01 / ABOUT THE PLACE
About this place
A striking dish at WAGYU MAISON is sirloin yaki-suki: a large slice of sirloin, seared briefly on both sides and dipped in egg yolk. It comes with 2 slices and an egg yolk, making it an appealing choice whether you want to savour a premium cut on its own or share some meat with a group.
Different cuts of wagyu call for different approaches. The restaurant suggests lightly searing lean cuts to bring out the meat’s natural flavour as you chew. For the finely marbled upper short rib, it recommends crisping the surface. Varying the cut and cooking method makes it possible to appreciate the differences from one dish to the next.
One diner reported ordering several wagyu cuts and enjoying them with rice, a memorable way to compare the meat. Other options include a namul platter of bean sprouts, spinach and bracken, as well as a selection of napa cabbage kimchi, cucumber kimchi and cubed radish kimchi. For offal, choose by texture: Shimacho has a springy bite, while upper mino is known for its crisp chew.
For a final savoury course, there is stone-pot bibimbap, stone-pot garlic rice or Morioka cold noodles. The noodles are also available in a half portion, a handy option if you would like to add a little noodle after meat or rice. Dessert choices include a crème brûlée described as house-made and black sugar and kinako ice cream.
Drinks include draft beer, wine by the glass and a selection of sake, with labels such as Dassai and Kokuryu. One diner reported that the meat was grilled at the table. With a choice of cuts and cooking temperatures, the meal can be enjoyed at your own pace.
