Had a spectacular dinner at waygu butcher it’s a counter service yakiniku with all the meat butchery happening right in front of you. The staff mostly hails from Osaka where I believe they have a sister restauant. Beef is sourced from Japan and the waygu is Hida beef from Gifu prefecture. Takeshi San is the butcher and taka San is the boss all staff was super friendly and helpful. They’ve been all over Japanese for social media, when you eat there you kinda feel like you’re in Japan except for how spacious the restaurant is.
Beer machine/kegs are imported from Sapporo best tasting beer I’ve had in years, don’t really drink beer often anymore but the crisp fresh slightly bitter taste went so well with the food ended up having 3!
They were running a first month tasting special 50 dollar set menu it was a steal. Made the rookie mistake of eating most of the appetizers without leaving some for palate cleansing.
Seasonal veggies
Salad
Kimchi with yamimo and okra never had either in this form and I’ve never had yamimo in whole form could eat plates of these
Yukke using Chuck roll and quail egg cold tendon never had a preparation like this more noodley in texture
Meats too many to name but the highlights were the kalbi, outside skirt, premium heart, thick tongue, intestine. We ordered a lot ala carte.Each piece was quality and highlited a different texture of beef there were no misses. A5 was zabuton and Chuck roll both were immaculate but I find A5 to be too rich for me nowadays. The old Japanese lady next to me said that means you’re getting old lol.
Shime was so good a tomatoey curry rice and maybe the best ramen I’ve had in LA just pure beef distilled essence with a hint of sesame, green onion, and aromatics.
Finished with a yuzu sherbert not made in house but they are working on their in-house dessert
You can book on tock for December raising price to 70 dollars but still very worth the price. No Toto tho lol.
In any case, I think Hikari a few miles away is way better, more creative, and you get the binchotan smokiness which is essential (in my opinion) for really amplifying flavor.