Hand on my heart, I don’t recall having tasted a more exquisite roast beef than this. Chef Akane said it is because she uses the rump which is more tender. Well, she knows best because I couldn’t get enough of those velvety-soft slices, especially when they were presented on steaming hot, fluffy kombu-cooked rice (imported from Nagano prefecture), and smothered in a superb sweetish, slightly viscous egg dashi sauce. Truly oishii in my opinion.