The steaks at Kitashinchi Fukutatei are grilled by the double action of Bincho charcoal flame stoked in a furnace and far-infrared photothermal heat. Beef is Japanese Black wagyu, heifer only. Tasting and comparing different cuts, such as tenderloin, rump and aitchbone, is part of the fun. To ensure you fully enjoy the fragrant, delicate quality of the meat, seasoning is limited to salt and pepper. While the meat is being patiently grilled, tuck into wagyu consommé soup and appetisers.