Featuring Hokkaido milk-aged Wagyu flank, known for its tender texture and enhanced umami depth. Every piece was delicate and succulent. Served over Nanatsuboshi rice, which absorbs the rich yakiniku sauce beautifully. Topped with goma abura shio kombu, chives, shredded red onion, and bara yaki nori for layers of flavour. A scoop of yuzu whipped cream adds light citrus freshness, bringing an intriguing contrast, while nama tamago blends into the rice for extra silkiness. Comes with a hearty, hot bowl of shiro miso soup to complete the meal.