Recommended by a hotel reception as the most famous steak house in town, and boy, he is so damn right! Even though it was our first time there, somehow it felt like we had been there before since childhood. The ambience took me way back to the good old days like I was back in my home town favorite restaurant after a long away-from-home.

As for the steak, the cuts are so marbly soft, not quite Wagyu but very close, much butterier and tastier than US Prime or Aussie Angus. I ordered a medium rare and I get a medium rare. Since the steak is served in a hot plate, it comes slightly rarer than ordered, but it gradually get to your desire doneness when you eat while the hot plate keeps your steak warm. If you are afraid of it to be over cooked, just transfer it to your cold plate and the cooking will stop.

The serving is very Japanese. If you expect it to taste exactly like western steak, you could be disappointed, but hey, you come to Japan to taste Japan right? and this is a Japanese interpretation of a western food, and it is phenomenon! Can't wait to get back to taste that melty tenderloin again and again.

PS: Their "New York" steak looks and tastes more like a ribeye steak than a strip steak like most places. (It tastes great, by the way)