Open the menu at Sumibiyakiniku Nakahara and the first thing you will see is a full-page diagram showing the 22 basic parts of a Japanese cow. It's a simplified chart but the point is clear: You don't just eat well here — you get an education in some of the finest wagyu beef in the city.
Forget the stereotypes — Sumibiyakiniku Nakahara is no ordinary yakiniku barbecue restaurant. It is spacious and chic, with a stylish color scheme of red, black and silver. Extractor fan chimneys gleam with purpose. The tables are spotless and there's absolutely no smoke in the air.
But what really sets it apart is the quality of the meat and the meticulous attention to detail brought by owner Kentaro Nakahara. Unlike most chefs, he sources his wagyu directly, working through wholesalers to check the provenance, bloodline and — most crucially — flavor.
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