"WAGYU LABO" has opened inside "The Innocent Carvery" (Karuha Nishiazabu 101, 1-4-28 Nishiazabu, Minato-ku, Tokyo), a wagyu beef specialty restaurant in Nishiazabu, Tokyo, offering the ultimate in delicious wagyu beef experience.

Comprised of an open kitchen and counter seating, the lab allows diners to watch the chefs prepare the meat right before their eyes, and a new experimental "LABO MENU" is being offered, allowing diners to compare different brands, origins, cuts, melting points, and aging.

Chef Kenichiro Okada's "WAGYU Steak Tartare" is a tartare condensed with the natural flavor of red meat, lightly seasoned with a small amount of natural salt, olive oil, and chervil. It is a dish that offers a pure flavor and is a perfect pairing with wine and other dishes.

The restaurant is open from 5pm to midnight (last order at 10:45pm), prices start from 12,000 yen, and it is closed on Sundays (LABO MENU requires a reservation for parties of 2 or more).