Raise your glass! Let’s hit up Waitan!
SHANGHAI FOODIE
From modern Michelin to local hole-in-the-wall.
The way we make the wagyu is we sous-vide it and then we sear it.
Raise your glass! Let’s hit up Waitan!
From modern Michelin to local hole-in-the-wall.
The way we make the wagyu is we sous-vide it and then we sear it.