The Starter: Sourdough & Seasonal Fermented Butter. I started with the sourdough, which featured a beautifully rustic, charred crust and a chewy, airy crumb. The absolute star, however, was the seasonal fermented butter. The restaurant's dedicated fermentation lab really shows off here—the butter carried a distinct, complex tang and a savory depth that elevated a simple slice of bread into something highly addictive.
For the main, I had the Tajima Wagyu Picanha, and it was nothing short of spectacular. Picanha can sometimes be a tricky cut to perfect, but the execution here was flawless. The secret weapon is their house-made shio koji marinade. The koji enzymes worked brilliantly to tenderize the beef while drawing out a rich, earthy umami profile that paired seamlessly with the kiss of the wood-fire smoke.