Iron. Charcoal. Straw. Freshly roasted roast beef you can only taste here.
After searing on an iron plate and layering the savory aroma of charcoal, we envelop it in straw smoke.By adding layers of fire, we finish not only the meat's umami but also its aroma.And the reason we use straw at the end: cows are raised on pasture, so we layer once more on the final plate what the cow lived on.The meat's umami, the toasty scent of charcoal, the unique aroma produced by the straw.Each of these elements overlaps to create a freshly roasted beef that is unique to Watanabe.We hope you slowly savor even the lingering scent.