Oushin Japanese Steakhouse

Besides boasting an interior designed to mimic the cooking process of its star dish, The Akashi Group of Restaurants also draws inspiration from Dons de la Nature, one of Tokyo’s top steakhouses, with its semi-fine, Japanese-French offering Oushin. Chef Takayuki Fukushimi (an alumnus of Dons) has the fancy Mibrasa charcoal oven – known as the world’s hottest indoor BBQ – at his disposal as he serves up steaks fit for a king; premium wagyu ($98-$138) from the Iwate prefecture and the prized Omi A5 ribeye ($188/280g) from the Shiga prefecture, purportedly eaten by Japan’s imperial family. Then there’s the opposite end of the spectrum for less princely fare – USDA prime grade corn-fed Omaha rib-eye, sirloin or filet mignon (all $48), the 48-hour braised pork belly in red wine and sake ($28) and the charcoal-grilled Omigyu Japanese Hamburg ($28).