Created by
Laurent TourondelA renowned chef who gained early experience as a junior sous chef at Boodle's Club in London around 1987.
1.2kg dry-aging double cut T-BONE
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An American Steakhouse combining bistro ambiance with steakhouse fare, known for its contemporary approach to prime meats, located in Tokyo's Roppongi district.
A renowned chef who gained early experience as a junior sous chef at Boodle's Club in London around 1987.
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