We proudly display our beef in the centre of the dining room. The pale pink and orange wall is made of Himalayan salt bricks. The salt purifies the air and naturally removes moisture. This dry-aging process infuses an unforgettable flavour as it tenderizes the meat. All our steaks are kept in the cooler for 28-45 days and ensures a flavour concentration of the highest quality.
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A Kobe-Beef Certified Restaurant130 King St West, Toronto, ONinfo@blackandbluetoronto.com