Our Korean friend does it right. Koreans traditionally buy and use the whole cow, which gives them access to the most expressive cuts — the ones true meat lovers crave: rich, juicy, fatty, and full of flavour. This T-bone, served in a private club in Ginza, is 100% Japanese gyū, grilled over sumi-charcoal. The result is pure depth, smoke, and succulence — quite simply superb.
