Bringing a true taste of authentic and ancient Japanese cuisine to Islington and Fitzrovia, we provide guests an immersive experience like no other which will transport them through continents and centuries
Our menu is inspired by Ishiyaki, the ancient Japanese art of cooking on searing hot volcanic stones.
Load MoreEach stone is made from carefully sourced volcanic rock and remains hot for an hour after we have heated it. Presented to guests at the table, our hot stones are the perfect way to prepare the highest-grade Wagyu or Kobe beef, as you can cook it for as long or as little as you like, exactly to your own taste.
Wagyu is widely recognised as one of the most luxurious varieties of beef in the world. Directly translated, Wagyu means "Japanese beef", and refers to domestic cattle with a specific bloodline and breed classified into four types: Kuroge - Japanese Black, Akage - Japanese Brown, Nihon Tankaku - Japanese Shorthorn, and Mukaku - Japanese Polled.
Wagyu is characterised by its intense fat marbling which - once cooked - makes for an incredibly tender, melt in your mouth texture and rich flavour.
In order to qualify as Wagyu, the beef must meet several conditions, with each piece of beef registered to ensure it can be traced back to the farm on which it was reared.
We source our Wagyu from Kagoshima in Southern Japan and offer a variety of cuts including A5 Japanese Sirloin, Halal Australian Wagyu and Halal Australian Picanha.
Kobe beef is renowned for its superior flavour and tenderness due to the “shimofuri” fat marbling which dissolves at very low temperature together with tender fibres and its own uniquely refined sweetness and aroma literally melts in your mouth.
It is also healthier than commercial breeds, as it contains a higher proportion of monounsaturated fatty acid (MUFA) due to its high concentration of oleic acid and Omega 3 and 6.
The most premium variety of beef available, Kobe is incredibly special, and only a very small amount of Wagyu beef can be certified as Kobe due to an extensive list of criteria that the meat must meet.
To be certified as Kobe, it must come from Tajima Japanese Black cattle raised in Hyogo, Japan, of which there are just 3,000 bred each year. It must also meet an extensive range of additional criteria including specific diet, substantial marbling, and high-quality grade.
We are one of just eight restaurants in the UK to serve certified Kobe beef. We are proud to display the bronze statuette cast in the shape of a cow, which is given only to officially designated restaurants permitted to buy and sell Kobe by the Kobe Beef Marketing & Distribution Promotion Association.
9 Chapel Market, Angel, Islington London
N1 9EZ
Nearest Underground Station: We are a five minute walk from Angel Underground Station.
Tuesday – Dinner time only – 5:30 pm to 9:00 pm
Wednesday – Closed
Thursday – Closed
Friday – Dinner time only – 5:30 pm to 9:30 pm
Saturday – Lunch (12:00 pm to 2:30 pm) & Dinner (5:30 pm to 9:30 pm)
Sunday – Lunch (12:00 pm to 2:30 pm) & Dinner (5:30 pm to 8:45 pm)