High-quality hanwoo beef is the star of this bright, modern restaurant. Wet-aged for two to three weeks to develop a rich and robust flavour profile, the beef is repeatedly grilled and rested over binchotan charcoal with precise temperature control, achieving a perfect level of doneness and texture. A daily selection of cuts is presented tableside for diners to choose from. Don’t miss the rare chateaubriand cut if available – its delicate marbling yields exceptionally tender, juicy meat. For a little theatre, opt for the bar seating.