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Located in the Capitol Crossing, this Japanese steakhouse is undeniably striking with dark walls, a neon hallway and large tables with central circular grills. Chef Makoto Okuwa and an Executive Chef/butcher Takeshi Omae focus on the Japanese style of barbecue instead of the more familiar Korean. Icy cold oysters with chili koji are an ideal opener before tucking in to dishes like A5 Wagyu fried rice with soft egg, served in a steaming hot pot and folded together by the server to ensure each kernel is coated in the lush ingredients. Naturally, meat plays the starring role here. Some of the flavorful selections include prime short rib with sudachi, sea salt and black pepper; Wagyu New York strip with lime and wasabi; and aged beef tongue with excellent gamey notes.