Review
Aragawa, the legendary Tokyo steakhouse opened in London last year, features grill master Kazuo Imayoshi, who perfected his craft for 40 years at the Tokyo branch. He expertly slices the special Tajima beef and grills it while using high-quality binchotan charcoal from Japan, which burns without smoke, preserving the pure flavour of the beef. The sirloin from a 32-month-old Tajima Ooichi Kyodo cow was a standout dish. Despite being A5 grade, it had a well-balanced muscle-to-fat ratio and a delicate flavour. Tajima beef, a prized Wagyu variety from Hyogo province, is known for its exceptional marbling and rich taste, reflecting Japan’s deep culinary traditions. Before grilling, the steak is seasoned with fine salt and pepper, grilled for 3-4 minutes on each side, and rested for 10 minutes. Imayoshi, a true shokunin, attentively monitors the grilling, knowing precisely when the steak is ready by listening to it. Despite the hefty price, Aragawa offers an exceptional experience, with better value at lunch.