Shinatora Ya

A project from the Japanese cattle farmer and restaurateur Jay Joden. This is a somewhat atypical Japanese restaurant, as they serve practically no fish at all. The speciality here is beef: Wagyu and even Kobe, a delicacy with denomination of origin that is hard to find anywhere else in the city. It is served raw, in nigiri or sashimi, or expertly cooked. The star dish is the flamboyant sukiyaki, which diners prepare themselves at their table with a Wagyu fillet, vegetables, farm-fresh eggs and noodles. Simple, unassuming premises decorated in shades of blue and an attractive bar counter. Prices can be steep depending on your choice of meat. Attentive staff. Decent, though slightly limited, selection of wines and sakes.