This limited-time menu celebrates the remarkable story and flavour of Ozaki beef, a rare single-farm Wagyu from Miyazaki Prefecture, prized for its finely textured marbling and depth of flavour. Executive Sous Chef Raul Savi brings a French sensibility to the ingredient, pairing it with seasonal produce in dishes such as a clear consommé with black truffle and vegetables, followed by sautéed monkfish topped with house-cured Ozaki beef aged for two months and finished with lemon and brown butter. The experience culminates in a barbecue-grilled ribeye au poivre, served with glazed short rib and crisp-edged oven-baked potatoes, brought together with a classic peppercorn sauce.