Masaharu Morimoto—has restaurants in Mexico City, Panama, and Miami—but got his start in the States two decades ago at Sushi Taro in Dupont Circle. At Love, Makoto, he also oversees an omakase sushi counter and an izakaya, and he’ll soon launch fast-casual stalls for ramen, udon, and more. Beloved BBQ, though, feels like a crown jewel.
In the early days, the restaurant offered two set menus centered around platters of either American prime and Wagyu beef or the more expensive A5 Japanese Wagyu. Recently, they’ve streamlined the menu into a single $85 “omakase” that gives diners a taste of both types of steak .The meat is presented raw on glass platters.
Each type of beef is satisfying in its own way. The Japanese Wagyu is more delicate and far more rippled with fat—slices of sirloin and tenderloin have marbling as delicate as lace and take just 30 seconds per side to cook. On the American side are New York strip and heftier chunks of short rib. Some of the accompanying small plates nod to Korea, including a singeing napa-cabbage kimchi and an adorable cow-shaped sliver of vinegary daikon.It’s plenty, especially for two people.
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