7.0
Food6.5
Decoration7.0
Service75 €
Price (excluding drinks)
A project from the Japanese cattle farmer and restaurateur Jay Joden. A somewhat atypical Japanese restaurant, as they serve practically no fish at all. The speciality here is beef: Wagyu and even Kobe. It is served raw, in nigiri or sashimi, or cooked. The star dish is the sukiyaki, which diners prepare themselves at their table with a Wagyu fillet, vegetables, farm-fresh eggs and noodles. Simple, unassuming premises decorated in shades of blue and an attractive bar counter. Prices can be steep depending on your choice of meat. Attentive staff. Decent, though slightly limited, selection of wines and sakes.
Type of cuisine
Japanese cuisine
Good for
With a bar
Information
Restaurant photo gallery
8.1
Food
7.5
Decoration
8.0
Service
130€
Cost
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