Gensen wagyu Ishigama Katamariniku steak Ishigamayaki Tokinokane

A masterpiece of the tastiest Kagoshima black beef-of-the-day wrapped in bread dough kneaded with rock salt.

While the combination of sea urchins and Wagyu is becoming a standard dish this one has an additional savory jelly made with consommé and soy sauce, giving it a western touch. The roasted beef cooked slowly at a low heat is very tender and melts in your mouth.

A stylish dessert made of three layers of pudding, gelitiny, and sorbet. The top layer is silky, the middle is jiggly, and the pudding at the bottom has a smooth texture. You can enjoy this any way you like, either eating it layer by layer or putting all the layers into your mouth at once.