JYU BEI

Jyu Bei specialises in Saga A5 Wagyu beef cooked using the Kansai sukiyaki method. In this style of Japanese hot pot, ingredients are added at different stages for the diner to enjoy the gradual change in the flavour of the beef. As well as high-end wagyu, diners can order kamameshi (kettle rice) made with Iwate rice from Okinawa and served with salmon roe.

Every aspect of the restaurant has been meticulously planned, from the decoration, which includes full bar counter seating to watch the chef at close range, to the choice of premium ingredients so guests can enjoy a unique and satisfying dining experience.