Entering Magosaburou feels a bit like entering a spaceship: bathed in purple light, the décor epitomises futuristic sophistication. We were recommended the signature Kurohana course ($180) or nine-course degustation menu, with their house red – Feotto dello Jato.We started with a rich beef soup with yuzu flavour and organic vegetable bagna càuda with avocado with a side of miso Wagyu yukke (beef tartare)with Hokkaido sea urchin – an umami overload. The prime beef tongue with leek and salt and a side of three kinds of namuru followed.
Thinly sliced Wagyu yakishabu steals the show: pure culinary perfection with wasabi, sesame sauce and citrisy ponzu . After clearing the palate with champagne sorbet, though, we realise that this was a mere curtain-raiser for the ultimate course: assorted thick-cut prime Wagyu, prime short rib and prime rib eye, served with lashings of wasabi shouyu espuma , rock salt with yuzu skin and Chef Takatsuki’s original barbecue sauce: a carnivore’s nirvana.
We rounded off the nine courses in hedonism with cold Inaniwa udon and ochazuke – a simple dish made by pouring green tea over cooked rice – combined with beef soup in a hot-stone bowl.
You’ll love it if: You appreciate premium quality red meat.
You’ll hate it if: You’re in a hurry; expect a long evening and lots of courses.
Must-try dish: Assorted thick-cut prime Wagyu.