A Design District steakhouse from the Omakase Restaurant Group obsessed with Japanese wagyu the way other steakhouses obsess over dry-aging — A5 sourced directly from farms in Miyazaki and Kagoshima, cooked over binchotan, served in cuts the kitchen guides you through. The room is dark and intentional, the staff knows the beef's lineage, and the bill matches the seriousness of the product. For when you want a steakhouse that takes wagyu as the main event, not a luxury option.