Menus
One Ingredient. Every Angle.
A tightly edited menu of wagyu — raw, cured, seared, grilled, and reinterpreted. A short list of cuts. A shorter list of distractions.
炎の芸術
「ステキ」は、芸術家が素材を扱うのと同じように和牛を扱います。それは、単に展示するための対象ではなく、解釈すべきものとして捉えるのです。東京の洗練された技術と、ドバイの沸き立つエネルギーが融合します。炭火の輝き、包丁のリズム、そして一息ついた瞬間の静寂。
The Art of the Flame
Sutēki treats wagyu the way an artist treats their material — not as a subject to be displayed, but something to be interpreted. Tokyo’s technical soul meets Dubai’s simmering energy: the glow of the ember, the rhythm of the knife, the quiet pause of a resting cut.
Our Menus
Read slowly. Order what speaks.
À La Carte
Wagyu in every form a modern Tokyo kitchen knows how to serve it — raw, cured, seared, grilled, and reinterpreted.
Sweets
Closing notes — housemade nama chocolates with Amedei, kataifi apple tatin, citrus soufflé, and a quiet scoop of matcha or hojicha.
Drinks
Over twenty Japanese whiskies. A considered sake and wine list. Five signature cocktails built on Japanese ingredients, kept quiet on purpose.
Hidden Gems
Uncover rare bottles, one glass at a time. Bottles we’d never normally serve by the glass, drawn as a perfect pour.
Sizzling Sutēki Cheeseburger
Thursdays Only. A wagyu cheeseburger built around our wagyu philosophy, served sizzling. Available every Thursday from 6pm.
