Tokyo¡¯s taste for high-end meat is maturing fast. For the cognoscenti, breed, provenance and fat content have long been critical. Now add one more key factor: aging. That¡¯s the focus at several new venues.
At Ruby Jack¡¯s, the slick, chic steakhouse that opened in Ark Hills in Akasaka in April, premium beef is the name of the game ¡ª just as you¡¯d guess from the illuminated showcase with its haunches and slabs, which forms the centerpiece of the gleaming, glass-encased dining room.
Both sirloin and ribeye steaks are A3 ·É²¹²µ²â¨± ¡ª local beef of certified origin; medium marbling of the fat ¡ª that is dry-aged 45 days. Succulent and tender, rich but not too fatty, this is premium beef at prices to match (?11,000 per 300 grams of sirloin). For those who prefer their beef imported, there is USDA prime (ribeye or New York cut) or Australian Black Angus (fillet or T-bone) at rather less eye-watering sticker prices.
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