Steak House Ichigo - Takamatsu

I have eaten here several times in recent years, it's a real treat and the olive steaks are delicious. The staff will present your meat cut, raw, give a brief description of it before you take it away to cook. It is then returned, slightly boiled with a hot dish for you to cook further if you want. I usually go for lunch and absolutely love the steak, good quality and service. I'm looking forward to my next visit. Small restaurant with a number of private stands.

Absolutely incredible experience. Some of the best beef I have ever eaten in my life. Highly recommend. Not a huge amount of English spoken, but everyone tried very hard to communicate with me, and we managed with the help of Google translate! Olive beef is a true delicacy, and this the place to try it. Lovely, friendly chef who went out of his way to accommodate me and treated me to the most delicious steak, as well as a raw beef and uni sushi creation. If you are in the area you must go!

The only nose-to-tail Olive Wagyu restaurant on the planet. Bucket list.

One of the most unique steak houses in the world, the first and only specializing in Olive Wagyu — and dedicated to a craft approach: nose-to-tail butchery, grilling on sumi and binchoutan charcoal, dry-aging on site. There are few places in Japan so dedicated to beef quality.

Was travelling in the area and specifically stopped by this location to try out olive black wagyu. Of course I'm not a 5-star chef, so I can't pin point exactly what tastes are defined by their olive diet. The experience was exceptional from start to finish, even for a solo traveller, during lunch, that only speaks English. I got the 200g comparison set, which turns out to be one section from the thigh and one section from the hip. So you're comparing textures as you can expect, with the heated rock there to let you experiment with done-ness. The bit of real wasabi and/or salt is there to change up the taste. The hip section as pictured on the right was as tender as expected of japanese wagyu; on par with tenderloin from other regions I've tried. A placard at the table certifies details on the cow's lineage if that's your thing. In the end, the sampler was perfect for a higher class lunch if you're looking to try olive wagyu.