Seafood and Wine Also Sourced from NZ

"Kia Ora" is a greeting from the Māori, the indigenous people of New Zealand, meaning "Hello." The New Zealand Ocean Beef served at "Kia Ora STEAK&GRILL" is raised on pasture for approximately 18 months, followed by 120-130 days of grain feeding. It is a highly safe ingredient, raised entirely without growth hormones, antibiotics, or genetically modified feed.

This beef is then aged for an additional 35 days or more before use. It is prepared using confit (low-temperature cooking) to cook through to the center, then grilled and finished with a smoke treatment. The result is a "confit de Rêve" with a crispy exterior and a smoky aroma.

In addition to beef, New Zealand lamb is also offered. They use young lamb, about six months old, which is small and lean, resulting in a tender texture with no gamey flavor, making it easy to enjoy.

The menu also features seafood such as Ora King Salmon and New Zealand Pure Oysters. Seasonings like flaky sea salt and avocado oil, along with approximately 30 types of New Zealand wines, are meticulously selected. Vegetables are domestically sourced, with the bagna cauda featuring seasonal ingredients, primarily Miura vegetables, known as a brand from Kanagawa Prefecture.

Prices start at ¥5,000 for a 400g Ocean Beef Ribeye (also available in 600g for ¥7,000 and 800g for ¥9,000). Similarly, the Ocean Beef Filet Mignon is available in 300g (¥5,000), 450g (¥7,000), and 600g (¥9,000). Dinner courses are priced at ¥6,500 and ¥8,500, with reserved steak lunches at ¥2,500 and ¥3,500 (lunch menu starts from ¥1,200). A table charge of ¥500 applies to dinner only. Reservations can be made by phone or online.

Located on the 46th floor of Caretta Shiodome in Shiodome, Tokyo, why not enjoy the panoramic city view along with aged beef during this holiday period?