi as well as chargrilled Ozaki beef.
It's an intimate but warm space characterised by open brickwork, attractive furnishings and cherry wood. Sit at the spacious counter to watch the chef at work. Nice wine list, with interesting selection of saké.