Isegaokatei is the place to go to taste the highest class of Japanese Black wagyu beef and its optimal balance of red meat and fat. The best seating is a counter seat right in front of the chef at his hotplate. As your nasal passages are tickled by the spicy aroma of the meat, expectations rise with the deft work of the chef and the satisfying sound of his implements. Bringing the steak to your mouth in a nick of time, the crust is as crunchy and the inside is soft and full and its juices flood the palate. Additional plates include “fallen leaves” of autumn renkon (lotus root) chips and an autumnal corn potage: the chef’s wish for customers to “taste the four seasons of Japan” is truly fulfilled and indeed, the menu changes with the seasons. Enjoy a seasonal treat amid garden views of cherry blossoms in spring, the orange and reds of the fall foliage and lights in the wintertime.(This information is as of December 2017)
MAP