Shenzhen｜Meat Master Kiln-Roasted Steak

As soon as you enter the restaurant, you can see the chef busy roasting steaks and pizzas by the kiln. Everything is freshly made to order, not pre-prepared dishes. At the entrance, there’s a row of refrigerators specifically for dry-aging steaks! After 72 hours of dry-aging, the steak becomes even more tender and flavorful. Kiln-Roasted Wagyu Beef Patty Platter The Wagyu beef patties are truly large and thick, each weighing 90 grams. They’re juicy and tender, and you can taste the high quality in every bite. Just one patty is satisfying, but I ended up eating two! Angus Marbled Beef Sukiyaki The sukiyaki broth is incredibly flavorful! The Angus beef slices dipped in the broth are sweet and fresh. No wonder it’s a Michelin-level sukiyaki broth. The vegetables cooked in the broth are equally delicious.