MOSS

Whether you are after a full dinner of Wagyu or a drink and a few bites for an after-party, MOSS Dining bar lets you choose how substantial your meal will be. For meat at the centre of the plate, try the rare-cooked Wagyu knuckle steak or tartare of Wagyu thigh and avocado. You can add an egg yolk to the steak; the tartare comes with potatoes and yuzu pepper mayonnaise. The domestic beef fillet steak is available from 100g, though the menu recommends starting at 200g because the cut is low in fat. Visitors have also praised the lean Yamagata beef and generous portions of roast beef. One diner described enjoying lean beef with a range of accompaniments, including sweet soy sauce, wasabi, rock salt and wholegrain mustard, changing the flavour as they ate. It is a good choice whether you want to focus on the meat itself or take your time finding a preferred combination of flavours.

For something to share with a drink, the menu suggests the ethnic-style edamame and dried-shrimp stir-fry with beer or a highball. Other small plates include eggplant marinated in balsamic and served with prosciutto, as well as blue-cheese ham cutlets. Drinks range from familiar choices such as fresh lemon sours to mojitos made with mint and lemon.

To finish your meal, consider the Wagyu mince taco rice, which can be topped with a soft-boiled or fried egg, or the curry made with Wagyu tendon. There is room to shape the meal around anything from a light drink to a full dinner centred on meat. For dessert, there is honey vanilla ice cream with house-made rum raisins. A visitor who had kept their meal light on a second stop particularly enjoyed it and wrote that they wanted to return for it. Dessert is another option after the meat dishes.