If you're lucky enough to have this on a day it's available, try it. Zabuton aren't always available elsewhere, as it's a very rare flap of meat along the back where the muscles and the fats are interlinked, resulting in that magical ratio of fats to lean meat to muscle.
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And having the A4 cut means that it's still fatty enough for it to melt-in-your-mouth, yet retaining much of its flavor. There's also a touch of local flavour here, with the use of rojak flower jus.
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And all that came with this beef were wonderful treats even on their own - crisp yokeshire with molten buah keluak hidden within, a dashi made from potato skin, and refreshing daikon strings in ponzu.
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I really, really love this.
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Taken during a tasting.